New menu at Luce a love letter from Chef Grant

Change is always welcome, especially when it comes to food.  The exciting thought of tasting new creations can bring a bounce to almost any foodie’s steps. Finding out that Luce, in Hyde Park,  has a new menu certainly perked up this journalist’s day. 

The eatry is known for its mouth-watering Italian cuisine. The new menu by  resident Chef  Grant van der Riet promises to wow the taste buds.  

Grant was trained at Prue Leith Chefs Academy in Hennopspark, Centurion, under the tutelage of an Italian chef. His love for Italian cuisine was further fostered in the many kitchens he had worked after qualifying.

“It’s the originality of Italian cuisine that is so appealing. The country-style cooking and the breads – their flavour and texture,” he said in a statement. 

Take a look at various dishes and what's new at the eatery:

Starters

Caprese – Baked bocconcini and cocktail heirloom tomatoes served with basil snow and balsamic pearls.

Gamberi alla busara – Grilled garlic butter prawns with a hint of chilli, with basil labne, a tian of paw-paw and avocado.

Venison carpaccio with shaved pecorino, aioli and pickled quail egg with truffle snow; and others.

Signature dishes

Lobster tortellini with portobello mushroom and prosecco cream sauce. 

Coffee-cured duck leg served with pan seared duck breast and homemade egg ravioli with wilted baby spinach and coffee duck jus.

Soups

Pappa al Pomodoro – Wood-smoked tomato and pepper soup with celery ribbon confit garlic and burnt onion dust.

Salad

Insalata tricolore – Marinated tomatoes served with freshly sliced avocado, burrata cheese – a delicious and traditional fresh Italian buffalo mozzarella imported by Luce – and baby spinach drizzled with extra virgin olive oil.

Pasta selection –  the primi piatti, includes only homemade pastas.

Spaghetti Vongole – with sautéed clam meat and whole clams; three cheese and herb ravioli cooked in a creamy Napolitano sauce; slow braised oxtail in a rich red wine and rosemary sauce deboned with homemade pappardelle;

Tortellini di spinach – Spinach tortellini cooked in a Napolitano sauce; tagliatelle al pesto cremoso – tagliatelle cooked in a creamy basil pesto sauce topped with deep fried bocconcini;

Risotto ai frutti di mare – Creamy tomato risotto cooked with white wine with pan-fried mussels, whole clams, a seared scallop and calamari.

Fish

Poached Norwegian salmon in tomato consommé with deconstructed puttanesca and Japanese furikake, and Pan-fried barramundi with fondant potato, asparagus and portobello mushroom and clam velouté.

Meat menu  

Veal osso bucco Milanese, Grilled lamb cutlets; lamb shank cooked in a rich red wine and robust herb jus; lemon, thyme & chilli roasted baby chicken; and Grilled beef fillet or T-bone with roasted bone marrow and pan-fried polenta.

Desserts  

Chocolatissimo – Soft chocolate soufflé with a melted chocolate centre served with vanilla ice-cream, shortbread crumble and fresh berries; dark chocolate and passion fruit tart, Tiramisu classico, Cannoli, Pistachio panna cotta; and a cheese platter.

 

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