Vortices. Culinary Rebels 

Inspired by the first exhibition in Italy dedicated to "The Vorticists: Rebel Artists in London and New York, 1914-1918", Restaurant Terrazza Danieli's Executive Chef Gian Nicola Colucci has created an artistic menu that pays homage to this London-based Anglo-American response to Cubism and Futurism.

Vortex of taste and texture
Inspired by "Canon", Helen Saunders
Piquant broccoli spiral, beetroot cube, gherkins and tofu
Polenta pyramid with shrimp sauce liquid heart
Bean mousse with elicoidali pasta and crisp bacon
Amberjack and salmon tartare marinated with sake
 
Kneaded motion
Inspired by "Street Singers", Edward Wadsworth
Black pasta dumplings stuffed with cod, pecorino cheese
and potato on pureed vegetables
 
Natural blast
Inspired by "Red Stone Dancer", Henri Gaudier-Brzeska
Oxtail stew with vegetables, black truffle, potato and carrot mousse
 
Sweet coloured cubes
Inspired by "Composition", Wyndham Lewis
Composition of mousse: coconut, licorice, pistachio, raspberry
and cremino
 

Lunch: 2 courses €48 - Dinner: 4 courses €80
Beverages excluded
Download the menu

The exhibition is open to the public from January 29 to May 15, 2011 at the Peggy Guggenheim Collection, Venice.