Filed under Culture
Written by Jo Hombsch
The incoming favourable weather offers the perfect platform for us to continue valuing and mastering the art of slowing down and having a good time at home.
Although weekends just include you and your partner or housemate (for now), celebrating the warmer weather and putting on an afternoon soirée doesn’t need to be any less glamourous.
With this in mind, Icebergs have teamed up with interior stylist Steve Cordony to curate the perfect spread for a long Italian lunch in the sun. The sort of long lunch we all need right about now. “Since Spring is here and it is starting to warm up, I wanted to inspire people to set the table and enjoy a long lunch or dinner at home” Steve mentioned.
The menu features a “Collection of my favourite things to eat when I dine at Icebergs”, including “Pasta, fish, the famous Insalata Terzini salad and a Messina chocolate tart, with all the trimmings”. See all details for the Icebergs x Steve Cordony experience here.
As someone with the mentality ‘do it well, or not at all’, it’s easy to subvert a causal long lunch and overthink everything. So I asked Steve to share a few simple tips to elevate your Icebergs Italian feast at home. Tips you can take with you well on into the entertaining season.
Enjoy, with an Icebergs No 8 – Ketel One Vodka in hand.
These dishes are a collection of my favourite things to eat when I dine at Icebergs. With spring here and it starting to warm up, I wanted to inspire people to set the table and enjoy a long lunch or dinner at home.The set menu is fresh and inspired by spring – I’ve chosen pasta, fish, the famous Insalata Terzini salad and a Messina chocolate tart, with all the trimmings.
I’ll be pairing a personal favourite, the Icebergs No 8 – Ketel One Vodka, Campari and Ruby Grapefruit. This is my go-to order when I’m in the restaurant and rest assured, I’ve added a few more to my cart to make sure I can sip all afternoon long.
I tend to think about an overall look and choose serveware that matches. I love the rustic feel of a vintage chopping board, which I served the buttlified Murray Cod on and lots of earthy white ceramics which contrast the food perfectly.
I love to choose 1 particular colour to make a bold statement and have one element of pattern, in this case, I used the stripe table cloth to create visual texture.
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