Starred Executive Chef Peter Brunel designs the unexpected menu served up at Fusion alongside the Resident Chef. Discover the punchy delights of Japan’s collision with Peru and the fresh aromas of sushi with a Mediterranean twist. Unusual conflations, contrasting flavours and phenomenal textures: take a plunge into tastes of fused faraway cuisines.
PIZZA CROCCANTE DI QUINOA E SALMONE € 8 Crunchy quinoa, lime salmon, guacamole, capers, corn and ajimarillo peppers
CEVICHE € 8 Lime "tigers milk", octopus, seabass and squid
CAUSA € 8 Potato with octopus and rocoto
MANZO ALLA SOIA € 12 Soy marinated beef with grilled lattuga
NIGIRI FOIE € 8 Grilled nigiri foie gras with vin santo gelée
NIGIRI FOIE (VERSIONE CLASSICA) € 8 Nigiri foie gras
BRANZINO € 6 Seabass, oil, salt and peaches
GUNKAN MAKI CON SALMONE O TONNO € 6 Raw salmon or tuna in seaweed with fish eggs or natural
VEGGIE - MAKI € 6 Avocado, cucumber and soft cheese and piquillo pepper
SIDE DISHES € 6
Quinoa and vegetables
FUSION ROUTE € 45 + 1 Cocktail
Nigiri & Roll
SOUPS € 12
Miso, tofu, seaweed, beef and quail egg
Noodle soup with vegetable spaghetti
Miso and small onions
SASHIMI & SUSHI
Fish and crustaceans 6 pieces € 8 | 12 pieces € 16
SASHIMI IN SEA WATER
Fish and seaweed
6 pieces € 8 | 12 pieces € 16
12 sushi pieces € 25
MAKI-SUSHI € 14
PERLA Scallop, asparagus, cucumber and mayonnaise with flying fish egg
INDIAN SPICY TEKKA Red tuna and spicy mango sauce
SALMON JALAPENO Salmon with jalapeno pepper and fresh cheese
EBY MAMI Fried prawn, avocado and spicy mayonnaise
SPIDER MAKI Crab tempura and red masago eggs
FUTO MAKI Asparagus, piquillo pepper, cucumber and wasabi mayonnaise
2 pieces € 7, 4 pieces € 12, 6 pieces € 16, 10 pieces € 25
Scallops, lime and parsley
Tuna and ajimarillo
Shrimp and avocado
Seabass with flying fish eggs
Salmon, ginger and anchovies
Octopus with sweet pepper powder
Shrimps and vegetables € 15 ( extra shrimp € 3 )
Greens and seaweed € 12
Succumb to seduction with a sweet treat to finish off your gourmet meal. With their unforgettable presentation and taste, Peter Brunel's and Loretta Fanella’s creations are more than just desserts: they are exquisite dishes with soul.
Fusion dessert menu - by chef Peter Brunel and Loretta Fanella Sigh of Lima, raspberry and pisco € 10
Cioccolate cream, smoked paprika and mango € 10
Egg and potato cream, black sesame and red guava ice cream € 10
Small bites of our Nikkei Cuisine CAUSA - Potato with octopus and rocoto € 8
CEVICHE - Lime "tigers milk", octopus, seabass and squid € 8
SOY BEEF - Beef marinated in soy sauce with grilled lettuce € 12
FRIED YUCCA € 6
GUNKAN MAKI WITH SALMON OR TUNA - Raw salmon or tuna in seaweed with fish roe or natural € 6
SEEBASS AND PEACH - Sea bass carpaccio, oil and salt with peaches € 6
SOBA SPAGHETTI - Miso and salmon roe € 8
From 5.00 PM to 7.00 PM don't miss our Happy Hour: all cocktails at 10 € !
All cocktails: 15 €
#VioletLikeArtichokes Fresh, Vegetable, Citrusy
We transformed Puerto Rican Bacardi rum and local artichokes from Empoli into an aromatic liqueur, combined with the freshness of bergamot and the delicate fragrance of celery.
#TheSmallTown Warm, spicy, smoked
Crossing the Marradi atmosphere, in the Florentine countryside, a journey of flavors through roasted chestnuts, Asian spices, lapsang souchong tea, chestnut shochu and bergamot.
#LookingForTheYogibear Fresh and Balsamic
Looking for the bear we crossed stretches of mountain pine and organic vodka VKA, incredibly in his den we found a distilled spirit of hay, rosemary, hops, thyme and persimmon mousse.
#WalkInTheForest Sweet, Bitter, Spicy
On this journey mushroom aroma's blend with Prato Only Ju gin, sake with white bitter; and Perilla's distillate enrichening the essence.
#MessageInTheBottle Full bodied, spicy, fresh
A message of flavors from overseas, notes of Pisco Tabernero with cardamom, miso with soy and sake, sriracha sauce, all balanced by the sweet and aromatic notes of Tuscan pumpkin.
#ExpresiónDeLaTierra Vegetable, fresh, sparkling
The silver Patron tequila is enhanced by fresh notes of spinach, accompanied by the aroma of olive bitter and made sparkling with citrus freshness and apple cider.
#HillyFog Fresh, Full bodied, spicy
A trip amongst the Tuscan hills to discover truffle flavors with Calvados Drouin, apple puree and acidic carrots, all heightened by spicy ginger.
MAKI SUSHI AND CAUSA
Shrimp and octopus Causa Rellena
Miso, tofu, seaweed in beef broth
Served with cocktails
Gunkan maki with salmon, tuna and seabass
Salmon with “leche de tigre” and crunchy white quinoa
Gyoza ravioli steamed with passion fruit and yuzu reduction
Soy marinated beef, tarragon with topinambur and carrots
Aztec chocolate mold with sweet smoked paprika and lime whipped cream
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