^{Chef-owner Lino Sauro}

At Gattopardo Ristorante di Mare, Sicilian-born chef-owner Lino Sauro deftly melds top quality produce-driven ingredients and choice seafood bounty with his South Italian culinary roots. 

For each season, for instance, he introduces a degustation menu highlighting key ingredients, like scrumptious triple asparagus (white, green and purple), which runs April to June. 

He has also tied up with his father and brothers who work at the family’s century-old olive farm to produce an olive oil exclusively for the restaurant.

^{Warm and elegant interiors}

The excellent cuisine, along with elegantly warm interiors, an award-winning wine list and discreetly attentive service staff, all ensure a memorable dining experience.

To really whet the appetite, start off with an amuse bouche of flavourful burrata cheese with Iberico ham crumble and consommé of Sicilian caponata. Follow that with a delicately flavoured carpaccio di rosso di mazara, olio al cerfoglio, colatura di alici, succulent Sicilian red prawn carpaccio redolent with chervil oil and anchovy essence.

Also recommended is the Sardine alla beccaficu del Gattopardo, a finely nuanced dish of sweetish Japanese sardines with garlic, parsley and bread.

^{Zuppa di pesce}

Notable too is the ravioli di gamberi con burrata e tartufo nero, ravioli with juicy red prawns, rich black truffle and burrata sauce, which brims over with luxuriant taste sensations.

With the tonnarelli di sepia e cozze con pistacchio, diners can revel in the dense sumptuousness of squid ink pasta and textural cuttlefish, mussels, nduja and pistachio sauce.

^Amberjack

The coda di rospo is just as tasty, being a tender monkfish fillet accentuated with lard, red wine consommé and beet confit. As for dessert, the cannolo Siciliano proves an irresistible concoction of crunchy wafer, lush ricotta cream, prickly pear and pistachio ice cream.

Gattopardo Ristorante di Mare | 34 Tras Street,S(079026) | 6338 5498 / (65) 9325 8843