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/APPETIZERS
Saute' di Vongole (S) (A)
Local baby Clams Sauté' with White Wine, Tomato & Herbs
Parmiggiana di Melanzane, Zucchine, Scamorza e Pomodoro (V)
Original Italian "Parmigiana with Eggplant, Zucchini, Scamorza Cheese Tomato Sauce & "Pesto"
Prosciutto "San Daniele" (80 Gr.), e Melone (P)
"San Daniele "Ham (80 Gr.) DOC (Quality Certified) and Melon
Affettati Misti "Speciali" (P)
Assorted Cold Cuts: Mortadella, Parma Ham, "Felino" Salami & "Schiacciata"
(Also available with Burrata Mozzarella from Puglia) + 200 BHT
INSALATE/SALAD
Insalata di Polipo, con Crumble di Olive, sedano e Patate al pepe Nero, Pomodorini (S)
Octopus Salad with Olive Crumble, Celery, Potatoes and Organic Cherry Tomatoes
Insalata Verdedi Avocado, Bottarga e Gamberi (S)
Green Salad with Avocado, "Bottarga" and Shrimps
"Caprese" Rivisitata "Da Maurizio" (V)
Classic "Caprese" Salad with Buffalo Mozzarella, Plum Tomatoes and Balsamic from Modena
Insalata Mista (V)
Mixed Salad
Insalata di Polpa di granchio, Rughetta Organica e Asparagi (S)
Crab Meat Salad with Arugola, Asparagus and Organic Cherry Tomatoes
MINESTRE/SOUP
Minestrone alla Genovese (V)
"Genovese "Style Vegetable Soup with Basil Pesto and Grana Padano Cheese
Zuppa di Crostacei alla Livornese (S)
Seafood Soup "Livornese" Style with Divers Scallops, Rock Lobster, Shrimps, Squid, Tomatoes Sauce and Toasted Bread
PRIMI PIATTI/DRY "DE CECCO" PASTA
Spaghetti Pomodoro e Basilico (V)/Spaghetti Bolognese
Fresh Tomato Sauce and Basil or Traditional Meat Sauce of Bologna
Fusilli alla "Carbonara" Classica (P)
Fusilli Pasta "Carbonara" Style with Cured Pig, Egg Sauce and Black Pepper
"Cappellini d Angelo" Aragosta di Roccia Piccanti con Rughetta e vino Bianco (S) (A)
Spicy "Cappellini" Pasta with Rock Lobsters, Arugola and White Wine
PASTA FATTA IN CASA/ HOMEMADE PASTA
Fettuccine alla "Puttanesca" (S)
Fresh Homemade Fettuccine, Marinated Yellow Fin Tuna, Gaeta" Olives, "Rizzoli" Anchovies
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
Fettuccine alla Menta con Sugo di Agnello
Fresh Homemade Fettuccine with sauce of tender Braised Lamb & Pecorino Romano Cheese
Pappardelle con Capesante e Granseola alla Arrabbiata (S)
Fresh Homemade Pappardelle with Divers Scallops, Blue Lamp Crab in a Spicy Tomato Sauce
LA CARNE/MEAT
Tagliata di Wagyu (200Gr.) su letto di Porcini con Patate, Spinaci bolliti e Balsamico
Wagyu Beef (200Gr.) "Tagliata" Style on a Porcini Bed accompanied by Roasted Potatoes, Sauté Spinach, Steamed Carrots and Balsamic Reduction with "Slow Velloute'" Sauce on the Side
"Paillard" di Pollo alla Griglia con Verdure Miste Grigliate
Grilled Chicken "Paillard" with Mixed Grilled Vegetable (Onions, Zucchini, Eggplant, Carrots, Asparagus)
Costolette di Agnello "scottate" alle erbe con Salsa di Menta e Vino Rosso, (A) Accompagnato Tortino di Patate Dolci e Fontina
Grilled Australian lamb Chop with Herbs, Red Wine & Mint Sauce accompanied by Sweet Potatoes Cake and "Fontina" Cheese
IL PESCE/FISH
Aragosta viva di Phuket dal Nostro Aquario a Vostro Piacere
Live Phuket Lobster from the Aquarium on YOUR STYLE, ask to the Chef the way that you like to have your Lobster
Branzino dal Nostro Acuqario al Cartoccio, Grigliato, alla Siciliana (Capperi, Olive, Pomodoro) o in Salasa di Vino Chardonnay
Live Sea Bass from the Aquarium, Oven Baked, Siciliana Style (Capers, Black Olives, Tomato Sauce) or in a Chardonnay Wine Sauce
Gamberoni Reali con Spiedino di Calamari e peperoni Verdi e Gialli, Asparagi Organici Serviti dentro la Foglia di Banano (S)
