PRIMA COLAZIONE TUTTE LE ORE ALL DAY BREAKFAST
The breakfast bank
Among English speakers, "breakfast" can be used to refer to this meal or
to refer to a meal composed of traditional breakfast foods (such as eggs,
oatmeal and sausages) served at any time of day. The word literally
refers to breaking the fasting period of the prior night.
M Marini’s big breakfast
32
Enjoy our breakfast all day with scrambled eggs, beef bacon or chicken
sausage, sauteed mushrooms and tomatoes.
M Marini’s big breakfast includes a choice of coffee, tea or a glass of chilled orange
juice.
Egg benedict ( Florentine)
22
Egg white omelettes
22
Two perfectly poached eggs with spinach and parmesan cheese topped
with hollandaise sauce.
Healthy egg white with baby spinach.
OUR MORNING QUICK FIX
Pastries and jam
22
Freshly baked pastries served with gourmet jam and butter.
LUXURY BREAKFAST
Full bubbly breakfast for two
One bottle of G.H.Mumm Brut “Cordon Rouge” Brut Reims
Pastries and jam
M Marini’s big breakfast for 2 persons.
All our breakfast dishes are served with roasted potatoes, aged balsamic salad and
toast.
CHEF’S REQUEST
At M Marini we prepare all food items in-house. Although all
due care is taken, dishes may still contain certain ingredients which may cause
allergic reaction to some guest. If you have any known allergies, please inform
our staff prior to placing your order.
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498
CAVIALE - CAVIAR
OSTRICHE - OYSTER
Caviar is a delicacy made from the eggs of a roe fish. Caviar can served as an
appetizer or as a garnish. Known for it’s butter texture and lusciously salty
taste, caviar is also rich in many nutrients such as vitamin A, potassium, omega
- 3 fatty acids, vitamin D and haemoglobin.
Freshly air-flown oysters at its finest. Oysters are an excellent source of
zinc, iron, calcium and selenium as well as vitamin A and B12.
Traditionally, oysters are considered to be aphrodisiacs and are most
nutritious when eaten raw.
Caviar is expensive due to its limited supply outstripped by constant
increasing demand, and elaborate time-consuming technique of production.
True Caspian caviar is derived from Beluga sturgeon, Osetrova sturgeon, and
Sevruga strugeon. There are two major true caviar producing countries: Russia
and Iran.
What we serve on ice by piece :Native Oysters from Ireland
Fine de Clair from France
Food gourmands race to obtain the freshest and the best, regardless of cost.
Sevruga 50 grams
Imperial Ossetra 50 grams
Beluga 50 grams
850
1200
1900
Introducing a different caviar for a different
experience
85
85
85
Wild salmon caviar 30 grams
Pike 30 grams
Herring 30 grams
The caviar platter
150
Chef’s daily selection of 3 served 30 grams of each
Nori caviar
Seaweed caviar
38
Our fresh and delicious live oysters are served with lemon and raspberry
vinaigrette.
CRUDO E FRUTTI DI MARE CARPACCIO AND CRUSTACEAN
Fresh sous-vide crevettes
48
Red and white
58
Petuna ocean trout
68
Boiled in controlled temperature to preserve freshness of 150 grams of
fresh crevettes served with condiments, Japanese dressing, aurora sauce
or Nikkei Style.
Introducing a duo of yellow fin tuna and red snapper served with wasabi
mayonnaise sesame seeds, ponzu soy and ginger sauce.
Served with warm garlic-infused olive oil and organic garlic crisp.
All caviars are served with toast, eggs, gherkins, sour cream, onions and capers.
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18
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INSALATE – GARDEN GREENS
COLD PASTA MANIA!
Salad is a popular, ready-to-eat dish made of diverse ingredients, usually served
chilled or at a moderate temperature. Many people use the word "salad" to
describe light, savoury leafy vegetable dishes, most often served with a sauce
or dressing, but the category may additionally include dishes made of
ingredients such as fruits, grains, meats, seafood and sweets. Though many
salads use raw ingredients, some use cooked ingredients; most salads use
vegetables, though fruit salads also exist.
The Healthy Factory
House salad
28
With fresh greens, boiled egg, turkey ham, cheddar
cheese and tomatoes served with sweet mustard dressing.
Caesar salad with chicken
28
Roast chicken with seared yellow fin tuna served with our house
specialty dressing, mesclun leaves, cherry tomatoes, sesame
seeds and poached egg.
Capellini with aglio-olio and chilli
28
Capellini with pesto sauce
32
Capellini with prawns
38
Served with pecorino cheese and a touch of extra virgin olive oil.
