Chef Ana Grgić Tomić has just unveiled the new Zinfandel's menu

16/12/2024

0 likes

Chef Ana Grgić Tomić has just unveiled the new Zinfandel’s menu

Seasonal standout is undoubtedly the blue crab meat with Oscietra caviar

Once again this December, Esplanade’s Zinfandel’s is becoming a must-visit hotspot for gatherings of true gourmets

Each of Ana’s menus is highly anticipated, and the new Zinfandel’s à la carte menu offers a delightful array of flavours and exciting combinations that are definitely worth experiencing.

Adriatic scampi, fried Jerusalem artichoke, hazelnut, charred corn, scallops, truffle and honey velouté, risotto with port wine, pheasant consommé, chestnut ravioli, quail breast with apricots and foie gras, venison fillet with black trumpets, smoked iberico with porcini mushrooms, Lika region potato rösti, shiso leaf tempura – these are just some of the delicious dishes waiting for you this week on the menu at Zinfandel’s.

Don’t miss the Crêpes Suzette flambéed pancakes – the fiery performance in front of your table is making a comeback at Zinfandel’s with the new menu.

If you are seeking a classy cosmopolitan atmosphere with a hint of holiday glamour, paired with impeccable service and an exciting menu for a magical gourmet experience, we highly recommend visiting Zinfandel’s at Esplanade. Chef Ana Grgić Tomić has just launched a new à la carte menu that looks amazing.

Over the years, Ana has significantly shaped the identity of Zinfandel’s. With an innovative approach to cooking that combines modern culinary techniques, respect for tradition and local ingredients, and a flirtation with Mediterranean cuisine, she has brought a touch of feminine personality and creativity that is visible on every plate.

Zinfandel’s is special for its emphasis on sustainability and its philosophy towards food waste, which is why this restaurant was awarded the first Green Michelin star a few years ago.

This time, Ana included blue crab meat in the menu, an invasive species that lives in the Adriatic Sea. “As an ambassador for WWF’s sustainable fisheries initiative, I strive to use fish and seafood carefully and thoughtfully, and to use my influence to encourage others to care about the future of fish on the plate and in the sea. For example, I have added sardines to the menu for Fooling Around on the Oleander terrace, have been sourcing Adriatic scampi from trusted fishermen for years, and have now decided to include blue crab in the menu after a conversation with the team from WWF (World Wide Fund for Nature). Blue crab is not only extremely tasty, but also plays an important ecological role”, stresses Ana Grgić Tomić and adds: “As an invasive species in the Adriatic Sea, the blue crab causes changes in the ecosystem, threatening native species and the ecological balance. Including blue crabs in the food chain helps to control their numbers, thereby reducing their impact on the environment. This species can be sustainably hunted and utilised. Blue crab meat is highly valued for its mild taste and firm texture, making it versatile for preparing various dishes. In the new Zinfandel’s menu, I combined blue crab meat with a cream made from other crabs and added a delicate foam made from lovage, a fritula fritter with cream made from roasted and pickled celery, and rounded it all off with Oscietra caviar which comes from sustainable farming”, explains the Chef.

Among the appetizers, Ana singles out the Adriatic scampi, which she marinated this time with homemade pomegranate jam. It is served with a cake and crème brûlée of caramelised Jerusalem artichoke, along with hazelnut and scampi velouté. Adriatic scampi are one of Ana’s favourite foods, caught in the Velebit Channel by pot in order to protect the microecosystem.

Ana’s creativity shines in every dish as she effortlessly combines seemingly incompatible ingredients. The result is fantastic flavours and textures that bring an artistic touch to the plate. Poached scallops are elevated with a delicate truffle mousse, while Ana is preparing her renowned creamy risotto, this time incorporating bitter radicchio and a port wine cream with foie gras cream.

During the winter season, it is essential to warm up with a hearty soup. You can choose between a roasted corn soup with charred corn, chili marmalade, and amaranth, or a robust pheasant consommé with homemade ravioli filled with chestnut cream and pheasant meat. It may be a touch decision, but either choice is sure to be a refreshing and satisfying option.

The main dishes on the menu feature fantastic winter flavour combinations. “I paired quail with dried apricot mousse, utilising the apricot pits and juice to make a for demi-glace with leftover vegetables. The venison fillet is encrusted with herbs from the Oleander terrace and black garlic, complemented by a black trumpet mousse that I prepared in a mille-feuille style, reminiscent of the famous French dessert. Scorpionfish this time comes with mandarin oil and a velvety sauce made from real autumn food – smoked and roasted pumpkin”, reveals Ana.

There are also unmissable specialties of the restaurant – sea bass roasted in salt, which the staff expertly fillets in front of your table, is a special treat. Another highlight is the steak tartare, which the staff prepares exactly as you wish, carefully dosing spices and additives for a perfect balance of flavours.

Every good meal should end off with something sweet. The Esplanade’s Pastry Chef Mirjana Špoljar has created fantastic flavour combinations that will leave no one indifferent. Indulge in dark chocolate and chestnut truffles, with orange curd or dark chocolate and grape mousse with almond and cocoa crumble. These options are sure to satisfy chocolate lovers. For those who prefer lighter, fruity notes, the ginger and honey sponge cake, with pear sorbet, poached pear in herbs and cloves and buckwheat crumble with chocolate and creamy mandarin mousse will be a delightful choice.

An irresistible French classic that few can resist is the visual spectacle and true symphony of flavours brought by flambéed Crêpes Suzette. Served with lemon ice cream and fresh mint, this dish will ignite the atmosphere at the table. Be sure to try this delicacy and indulge in the attractive performance expertly executed by the staff right in front of you. “The flame enhances the essence of the flavour. Additionally, flambéing is a special ritual that guests simply adore!” points out Stjepan Okun, head of Zinfandel’s Restaurant.

Carefully selected wines, sparkling wines and champagnes from Croatia and around the world will add the perfect finishing touch to your dining experience at Zinfandel’s.

The à la carte menu is available at Zinfandel’s every day for lunch and dinner from 12:30 to 23:00, and children are offered a special Children’s Menu. During Advent, Advent Brunch is served at the Esplanade every Sunday from 12:30 to 16:00. Guests will be welcomed with a glass of sparkling wine and enjoy piano music for €129 per person. Lunch for children is €65, while the restaurant serves a daily buffet and à la carte breakfast from 6:30 to 11:00. More information is available at www.zinfandels.hr.

During Advent time it can get very busy, so we suggest booking your table in advance by phone at 00 385 1 4566 644, by email at [email protected] or through the Open Table app.

DOWNLOAD MATERIALS: