The Westin Dubai Mina Seyahi Beach Resort & Marina
Cuisine: | Italian |
Seating: | Terrace Inside and Outside Views on the Palm |
Atmosphere: | Casual Sophistication Elegant Sophisticated Vibrant |
Experience: | Outdoor Terrace Terrace with a View A la carte menu Elegant Smart Casual |
A little slice of Italy in the heart of Dubai, Bussola is three restaurants in one: a Pizzeria (where classic pizzas, calzones and cheesy ?white pizzas? are stone baked to perfection); the Lounge (for delectable aperitivo and seafood pasta); and the Restaurant (serving everything from antipasti and risottos to gloriously authentic gelato). You?ll be sensationally spoiled for choice.
Chef's specials selection
(D) Poached organic egg 24 months aged Parmigiano Reggiano Vacche Rosse, asparagus and white truffle
(V)(D)(N) Tortellini with soft stracchino cream, white truffle and roasted hazelnut oil
(D)(V) Homemade tagliolini with white truffle
(D)(V) White truffle risotto with mascarpone foam and porcini mushroom ash
(R)(S)(D) Served with mignonette sauce, rye bread and butter
(R)(S) Selection of raw seafood with oysters, red prawns, langoustines, belly shrimps, Hokkaido scallops served on ice and sea weed (per person)
(R)(S)(D) Raw Sicilian prawns carpaccio with stracciatella, tomato pulp, oregano and capers
(R)(D) Yellow fin tuna tartare with capers, basil, samphire and strawberry capers relish
(R) Wild seabass carpaccio with extra virgin oil, pink pepper, fresh dill and fresh squeezed lime
(R) Raw red Mazara prawns with mandarin, cardamom and tapioca pops
(P)(D) 24 months aged Parma ham with crostini and figs compote
(N)(R)(D)(A) Raw beef tartare with macadamia nuts, plums compote, Fontina cheese and red wine
(D) Raw beef Carpaccio with Cipriani dressing, croutons, mushrooms and Parmigiano Reggiano cheese
(D) Thin slices of roasted veal with tuna, capers and anchovies mayonnaise with vegetables jardinière
(D) 300g Burrata cheese, heirloom tomatoes, extra virgin olive oil and fresh basil
(P)(D) Selection of pork cold cuts with aged cheeses and condiments
(P)(D) Oven baked Scamorza cheese with Parma ham and cherry tomatoes
(S) Deep fried assorted Mediterranean seafood with mullet, hake, anchovies, shrimps and zucchini
(N)(V)(D) Baby spinach, green apple, goat cheese, toasted walnuts, pine nuts and salted pumpkin seeds in tzatziki sauce
(V) Tuscany style panzanella salad with cucumber, tomatoes, red onions, croutons and vinaigrette
(V)(D) Arugula salad with Grana Padano cheese, cherry tomatoes and balsamic dressing
(D)(V) Assorted lettuce salads with house dressing
(S)(A) Seafood soup with Mediterranean fish fillet, squids, baby octopus, prawns, mussels and clams
(V)(N)(D) Classic vegetable soup with seasonal vegetables, legumes, pesto and rustic bread
(V)(D) Acquerello risotto with mushrooms creamed with Parmigiano Reggiano cheese and fresh truffle
(A)(D) Acquerello rice with langoustine creamed with lemon butter and parsley
(D) Acquerello rice with sautéed zucchini, wild fennel and Buffalo Mozzarella cheese
(A)(D) Spaghetti, garlic and oil with fresh anchovies and Pecorino cheese
(V)(D) Fusilloni pasta with tomato sauce, smoke Buffalo Mozzarella cheese, eggplant and basil
(A)(S)(D) Conchiglioni with mussels, clams, oysters and grated beluga caviar
(A)(S) Spaghetti with violet prawns, lime and fresh parsley
(P)(D) Home made string shaped pasta with pork guanciale, tomato sauce and Pecorino Romano cheese
(A)(D) Home made Fettuccini with slow cooked lamb ragout and Gremolata
(V)(D) Home made mushroom tortelli with truffle cream and parsley
(P)(N)(D) Hand made ravioli filled with roasted veal and Parmigiano Reggiano cheese, tossed with butter and sage
(S)(D) Home made ricotta gnocchi with lemon scent, green asparagus, mussels and mullet roe
(A)(D) Fillet mignon with seared foie grais, fresh truffle, wild mushrooms and port wine jus
(A)(D) Lamb carre’ with aromatic panure, salsify, onion tatin and red wine sauce
(P)(A)(D) Chicken roulade stuffed with speck and Fontina cheese with red wine sauce and glazed vegetables
(A)(D) 300g Rib-eye with roasted rosemary potatoes, rocket leaves, Parmigiano Reggiano cheese and balsamic glaze
(D) Pan seared seabass with celeriac, sweet shallot, runner beans and red chicory
(D) Black cod with capsicum coulis, potato quenelle flavoured with bagna cauda
(D) Octopus tentacle with capsicum and smoked potato
(A)(S) Mix seafood grilled with octopus, calamari, lobster and mazzancolle
(A) Oven baked 1.2 kg seabass served with potatoes, capers, tomatoes and olives (Minimum 2 persons)
(V) Mashed potato
(V)(D) Heirloom baby carrots with butter
(V)(D) Fresh spinach with butter and Parmesan cream
(V)(D) Gratinated potatoes with cheese and truffle
(V)(D) Shallot butter biologic green beans
(V) Grilled green asparagus
(A)(D)(N) Traditional layered mousse of Mascarpone cheese and zabaione with savoiardi biscuits dipped in espresso and black rum
(D)(N) Hazelnut parfait with stracciatella, chocolate mousse and praline nougat
(A)(D)(N) Molten dark chocolate cake, cocoa crumble, morello jam, amaretto jelly, berries and pear sorbet (allow us 20 minutes)
(A)(D)(N) Bussola mille-fuille with diplomat cream and berries fruit
(D)(N) Hazelnut gelato, whipped cream, chocolate chips with hot espresso
(D) Short crust pastry filled with Amalfi lemons curd, baked merengue and citrus sorbet
(N)(D) Made to order apple strudel “Bussola style” with cinnamon sauce, vanilla gelato and almond crumble (allow us 20 minutes)
(D) Vanilla, Chocolate, Stracciatella, Praline, Pistachio, Mango
Lemon, Strawberry, Pears
Available Sun - Thur from 12pm - 2:45pm //
AED 140 for two courses.