Served with avocado, raw Petuna ocean trout, momotaro
tomatoes and topped with wild salmon caviar.
32
Mesclun leaves with fresh avocado, mango and prawns ,
served with pine nuts, cucumber and mint leaves in a
homemade sweet dressing.
Favourite Asian duo
In its country of origin, Italy, capellini may be directly translated as hair or thin
hair, and its name is descriptive of the soft, hair like look of the pasta when it is
cooked. So consider angel hair and capellini to be separate varieties with the
former being thinner than the latter.
Our selection of pasta is served cold using capellini pasta.
Served with basil pesto sauce, pine-nuts and pecorino cheese.
Romaine lettuce tossed in caesar dressing served with
homemade croutons, sliced chicken and poached egg.
Avocado, mango and prawn
Capellini
Capellini with Sevruga caviar
228
Served with oysters and truffle oil with chives and crème fraîche.
SANDWICHES
33
Croque-Monsieur
25
Bruschetta
25
Vietnamese chicken with Italian baquette
25
Mini Ciabatta with tuna
27
Quesadilla
28
Pesto ham and cheese
28
Toasted bread with cheddar cheese and turkey ham.
Open top sandwich with tuna chunks, tomatoes, and salad.
Fresh pickles, fresh coriander and sesame marinated roasted chicken.
Ciabatta bread with fresh steam tuna, fresh lettuce and tomatoes.
Corn tortilla served with jalapeño guacamole, pico de gallo, cheddar,
mozzarella and chicken.
Toasted sandwich with ham and cheese spread with pesto sauce.
All our sandwiches are served with seasoned roasted potatoes.
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SECONDI - MAINS
DOLCE - SWEETS
Roasted chicken with honey mustard
26
Roasted chicken with herbs and chilli
26
Marinated with garlic, mustard and fresh herbs and served with
mashed potatoes and fresh greens.
Marinated with fine herbs and special chilli paste served with
mashed potatoes and fresh greens.
Eggplant parmiggiana
26
Layers of aubergine, fresh tomato sauce and pesto sauce,
basil leaves, parmesan cheese and mozzarella cheese baked until
perfection.
Beef lasagne
32
Raspberry panna cotta
15
Cream caramel
15
Warm brownies with vanilla gelato
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Vanilla crème brûlée
18
Tiramisu
22
Chocolate sphere
38
Italian creamy flan in vanilla flavour and raspberry coulis.
Traditional caramel baked pudding.
Classic crème brûlée in vanilla flavour.
32
Spaghetti cooked with creamy mushroom sauce and chicken.
Veal stroganoff
10
Vanilla ice cream served with mixed berries sauce.
Our signature homemade brownies served with chocolate
fudge and walnut, topped with vanilla gelato.
Layers of lasagne pasta with bolognaise and béchamel.
Spaghetti alfredo
Vanilla gelato
48
Veal stewed with mushrooms, a touch of cream with parsley
served with mashed potatoes.
Petuna ocean trout
68
Slow cooked beef ribs
78
Sous-vide style Petuna ocean trout served with crisp fennel
salad and wild salmon caviar.
Classic Italian dessert with a rich treat blending the bold
flavours of cocoa and espresso with mascarpone cheese
and savoiardi biscuit.
Chocolate fudge with hazelnut mousse served with hot
dark chocolate sauce.
This is a pure comfort food - 32 hour-slow cooked beef ribs with
apple barbeque sauce and mashed potatoes.
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CHAMPAGNE
“I drink it when I am happy and when I’m sad.
Sometimes I drink it when I am alone.
When I have company I consider it obligatory.
I trifle with it when I am not hungry and drink it when I am.
Otherwise I never touch it, unless I am thirsty.”
– Lily Bollinger
Champagne list
Pinot Noir 38%
Pinot Meunier 34%
Chardonnay 28%
The following ancient varieties for champagne are sometimes found:
Petit Meslier, Arbanne and Pinot Blanc.
What makes champagne one of the most fascinating beverages in the world?
The Champagne region was famous first for its still wines until it became known
for sparkling wine in the 17th and 18th centuries.
The people in Champagne noticed the natural phenomenon of the secondary
fermentation by chance. This was a combination of late harvest, low
temperature over the winter and a lack of understanding.
The wines often finish fermentation prematurely and cellar temperatures cooled
during autumn and the new wine was left containing unfermented sugar. As the
temperature rose again the following spring, the wine, which had sometimes
already been bottled, started to re-ferment in the bottle creating carbon dioxide,
which could not escape.
