We had a sample of their salumi board featuring delicious gamey cured meats from L’Unità’s suppliers: Dolce Lucano, The Cheese Boutique, Gabriele Paganelli and smaller producers that they deal with at the St. Lawrence Market.
A delectable favourite of mine was the bacon jam made from scratch at L'Unita and served as a garnish on the salumi board.
L’Unità also makes non-cured additions to their salumi plate daily, such as Rillettes, Terrines and Fresh Sausages.
Maléna serves up their interpretation of Ionian coastal cuisine, heavily influenced by the fresh Mediterranean flavours of Greece and Southern Italy.
Head Chef, Doug Neigel prepared the menu below to showcase the flavours of the region, with exquisite wines expertly selected by Sommelier, Zinta Steprans.
Warm roasted olives & feta
roasted garlic, fresh herbs, peperonico & olive oil
Sardines 'in scapece'
pancetta, parmigiano fricco & garlic crema
Sea urchin crostino
avocado & black cyprus sea salt
pancetta & root vegetable fregola, greek yogurt & orange agro dolce
calamari, prawns & chef's addition crispy gigantes & red pepper conserva
Sheep's milk ricotta gnudi
braised rabbit, spinach & crisp parsnip
Berkshire pork chop
truffled celery root mash, swiss chard & apple caponata
Seared branzino 'in padella'
confit fennel, rapini & white anchovy lemon vinaigrette
Whole grilled sea bream
tomato braised gigantes, horta & cucumber tzatziki
Lemon phyllo tart
with lemon semifreddo
Greek honey 'loukoumades'
with pistachios & cinnamon crema
with candied dates & walnuts
134 Avenue Road, Toronto
120 Avenue Road, Toronto
Posted by: Mark Rodas