Doppio Zero launches new summer menu
October 26th, 2011 by Susan Reynard | Categories: food, industry, restaurants
Doppio Zero, a chain of authentic Mediterranean restaurants with bakery, has launched a new summer menu that includes a variety of light olive oil based pastas, gourmet sandwiches and wraps, salads, pizzas and mains. The Cafe Lights section includes a homemade pie of the day with a salad and the deboned free range chicken thigh souvlaki.
New menu items are indicated with a red ‘N’ and focus on fresh ingredients. Healthy options include salads, freshly baked breads including low GI Cape seed health and rye breads and wholewheat wraps, and vegetable dishes.
Group executive chef Mark Cameron headed up the development and testing of the new dishes before making the final cut. He focussed on the importance of diversity and keeping Doppio Zero’s menu new and exciting.
This season’s most popular vegetable including asparagus, beetroot and baby spinach, feature prominently on this year’s summer menu.
“Baby spinach adds flair to summer meals and is best added once sautéed with a little butter and garlic,” says Cameron.
Doppio Zero also offers a bread board selection of prego-styled sandwiches, with three choices including a chicken prego roll, grilled rump prego and a pork belly sandwich.
A separate breakfast menu features new items such as Palosco Bruschetta (bruschetta, poached eggs, baby spinach, pesto tomato salsa, parmesan shavings and black pepper) and Rustic Scrambled (multigrain croissant, scrambled eggs, tomato, asparagus, spring onion and parmesan shavings).
The trend of whole foods, organic produce, healthy eating and smaller portions continues.
“The quality of ingredients is crucial and it is becoming increasingly important to source produce from smaller farmers and local producers to guarantee the highest standards,” says Paul Christie co-owner of Doppio Zero.
The summer menu is available from mid-October until March 2012.
Some of the new dishes:
- Goats cheese, beetroot and broccoli salad – rocket, baby spinach, goats cheese, beetroot, broccoli, cucumber, red onion, toasted seeds, nuts and avocado, served with an orange and poppy seed dressing (R62 regular and R52 starter)
- Pasta Bela Jamila – roasted brinjals, red peppers, baby marrows, garlic, red onions, asparagus, basil, peppadews, mushrooms, baby spinach and feta in a napoletana sauce (R68)
- Free range chicken thigh souvlaki – De-boned free range chicken thighs, marinated and grilled on a skewer, hand-cut chips, chunky salad and tzatziki (R75)
- Homemade pie and salad – pie of the day with a fresh garden salad (R65)
