SoHale were invited to taste the latest menu and cocktails offered by Carluccio’s Hale and chosen by Kasia and her team with Head Chef Lukasz cooking.

 

SoHale were invited to taste the latest menu and cocktails offered by Carluccio’s Hale and chosen by Kasia and her team with Head Chef Lukasz cooking.

Beginning with the classic Aperol Spritz and not so well known Lemon Spritz both fabulous in colour and taste.  Alongside a non alcoholic summer Garden which was elderflower, limonata mint and cucumber and new to Carluccio’s gluten free peroni’s – which are made exclusively for them and this beer has the same crisp light flavour of a classic Peroni Nastro Azzurro but with none of the gluten, 330ml 5.1% AB.

A simply beautiful sharing board came to the table which was just so tempting  grandioso – having an array of Italian favourites all of it being of top quality in taste and look.  The prawns were succulent wrapped in ham and the peppers with pesto were worth a mention on their own.  It was a delightful selection and just plenty to share. Milano and Ventricina Salami, Parma Ham, Buffalo Mozzarella, marinated artichokes, chargrilled aubergines and courgette, bruschettine, marinated olives, caperberries, balsamic onions and of course homemade focaccia bread.

Aranchini which is two crispy rice balls, a Gorgonzola and courgette ball and a nduja and buffalo mozzarella ball both served with tomato sauce.

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Calamari whitebait and courgettes and peppers  in crispy floured and light batter served with a lovely pepolata  mayonnaise by Antonnio’s receipe and a lemon wedge.

Rump Steak – bistecca di fesa which was 7oz grass fed medium rare which was perfect sliced and served on a bed of green beans, cannellini beans, cherry tomatoes and rocket all tossed in wholegrain mustard and tarragon butter – a well thought out and executed way to serve a lovely piece of beef and so pleasing to the eye.

Ravoli made on the premises with spinach and ricotta and simply served with sage butter was a light delight not to be missed the pasta was excellent .

Branzino – which was lovely and fresh sea bass fillets simply cooked and served with tomato salsa and rosemary and garlic potatoes – a real delight to eat.

Linguine Allo Scoglio which had crab mussels and cockles tossed in rich and spicy saffron bottarga and tomato sauce – literally close your eyes and it was so good you could have believed you were beside the sea on your holidays in the Med.  The taste was fantastic authentic and a fish lover’s favourite.

Passion Fruit Panna Cotta with homemade passion fruit set cream with crushed meringue raspberry coulis and fresh raspberries and blueberries – simply summer on a plate beautiful tasty and light.

Gluten free chocolate cake with ice cream was decadent full of chocolate taste and went wonderfully with the ice cream.

SoHale can only comment on the food served on the day mentioned, SoHale always work In line with our policy of upfront and honest opinion pieces. SoHale took all photos of the food eaten at the review.

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