Riccardo brings a unique culinary flair to any event with his distinctive fusion of Welsh and Sardinian flavors. Growing up in the restaurant trade, Riccardo honed his skills under the tutelage of his father, a celebrated chef himself. Now the proud owner of his own restaurant in Cardiff city centre...read more
For the table
- Pane Carasau (crispy Sardinian flat bread), drizzled with extra virgin olive oil
- Fresh baguette
- Nocellara olives
First course
- Cozze in brodo e ricotta
Fresh mussels (de-shelled) in tomato juice with dill infused ricotta
Second course
- Lasagna di Carasau
Layers of Sardinian flat bread, aubergine, smoked salmon, tomato & mozzarella
Third course
- Culurgiones Trio
Handmade traditional Sardinian ravioli / dumpling hybrid. One filled with a slow cooked short rib filling & a creamy pecorino sauce. Another filled with a hake & potato filling & a lemon, parsley & baby prawns cream sauce. Another filled with a potato, Sardinian pecorino & fresh mint filling & rustic tomato sauce.
Fourth course
- Agnello & Fregola
French-trimmed Welsh rack of lamb, mirto, rosemary & balsamic reduction on a bed of Sardinian vegetable fregola (cous-cous style pasta)
Fifth course
- Sardinia seada
Semolina pastry with a lemon & orange zest ricotta filling, drizzled with honey and iceing sugar
Want to request a chef's price and personalised menu based on your requirements?
Just message chef Riccardo and discuss the details of your event and the requirements you have.