Delight in the flavours of the Med on SKYLARK

Amalfi’s gelato-tinted buildings cascading down the seaside cliff into the sea is the view from my “office” (SKYLARK’s galley). On the counter is a mound of aromatic local lemons, waiting to be transformed into homemade limoncello and a classic tarte au citron. The aromas of saffron, white wine and bay leaf from the fish stock simmering on the stove fill the air as I finish filleting and cleaning a fish. Dinner tonight starts with a crudo of coquilles St-Jacques drizzled with fennel-infused oil and dotted with a fine dice of housepickled citrons, continues with roulades of monkfish rolled in pancetta and accompanied by a confit of cherry tomatoes with a saffron foam, and finishes with a classic tarte au citron with lavender ice cream for dessert; to follow, we will offer chilled limoncello. Continue reading