Anzani
Mediterranean / Italian
Anzani
About
Anzani is a hilltop restaurant in Nivel Hills, Lahug, with city views, run by Chef Marco Anzani since 2007. The menu moves from Parma ham rolls, octopus carpaccio and a Five Wonders of the Ocean platter to homemade black-ink fettuccine and Wagyu osso buco, salt-crusted whole seabass and a fisherman's seafood tower for sharing. There are three- to six-course degustation menus, steaks for sharing, and desserts like cannoli Siciliani, lemon crème brûlée and a dark-chocolate soufflé.
Menu
Cold Appetizer
Anzani's Selection of Mezze (appetizer samplers)
served from the tray at your table.
Spring Raspberry and Almonds
mixed garden leaves, crispy prosciutto, almonds on raspberry vinaigrette.
Organic Arugula and Shepherd Salad
blanched tomato salad, olive, cucumber with shaves parmesan cheese, extra virgin oil and balsamic reduction.
Mega Lite Salad with Walnuts
zucchini, carrots, beetroot spaghetti, spinach, feta cheese & red wine vinaigrette.
Sesame Chicken Dumpling Romaine Salad
ciabatta crouton, sunflower seeds on classic caesar dressing.
Home-Smoked Beef Carpaccio
brushed with 7 spices, extra virgin oil and aged parmesan cheese.
Truffle Infused Liver Mousse Pate
raspberry jelly, organic leaves with homemade crackers.
Hand Rolled Parma Ham
soft goat cheese with baby sprouts and black truffle on grilled asparagus.
Sous-vide of Lobster Salad
lobster tail on fresh garden vegetables chiffonade served with spicy tomato gazpacho and puff pastry.
Octopus Carpaccio
Beetroot puree, capers, red radish, salad bouquet in lemon dressing.
Three Way of Atlantic Salmon
pickled cucumber, dates couscous and roasted herb tomatoes.
Smoked Yellow Fin Tuna Tartare
marinated in apple vinaigrette on kale couscous pillow.
Anzani's Antipasto
selection of five types of italian cold cuts, homemade crackers. Serving: For sharing
Five Wonders of the Ocean
char-grilled octopus, slipper lobster, marinated atlantic salmon, crispy squid rings, oven baked mackarel. Serving: For sharing
Caprese Salad
Salad tomato, basil, bufala di mozzarella, arugula - pesto oil and balsamic jelly.
Hot Appetizer
Roasted Wild Mushrooms on Crispy Phyllo
grated parmesan cheese with sweet tomato and soured onion compote top with speck ham.
Roasted Beet and French Beans
hot salad with toasted cashew nuts and apple topped with Parma ham chips.
Eggplant Timbale Parmigiana
melted ‘Fior di latte’’ cheese and basil tomato sauce.
Basil Pesto Seven Grilled Vegetable Tian
melted fontina cheese, balsamic reduction.
Pan Seared Goose Liver "Foie-Gras"
puff pastry croute, glazed grapes, moscato wine reduction.
Broccoli and Cheese Souffle
green fresh brocolli florets and rockford cheese.
Spiced Three-Cheeses Fondue
with vegetables, fruits and homemade bread. Serving: For sharing
Grilled Mediterranean Octopus Salad
fork mashed potato aioli with oregano and red wine reduction.
Green Shell Mussel Mariniere
fresh wild mushroom and white wine vegetable broth - beurre blanc.
Crispy Squid, Tiger Shrimp and Black Peppered Vegetables
on chili cracker ring and sunderied tomato remoulade.
Seared Jumbo "Roe-Off" Scallops
roasted eggplant puree with anchovies balsamic reduction.
Quinoa Crusted Black Tiger Prawns
served with chipotle homemade mayonnaise.
Soup
Smoked Tomato & Basil
with herb buffala mozzarella crouton.
Roasted Cream of Wild Mushroom
crisp leek truffle essence in milk foam infusion.
