It’s always exciting when one of our go-tos shake things up on the menu, and Herne Bay stalwart Andiamo very much falls under the ‘go-to’ category here in the Denizen office. In celebration of spring, and all of the delightful produce that comes with the changing of seasons, the clever team in the Andiamo kitchen have crafted an exceptional new menu, sure to surprise, delight, and satisfy even the most frequent of diners.
The house-made ricotta-filled ravioli is about as perfect a springtime dish as you can get, with delightfully al dente flower-shaped pockets stuffed with a decadent yet light, creamy filling, served with fresh herbs and pecorino. Simply sublime.
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The Stracciatella, served with peas, crisp whitloof, herb oil, and charred sourdough, follows a similar spring theme, and is a delightful dish to share at the beginning of a meal, or pair with a glass of bubbles on a sun-soaked afternoon.
And, if you’re looking to add to a shared smorgasbord, the bruschetta served with taleggio, artichoke, and watercress pesto is a crowd-pleasing delight, while the delicate market fish crudo with blood orange ponzu, ‘nduja caramel, and a spring onion dip is a must-have on any table.
For those partial to Andiamo’s elevated take on more classic Italian dishes, the crab risotto is a must. Topped with preserved lemon and sugar snap peas, this rich, flavourful dish beautifully balances the subtle sweetness of the crab with savoury elements to offer a masterclass in spring satisfaction.
Last, but certainly not least, the slow-cooked lamb shoulder for two, paired with green harissa and pistachio and served with flatbread, is a mouth-watering delight. Full of flavour and falling off the bone, this moreish sharing plate is the best of the season.
So, whether you’re an Andiamo devotee or simply looking to elevate your weekend plans, this springtime menu is worthy of your attention. Book a table now.
