Zizzi Introduce New Spring Menu
Graham Clark, Features Writer
The days are getting longer, the daffodils are out, the lambs are being born and spring has arrived, not to mention the new spring menu that the Zizzi chain of restaurants have introduced.
You could say that it is just an excuse to refresh the menu but they have come up with some imaginative ideas that have not been tried before.
The main spring favourites are the new Cicchetti Board sharer for two priced at £16.95. For that price you would expect a copious amount and indeed you do get a mouthwatering selection of Harissa Chicken Skewers, calamari, fondues formaggi, garlic bread, spicy Nduja sausage, garlic bread with aioli and red pepper tapenade served on the side.
An old favourite still on the menu is Garlic Bread with Mozzarella priced at £5.95. When it is this tasty you can see why it is such a favourite.
For mains the Pan-seared Salmon priced at £14.50 is something I would not expect to find on a pizza restaurant menu. My partner thought that the salmon was meaty and nicely presented, although it was only lightly smoked. It comes with a warm salad of new potatoes, artichoke, rocket, baby sunblush tomatoes, green beans and pea shoots with lemon butter and white wine sauce.
I tried the new Gamberone and Chorizo pizza that has a topping of King prawns, Chorizo crumb, Mozzarella, baby sunblush tomatoes, red pesto and smoked garlic oil. For me it seemed to have a real bite to it and the combination of the ingredients complimented each other. On a classic base it costs £10.95 or £12.80 on a Rustica base.
A new dessert on the spring menu is the Strawberry Sundae priced at £5.95. I thought it was a refreshing alternative and it appeared to break down the fat from the pizza I had eaten earlier.
My partner chose an old favourite: the Salted Caramel Chocolate Brownie which came with gooey salted caramel, giant white chocolate curls and rich hot chocolate sauce and vanilla Gelato. Priced at £6.85 it would be ideal to share.
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Zizzi Introduce New Spring Menu, 7th April 2019, 20:35 PM