England played an important role in the history of champagne. The first mention
of sparkling champagne was made in 1663 by a butler, which was sometime
before France itself (1718). This is probably due to the fact that the English were
already adding sugar to champagne wines shipped in barrels.
Also, in the 17th century, the production of industrial gas was discovered which
helped tremendously in the expansion of champagne, allowing stronger bottles.
The soil
From 40 to 90 million years ago, the whole Champagne region was under the
sea, and the skeletons of marine organism settled, producing limestone.
Belemnite limestone is the main component of the subsoil. It affects vine
cultivation and thus the quality of champagne.
The advantages of belemnita quadrata are its ability to store and give back the
heat of the sun, drain excess water and store the humidity from rainy periods,
thus limiting the effects of summer drought.
BEVANDE - BEVERAGE
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BUBBLES BY THE GLASS
Production
The secret of champagne production lies in the so-called secondary
fermentation. Once the first fermentation is completed, the cellar master adds
yeast and sugar, and then seals the bottle.
In the same way, as for the first fermentation, the second also creates carbon
dioxide (CO2) and a little more alcohol. The bottle is sealed; the carbon dioxide
cannot escape and it becomes dissolved in the wine, which is then sparkling!
CHAMPAGNE BY THE GLASS
Nicolas Feuillatte “Brut Réserve” Chouilly
Nicolas Feuillatte “Brut Rosé” Chouilly
Glass Bottle
63 438
98 678
BUBBLES BY THE BOTTLE
Ageing
This is another crucial factor for the cellar master’s quest for balance and finesse.
After the second fermentation, the yeast cells die after transforming the sugar
into alcohol and carbon dioxide. They became known as “lees” and are vital to
the creation of high quality champagne. The longer it spends on its lees, the
better the result, creating those lovely biscuit, toasty aromas. All the best houses
aim to age their champagne as long as possible, while keeping commercial
necessities in mind.
Understanding the different styles
One crucial factor in understanding champagne is that it’s all about blending
vintages, villages and grape varieties. The role of the cellar master and his team
is essential and an extremely difficult process.
Blanc de blancs
: 100% chardonnay.
Blanc de noir
: Made from solely pinot noir and/or pinot meunier.
Grand cru
: Every vineyard in Champagne is ranked from 80% to
100%. This is linked to the quality and has an impact
on the price of (out of 323) classified 100%.
1st cru
: Vineyards which are rated from 90% to 99%.
Nv
: A blend of several vintages to maintain the style of the
house. The most precise and challenging task for the
cellar master. The wine has to spend a minimum 15
months on the lees after secondary fermentation.
Vintage
: Comes from one specific vintage. Only the best
vintages are declared and they differ from one producer
to another. The wine has to spend a minimum of three
years on the lees.
Prestige Cuvée
: Some of the most famous and expensive champagne,
and yet there is no rule regarding their production, only
the fact that if it is from a single vintage, it has to be three
years on the lees. For most the houses their prestige cuvées
are aged for much longer than that.
CHAMPAGNE
G.H.Mumm Brut “Cordon Rouge” Brut Reims
Nicolas Feuillatte “Brut Réserve” Chouilly
Moët et Chandon “Brut Imperial” Espernay
Piper-Heidsieck Brut Reims
Perrier-Jouët, Grand Brut Espernay
Veuve Clicquot Ponsardin, “Yellow Label” Brut Reims
Bollinger ”Special Cuvée” Ay
Jacquesson “Cuvee 736”
Jean Laurent Brut “Blanc de noirs” Celles-Sur-Ource
Krug “Grande Cuvée” Reims
Armand de Brignac, Gold Reims
CHAMPAGNE ROSÉ
Moët et Chandon, “Rosé Imperial” Reims
Nicolas Feuillatte “Brut Rosé” Chouilly
G.H.Mumm Brut Rosé Reims
Billecart-Salmon Brut Rosé Mareuil-sur-Ay
Jean Laurent Brut Rosé Celles-Sur-Ource
Dom Perignon Rosé Epernay
