Italian-born Head Chef Giuseppe Fuzio worked at top restaurants in Europe and Japan before joining the Ormeggio kitchen and then moving next door to Chiosco. He maintains the unmistakable Italian focus on the menu.
At Chiosco, you’re essentially sitting on the wharf surrounded by water and luxury boats, so its casual feel is perfect for a relaxed lunch no matter what the weather.
A starter of bruschetta stracciatella is a curtain raiser to the Chiosco approach to food, and certainly gets the digestive juices flowing. Toasted portions of sourdough are smeared with creamy stracciatella, topped with slices of fresh plums and dressed with vivid green mint oil. Other starters to savour are the lightly fried calamari complemented by a tangy lemon mayonnaise or the finely sliced bresaola served with rocket and parmigiano reggiano. Moving on to pasta, the house-made conchiglie is delicate shells of al-dente pasta topped with a sublime wagyu ragu that has been slow cooked and beautifully seasoned.
PSST! It’s worth saving some space for dessert. Tiny nutella-filled bombolone or ricotta cannolo are a delicious finale to an Italian feast.