Anzani cuisine is NEW MEDITERRANEAN as a forefront. As you scroll down the menu, you will see a weave of local ingredients woven into a dish. Chef Marco composes a trio of the local milkfish bellies: coated in polenta, Milkfish marinated in beetroot and the third in almond cream. Other expressions are coursed through the familiar coastal Mediterranean flavor components with a base ingredient of olives, oysters, tomatoes, goose liver, tangine’s, cheese & chocolate fondues, mezze’s, lemon rhubarb, herbs and a combination of cheese’s . In the pasta selection, Anzani has the famous black ink fettucine with crayfish and lobster. The seafood variety in Anzani’s menu are golden feasts with ten types of fish &four types of lobsterswith a huge selection of imported meats.
