Fabulous Tuscan dinner at Mezzo Mezzo

Top L- R Tomato Foccacia, unsalted bread, black olive dip, Ciabatta

The intensely salty chopped black olives in olive oil were absolutely addictive.

36 month-aged Parma ham with wild rocket and Port marinated figs

One of the highlights of the dinner. A perfect combination of salty ham, sweet figs, smoky-sweet arugula and bitter-sweet Parmesan flakes

A delightful four-cheese pizza with the flavour of Gorgonzola lording over the mozzarella, Taleggio, and provolone. Loved the crisp crust with the puffed edges.

Prawns in tomato and white wine sauce on green asparagus with Parmesan shavings

A very simple dish, cooked perfectly and beautifully presented.

Baked Canadian sea scallops wrapped in Muscovy duck breast served on chicory

A play on contrasts: firm scallops encased in a slice of duck so thins that you could have been a coat of batter. Duck tasted slightly smoky, and the saffron sauce added just a hint of pungency.

Risotto with wild mushrooms and pomegranate

The piece de resistance of the evening. The tiny explosions of sweet pomegranate juice punctuating the deep, earthy flavours of mushroom lightened and refreshed the palate, making you eager for the next spoonful.

Orichette with blue fin tuna baby spinach toasted pine nuts and fine herbs

The only dish we found a little dull. Lovely textures, but no inspiring flavours.

Whole sea bass cooked in sea salt with rock salt crust

Turned out to be way too salty. Left it mostly unfinished.

Mediterranean herb crusted lamb rack, caramelized scallions and basil sauce with Pecorino crostini

Another beautiful dish which unfortunately arrived at a time when we were already overwhelmed. The lamb was moist and tender, perfectly pink inside and went swimmingly with the sauce. The crostini were perhaps unnecessary.

This meal was at the invitation of JW Marriott to sample the Tuscan promotion as well as to meet the new chef of Mezzo Mezzo, Davide Cananzi.