Viva Italia!

Let Punchinello’s transport you to Venice with delectable Mediterranean-inspired meals

Viva Italia!

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GREAT ESCAPE

Travel way back in time with the old-world Venetian style of Punchinello’s restaurant. The Southern Sun Montecasino venue mixes antique flair with modern elements for trendy yet comfortable dining. Rich golds, greens and gilt frames suggest an opulent Venetian study, while splashes of lime keep the space up to date. Eat inside, under the warm light of the chandeliers, or sit out on the deck overlooking the beautiful pool and pond beyond.

The restaurant’s clever design will transport you to a new world of comfort, class and excellent food. The open-plan kitchen adds a theatrical element to your meal, while the cosy ambience inspires conversation. The friendly staff will attend to your every need as you relax and drink in the Mediterranean charm.

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INSPIRED CHOICE

Begin your meal with a slice of delicious oven-fresh bread and look over the well-crafted menu of Italian delights. Whet your appetite with a warming soup, followed by a Venetian-style seafood starter.

The menu really comes into its own with the mains, which range from fishy favourites, such as the Sole Thermidor topped with butter-poached prawns, to meaty speciality meals, such as the beef fillet medallions, accompanied by mushrooms and asparagus. Vegetarians should be sure to try the cashew nut, spinach and mozzarella parcel, which comes with a rather generous helping of tomato ragout. Or, instead of ordering à la carte, you can visit the Mediterranean Table and choose from a meze feast of smoked meats, cold cuts, fish, flatbread and salads.

If you find you have space for dessert, be sure to sample the sweeter side of Venice with the creamy strawberry cheesecake, served with red velvet meringues and berry paste. Or, if chocolate is a bit more to your taste, indulge in a decadent brownie.

Finish off the experience in true Italian fashion with a robust espresso.

For more information, visit tsogosun.com/punchinellos.

Photography: Sheldon Moultrie
June/July 2016

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