A chef’s special

Savour the taste of Italy at Trilogi in Crowne Plaza

The Trilogi restaurant at the Crowne Plaza hotel is a story of dark wood panelling and sizzling food. The seafood speciality restaurant, according to Executive Chef Rajeev Menon, focuses mainly on Italian, Chinese and Kerala cuisine, with an Italian food promotion currently underway to bring the subtle tastes of Italian sauces and a variety of pastas to the foodies in the city.

The menu provides enough variety for a decent three course meal, with an assortment of starters, pastas, risottos and seafood based dishes covered in bright sauces available for patrons to try out. The traditional Italian names of the dishes add to the exotic appeal of the food, and the view offered by the large glass windows of the restaurant out on to a fanciful decorative pool creates a peaceful ambience.

Rajeev emphasises the authentic taste of the dishes that are provided as part of the promotion, “We have gone to great lengths and have brought in an Italian chef for the duration of the promotion. And with Trilogi being a seafood restaurant, we have tried to include as many seafood based dishes as possible, which is a different side of Italian cuisine.”

The starters available include Involtini Di Melanzane, a preparation consisting of warm eggplant roulade, vegetables, and the famous melted mozzarella cheese that pizza lovers will have no trouble recognising. Vegetarians can sample the Insalata Caprese, a simple preparation of tomato, buffalo mozzarella and basil sauce. According to Chef Armando Di Filippo, the name of this dish is derived from the island of Capri, where it is thought to have originated. Pasta lovers have no shortage of choice here, with exotic Fettuccine Mare E Monti, a mix of fettuccine, seafood, creamy mushroom and green peas and the Ravioli Di Zucca E Spinaci, a pumpkin and spinach ravioli.

Main course specials include the Melanzine Alla Parmigiana, another preparation starring the mainstays of Italian cuisine, eggplants, tomatoes and mozzarella cheese; and the Filetto Di Cernia Alla Pizzaiola, a grouper fillet covered in oregano tomato sauce that is slightly reminiscent of the traditional fish curry with the sauce providing the flavour.

A filling meal can be rounded off with some Mimossa Alla Frutta or Passion Fruit Pannacotta, providing a sweet ending to a symphony of seafood, vegetables and sauces.

The Italian food festival is on at the Trilogi restaurant between 7 p.m. and 11 p.m. till October 13.