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Recently refurbished, La Scala has also introduced an updated menu featuring a series of beautifully presented creative delights from chef David Tamburini. Plush surroundings and excellent service add to an exceptional dining experience.
Rating : 18/20
Start with the signature appetizer of pan-seared Hokkaido scallops with kale and brussel sprout salad and herring caviar. Also good is gallina rifatta al tartufo e verdure invernali, an onion stuffed with chicken terrine and served with braised autumn vegetables, morel mushrooms and black truffle zabaione. Mixed pasta in a rich bisque-like crustacean broth with succulent Sicilian red prawns and green zucchini is a wonderful nod to the chef’s skills. As is faraona alle olive, roasted guinea fowl with mantovana pumpkin, grapes and black olives. Outrageously tender, the savoury meat is contrasted by the tart-sweet surprise of a pickled plum hidden in a garnish of grape leaves. Tamburini’s native Tuscany is the inspiration for an intriguing recommended dessert of tartufo, a whisky cream-filled pastry designed to resemble a white truffle nestling in an earth-like bed of chocolate mousse with green lapsang souchong dressing.
Rating : 37/40
A wide-ranging wine list with many of the star labels hailing from Italy. Keep an eye out for the wines of the month and ask the knowledgeable staff for pairing ideas, they will be happy to oblige.
Rating : 18/20
Rating : 17/20