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Leading chef at W Melbourne’s Lotto Restaurant reveals the secret ingredient in his $52 lasagne

An Australian chef has revealed he uses duck instead of beef or pork mince in his luxurious $52-a-slice lasagne, and claims the secret ingredient takes the dish to the next level.

Modern Australian restaurant Lotto, part of Melbourne‘s new luxurious hotel W Melbourne, opened its doors on February 4.

The all-day dining restaurant curated under the culinary creative direction of leading chef Adam D’Sylva offers an eclectic, creative menu that celebrates the chef’s Italian-Indian heritage.

Of the selection of dishes, diners can order a delicious pot of freshly baked lasagne made to share, but it’ll set you back $52.

Unlike other lasagnes, Mr D’Sylva uses one secret ingredient that separates his signature dish from others – duck. 

The all-day dining restaurant curated under the culinary creative direction of leading chef Adam D'Sylva offers an eclectic, creative menu that celebrates the chef's Italian-Indian heritage

The all-day dining restaurant curated under the culinary creative direction of leading chef Adam D'Sylva offers an eclectic, creative menu that celebrates the chef's Italian-Indian heritage

The all-day dining restaurant curated under the culinary creative direction of leading chef Adam D’Sylva offers an eclectic, creative menu that celebrates the chef’s Italian-Indian heritage

Of the selection of dishes diners can order a delicious pot of freshly baked lasagne made to share, but it'll set you back $52

Of the selection of dishes diners can order a delicious pot of freshly baked lasagne made to share, but it'll set you back $52

Of the selection of dishes diners can order a delicious pot of freshly baked lasagne made to share, but it’ll set you back $52

Mr D'Sylva uses one secret ingredient that separates his signature dish from others - duck

Mr D'Sylva uses one secret ingredient that separates his signature dish from others - duck

Mr D’Sylva uses one secret ingredient that separates his signature dish from others – duck

Mr D’Sylva developed the recipe during one of Melbourne’s COVID-19 lockdowns and was taught how to make lasagne by his grandmother and aunt.

The dish is freshly baked in a pizza oven to caramelise the lasagne.

‘People often go with beef and pork, or beef and veal, but duck makes it really luxurious. And then I realised it would make a really good lasagne … and that’s how it came to be on this new menu,’ he said.

‘I’ve changed the way it’s served … it comes in a clay dish and it’s made for sharing. There’s mozzarella in it, and buffalo mozzarella on top. It’s not pretty, but it’s tasty … it’s one of those ugly delicious dishes.’ 

In addition to Lotto, guests can also dine-in at Curious, Culprit and WARABI - W Melbourne's three other signature restaurants

In addition to Lotto, guests can also dine-in at Curious, Culprit and WARABI - W Melbourne's three other signature restaurants

In addition to Lotto, guests can also dine-in at Curious, Culprit and WARABI – W Melbourne’s three other signature restaurants

Rather than layering the lasagne, Mr D’Sylva uses the rotolo method to create rolls of pasta and maximise crispiness when cooking.

The pasta is cooked with tomato pasta sauce and topped with chunks of buffalo mozzarella cheese.

The end result tastes superb and is packed with flavour, which will satisfy the hunger of diners.

In addition to Lotto, guests can also dine-in at Curious, Culprit and WARABI – W Melbourne’s three other signature restaurants.

Source: Daily Mail Australia | World News

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