Pinot Perfection at Lucio’s Marina
A tantalising sea of flavour and tastes of Pinot Grigio, united in an exciting lunch, enthuses Helen Flanagan.
It’s no secret the Italian tradition of beautiful cuisine and exquisite wine have an enduring place in our hearts and bellies. A sell-out crowd at Lucio’s Marina enjoyed both for a journey into Italian Pinot Grigios.
Joyful beginnings with head chef Alberto Vitassovich’s appetisers of a sliced sashimi-grade scallop, roasted beetroot and a drop of passionfruit puree and yogurt; along with bug tail bonbons, and a tuna tartare tartlet were matched with pinot grigios delivering acidic precision by host Matteo Galetto.
Almost hidden beneath aromatic saffron fettuccine swathed in a rich prawn stock, was pistachio cream – a delectable mingling of the savoury nut with the sweetness of prawns and tomato, topped with a fresh Mooloolaba prawn. Matteo’s wine choice was textural and well balanced.
Spatchcock was served with king oyster mushrooms, garnish of carrot and miso puree topped with crisp kale and the two full bodied and tanic pinot grigios were perfecto!
Dessert of dense honey sponge on lemon creme anglaise, white chocolate mascarpone and poached pear, was served with an homage to the famous Tuscan Wine Vin Santo. Generously weighted with acidity, the back palate countered the richness, ready for the next helping. Si per favore!
THE MENU
SNACKS TO START
Tuna Tartar Tartlet; Bug Bon Bon;
Seared Scallops
2021 Colterenzio Pinot Grigio – Alto Adige
2021 Tunella Pinot Grigio – Collio, Friuli
ENTREE
Fettuccine con Gamberoni saffron fettuccine with Mooloolaba king prawns & pistachio
2021 Visintini Pinot Grigio Ramato –
Colli Orientali, Friuli
MAIN
Galletto al forno roasted spatchcock with Tuscan kale and king mushrooms
2021 Patch Pinot Grigio di Chieti – Abruzzo
2021 Scorpo ‘Bestia’ Pinot Grigio Tradizionale – Mornington Peninsula
DESSERT
Torta di pera pear and honey cake with mascarpone and lemon creme anglaise
2019 Scorpo Pinot Grigio ‘PinSanto’ – Mornington Peninsula
