New World Cuisine Menu

Breathtaking sea views and an extensive menu featuring
delightful Italian cuisine makes Da Maurizio one of Phuket's finest Italian restaurants.

Whether you're looking for something light or a 5-course meal, Da Maurizio's selection of Italian dishes is second to none. And for those looking to explore Italian cuisine to its fullest, we've got special tasting menus just for you!

MAIN MENU

ANTIPASTI

Saute' di Vongole (S)
Local Baby Clams Sauté with White Wine, Tomato & Herbs

Ostriche Huitres Creuses della Bretannia"Baie de Cancale'" in ghiaccio(S)
Oysters Huitres Creuses from Britannia "Baie de Cancale' "on Ice

Parmigiana di melanzane, Zucchine, Scamorza e Pomodoro (V)
Original Parmigiana with Eggplant, Scamorza cheese, Zucchini & Tomato Sauce

Carpaccio di Manzo, Rughetta e Scaglie di Parmigiano Reggiano
Classic Beef "Carpaccio" With Arugola & Parmesan

Crostino di Scamorza fusa con Proscutto e Funghi Porcini (P)
Original "Crostino" of Grilled Bread with melted Scamorza cheese, Parma Ham, Porcini Mushrooms

Culatello di Zibello DOP 12 Mesi (P)
Imported Culatello di Zibello DOP 12 Month Seasoned

Prosciutto San Daniele (80 Gr.) stagionato 18 mesi con Melone (P)
Original Imported San Daniele Ham (80 Gr.) 18 Month Seasoned with Melon

Affettati Misti Speciali (P)
Assorted Cold Cuts: Mortadella, Parma Ham, "Felino" Salami & Spicy "Schiacciata"

Caprese Rivisitata da Maurizio (V)
Classic "Caprese" Salad with Buffalo Mozzarella, Plum Tomatoes and Balsamic from Modena

INSALATE/SALAD

Insalata di carciofi Rosa della Sardegna con scaglie di Parmigiano e Pomodorini (V)
Fresh Salad with Pink Artichokes imported from Sardinia Cherry Tomatoes & Parmesan Cheese

Insalata di Aragosta di Roccia, Soya, Pomodori, Patate (S)
Crab meat Salad with Arugola, Asparagus and Cherry Tomatoes

Insalata verde con Avocado, Gamberi e Bottarga (S)
Green Salad with Avocado, Shrimps & Bottarga

Insalata Esotica di Phuket con Mango, Passion Fruit & Papaya (V)
Phuket Exotic salad with lettuce, Arugola, Mango, Papaya & Passion Fruit

Insalata Mista (V)
Mix salad

ZUPPE/SOUP

Minestrone alla Genovese (V)
Genovese Style Minestrone Soup with Basil Pesto & Grana Padano Cheese

Zuppa di Crostacei alla Livornese (S)
Seafood "Livornese" Style with Divers Scallops, Shrimps, Squid, Clams, Tomato sauce Potatoes & Toasted bread

Zuppa Piemontese di Funghi Porcini, Fagioli Cannellini e Tartufo (V)
"Piemontese" Style Soup with porcini Mushrooms, White Cannellini Beans, Truffle

PRIMI PIATTI/DRY DE CECCO PASTA

Spaghetti Pomodoro e Basilico /Spaghetti Bolognese
Fresh tomato Sauce and Basil or traditional Meat Sauce of Bologna

Cappellini d Angelo all Aragosta di Roccia con Rughetta e Vino Bianco (S) (A)
Spicy Cappellini Pasta with Rock Lobster, Arrugola and White Wine

Spaghetti alla Carbonara piccante e crema di Tartufo (P)
De Cecco Spaghetti "Carbonara" with "Guanciale "Egg Yolk & Truffle Cream

Spaghetti de Cecco Bottarga e Vongole (S)
DeCecco Spaghetti with Clams & Bottarga

Linguine DeCecco all Aragosta Viva di Phucket e Pomodorini (S)
DeCecco Linguine with Phuket Lobster from the Aquarium and Cherry Tomatoes

PASTA FATTA IN CASA/ HOMEMADE PASTA

Fettuccine alla Puttanesca
Fresh homemade fettuccine marinated with yellow Fin Tuna, Gaeta Olives. & Rizzoli Anchovies

Fettuccine alla Menta e Sugo di Agnello
Fresh homemade Fettuccine with Sauce of Braised Tender Lamb and Pecorino Cheese

Pappardelle con Capesante e Granseola all Arrabbiata (S)
Fresh Homemade Pappardelle with Divers Scallops, Blue Lump Crab in a spicy Tomato Sauce

Ravioli di Spinaci e Ricotta con Panna, Pomodoro e Prosciutto di Parma (P)
Fresh Homemade "Ravioli" filled with Spinach and Ricotta Cheese with Cream, Tomato and Parma Ham

I RISOTTI/ITALIAN RISOTTO

Risotto Piccante con Aragosta di Roccia e Zafferano
Spicy Risotto with Rock Lobster & Saffron

Risotto Vegetariano Asparagi e Zucca e Zucchine
Vegetarian Risotto with Asparagus, Pumpkin & Zucchini

Risotto alla Crema Di Tartufo e Mandorle
Risotto with White truffle Cream and Almonds

LA CARNE / MEAT

Tagliata di Wagyu (200 Gr.) su Letto di Porcini con Patate Arrosto, Spinaci Saltati al Burro Carote , Fagiolini e Riduzione di Balsamico
Wagyu Beef "Tagliata" style on a porcini Mushrooms Bed with Cubic Roasted Potatoes, Sauté Spinach, Carrots Green Beans and Balsamic Reduction

