The timeless elegance of Round Hill Hotel and Villas was the perfect backdrop for a rich celebration of Italian cuisine Saturday, April 19, as guests convened for the “Symphony of Italian Flavours” — a delightful gastronomic journey headlined by Italian Michelin-star Chef Theodor Falser of Johannesstube gourmet restaurant and Falser Culinaria.

Set against a lush garden setting with coastline views, the affair featured an exquisitely curated seven-course menu, masterfully prepared by Chef Falser, who brought his signature finesse and passion for authentic Italian flavours to the evening’s fare.

Diners were welcomed with homemade ciabatta bread and the amuse-bouche — a delicate shrimp creation. From there, five decadent courses would be unveiled, each thoughtfully paired with wines from the Fantinel label, provided by Caribbean Producers Jamaica (CPJ).

The culinary journey continued with a Raw Yellowfin Tuna “Ravioli”, artfully filled with a puttanesca stuffing of olives, capers, parsley and drizzled in a fermented tomato essence, and topped with salmon caviar, herbs, flowers and olive powder. This was followed by a refined Risotto Carnaroli Acquerello, delicately topped with lobster carpaccio, arugula pesto, and semi-dried tomato — a vibrant balance of land and sea.

Then came the first of two surprise interludes: A perfectly poached Red Snapper paired with crayfish, Mediterranean cherry tomatoes, basil, caper leaves, and green peas — a dish that echoed the coastal freshness of the evening. The second surprise delighted diners with a refreshing Limoncello Sorbet, accompanied by candied lemon cream and elderflower essence, cleansing the palate in preparation for the hearty third course.

The third main showcased a robust USDA Prime Beef Tenderloin cooked to perfection, presented with layers of potato lasagne, earthy oyster mushrooms, and a deep roasted onion broth — a nod to rustic Northern Italian flavours with a modern flair.

Marinated strawberries served with balsamic gelato and a sparkling yogurt espuma — a dessert that was both whimsical and sophisticated — closed dinner on a sweet note.

“I always take the best of local ingredients and then put in highlights from Italy with speciality products such as balsamico, bottarga, elderflower and limoncello to give you the whole experience of Italian food. I cook as original as possible with as much local ingredients, keeping it simple, authentic, not overdoing it with sauces, whipped cream and butter. The flavours have to be good; you must taste the lobster in the lobster risotto. I try to use everything from the lobster, from the brain, I make the butter, the shell I use in the sauce and the meat you put in at the last minute,” Falser explained.

“I wanted guests to experience where I come from and to be somewhat transported there. In an amazing setting that we have here, to eat something different and Italian makes us happy, and food is about happiness,” Falser concluded.

(Photos & Text Aceion Cunningham)

The amuse-bouche consisted of poached shrimp. (Photo: Aceion Cunningham)