Vegetarians were treated to his interpretation of Polpette di melanzane — fried aubergine with hazelnuts and red onions.
Beyond the set menu, chef Sculli unveils an à la carte selection celebrating Calabria’s shoreline, from bold seafood signatures like Tiger Prawns with sea urchin emulsion and burrata to Saffron Lobster paired with raspberries and soya.
Drawing from many worlds, chef Sculli cooks with simplicity and intuition. “It’s less about strict recipes and more about creating moments on the plate that feel natural, balanced, and honest — a philosophy that’s followed me from my childhood kitchen to the present.”
Available for lunch and dinner till November 30, at Sorrento, Shangri-La Eros, Janpath. The set menu is priced at ₹5,000 (excluding wine)
Dining and Cooking