Samizu Restaurant menu overview

Starters

• Vitello Tonnato – delicate veal with a rich tuna and anchovy sauce, accented by fried capers and fragrant basil oil.
• Sea Bass Ceviche – fresh sea bass combined with creamy avocado, coriander, pink peppercorns, and topped with vibrant salmon roe.
• Beef Tartare – a classic of raw sashi beef fillet gently mixed with egg yolk, shallots, capers, and gherkins, served with crostini.
• Pot of Mussels – tender mussels steamed with leeks, cider, dill butter, cherry tomatoes, and served alongside toasted crostini.
• Goat Cheese Panna Cotta – creamy goat cheese balanced by red onion chutney, quince jam, spiced nuts, and crisp melba toast.
• Calamari Fritti – lightly battered calamari featuring the signature flour mix, paired with tangy sauce gribiche and preserved lemon.
• Soup of the Day – a rotating weekly special showcasing seasonal ingredients and chef creativity.

Mains

• Linguine Gamberi – al dente pasta with succulent red prawns, cherry tomatoes, prawn bisque, and a hint of cayenne pepper and basil.
• Orecchiette Salsiccia Carciofi – ear-shaped pasta with fennel sausage, spicy nduja, leeks, and a creamy parmesan butter sauce.
• Risotto Cacio e Pepe – a creamy, pecorino-infused risotto seasoned generously with black pepper for a classic Italian flavor.
• Paccheri alla Gricia – broad tubular pasta with guanciale, pecorino romano, and black pepper for a robust and hearty dish.
• Ricotta Gnocchi – fluffy ricotta gnocchi served with sage cream, crunchy walnuts, and crispy fried sage leaves.
• Lentil Kofta Salad – a vibrant vegetarian salad with brown lentil kofta, mint labneh, pickled cucumbers, aubergines, broccoli, and swiss chard.
• Jerk Chicken Salad – spiced chicken thigh with jerk seasoning, mango, avocado, lime, cherry tomatoes, and mixed greens.
• Crab Salad – shredded crab with wakame, spinach, pickled chicory, avocado, and a fennel blood orange vinaigrette.
• SA/MI/ZU House Burger – signature house patty in a brioche bun, topped with maple-glazed bacon, applewood cheese, rucola, and a three-pepper sauce.
• Chicken Supreme – succulent chicken breast in truffled cream with hazelnuts, onions, and a rich chicken jus.
• Veal Ribeye – a 300-gram veal ribeye served with asparagus, oyster mushrooms, gremolata, jus, and onions.
• Filetted Sea Bass – elegantly plated sea bass with braised fennel bulbs, fennel velouté, and microherbs.
• Lamb Rump – tender rump of lamb paired with Israeli couscous, bell peppers, mangetout, and lamb jus.
• Iberico Porchetta – rich Iberico pork belly and tenderloin with mortadella, porcini mushrooms, onions, pork jus, and sauerkraut.
• Vegan Celeriac Shawarma – a plant-based delight of celeriac steak with hummus, walnuts, salsa verde, lemon oil, and garlic.
• Fish Platter – a luxurious assortment of scallops, red prawns, langoustines, calamari, fresh fish fillet, neonati fritters, and caviar toast.
• Miso Butter Crusted Cotolletta – a hearty 420-gram veal cutlet on the bone, grilled asparagus, and topped with a fried egg.

Desserts and specials

Drinks and cocktails