Chef Luca embraces seasonal dining with his new springtime menu at Rossini’s. New dishes include caramelized onion tart made with Tropea red onions from Calabria in southwest Italy, and served with pecorino cream. Other notable dishes are river trout tartare with pink peppercorn crisps and pickled vegetables, homemade tagliolini aglio olio with a yellow fin tuna and scallop ragout, and linguini with scampi, tomatoes and basil. Rossini’s sommelier is available to recommend wine pairings from “primo Vino by Rossini’s”, winner of the “Best International Hotel Wine List” and the “Wine List of the Year Thailand Awards”.
Chef Luca is a master of authentic Italian cuisine. Having perfected the art of Italy’s regional dishes, Chef Luca is also highly accomplished in contemporary cooking techniques and presentation while always remaining faithful to his culinary roots and authentic flavors. At the heart of his philosophy lies respect for tradition, insistence on the use of high quality ingredients, a continuous strive for perfection, and a desire to delight his valued guests with an unforgettable dining experience. Chef Luca is the winner of the “Iron Chef of Thailand” award and Lufthansa’s Star Chef for South East Asia creating premium culinary delights for First Class and Business Class menus on all intercontinental flights between Southeast Asia and Germany.avi spa, a floating spa at Avillion Port Dickson is based on the aura of peace reflected in the stillness of the jade green sea, the pervading silence and the glorious sunsets of the Straits of Malacca.