Tiger Jumbo Shrimps (150 Gr.) with Squid Skewers, Green and Yellow Peppers, Organic Asparagus
I DOLCI/DESSERT
Tiramisu' Martini (A)
"Original" Tiramisu' with Rum-Macerated Berries served on Martini Glass
Mousse al Cioccolato Nero e Caffe' con Panna
Black Chocolate Mousse with Coffee & whipped Cream
Semifreddo al Cioccolato Bianco & Grand Marnier (A) (N)
"Semifreddo" Dessert with white Chocolate & Grand Marnier
Crepes Fresche
Red Syrup, Strawberries & Vanilla Gelato
Macedonia di Frutta al Maraschino (A)
Traditional Italian Fruit Salad
Tortino Caldo di Cioccolato Extra Fondente e Gelato alla Vanilla
Extra Fundant Chocolate Cake & Hazelnut Ice Cream
Selezione di Gelati e Sorbetti
Selection of Ice Cream & Sorbet: Chocolate, Hazelnut, Pistachio, Vanilla, Lemon, Strawberry & Mango
DA MAURIZIO COFFEE & TEA
Espresso, Macchiato, Ristretto, Cappuccino
Autentic Irish Coffee
GRAPPE
Ruffino Grappa
Inga Grappa Di Pinot Noir
Batasiolo Grappa Di Barolo
Banfi Grappa Brunello Di Montalcino
Moscato Grappa
SELECTION OF FINEST COGNAC, ARMAGNAC & CALVADOS AVAILABLE IN THE DRINK LIST
Cigar List the Best of Cuba and World upon Request
V (Vegetarian) S (Seafood) A (Alcohol) P (Pork) N (Nuts)
SAN VALENTINO MENU
St Valentine's Menu
Baht 2,850++ / person
CANAPÉS
"Arancino" Minion ripieno di riso al Ragu' e Mozzarella di Bufala
Deep Fried "Arancino" Croquette with Ragu' Rice and Buffalo Mozzarella
Carpaccio Di Manzo Minion con Rughetta e Parmigiano Reggiano
Beef "Carpaccio" Minion with Rughetta and "Reggiano" Parmesan Cheese
ANTIPASTO/APPETIZER
Ostriche "Huitres Cresues" della Bretannia "Baie de Cancale'" in ghiaccio
Oysters "Huitres Cresues" from Britannie "Baie de cancale'" on Ice
PRIMO PIATTO/FIRST COURSE
Raviolo Barbabietola ripieno di Ricotta e Spinaci in salsa di Zucca, Parmigiano reggiano e Mozzarella di Bufala
Beetroot Ravioli filled with Ricotta cheese and Spinach on a Pumpkin, Parmesan and Buffalo Mozzarella Sauce
SORBETTO
Champagne and Strawberry Sorbet
SECONDO PIATTO/MAIN COURSE
Filetto di manzo "Black Angus" al Marsala con Foie Gras e Tartufo Nero "Uncinato" accompagnato da Patate arrosto e Zucchine alla Romana
Black Angus Filet with Marsala Sauce topped with Foie Gras and Black Truffle "Uncinato" accompanied by Cubic Roasted potatoes and "Romans" Zucchini
OR
Trancio di Tonno alla Griglia con Salsa Piccante e Salsa allo Zafferano accompagnato da Caponata Siciliana
Grilled Fine Tune Filet with Two Sauces, Saffron & Spicy accompanied By "Caponata Siciliana"
DOLCE/DESSERT
Crème Broule'/Crème Brule
For reservations, email: or call 076 344 079
SPECIAL TRUFFLE MENU
Special Menu with Imported Truffles from Italy - White "Tuber Magnum" and Black "Pregiato di Norcia"
Uovo in Camicia su Purea al Tartufo e Ratatuille di Verdure e Tartufo Bianco"Tuber Magnum"
Fried Egg with Truffle Puree, Vegetable Ratatouille and White Truffle "Tuber Magnum"
Zuppa "Piemontese" di Porcini, Cannellini & Tartufo Nero "Pregiato di Norcia"
Soup "Piemontese" Style with Porcini Mushrooms, Cannellini Beans & Black Truffle "Pregiato di Norcia"
Carpaccio di Manzo al Tartufo Nero "Pregiato di Norcia", Rughetta e Scaglie di Parmigiano Reggiano
Classic Beef "Carpaccio" With Arugola, Parmesan & Black Truffle "Pregiato di Norcia"
Risotto Carnaroli al Tartufo Bianco"Tuber Magnum", Prosciutto di Parma e Parmigiano Reggiano
Carnaroli Risotto with White Truffle "Tuber Magnum" Parma Ham & "Reggiano" Parmesan Cheese
Tagliatelle fresche all Uovo con Tartufo Bianco "Tuber Magnum"
Fresh Homemade Tagliatelle with White Truffle "Tuber Magnum
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.
