SOLA (solasoho.com), the Michelin-starred, modern Californian fine dining restaurant in Soho, has unveiled its latest At Home menus, which look to head chef Salvatore Greco's native Sicily for inspiration.

Chef-patron Victor Garvey has worked closely with Salvatore to create dishes which evoke the cuisine and climate of the Italian island, while staying true to SOLA's ethos of creativity, innovation and respect for the finest produce.

Priced at £89 per person and available to order for nationwide delivery via Restokit, the Omnivore menu comprises:
 

Blood orange negroni
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Pistachio-crusted smoked swordfish, N25 oscietra caviar
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Octopus carpaccio, squid ink & truffle mayonnaise, blood orange salad
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Scallop, 24-month Parmigiano-Reggiano fondue, truffle, crispy pancetta
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Braised lamb neck, cinnamon caponata, polenta cake
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Manjari chocolate croustillant, honeycomb, rosemary, sea salt
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Italian citrus chocolates

 
The Pescatarian menu replaces the lamb with Roast monkfish, and there is a fully Vegetarian menu featuring dishes such as Burrata, smoked tomato consommé, basil oil; Asparagus bavarois, olives, sundried tomatoes, fresh herbs; Roast pepper risotto, goat's cheese, morels, truffle, confit tomato puree; and a centrepiece Mediterranean terrine en croûte.

Marrying luxury and simplicity, SOLA At Home menus require only minimal cooking and are sold individually, allowing customers to mix-and-match different menus to suit their dietary requirements.

Says Victor Garvey, “Modern Californian cuisine is a hard one to pin down; it borrows from other international cuisines while focusing almost fanatically on the quality and freshness of the produce used, particularly seafood. I think Salvatore's SOLA At Home menu really embodies that, and I love that it takes him full circle from where his career began back home in Sicily.”
 

SOLA, 64 Dean Street, London W1D 4QQ solasoho.com
Twitter/Instagram/Facebook: @solasoho

SOLA At Home can be ordered via Restokit:https://www.restokit.co.uk/collections/sola

High-resolution imagery by Sonya Metzler can be downloaded here 

About Salvatore Greco

Born in Sicily in 1994, Salvatore Greco has been fascinated by food, and particularly the origins of dishes, from an early age. His parents worked in the food market on Ortigia, the tiny island off the coast of Siracusa in Sicily, so as a child he was immersed in the smells and tastes of the freshest ingredients. Even today, he says, “If I close my eyes, I can still smell the dried tomatoes and hot asphalt on a summer morning.”

Salvatore's career started in Sicily in 2014, working in traditional local restaurants. In May 2015 he decided to leave for London. While he initially found it hard to find chef roles, being only 20 years old and with his experience limited to cooking Sicilian regional food, persistence paid off and he progressed through various kitchens specialising in several international cuisines, such that by 2019 he had attained a sous chef position at then-newly-opened SOLA.

Mentored by Victor Garvey, who saw in him both innate talent and an affinity with fine produce, Salvatore has further honed his skills and was made head chef of SOLA in 2020 just prior to it being awarded a Michelin star in the 2021 UK & Ireland Guide.