The Bay Leaf restaurant continues its tradition of fine Italian cuisine with the launch of its new menu. A new menu is presented every year and includes the current favorites plus a new range of Anti Pasta, Starters, Salads, Main Courses and a sumptuous range of desserts.
Executive Chef of The Bay Leaf, Chef Saroj has taken much care to present the dazzling new menu. Some suggested dishes to enjoy as Starters are the Calamari Fritti, Crispy-fried Squid served with Spicy Salsa Arora, Prosciutt Melone, hinly Sliced Parma Ham served on Chilled Rock Melon with Mint or Bocconcini Fritti, Batter Fried Fresh Mozzarella served with Sea Food Marinara. Fresh pasta is made daily at The Bay Leaf and all pasta is served Al Dente unless otherwise requested. The fresh pasta range offers fettuccine ai vegetali grigliati for the vegetarians — fresh fettuccine tossed with grilled market vegetables, dry chili flakes, basil and parmesan cheese, tagliatelle mare e monti — fresh pasta tossed with onion, zucchini, salmon, cream, herbs and a dash of vodka or cannelloni nero frutti di mare — fresh squid black ink pasta tubes wrapped around fresh seafood, parmesan, oven baked with cream saffron cheese sauce.
The Ravioli has been a hot favorite among many and he offers Ravioli di Anatra — Duck Ravioli served with a tomato, cream, oregano and vodka sauce or for others the Penne Quattro Formaggi (V) Short Pasta with Four Varieties of Italian Cheese. There are Italian rice specials with Risotto alla Milanese con gamberoni e Asparagi — Italian rice with king prawns, asparagus, saffron and parmesan cheese. An Italian dessert range is in place, with fresh fruits if you insist!