The True Taste of Sicily - Eats and Treats by Tania Rebello

Due Mari has launched its latest Sicilian menu giving its guests a good glimpse of Sicilian cuisine and some of the best views of the Arabian Sea.

After a walk through the poolside, heading towards Due Mari, the lush green gardens and the tranquil sea were a refreshing sight.

Welcomed by one of their friendly greeters, I made my way to a table by the window.

The décor is particularly impressive, with beautiful blue and white tiled tables, coastal décor and even crockery to match the theme.

Under the leadership of Chef de cuisine Lorenzo Severini, the new menu at Due Mari is original, innovative and unique.

As I took a deep breath to soak in the aroma of the food I was ready to relish, my senses were instantly transported to the soothing island of Sicily.

Beginning with the increasingly popular Sicilian favourite- arancini, did you know that arancini means ‘little oranges’?

While at most Italian restaurants you will find golf ball-sized arancini, chef Lorenzo presented the larger arancini that are comparable to medium-sized oranges.

The golden crispy breadcrumb exterior was crunchy.

The hearty stuffing comprised beef ragu, cheese and saffron risotto filling that had a medley of flavours.

The tart flavour of tomato from the beef ragu was balanced with warm, comforting flavours of the creamy saffron risotto and a delicate cheese pull to complete the experience.

Originally prepared with sardines, the Salmon in Beccafico was an exciting combination of smoked salmon filled with a paste prepared by grinding raisins, pistachio, breadcrumbs and a little bit of olive oil and placed on a thin slice of crispy toasted bread.

The salmon rolls were placed on a beautiful blue platter that resembled the seashore.

The smoked salmon was salty and smoky ; the paste was sweet and contrasted the salty element to provide a good balance between sweet and salty.

Inspired by the Moroccan influence, Couscous Siciliano was couscous bejewelled with seafood, black olives, and the goodness of dry fruits- a combination of pine nuts and raisins.

The crunch from the nuts added a textural element to the soft couscous and tender seafood that included mussels, shrimps, calamari, and scallops.

The couscous was served with beetroot puree that added a pretty pop of burgundy colour, making the dish colourful and flavorful.

For the main course, I tasted the Tagliolini Zucchinie Gamberoni Agrumi or tagliolini with zucchini, shrimp, and citrus.

The freshness of this dish is incredible! Served warm, the tagliolini pasta is prepared inhouse and combined with fresh prawns cooked until tender, topped with shredded zucchini and citrus seasoning for a fresh bite.

The combination of seafood and citrus has won my heart, and so has this plate of food. Due Mari’s signature item is their pizza Tonno e Rucola.

A sourdough pizza crust was topped with lightly seared tuna, rocket salad and balsamic dressing.

The sourdough crust was well prepared, slightly crispy on the outside and soft inside.

The rucola added peppery notes that worked well with the lightly salted and seared tuna.

Balsamic dressing added creaminess and tanginess, while the generous crack of pepper was an important addition.

The sweet finish to a delightful meal was the dessert- Brioche Palmeritana.

Traditionally served with granita, this dessert is an ice cream sandwich commonly eaten in Sicily.

Chef Lorenzo has paired brioche with creamy pistachio ice cream.

The dusting of powdered sugar reminded me of a doughnut.

The brioche is prepared inhouse.

It was fresh, slightly moist and lightly sweetened due to the powdered sugar.

The ice cream was rich and creamy with a pure pistachio flavour and a beautiful shade of green.

The dessert was such a treat, and I would not mind going back for another one.

The pink and orange hues of the sky resulted in a mindblowing sunset that made for the most relaxing finale to this tasteful experience at Due Mari.

For bookings, contact 77771000.