Crocchetta di granchio canadese con insalata di pomodori e zabaione ai capperi // (D)(S) Canadian Crab croquette with tomato salad and capers sabayon
Carpaccio alla Cipriani // (D)(R) Raw beef Carpaccio with Cipriani dressing, croutons and Grana Padano Cheese
Caprese // (V)(D) Buffalo Mozzarella cheese, heirloom tomatoes and fresh basil leaves
Ravioli di ricotta al burro e salvia // (V)(D) Ricotta and Spinach Ravioli creamed with butter and sage
Polpo spadellato con patate, olive, capperi e pomodorini // (S) Sauteed Octopus with potatoes, capers, olives and cherry tomatoes
Cotoletta di vitello alla milanese primavera // (D) Golden Veal milanese topped with fresh cherry tomatoes salad
Carpaccio di polpo con finocchio e arance // (S) Octopus carpaccio with crunchy fennel and blood orange
Torta rustica con speck, asparagi e fontina // (P)(D) Quiche with speck, asparagus and Fontina cheese
Parmigiano di melanzane // (V)(D) Eggplant Parmigiana with mozzarella cheese, tomato, Parmigiano Reggiano cheese and basil
Bucatini alla Amatriciana // (A)(D)(P) Bucatini with pork guanciale, tomato sauce and Pecorino Romano Cheese
Branzino al forno con panure aromatica e porro fondente // (D)(A) Oven baked Seabass with aromatic panure and leeks fondant
Agnello alle erbe con peperoni e salsa al vino rosso // (A)(D) Herb crusted Lamb rump with capsicum and red wine sauce
Gamberi alla catalana // (R) Prawns catalana with potatoes, cherry tomatoes, red onions and basil
Carpaccio alla Cipriani // (D)(R) Raw beef Carpaccio with Cipriani dressing, croutons and Grana Padano cheese
Couscous mediterraneo con bufala campana e basilico // (V)(D) Sicilian Couscous with Buffalo mozzarella cheese and fresh basil
Tortelloni di funghi porcini e tartufo // (V)(D) Mushroom porcini Tortelloni with truffle and mushroom sauce
Scaloppine al limone con spinaci e asparagi // (D) Lemon creamed Veal escalope with spinach and asparagus
Salmone con caponata di melanzane e cipolle all’agro // (D) Pan seared Salmon fillet with eggplant caponata and pickled red onions
Burrata 150g con insalata di pomodori heirloom e basilico fresco // (D)(V) Fresh Burrata cheese with heirloom tomatoes and basil
Baguette con polpa di granchio, avocado, ravanelli, mandorle e olio al limone // (N)(D)(S) Rye bread with Crab meat, avocado, red radish, toasted almonds and lemon oil
Vitello tonnato // (D) Thin slices of Veal with tuna and capers mayo
Fettuccine ai funghi porcini // (V)(D) Fettuccine with porcini mushrooms, and Parmigiano Reggiano cheese
Piccatina al balsamico con fagiolini e patate al forno // (A)(D) Veal balsamic Escalope with green beans and roasted potatoes
Calamari ripieni di patate e provola con purea di cannellini // (D) Calamari stuffed with smoked Provola cheese and potato with dry broad beans puree
Bruschettona con sarde affumicate, burrata e peperoni dolci // (D) Toasted home made bread loaf with smoked sardines, Burrata cheese and piquillo peppers
Tartare di tonno con capperi, basilico all’agretto di fragole // (D)(R) Classic Tuna tartare with caper, berries, basil and strawberry vinegar
Crespella ripiena di asparagi, formaggio e tartufo // (V)(D) Baked savory crepe with asparagus, brie cheese and black truffle
Ravioli di ricotta e spinaci al pomodoro // (A)(D) Home made ricotta and spinach Ravioli with tomato sauce and fresh basil
Merluzzo in guazzetto di pomodoro,olive e capperi // (D) Stewed Cod fish with tomatoes, olives and capers
Tagliata di capocollo con mais, patate dolci e salsa barbeque // (P)(D) Pork pluma Tagliata with corn on the cob, sweet potato and home made BBQ sauce
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Contact Details:
+971 4 511 7373
Website
Dubai Marina
Opening Hours:
Restaurant Lunch Timing
12:00 PM - 3:00 PM
Restaurant Dinner Timing
7:00 PM - 11:00 PM
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