Confit of White Onion on Croute
topped with puff pastry and gruyere cheese.
Anzani's Spicy Jar
lobster, black tiger prawns, scallop and white clams in parsley vegetable broth. Serving: For sharing
Fish Main Course
Sesame Seed Crusted Yellow Fin Tuna
with vegetable tortilla rolls and white wine - dill sauce.
Mediterranean Style Alaskan Pollok
potatoes, turmeric, capers, lemon and tomato salsa.
Three Ways of Mahi Mahi Fillet
sauteet spinach, fork mashed potatoes, beetroot confit.
Fillet of Atlantic Salmon
mashed sweet green peas, light vongole-tomato guzzetto wine broth.
Escalope of Seabass with Sauteed Smoked Bacon
served with runner beans & beurre rouge sauce.
Potato Wrapped Pacific Black Cod
grilled tomato, zucchini ribbon, arugula, citrus-butter sauce.
Salt Crusted Whole Seabass
served with roasted baby potatoes, grilled vegetables and lemon beurre blanc (please allow approx. 20 min preparation time).
Fisherman's Mixed Seafood Tower
slipper lobsters, black tiger prawns, squids, atlantic salmon and octopus served with boiled potatoes and corn on the cob. Serving: For sharing
Meat Main Course
Moroccan Spiced Organic Chicken Breast
with homemade pumpkin tortelli, lemon preserve, black olives and berry - gravy sauce.
Pan Seared French Duck Breast "Marget De Canard"
farro risotto and orange - cognac essence.
U.S. Hanging Beef Tender "Tagliata"
served with truffle mashed potato and arugula, balsamic reduction.
Herb Crusted Medallion of US Angus Beef
served with goat cheese and potato tortilla, spinach and wild mushroom fricassee.
Wagyu Shank "Osso Buco"
braised in red wine "pizzaiola" sauce on creamy soft corn polenta.
New Zealand Lamb Forse Shank
Moroccan couscous with roasted vegetables, chick peas, almonds and apricot.
Olive Crusted New Zealand Rack of Lamb
served on potato roschti with Pommery mustard sauce.
Baby Back Pork Ribs
garlic mashed potato, glazed carrots, green beans and grilled corn.
Milk-Fed Veal Tenderloin "Milanese"
asparagus barley risotto, tomato confit puree and arugula leaves.
Grilled Fish & Seafoods
Mahi Mahi Fillet
Section note: seasoned with extra virgin olive oil, turmeric, sea salt, garlic cloves, black pepper and shallots. Serving: 300g
Yellow Fin Tuna Steak
Section note: seasoned with extra virgin olive oil, turmeric, sea salt, garlic cloves, black pepper and shallots. Serving: 300g
Atlantic Salmon Steak
Section note: seasoned with extra virgin olive oil, turmeric, sea salt, garlic cloves, black pepper and shallots. Serving: 300g
Black Tiger Prawns
Section note: seasoned with extra virgin olive oil, turmeric, sea salt, garlic cloves, black pepper and shallots. Serving: 300g
Whole Slipper Lobster
Section note: seasoned with extra virgin olive oil, turmeric, sea salt, garlic cloves, black pepper and shallots. Serving: 500g
Whole Seabass
Section note: seasoned with extra virgin olive oil, turmeric, sea salt, garlic cloves, black pepper and shallots. Serving: 500g
Grilled Meat & Poultry
Chicken Breast
Section note: cooked in a cast iron pan and brick stone oven, tossed in aromatic butter, served with Anzani's special brown sauce and two side dishes of your choice. Serving: 250g
Pork Iberico Belly
Section note: cooked in a cast iron pan and brick stone oven, tossed in aromatic butter, served with Anzani's special brown sauce and two side dishes of your choice. Serving: 200g
Pork Chop Tomahawk
Section note: cooked in a cast iron pan and brick stone oven, tossed in aromatic butter, served with Anzani's special brown sauce and two side dishes of your choice. Serving: 400g
Brazilian Beef Tenderloin
Section note: cooked in a cast iron pan and brick stone oven, tossed in aromatic butter, served with Anzani's special brown sauce and two side dishes of your choice. Serving: 200g
New Zealand Lamb Chops
Section note: cooked in a cast iron pan and brick stone oven, tossed in aromatic butter, served with Anzani's special brown sauce and two side dishes of your choice. Serving: 250g
Risotto
Red Wine Porcini Mushroom Risotto
with parmesan cream broth.
