Left to Right: Wagyu Rump & Market Fish

These are the 5 dishes you need to try from Andiamo’s new menu

It’s always exciting when a stalwart like Andiamo switches things up on their menu. Because as much as we love the classics from this Herne Bay mainstay (which are always on offer, by the way) it’s fun to try new things and indulge in the array of seasonally-focused flavours and innovative dishes that its clever culinary minds come up with.

From a tasty new pizza to a comforting chicken parmigiana, perfect for cold winter days, these are the dishes on Andiamo’s menu that will make you deviate from your go-to order. (For now, anyway.)

Left to Right: Burrata & Pomodoro Pizza

Burrata

Everyone loves burrata, and it’s easy to see why. Creamy and satiating, the burrata is a classic for a reason, and at Andiamo, the team has reimagined its burrata with smoky scorched carrot, earthy hazelnuts, sweet fennel and a generous helping of grilled sourdough to soak up all the flavour. A perfect starter, in our opinion.

Pomodoro Pizza

Sometimes, there’s nothing like a tasty pizza to satiate cravings, and Andiamo’s new iteration is ticking all the boxes. The expertly-made dough is topped with juicy roasted mushrooms, cavalo nero and an indulgent dose of creamy taleggio cheese and truffle. A truly delicious combination.

Left to Right: Market Fish & Chicken Parmigiana

Market Fish

Seasonal market fish is always a good idea, especially when it is as well-considered as Andiamo’s. Here, the stalwart is serving its new version with autumnal brassicas, olive oil, lemon, and a sprinkling of salty Parmesan — a delectable balance of flavours.

Chicken Parmigiana

Is there anything better on a cold, winter’s day than a piece of beautifully-cooked chicken topped with mouth-watering sauce and a slather of melted cheese? We don’t think so. Which is why, this season, we’d be hard-pressed to pass up Andiamo’s chicken parmigiana, served with tomato fondue, Clevedon buffalo mozzarella and fresh basil.

Wagyu Rump

Wagyu Rump

Offering a decidedly elevated take on the classic winter roast, Andiamo has created comfort in a dish with its new First-Light wagyu rump cap, served with the soul-warming sides of duck-fat and rosemary potatoes, bone marrow and roasted garlic.

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