Armand de Brignac, Rosé Reims
Bottle
418
438
488
648
658
658
678
898
1,280
2,588
3,800
Bottle
598
678
758
778
1,380
3,300
4,800
VINTAGE CHAMPAGNE
Dom Pérignon, Epernay
Pierre Gimonnet & Fils “Premier Cru” Chardonnay Special Club
Taittinger “Comtes de Champagne” – “Blanc de blanc”
Louis Roederer, Crystal Reims
Bottle
1,388
1,558
2,658
3,888
LE BOLLICINE – BUBBLES (ROSÉ/BLANC)
Villa Sandi, Prosecco Rosé “Il Fresco”
Foss Marai Ross Brut
Foss Marai,
Ferrari , Trento DOC “Metodo Classico” Brut Trentino
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Bottle
318
318
338
398
PREMIUM HOUSE POURING
CELLAR SELECTION
Premium Wines By The Glass
ITALY
Glass
Bottle
Trebbiano D’ Abruzzo,”Coste Delle Plaie”
DOC, Podere Castorani
33
168
Montepulciano D’Abruzzo,“Coste Delle Plaie”
DOC, Podere Castorani
33
168
BEER SELECTION
Beer by the bottle
Tiger – Singapore
Stella Artois – Belgium
Corona Extra – Mexico
Stout
Guinness – Ireland
Glass
21
21
21
21
25
25
32
28
Olmeca Tequila
Beefeater Gin
Absolut Blue Vodka
Havana Club Rum
Jack Daniels
Chivas Regal 12 years
The Macallan 12 years
Cognac Martell VSOP
Bottle
350
388
388
388
428
448
598
608
VODKA
Bottle
28
30
30
28
Bottle
From Holland
Effen
498
From Russia
Royal Dragon Elite
Royal Dragon Imperial
Beluga Noble
Beluga Gold Line
568
938
620
1,388
From France
508
Grey Goose
APÉRITIF
Martini Bianco
Martini Extra Dry
Martini Rosso
Aperol
Campari
Fernet Branca
Grappa Limoncello Alla
Lambardo Marsala Sweet DOC
Luxardo Limoncello
Pernod
Pimm’s No. 1
Ricard
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Glass
23
23
23
23
23
23
23
23
23
23
23
23
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SMOOTHIES
ACQUE MINERALI – MINERAL WATER
MONTE VERDE ITALIAN ALPS
A LITTLE BIT ABOUT MONTE VERDE
Peach & passion fruit
28
Sourced from one of the best locations in the Italian Alps, this mineral water
comes from northern Italy’s ancient glacial pre-alps of Lombardy. This mineral
water exudes naturally smooth and crisp taste through constant contact with
the subsoil and rocks of Italy.
Melon avocado
28
Berrylicious
28
Forbidden fruit
28
Certified by UNI EN ISO 9001:2008 and approved by SGS international food
standard. This refreshing and mild diuretic mineral water right from the
equilibrium of saline makes it suitable for the nourishment of infants and elders.
Monte Verde Mineral Water has low levels of sodium and nitrates.
Monte Verde Still Water 500ml
Monte Verde Sparkling Water 500ml
Monte Verde Still Water 1000ml
Monte Verde Sparkling Water 1000ml
SUCCHI – JUICES
18
18
25
25
11
Chilled juices
Cranberry/Guava/Mango/Pineapple
12
Bibite – Soft drinks
Coke/Coke Light/Sprite/Ginger Ale/Ginger Beer/
Bitter Lemon/Soda Water/Tonic Water
Redbull Blue
18
18
Fresh fruit juice
Peach, passion fruit, low-fat yogurt, soy milk, banana, tofu
and ginseng.
Soy milk, banana, avocado, low-fat yogurt, melon,
oat, olmeca oil and sunflower seed.
Fresh strawberries, fresh raspberries, honey and low fat milk.
Green apple, banana, peach, low-fat yogurt and berries.
BUBBLES COCKTAILS
Just in thyme
48
Hot & spicy cocktail
48
Champagne tropicale
88
T&T cobbler
95
Tokyo kiss
95
Prosecco, white peach puree, fresh grapefruit juice and
homemade thyme syrup.
Prosecco, Absolut Vodka, fresh grapefruit juice, white Boiron
peach puree and fresh ginger.
Nicolas Feuillatte “Brut Réserve”, Luxardo Moraschino, Boiron
mango puree, gula melaka and top with edible silver crumbs.
Peach liquor, aged rum, aromatic bitter, orange bitter, fresh
orange juice, topped with Nicolas Feuillatte “Brut Réserve”.
Apple/Honey Dew/Orange/Watermelon
BOOSTERS
Nicolas Feuillatte “Brut Réserve”, with Choyo Umeshu topped
with edible silver crumbs.
MADE FROM FRESH INGREDIENTS
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SPECIALTY COFFEE
Papaya love
Papaya, orange and mango.
Watermelon refresher
Watermelon, cucumber, strawberry and mint leaf.
28
Lean green
Green apple, spinach, pear, kiwi and pineapple.
Beetroot
Beetroot, carrot, lemon and raspberry.
BOOST IN MY COFFEE PLEASE!
