The order of things. Antipasti to open, shared in the middle of the table. Then a primo, which is the pasta or risotto. Then a secondo, often from the grill or a main course cooked with meat or seafood, usually with something green beside it. Then dolci con digestivo, and almost always a granita or a gelato after that, because Sicily believes a meal should finish cold and sweet, corretto (corrected) with a digestive such as a grappa or the popular limoncello, possibly homemade by the housewife.

How much to order. For two people: one or two antipasti to share, one pasta or risotto each, one main course between you, and one dessert each. For four: three or four antipasti, two or three pastas or risotti, two main courses. Share everything. Reach across the table. That is the point.

Eat late. We open at 16:00 and serve until late in the evening, with the last order at 22:00, because Sicilians eat late and stay long. There is no wrong time to arrive, and no need to leave when the plates do, because digestivo awaits.

Antipasti

To begin, in the Sicilian way.

Seafood Ceviche Sicilian Style

Raw, citrus cured, the way the coast eats it.

The story

A carpaccio base with raw hamachi and tuna, seasoned the Sicilian way with extra virgin olive oil, lemon juice, sea salt, black pepper, capers, black & green olives, shallots, and a touch of house made spices mix. Topped up with steamed prawns.

480 THB

Creamy Burrata

360 THB

Citrus Salad

Sicily runs on citrus.

The story

A celebration of Sicily’s abundance of citrus all year round. A mosaic of flavorful colors. It is very difficult, if not impossible, to find a Citrus Salad in any “mainstream” restaurant in Sicily, because perceived, for Sicilians, far too simple, cheap, and not refined enough. It is in reality a simple dish prepared by housewives’ (mammas) or grandmothers’ (nonnas) farmers and offered within the convivial environment of families at home, when you would like to offer your hosts something truly refreshing, yet savory. Here comes the Citrus Salad served in Mandorla, which draws its origins from those remote Sicilian towns, presented in a refined yet colorful way with 3 to 4 different kinds of citrus (ie. orange, pomelo, grapefruit, lemon), carefully peeled and sliced, and seasoned with the typical Sicilian dressing, ie. extra virgin olive oil, sea salt, black pepper, capers, black olives, shallots, (served with extra virgin olive oil, black olives, capers, fennel, shallots)

280 THB

Caprese

320 THB

20 Month Aged Parma Ham Platter

390 THB

Caesar Salad Sicilian Style

280 THBwith chicken 320 THB

Stuffed Baby Calamari Sicilian Mamma Style

The story

Squids and calamari are considered premium seafood in Sicily, for their delicate taste and soft texture. Stuffed squids is a relatively common dish found in Sicily by the seaside and usually best sellers. The stuffing represents a combination of all those typical Sicilian flavors, such as capers, sun-dried tomatoes, black olives, anchovies, all mixed with the chopped tentacles of the squids and breadcrumbs. In Mandorla we have opted to offer baby squids to enhance the delicacy of this dish. Served with a freshly made Sicilian tomato sauce.

380 THB

Steamed Vongole

480 THB

Grilled Vegetables

280 THB

Fritto Misto

380 THB

Our Signatures

The dishes we are known for.

Seafood Couscous

Sicilian, not North African. Couscous came to western Sicily with Arab rule and stayed a thousand years.

The story

A unique culinary composition, celebrating Arab Sicily’s influence between 827 and 1091 A.D. Couscous, a North African staple of tiny, steamed granules made from rolled durum wheat semolina, a popular dish mainly from Morocco and Tunisia, who use it to accompany meat, particularly lamb and chicken, is proposed through the Sicilian version with seafood. This dish has become through the year a landmark delicacy in the north-western region of Sicily, to the extent that the world-known annual exhibition of San Vito Lo Capo in September, draws for 2 weeks into the small fishermen town chefs from all over the world to compete for the best and most delicious couscous. A generous portion, which can serve easily 2 persons.

680 THB

Polpette Della Nonna

Grandmother's meatballs.

360 THB

Chicken Breast Mandorla

380 THB

Pasta

Hand made, in the Southern style.

Rigatoni Alla Norma

Aubergine and ricotta salata. The signature of Catania.

300 THB

Prawn Ravioli

Served with a rich seafood broth.

The story

The finesse in the making of the traditional Italian “dumplings” with the delicate stuffing, made of prawn and ricotta cheese. (stuffed with prawn and fresh ricotta cheese)

380 THB

Spaghetti Alle Vongole

380 THB

Housemade Pappardelle with Lamb Ragu

360 THB

Spaghetti Alla Carbonara

360 THB

Caserecce Al Ragù

320 THB

Penne All'Arrabiata

290 THB

Penne Al Pomodoro

280 THB

From the Grill

Fire, salt, lemon.

Octopus

Served with fresh tomato sauce with black olives and capers – 200 g

The story

The big displays of octopus of any sizes found in Sicilian fish markets, next to squids and calamari, make this mollusc a common fish to consume on Sicilian tables, perceived as a bit less refined than squids. It is usually cooked either in water (ie. boiled) and then served in salad consumed lukewarm, or grilled. In Mandorla we have preferred to propose it grilled, leveraging on our charcoal Kamado pit, which all our grilled/BBQ items are processed from. A very intriguing dish for octopus lovers, served with a fresh Sicilian tomato sauce.

680 THB

Mixed Seafood

680 THB

Costata Di Manzo

980 THB

6 Hour Slow-Cooked Lamb Shank

880 THB

Grilled Meat Bocconcini

480 THB

Pork Chop Milanese

480 THB

Housemade Sicilian Sausage

380 THB

Dolci

Sicilian pastry is its own tradition, built on almond and ricotta.

Cannolo Siciliano

If you have never had a real one, have this.

250 THB

Panna Cotta

250 THB

Tiramisu

250 THB

Beignets

250 THB

Gelato and Granita

How Sicily ends a meal, and starts a summer morning.

Lemon Granita

The story

Granitas, ie. the real, authentic and most refreshing granitas, can only be found in the north-eastern region of Sicily and more specifically in Messina province. If you venture towards South headed to Catania or towards West headed to Palermo, it is not the same. At a first glance you would think that a granita is nothing special. At the end of the day it is only a semi-frozen dessert made from water, sugar, and natural flavorings, distinguished by its unique "grainy yet creamy" texture, which is coarser than sorbet but smoother than a standard slushie. In Sicily, granita is a beloved cultural ritual, especially during the summer, and is most famously enjoyed for breakfast with a soft, sweet brioche bun. Granita, a Sicily’s Arab-rooted invention of “sorbetto”, the descendant of “sharbat” which would be then declined into the traditional granita served exclusively in the palaces of Palermo, its Greek temples, and its vibrant street life, shapes the spirit of Sicily. Offered in other flavors than lemon, such as almond, mango and coffee (with whipped cream is to die for).

250 THB

Almond Granita

Mandorla is the Italian word for almond. The dish we are named after.

250 THB

Brioche Al Gelato with Cream

The story

A typical Sicilian way to enjoy gelato, particularly at the beach as an afternoon snack or during the afternoon “coffee time” at around 4:00pm. Other than in a cup or on a cone. The combination of the ice cream consumed together with the sweet brioche bun creates another very enjoyable experience and a different way to enjoy gelato.

250 THB