As the seasons start to turn, we are gratified to see our favourite local eateries evolving their culinary offering in tandem, embracing the shift as a chance to breathe new life into their menus. Herne Bay stalwart Andiamo has done just that, getting creative with the season’s most flavourful produce to bring us a host of new dishes that ignite the tastebuds and inspires us to lean in, wholeheartedly, to the cosy, comforting nature of autumn.
To start, the clever kitchen team has dreamt up an inspired take on proscuitto, pairing delicate slices with a vibrant peach gazpacho and mustard seed, served alongside crisp, fried lavosh.
There’s also a delectable new bruschetta joining the starters section, topped with decadent whipped ricotta, cacio e pepe, and fresh season heirloom tomatoes that burst with flavour.
But, the dish we’re perhaps most excited about is the delectable new charred corn casarecce with harissa breadcrumbs and chives. Creamy, slightly spicy, and with the perfect balance of flavours, this might just be our favourite pasta dish yet.
And no visit to Andiamo is complete without an essential order of dessert. Leaning into the nation’s current obsession with all things pistachio, the eatery has added a ricotta and katafi cannoli with chocolate crémeux and pistachio gelato that is as stunning to behold as it is to enjoy. Or, if you’re looking for something a little lighter, the honey cake, with fig, goat’s cheese foam, and focaccia gelato is a must.
As always, at Andiamo there’s something for every taste and proclivity, and you’ll never leave disappointed. These spectacular new dishes embody the brilliance of the season, bringing the best fresh produce to the fore and employing the expert finesse of the kitchen team. Book a table and enjoy these new additions before they’re gone.
