It’s that time of the year again, where, weather permitting, dining al fresco along the banks of the mighty River of Kings is a reality.
Ciao Terrazza reopens welcoming guests seven days a week for dinner. Chef Dario Busnelli offers seasonal Italian treasures using the season’s finest ingredients. As Ciao Terrazza’s kitchen stirs back to life and the pizza oven warms, the half Thai-half Italian chef, whose passion for cooking was kindled during his formative years in Italy, showcases the best of his skills.
This season, chef Busnelli showcases a mix of Ciao Terrazza’s cherished classics alongside exciting new dishes. While the approach is deeply rooted in authentic home cooking, modern techniques infuse the menu, all underpinned by a commitment to only the finest ingredients.
Begin your Italian journey with the Pate di volatile con pere al Barolo or Free-range duck liver pate, Barolo-poached William pear and crispy mustard seed on sourdough.
Ciao Terrazza’s all-time signature Bruschetta con Burrata, fiche e culatello has been a staple for more than a decade. This year it returns with a twist: creamy Stracciatella, honey-glazed figs and culatello. What’s not to love? Pinzini di granceola con salsa al ‘Nduja is a decadent Crab meat croquette paired with a spicy ‘Nduja dip.
The Vietllo tonnato or the restaurant’s signature Veal tomato with pickled giardiniera and tuna caper cream sauce is a must-order. Even children will love the fine slices of soft veal as it sets the stage for the courses to follow.
An evening at Ciao Terrazza isn’t complete without a taste of the pasta offerings. Chef Busnelli is rather proud, and he should be, of his intricately crafted 40-yolk-hand-pulled pasta, made from scratch and turned into taglioloni. It is served with Boston lobster in bisque sauce and is simply divine. Though the pasta goes well with a simple Bolognese, too if you ask the chef nicely.
Among the more than 10 pasta dishes the standouts are the Black ink Rustichella Paccheroni infused with Mediterranean herbs, giant octopus and a spicy ‘Nduja crustacean reduction; the Pumpkin Agnolini paired with Barberie duck confit and Marsala reduction; and Lasagna enriched with Wagyu short ribs Bolognese.
For those with a penchant for meat, the Charred wagyu tenderloin “Rossini” comes with foie gras and turnip leaves carpaccio; and the Dry-aged 280-day grain-fed Black Angus, grilled Tuscan style — an ideal dish for sharing.
However, it is the Polletto or Farm brick oven roasted chicken breast with sweet shallot sauce, glazed baby roots and marble potatoes that brings the meal home for me.
Desserts provide the sweetest of finales. The timeless Tiramisu remains a top choice, but the new D’Amorfogato — a delectable coffee sponge cake creation with Piemonte hazelnut praline bonbons, espresso light cream, Grappa ice cream and Grand cru dark chocolate sauce — also beckons.
With its ideal al fresco setting and masterful Italian fare, Ciao Terrazza is undeniably the place to be this season.
Call 02-659-9000, email firstname.lastname@example.org or visit mandarinoriental.com.