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H O S T E D

Chef-owner Beppe De Vito only serves seabass if it tips the scales at 2.5kg and above. The flesh is suppose to be firmer and more flavourful then. Appearance-wise, there is nothing fancy - just the seabass surrounded by some pretty vegetables and with a sauce poured over once it’s served, but good golly, does this taste splendid! The magic is in that emulsified liquid as it is made using Colatura di Cetara (a fish sauce of anchovies fermented with herbs and salt), fresh apple juice, apple vinegar and extra virgin olive oil from Chef Beppe's own olive grove in Italy.

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