Tapenade unveils new menu items

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    Shrimps en Gambardina
    Shrimps en Gambardina
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    DISCOVERY Primea’s all-day dining outlet Restaurant Tapenade offers an authentic taste of the Mediterranean through a revamped menu presenting new and exciting signature dishes this October.

    Named after the traditional Provençal condiment of puréed olives, capers, anchovies and olive oil, Tapenade celebrates the rich, bold, and summery flavors of the Mediterranean region – from the seaside fishing villages of the French coast, the terroir of the Italian countryside, the sunny isles of Greece, and the exotic landscapes of Turkey and Morocco.

    Ideal for lively group dining, the menu’s starter section features tapas, antipasti and mezze; best enjoyed with great company. True to its name, Mozzarella & Friends is the perfect pairing of mozzarella with basil pesto, black olive tapenade, romesco dip and fruit mostarda. Here, small balls of mozzarella can be paired with each dip and enjoyed with slices of freshly-baked bread.

    Mozzarella and Friends
    Mozzarella and Friends
    Mozzarella and Friends
    Mozzarella and Friends

     

    Mozzarella and Friends
    Mozzarella and Friends

    Served tableside, Prosciutto & Company includes an assortment of cantaloupe melon, fresh mango, and asparagus; all of which complement the salty and rich slices of prosciutto perfectly.

    Taking inspiration from the Mediterranean isles and seaside flavors, Tapenade introduces seafood dishes cooked with flavorful ingredients. Shrimps en Gambardina, draws inspiration from the Japanese Ebi tempura but given a Spanish twist with the addition of smoked paprika and served with Guindilla aioli dip.Discovery Primea General Manager David Pardo de Ayala noted that while tempura was perfected by the Japanese, it was the Portuguese who brought deep frying to Japan.

    For something more traditional, diners can go for the Prawns Saltimbocca, a Seafood variation of the classic veal dish. Here, Prawns are with garlic, lemon, parsley and served on a bed ofrisoni and topped with prosciutto crisp.

    Guests looking for pasta dishes are presented with new specialties such as the Rigatoni al Sugoand the Salmon Linguine. The Rigatoni al Sugo was derived from Tapenade’s crowd favorite Salumi pizza. Here, Rigatoni is served with a tomato sauce with chunks of Italian guanciale, fennel sausage and smoked bacon. Meanwhile, the Salmon Linguine is a lighter yet flavorful affair with its dill cream sauce and fresh spinach.

    The pizza section of the menu carries both old favorites and new flavors, hand-rolled and freshly baked from Tapenade’s brick oven. Of the Mediterranean mains, a must-try is the U.S. Pork Milanese, delicately topped with soft-boiled egg and black truffle cream and prepared tableside.

    Known to elevate the classic paella into comforting and nourishing delicacies, Tapenade introduces the Wagyu Beef & Mushroom Paella, a crowd favorite with generous servings of pan-fried rice topped with luscious strips of premium Wagyu beef. The Roast Chicken & Chorizo Paella, delectable in its own way, is cooked with green beans and rosemary.

    “We wanted to make the menu more fun and whimsical. These new dishes are based on well-loved Mediterranean dishes that are given a twist to make them more interesting,” Pardo de Ayala said.

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