The Gentleman Magazine Issue 10 | August 2018 | Page 38

Italian restaurant with rooms opening soon in West Malling
This July, a new Italian restaurant will launch in the market
town of West Malling, Kent in a refurbished grade II listed
building. Locals Nick Levantis and Darryl Healy are behind the
venture that will bring a new neighbourhood restaurant to the
area specialising in authentic Italian food, together with four
boutique hotel rooms.
Food
Chef Fabio Moschini has created a menu of Italian specialities,
combining local Kent produce with some delicacies imported
from his home country. Originally from Rome, Moschini will
be cooking the recipes learnt from his grandmother, “putting
ingredients on the throne” and letting the natural flavours
shine through.   Mainly sourcing produce directly from the
suppliers, Parma ham will come from Castelli Salumi, an
independent company who raise all their own pigs and cure
the meat themselves while extra virgin olive oil will be bought
from a family-run business in Cerrosughero Canino, well-
known for being in the same family since 1840. Vialone Nano
rice for risotto dishes is grown in Veneto from the family De
Tacchi since 1570, while exquisite durum grain flour, made
from traditional stone grinding, has been selected (Saracolla
and Senatore Cappelli varieties) from the Poggi farm and will
be brought in to make the fresh pasta in-house, just like Nonna!
Kent producers will also be celebrated with raspberries and
strawberries from Hugh Lowe Farm; lettuce and salad leaves
from Betts Farm (based in West Malling); and local organic
vegetables from Spadework.  In addition, meat will be sourced
from Kentfield Estate for game, and Chart Farm for venison.
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The menu starts with Stuzzichini and Antipasti with simple
plates of meats, vegetables and fresh seafood such as Calamaro
grigliato (grilled squid, aioli and lemon); Patatine di Ceci
(chickpea fries and anchovy mayo); Burrata e prosciutto
crudo (fresh burrata with prosciutto ham and balsamic). Primi
are freshly made pasta dishes with classic recipes including
Spaghetti carbonara made with guanciale, pecorino and eggs,
Spaghetti Pomodoro e basilico (tomato and basil) and some
twists on traditional dishes including Tagliolini al granchio
(crab, parsley, chilli and fresh tomato); and Risi e bisi (pea and
parmesan risotto).  
Secondi feature main dishes of Melanzana alla Parmigiana
(baked aubergine with tomato and mozzarella); Scaloppina di
pollo alla milanese (crumbed chicken escalope with a green
bean salad); Sogliola alla mugnaia (lemon sole, anchovies,
garlic, lemon olive oil); and Pescato del giorno catch of the
day dish served with cherry tomatoes, parsley, garlic and
white wine sauce. In addition, Fabio brings his award-winning
dough to West Malling with the classic pizza dishes on the
menu including Margherita, Diavola, Capricciosa, perfect for
sharing at lunchtime or part of an evening meal.
Interiors
Taking the translation of ‘Amano’ or ‘by hand’ on board, the
interiors are rustic with a play on various textures. Blackened
timber cladding and clay wall finishes all add an artisanal
imperfection which can be seen throughout, while real
asparagus ferns, creepers and vines, and marble table tops
create a classic Mediterranean feel in a contemporary setting.
, Security in Motion”