Signature Starters
Vibrant, fresh, and meticulously balanced: the perfect opening to your private dining experience.
Mediterranean Amberjack Ceviche
With Sweet & Sour Artichokes, Green Lemon Hummus & Espelette Pepper
A sophisticated twist on a classic, where the buttery texture of Mediterranean Amberjack (Ricciola) meets the vibrant acidity of lime and the deep, earthy notes of home-made sweet and sour artichokes.
Ingredients (Serves 2)
• The Fish: 250g Fresh Amberjack (Ricciola), sushi grade, cut into 1cm cubes.
• The Marinade: Juice of 2 limes, a pinch of fleur de sel, and Olio Donodorato.
• The Mediterranean Soul: 4 Home-made sweet and sour artichokes (Agrodolce), sun-dried tomatoes (finely chopped).
• The Fresh Crunch: 1-2 Spring onions (finely sliced).
• The Base: 100g Smooth hummus infused with green lemon zest.
• The Kick: Piment d'Espelette, fresh cilantro (coriander), and a touch of fresh chili.
• Finishing Touch: A generous drizzle of Olio Donodorato (Puglia EVOO).
Method
1. The Green Lemon Hummus
Prepare a silky hummus and infuse it with the zest of a green lemon for a fresh, citrusy undertone. Spread a thick, perfect circle of hummus at the base of the plate (as seen in your photo).
2. Marinating the Amberjack
In a cold bowl, toss the Amberjack cubes with lime juice and a dash of Olio Donodorato. Let it marinate for just a few minutes—the fish should remain translucent and tender, not "cooked" by the acid.
3. The Fusion Mix
Add the chopped sweet and sour artichokes, the sun-dried tomatoes, and the finely sliced spring onions to the fish. The "Agrodolce" of the artichokes and the sharp crunch of the spring onion provide an incredible contrast to the lime’s sharpness. Fold in the fresh cilantro and a pinch of Piment d'Espelette.
4. Plating (The "Grand Cru" Way)
• Place a ring mold over the hummus base.
• Fill it with the Amberjack, artichoke, and spring onion mixture, pressing down gently.
• Remove the mold to reveal the beautiful layers.
• Dust the plate with extra Piment d'Espelette for color and a subtle heat.
• Finish with a final swirl of Olio Donodorato.
Chef’s Note
The secret here is the balance of different textures: the silkiness of the fish, the creaminess of the hummus, and the fresh crunch of the spring onion. Olio Donodorato ties these vibrant notes together, creating a silky, harmonious finish.
Signature Scallop Carpaccio
Passion Fruit, Kumquat, Green Apple & Caviar
A symphony of balance and freshness. This dish celebrates the delicate sweetness of the scallop, elevated by the vibrant acidity of tropical fruits, the crunch of green apple, and the luxurious saline finish of premium caviar. A multisensory experience designed for an exclusive summer evening.
Ingredients (Serves 2)
• The Base: 6-8 Sashimi-grade fresh Scallops.
• Acidity & Citrus: 2 Passion fruits, 2 Kumquats, 1 Organic lime.
• Crunch: ½ Green Apple (Granny Smith), 4-5 Toasted hazelnuts.
• Sweetness: ½ Ripe mango.
• The Luxury Touch: 10g Caviar (Osciétre or Beluga).
• Fresh Herbs: Chervil or micro-cilantro.
• Finishing: Olio Donodorato (Puglia EVOO), Fleur de sel.
Method
1. The Carpaccio
Carefully clean the scallops, removing the coral. Slice them into paper-thin rounds. Arrange the slices on a chilled flat plate in a uniform circular pattern. Keep refrigerated until the moment of plating.
2. The Texture Dice
Finely dice (brunoise) the green apple and mango. The cubes must be tiny and precise to ensure a balanced crunch in every bite. Thinly slice the kumquats into translucent rings, removing any seeds.
3. The Passion Fruit Emulsion
In a small bowl, mix the passion fruit pulp and seeds with a generous drizzle of Olio Donodorato and a few drops of lime juice. This aromatic vinaigrette will provide the dish's soul and character.
4. Plating (Following the Chef's Sketch)
• Evenly distribute the apple and mango brunoise over the scallops.
• Place the kumquat rings strategically for visual balance.
• Add the crushed toasted hazelnuts for an "earthy" contrast.
• Using a teaspoon, dot the plate with the passion fruit emulsion.
• Carefully place small "pearls" of caviar to provide the salty kick.
5. The Final Touch
Garnish with fresh herbs and a final grating of lime zest. Finish with one last drizzle of Olio Donodorato to harmonize all the flavors.
Chef’s Note
In this preparation, balance is everything. The caviar and fruit acidity do most of the work, so very little salt is needed. It’s an appetizer designed for the warm Saint-Tropez breeze, where freshness must reign supreme
Tuna Tartare "Paradise Edition"
Tuna, Mango, Guacamole, Caviar & Passion Fruit
This tartare is a celebration of summer. The silkiness of premium Yellowfin tuna meets the exotic freshness of mango and the creaminess of chef-style guacamole, finished with the saline elegance of caviar for a touch of pure luxury.
Ingredients (Serves 2)
• The Star: 250g Red or Yellowfin Tuna (Sashimi grade).
• Exotic Base: 1 Ripe mango, 2 Passion fruits.
• The Cream (Guacamole): 1 Ripe avocado, juice of ½ lime, a pinch of salt, Olio Donodorato.
• The Luxury Touch: 10g Caviar (Osciétre or Beluga).
• Texture & Color: 2 Radishes, chervil or cilantro sprouts.
• Seasoning: Olio Donodorato (Puglia EVOO), fleur de sel, white pepper.
Method
1. The Tuna & Mango Tartare
Dice the tuna into regular cubes (approx. 0.5 cm). Repeat the process with half of the mango. Combine the tuna and mango in a bowl and season with a drizzle of Olio Donodorato and a pinch of fleur de sel. Keep the seasoning light to let the fresh fish shine.
2. The Signature Guacamole
Mash the avocado pulp with a fork or blend for a smoother consistency (as seen in the photo). Add lime juice and a drop of oil to prevent oxidation and keep that brilliant green. Transfer to a pastry bag to create perfect dollops.
3. Passion Fruit Reduction
Extract the pulp from the passion fruits and strain to remove the seeds (or keep a few for decoration). You can use it pure for a burst of acidity or reduce it slightly in a small pan to make it more syrupy.
4. Plating (The Art of the Dish)
• Use a circular ring mold to place the tuna and mango tartare at the center of the plate.
• Pipe generous dollops of guacamole on top of the tartare using your pastry bag.
• Insert paper-thin radish slices (use a mandolin) between the guacamole dollops.
• Add small pearls of caviar between the quenelles.
• Finish with drops of passion fruit coulis and fresh micro-greens.
Chef’s Note
"The secret to a perfect guacamole is the lime’s acidity—it not only preserves the avocado but also cleanses the palate from the richness of the tuna. Olio Donodorato rounds off the dish with an elegance only a great Puglian EVOO can provide."