Controfiletto di Manzo (180Gr.) alla griglia con olio al Rosmarino e Patate Fritto
Grilled Australian Strip loin (180 Gr.) seasoned with Rosemary oil and French Fries

Filetto di Black Angus alla "Rossini" con Foie Gras flambé al Marsala accompagnato da Fagiolini , Carote e Patate arrosto
Black Angus Filet (200Gr.) "Rossini"Style topped with Foie Gras flambé with Marsala accompanied by Carrots, Green Beans and Roasted Potatoes

Costolette di Agnello scottate alle Erbe con salsa di Menta e vino Rosso accompagnate da patate dolci
Grilled Australian lamb Chop with Herbs, Red Wine & Mint Sauce accompanied by Sweet Potatoes Cake and "Fontina" Cheese

"Paillard" di Pollo alla Griglia con Verdure Miste Grigliate
Grilled Chicken "Paillard" with Mixed Grilled Vegetable (Onions, Zucchini, Eggplant, Carrots, Asparagus)

IL PESCE/ FISH

Cernia dal Nostro Acuqario al Forno con Patate e Pomodori
Live Grouper from the Aquarium, Oven Baked with Potatoes and Tomatoes

Gamberoni Reali con Spiedino di Calamari, Peperoni Verdi e Gialli e Asparagi
Tiger Jumbo Shrimps (150 Gr.) with Squid Skewers, Green and Yellow Peppers &Asparagus

Filetto di Pesce Spada alla Siciliana con Pomodoro,Capperi Olive Nere(A)
Swordfish Filet "Sicily" style with tomatoes sauce, White Wine, Capers and Black Olives

V (Vegetarian) S (Seafood) A (Alcohol) P (Pork) N (Nuts)

CHEF'S SPECIAL MENU

ANTIPASTO/APPETIZER

Insalata di Polipo con Patate , Sedano Olive Nere e Aceto di Vino Rosso con Carpaccio di Capesante e Finocchiella
Octopus Salad with Potatoes, Celery Black Olives & Red Wine Vinegar accompanied by Scallop Carpaccio

Polenta fritta al Tartufo con Spiedino di Funghi misti e Prosciutto di Parma Croccante
Fried Truffle Polenta with Mixed Mushrooms Skewers and Crispy Parma Ham

PRIMI PIATTI/FIRST COURSE

Fettuccine Fresche allo Zafferano con Funghi Porcini (V)
Homemade Fresh Fettuccine with "Porcini" Mushrooms

Ravioli d Barbabietola ripieni di Zucca al Gorgonzola e Mandorle (N)
Homemade Beetroot Ravioli stuffed with pumpkin with Gorgonzola sauce and Almonds

SECONDI PIATTI/MAIN COURSE

Milanese di Vitella con insalata di Rughetta e Pomodorini
Veal Chop "Milanese Style with Arrugola and Cherry Tomatoes Salad

Chateau Briand flambé al Cognac VSOP servito nel "Gheridon" dallo Chef (A)
Master cut of Black Angus Beef (400 gr.)Flambé with Cognac VSOP sliced from the "Gheridon" by the Chef

V (Vegetarian) S (Seafood) A (Alcohol) P (Pork) N (Nuts)

Paolo Fadda

Executive Chef - Da Maurizio Bar & Ristorante

Life has been an extraordinary culinary adventure for Italian chef, Paolo Fadda. A series of colourful events and experiences led him from one kitchen to another until he found himself in southern Sun, where he is now working as Executive Chef at the award winning Da Maurizio Bar Ristorante in Phuket.

"And all wanted to do after finishing school was to travel the world!" says Paolo. Soon after graduating, he approached his mother to ask for money, as is customary, so he could travel the world. His mother told him since he was now of age, he could start working for his own money. He was asked to contact a family friend who worked as a chef in Rome.

And so the spirited young man went off and worked. As it turned out his chef mentor was impressed, as he gave Paolo a small piece of paper with the name and contact of another chef. And true to his adventurous spirit, Paolo went. Little did he realise that the person he was going to meet was the renowned 3-star Michelin chef, Heinz Beck at LA PERGOLA at The Hilton Hotel, The restaurant has been awarded by GAMBERO ROSSO guide( the Italian Michelin)as one of the best 3 restaurants in ITALY.

Paolo arrived in Chef Heinz's kitchen in street clothes. The unassuming young Italian was immediately questioned by the award-winning chef, "Why aren't you in your uniform?" Although he was undoubtedly talented, Chef Paolo realised he was never going to rise up in the kitchen hierarchy if he didn't have the proper training. So he went ahead and trained to obtain the necessary qualifications. But this didn't stop him from continuing his globe-trotting ways. "I just wanted to travel in the beginning and true enough I was able to do it, but I did it hopping from one kitchen to another".

Most recently he was in Dubai at the Qamardeen Hotel where he was responsible for the kitchen operations of Esca, an Italian restaurant whose menu he recently revamped to make more genuinely Italian. "People do notice the difference, so we decided to change the menu and offer authentic Italian cuisine."

With a dozen other Italian restaurants in Dubai and many more in the broader hotel circuit, Chef Paolo admits he was in for some stiff competition. "We made our menu as genuinely Italian as possible, but what spelt the difference was the customer's overall experience. At Esca, our customers feel they are walking into an Italian family's dining room and eating with them in the same passionate atmosphere that celebrates good food with your family and friends!"

In late 2010 Paulo accepted Maurizio Laureri's offer to come to Phuket and join Da Maurizio Bar Ristorante. Maurizio believes that this talented chef has the Italian passion, experience and enthusiasm for food, which would continue to improve and grow his award winning restaurant.