Bianco served up 2 Signature Dishes if our menu degustation, both were brialiant from the new “experimental - Heston” style cooking. 10 courses not including the fancy nuts with our apperatif on the terrace overlooking Naples bay and Vesusius.
3 raw prawns (SD), salmon eggs, fried egg on sheep cheese, crayfish foam on pasta , red mullet, waving fronds on ox tail pasta (SD), pork, fragolet, raspberry mousse, 8 petit four. The fronds actually sat on the ox tail pasta and waved about for about 2 minutes. Eat your heart out Heston. I have never seem moving food before (I’m not counting setting light to alcohol as moving food), although oysters sometimes cringe when you put the lemon on them... but that’s too easy, they are alive. I wish I’d had the forethought to video it, or at least ask Bianco how he did it.
The view from the fancy 10th floor of the Romeo hotel is stunning, and great fun to watch the ferries glide out to sea all lit up, with Vesuvius in the background.
This restaurant deserves at least one more Michelin star.
A bargain at £300 including 2 bottles of wine, desert wine
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