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Tradition in Evolution

The document provides the tasting menu for a restaurant called Vetro in Italy. The menu explores Italian ingredients in a contemporary style over five courses. Each course is described in 1-2 sentences, including dishes like wild mushroom soup with scallops and black truffles, beetroot ravioli with yoghurt and ginger sauce, burrata "fazzoletti" with mushroom and asparagus, and a hazelnut praline tart for dessert. Wines are paired with each course.

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Alok Rai
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102 views2 pages

Tradition in Evolution

The document provides the tasting menu for a restaurant called Vetro in Italy. The menu explores Italian ingredients in a contemporary style over five courses. Each course is described in 1-2 sentences, including dishes like wild mushroom soup with scallops and black truffles, beetroot ravioli with yoghurt and ginger sauce, burrata "fazzoletti" with mushroom and asparagus, and a hazelnut praline tart for dessert. Wines are paired with each course.

Uploaded by

Alok Rai
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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TRADITION IN EVOLUTION

Vetro meaning “glass” in Italian is adorned


with a modern glass panel installation that
lends a bespoke ambience to the restaurant.

We welcome you to enjoy the vibrant and


epicurean cuisine of Italy as Chef Francesco,
presents authentic recipes with creative
innovation that draws inspiration from Roma
– his city of birth.

The tradition in evolution menu explores


Italian ingredients, in a contemporary style
over five courses.

Tasting menu

&

Wine pairing

We do not levy a service charge.An 18% Goods and


Service Tax is applicable on all prices.
All prices are subject to 20% VAT
on alcoholic beverages
White onion soup (V)
saffron, parmesan coin

Wild mushroom soup


scallops, black truffles
N/V Bepin De Eto Vaiss Spumante, Italy

Beetroot ravioli (V)


yoghurt and ginger sauce, sweet pickled onion

Tuna carpaccio
avocado cream, balsamic caviar
Reisling, Dr Loosen, Mosel, Germany

Burrata “fazzoletti” (V)


mushroom, asparagus, pecorino

Tortelli “amatriciana”
butter, sage, crisp guanciale, edamame
Pomino Bianco, (Chardonnay– Pinot Bianco)
Castello Di Pomino, Toscana IGT

Roulade of aubergine (V)


spinach, ricotta, parmesan cream

Grilled New Zealand lamb loin


root vegetable carpaccio, mustard,
crisp cauliflower
Il Borro, Borrigiano Valdarno di Sopra Rosso DOC

Hazelnut praline tart


cocoa-nib ice cream
Moscatel Floralis, Torres

(V) Vegetarian
Should you be allergic to gluten or any other ingredient,
please bring it to the attention of the server.

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