Italian Sausages Risotto
tomato and green peas with gorgonzola cheese.
Braised Wagyu Beef Cheeks
on sundried tomatoe risotto.
Seafood Risotto
fish and crustaceans risotto with saffron cream.
Pizza (oval thin corn dough)
Flatbread Roulade
stuffed with Roma tomato "passata" feta cheese and anchovies.
Spinach Flatbread
roasted garlic, buffala mozzeralla cheese, sundried tomato and olive.
White Three Cheeses
caramelized pearl onion, sundried figs and pine nuts.
Tomato Flatbread
shaves of smoked Norwegian salmon with artichoke and caper berries.
Shaves of Parma Ham
prosciutto, mozzarella cheese, tomato sauce, fresh arugula leaves.
Smoked Speck Ham
gorgonzola cream, walnuts, caramelized pears and cherry tomatoes.
Truffle Flatbread
mozzarella di buffala, shave of Parma ham, white truffle essence, arugula.
Pasta
Spicy Penne and Bufala di Mozzarella Cheese
zucchini and eggplant on cherry tomato stew and bufala cheese.
Anzani Spinach Ravioli
stuffed baby spinach and ricotta cheese, truffle cream.
Parma Ham Tortelli
stuffed with Parma ham served in tomato sauce, butter noisette and sage.
Truffle Ravioli
stuffed with ricotta cheese, black truffle paste and served with truffle cream.
Homemade Fresh Spinach Pappardelle
creamy cheese sauce, Italian sausages and fresh wild mushrooms.
Open Spinach Lasagna
dice of "foie-gras" camembert cheese and truffle pasta sauce.
Sweet Potato Wagyu Gnocchi
dice of beef wagyu in red wine sauce.
Whole Wheat Spaghetti and Garlic Shrimps
tossed in basil pesto sauce and lemon zest.
Homemade Black Ink Fettuccine
lobster, crispy bacon and green asparagus in white wine sauce.
Homemade Fresh Basil Tagliolini
lobster, sweet cherry tomatoes tossed in lemon basil sauce.
Spaghetti Mixed Seafood in Parchment paper
lobster, shrimps, squid and mussels in light spicy red Mediterranean sauce.
Linguine alle Vongole
white clams tossed in white wine sauce, cherry tomatoes, capers, garlic and parsley.
