August 7, 2013

Introducing: Sea Bream con Peperonata e Olive

For this season’s new Special, Angelo went back to his roots and has chosen a dish that is as popular in Italy as he is (his words).  To add a little more choice for our seafood lovers, Angelo has centred this dish on the Sea Bream. 

Italian chefs call this fish the Queen of the Ocean or “La Regina del Mari” as it reigns supreme in their regional seafood cuisine. And it’s not just chefs who understand the beauty behind this seemingly unremarkable fish: Aphrodite, the Greek Goddess of Beauty, revered the Sea Bream (Gilthead specifically) seeing the golden stripe between the eyes as a sacred mark from the Gods. 

Aphrodite focused mostly on the outside appearance of the fish but our Angelo was on the lookout for the meat in the middle. This highly regarded white fish has a reputation for being one of the tastiest fish around and Angelo has created a recipe to match. 

Our Sea Bream is gently pan fried with chopped red onion, tomato, pepper and olive peperonata, alongside our famous Tuscan potatoes to fill you up but not slow you down. 

To view Angelo’s other creations, just visit

Or book your table and see what all the fuss is about here:  


Share This Post      

Filter your view