New flavours, new cooking techniques and a taste of Sicily

The new Say CHEESE Bistrot menu

The new Say CHEESE Bistrot menu brings seafood dishes, sous-vide cooking and Sicilian flavours to the table.

From Italy and around the world, served on its own or used as the star of our recipes: cheese continues to be at the heart of the Say CHEESE Bistrot experience.

Careful research and selection of ingredients remain the foundation of our new menu. We choose cheeses from selected suppliers and dairies, as well as Piedmontese Fassona beef purchased directly from the Consortium for the Protection of the Piedmontese Cattle Breed, together with many other top-quality ingredients.

Our cuisine combines traditional recipes with innovative creations, Italian specialities and international inspirations. The new menu also features several references to Sicily, our Chef’s homeland, brought to life through flavours, aromas and preparations that immediately transport us to the Mediterranean.

One of the most important innovations is the introduction of sous-vide, or low-temperature cooking, in many of our preparations. Ingredients are cooked slowly at a controlled temperature, helping to preserve their texture, juiciness, aromas and organoleptic qualities.

It is a technique that requires time and precision, but allows us to bring out the full quality of each ingredient. We use it, for example, for our vitello tonnato, selected side dishes and all our new seafood creations.

Crostini with low-temperature cooked cuttlefish and goat’s milk robiola — Crostone with sous-vide cuttlefish, goat’s milk robiola, oven-roasted potatoes and robiola mayonnaise.

The menu is now enriched with a selection of seafood dishes. These are not simply new additions, but recipes created in true Say Cheese style: original pairings, carefully studied cooking techniques and, of course, an ongoing dialogue with the world of cheese.

Among the starters, the new crostone with sous-vide cuttlefish and goat’s milk robiola is served with diced potatoes and robiola mayonnaise.

Among the pasta dishes, you can try our black squid-ink tagliolini on a cream of peas and mint, with stracciatella, black bread crumble and lemon zest.

Among the main courses, our octopus cooked three ways offers a dish full of contrasts, served with berry sauce, onion molasses and a potato cake with guanciale and Provolone PDO.

Octopus cooked three ways with berry sauce and potato cake — Octopus cooked three ways, one of the new seafood dishes on the menu.

One of the certainties on our menu continues to change every day: the Chef’s Carnaroli risotto.

The recipe is created daily according to the ingredients available, the season and the inspiration of our kitchen team. The combinations may appear simple, but they are always carefully designed to create a balance of flavours, textures and aromas.

One of Say Cheese’s daily Carnaroli risotto recipes — Carnaroli risotto with beetroot, stracciatella and toasted walnuts

The Chef’s Carnaroli risotto in one of its daily variations — Carnaroli risotto with peaches cooked three ways, stracciatella cream and bacon crumbs

Ask our staff: every day there may be a completely new risotto to discover.

The new menu also expands our selection of vegetarian dishes, without sacrificing the flavour and personality that define our cuisine.

Our new vegetarian meatballs are served with a yoghurt, herb and mint sauce: a fresh and tempting recipe, perfect for sharing as a starter or enjoying as a dish in its own right.

Vegetarian meatballs with yoghurt, herb and mint sauce — Our new vegetarian meatballs with yoghurt, herb and mint sauce.

Some of Say Cheese’s most popular dishes naturally remain on the menu, from our SayCheeseBurger with a cascade of Cheddar sauce to our Piedmontese Fassona beef meatballs, available with tomato sauce and Pecorino PDO, Cheddar sauce or truffle cacio e pepe sauce.

Another major innovation is the introduction of special gourmet salads on the à la carte menu. These are not simple side dishes, but complete and generous plates, prepared with selected ingredients and combinations carefully considered in every detail.

Special gourmet salad with warm smoked beef — Warm smoked beef, mixed leaves, Parmesan, confit cherry tomatoes, caramelised onion, toasted hazelnuts and buttered croutons.

Vegetarian salad with crispy chickpeas, avocado and vegetables — The Veggy Croccante with paprika-spiced crispy chickpeas, avocado, vegetables, mixed seeds and yoghurt sauce with herbs, mint and lime.

Our Chef’s Sicilian roots also emerge strongly at dessert time. The star is the homemade Sicilian cannolo, filled only when ordered to keep the shell perfectly crisp.

Inside is a fragrant ricotta cream; outside, cinnamon, chopped pistachios and chocolate flakes. A traditional dessert, prepared with respect for its identity and served as the perfect conclusion to the Say Cheese experience.

Homemade Sicilian cannolo filled to order — Our homemade Sicilian cannolo, filled to order with ricotta, cinnamon, pistachio and chocolate.

More seafood dishes, new Sicilian specialities, low-temperature cooking, gourmet salads and plenty of original recipes: the new Say CHEESE Bistrot menu is ready to be discovered one dish at a time.

What never changes is our approach to cooking: starting with top-quality ingredients, treating them with care and creating indulgent, distinctive dishes that are full of surprises.

We look forward to welcoming you to Say CHEESE Bistrot to taste all our latest creations.

Discover the full menu

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