The summer menu at Enoteca Turi is in full swing with plentiful seasonal ingredients

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Each summer Enoteca Turi enjoy showcasing the Cornish lobster unrivalled for taste and flavour and now at its seasonal best. Pop across the Thames to join Pam & Giuseppe Turi and their team at their new restaurant in Chelsea.

This year their Head Chef, Francesco has chosen the artisan paccheri di Gragnano (Gerardo di Nola); made from Italian durum wheat, it keeps its al dente texture when cooked, perfect to absorb the sweet and intense lobster sauce.

Always in great demand, it will feature on the specials until the season end.

Scottish girolle mushrooms - The classic Piedmont mushroom risotto has been enhanced!

With the addition of hazelnut butter to give creaminess and toasted hazelnuts for a crunchy nutty taste, the layers of flavours building up on the palate add an extra dimension. This makes the perfect background for the delicate sweetbreads

Summer ingredients such as peppers, aubergines, borlotti beans etc are plentiful in the delicious summer dishes;



The "Branda Cujun" starter (image 1 above) gathers inspiration from regions such as Liguria where there is a tradition of stuffing vegetables. Instead of the classic mincemeat filling, Francesco uses the local cod brandade to stuff the romanesco pepper creating a wonderful balance between the sweetness of the pepper and the light saltiness of the cod, the smoked aioli giving an extra layer to the dish.

The main course organic Welsh lamb (image 4 above) comprises slow-cooked belly with a soft and texture, crisp skin, and juicy loin cooked to order. The garnish of Sicilian caponata, a stew of aubergine, celery, onion, tomato, olives, capers, pinenuts, and raisins, is deconstructed with each vegetable cooked separately to the right texture.

Click here for full summer menu

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