For three days only (17-19 of September), guests will have the opportunity to indulge in a seasonal six-course tasting menu. The concept was developed by Finn MacCabe and his business partner and chef Louis Korovilas, who has spent the last 5 years at Michelin starred restaurant Locanda Locatelli.
Tutti’ – a musical term which describes performance by all voices or instruments together – seeks to conduct an orchestral array of Italy’s dining traditions, celebrating flavours found across its twenty regions and making them sing with a distinctly British accent.
To start, a classic aperitivo is served to accompany a dainty arancini ball filled with the rich Calabrian sausage, ‘nduja. To follow, new life is injected into a Puglian classic with the traditional pairing of chicory and fava beans. Drawing influence from the treasured British grouping of lamb, mint and pea, the Primo Piatto reimagines ravioli first conceived in Liguria. In the spirit of Sicily, the stripped back, fresh and honest pan-fried red mullet – topped with bottarga – lets the flavours do the talking.
Moving towards a modern interpretation of Italian cooking steeped in Tuscan heritage, quail cooked two ways is served up with borlotti beans and a chianti jus. To finish, a light and refreshing digestivo originally from Venice cleanses the palate whilst packing a punch. A small selection of wines – carefully considered to further complement the menu – are also on offer to complete the setting.
Tasting Menu (6 courses for £35 per person)
- A classic aperitivo served with a mini arancini ball filled with nduja
- Endive chicory, sweet and sour onions, dried fava bean puree with aromatised breadcrumbs
- Homemade lamb neck ravioli with a pea and mint puree
- Red mullet with a Sicilian salad, mint and bottarga
- Quail cooked two ways with borlotti beans and a Chianti jus
- A Venetian Sgroppino with lemon and Prosecco sorbet
31 New Inn Yard