Degustation Set Menus
Three Course Menu
Section note: includes one Aperol Spritz and two glasses of house wine; good for one person. Tomato and Fresh Buffala Mozzarella Salad: flavored with extra virgin olive oil, pesto, balsamic reduction and fresh basil leaves. Choices of Main Course: Black Tiger Prawns Flambe with Cognac (with black olives & tomato tarragin salsa accompanied with sauteed wild pilaf rice) / New Zealand Lamb Cutlet (pumpkin mousseline, haricot beans casserole and sauce piquant). Dessert: Sicilian ice cream cake "cassata" with maraschino drizzled candied fruits and biscuit. Serving: Per person +
Four Course Menu
Section note: includes one Aperol Spritz and two glasses of house wine; good for one person. Smoked Duck Breast: on a bed of coriander couscous. Risotto "Al Funghi": with mixed mushrooms and white wine sauce. Choices of Main Course: Herb-crusted Seabass Fillet (served with bell pepper & sweet chili sauce) / Butcher's Steak (grilled hanging beef tender 'tagliata' with truffle mashed potatoes, asparagus and peppercorn sauce). Dessert: Amaretto souffle (served with custard cream). Serving: Per person +
Five Course Menu
Section note: includes one Aperol Spritz and two glasses of house wine; good for one person. Rocket Salad: with parmesan crumbs, pine nuts and paprika croutons extra virgin olive oil and balsamic reduction. Creamy Barley Soup: with beans and bacon. Homemade Pumpkin Tortelli: with creamy white wine, spinach, and cheese sauce. Choices of Main Course: Grilled Yellow Fin Tuna (dill marinated tuna loin served with cauliflower puree and saffron - beurre blanc) / Beef Medallion (with Parma ham and melted fontina cheese served with creamy mashed potatoes). Dessert: Vanilla Panna Cotta (served with mixed wild berries). Serving: Per person +
Six Course Menu
Section note: includes one Aperol Spritz and two glasses of house wine; good for one person. Smoked Norwegian Salmon: with capers, cucumber and Horseradish cream. Cream of Tomato Soup: with drizzle of fresh cream served with cheese breadstick. Poached New Zealand Mussels: in white wine with basil and tomatoes. Home-made Spinach and Ricotta Cheese Cannelloni: oven-baked with tomatoes and parmesan cheese. Choices of Main Course: Seared Pacific Black Cod Fillet (served with beetroot puree and sauteed spinach) / Angus Beef Rib Eye (served with mushroom sauce and truffle potato dumpling). Dessert: Liquored Orange (served with avocado ice cream). Serving: Per person +
Steak Dinner Menu
Steak For One
Section note: comes with garden salad, soup of the day and one side dish; cooked in cast iron pan and brick oven, with Anzani's special brown sauce. Choices: Certified angus tenderloin (200g) / Certified angus rib-eye (300g) / Angus porterhouse (650g) / Milk-fed veal tenderloin (200g) / Black mountain 28 days dry aged rib-eye (300g) / Snake river farms black wagyu striploin (300g)
Steaks for Sharing
Section note: comes with garden salad, soup of the day and one side dish; cooked in cast iron pan and brick oven, with Anzani's special brown sauce. Choices: Sterling silver bone-in tomahawk rib-eye (1700g) / Beefsteak "fiorentina" (1700g) / Tomahawk reserve mb2 rib-eye (800g)
Desserts
Tropical Panna Cotta Defile
topped with raspberry, mango, pineapple and blueberry compote.
Homemade Yogurt Fruit Parfait
layers of mixed fruits with homemade yogurt and cinnamon syrup.
Macedonia
marinated fresh fruits salad and ginger syrup served with vanilla ice cream.
Cannoli Siciliani
stuffed with ricotta chocolate chips, candied fruits and sesame chocolate sauce.
Anzani Bomb
trio of ice cream on vanilla sponge cake topped with torched meringue.
Lemon Crème Brûlée
served with sesame cookie.
Tiramisu Delight
cinnamon mascarpone cream, almond espresso liqueur dry dates and “savoiardi”.
Espresso and Bitter Chocolate Pudding
served hot with French vanilla ice cream.
Belgian Dark Chocolate Souffle with Almond Sauce
served with green tea ice cream; 20 mins preparation time.
Warm Pear and Bleu Cheese Tart
infused pear and bleu cheese on puff sheet tart.
Tahini and Chocolate Fondue
selection of marshmallow, chocolate cake squares and fresh fruits.
Fresh Fruit Platter
selection of sliced seasonal fruits.
Cheese Platter
four kinds of cheeses from our house selection with fresh and dried fruits, nuts, and crackers.
Ice Cream Selection
please ask assistance on your flavor preferences. Servings: single scoop / 3 scoops / nine flavors
Location & Details
Address
Panorama Heights, Veterans Drive, Nivel Hills, Brgy. Lahug, Cebu City, Cebu 6000
Phone
+63 32 232 7375
Cuisine
Mediterranean / Italian