28
28
Mud dew
28
Amore love
48
East soirée
48
Espresso marte-ny
58
Espresso, honey dew, chocolate and bourbon
Espresso, soy milk, Bailey’s and truffle oil
Espresso Angostura and heavy cream
Espresso, vanilla syrup, Frangelico and bourbon
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I LIKE MINE WITH MILK…
CAFFÈ – COFFEE
Some argue that the Enlightenment took place in 18th century Europe simply
because, that’s when coffee houses first opened. What does that make the
Enlightenment? Just one major caffeine buzz. It’s true, Italians love their coffee
ever since the coffee bean first arrived at the ports in Venezia, brought from the
Islamic world in the 16th century.
They have it first thing in the morning, typically espresso or cappuccino; have it
after lunch; perhaps a quick shot during the work day; then one after dinner
before taking the ritual “passenggiata,’ or stroll, through the city centre.
Some Italians, in fact, many Italians, have a bar (Italian coffee houses are known
as “bars”) for their everyday coffee. The bar is where they start their day and at
times, end it with an aperitivo, a before-dinner drink (perhaps just an after-work
drink). A barista – he or she who prepares the coffee – is revered in Italy. Though
some Italians have a preferred bar where they get their coffee, some also have
their own preferred barista. There’s something to be said about that special
barista who can pull that perfect espresso.
Thank you, barista of Italy – of the world, for that matter – waking us all up and
keeping the conversation going! Buono i’espresso! I’ll have another!
Caffè macchiato
12
Caffè latte
12
Caffè marocchino
15
Cappuccino
15
Caffè mocha
15
Caffè piccolo
15
Flat white
15
Single shot of espresso with small amount of milk.
Single shot of espresso with warm milk and milk foam.
Dusted with cocoa powder, espresso, milk foam and cocoa powder.
Espresso with milk, milk foam and a touch of cocoa powder.
Thick chocolate sauce with milk, espresso and milk foam.
Double shot espresso with equal amount of milk.
Coffee with a thin layer of foam.
… And it also stands for cup of fun filled energy elixir.
I LIKE IT BLACK!
ICED COFFEES
Caffè espresso
9
Espresso Romano
9
Concentrated coffee brewed by forcing a small amount of hot
water under pressure through finely ground coffee beans.
A shot with a small rind of lemon and sugar added.
Caffè doppio
12
Caffè Americano
12
Caffè lungo
12
Caffè doppio
Caffè Americano
Caffè lungo
Caffè latte
Caffè cappucino
Caffè mocha
Caffè piccolo
Double espresso.
Double shot of espresso with equal part of hot water.
Double shot espresso extracted longer
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12
12
12
15
15
15
THÈ – TEA
Fine selection teas from Dilmah
Dilmah is unique, a brand that is founded on a passionate commitment to the
quality and authenticity of tea, it is part of philosophy that goes beyond
commerce.
The Fernando family built their business around their love for tea. Today,
Dilmah is the only vertically integrated tea company with its own tea gardens –
some of Ceylon’s best estates – and state of the art printing packaging facilities,
tea packing and investments in every segment of the industry. As Merril
Fernando often says, “My family cares for your tea, from the tea nursery right to
your tea cup”.
TEA SELECTION, SERVING IT HOT OR ICED!
Brilliant breakfast – Black Tea
12
Ceylon cinnamon spice tea – black tea, flavoured
Hints of a woody note of cinnamon that is enlivening and
complements the tea perfectly, adding a touch of sharpness.
12
Jasmine flowers green tea – green tea, Jasmine petals
Known for its soothing and warming properties – a delicious palate
cleanser after strong tasting or rich food.
12
Moroccan mint green tea – green tea with peppermint
12
Pure chamomile – Chamomile flowers
12
The original earl grey – black tea, bergamot flavoured
12
Pure peppermint leaves
12
Darjeeling tea
12
Perfectly rounded, with an aroma representing the essence of a
fine Ceylon tea.
Elegance of Ceylon green tea with the minty ‘coolness’ of peppermint –
perfect after dinner.
Often enjoyed as a relaxing, naturally caffeine-free infusion before
bedtime, with its soothing aroma and very delicate flavours.
A rich and strong brew, enhanced with oil of bergamot – it is a
distinctive and unique flavour.
Naturally caffeine-free and ideal as an after-meal beverage to aid
digestion. The infusion of peppermint leaves with a touch of honey
is an ideal palate cleanser and effective in assisting rehydration.
A strong upfront bitterness is detectable in the mouth and the
flavour of flowers and oak present themselves in a tea that has a
refined nature. An enthralling tea.
MARINI’S ICED TEA
The M iced tea
Chrysanthemum tea, lemon, liquorice syrup and asam prune
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