Baby Squid and Zucchini
with Amalfi Lemon

From Antler Chef Michael Hunter

Baby squid, one of the mainstay’s of Venetian cuisine—along with baby octopus—is prepared here with two other quintessentially Italian ingredients. 


500 grams baby squid
& tenticles

1 small zucchini 

1 large Amalfi lemon

100 ml olive oil

2 sprigs fresh basil

Sea salt


Dice zucchini and sauté with olive oil for 2-4 minutes. Remove and season with lemon zest and sea salt to taste. Grill baby squid for 3-5 minutes, so that it is heated through but not over-cooked. (Cook squid on stove top in pan if grilling is not an option). Toss squid with zucchini and garnish with chopped basil and a squeeze of lemon.


Hunter by name and trade, Michael is an outdoorsman, forager and hunter. Born and raised on a Caledon horse farm, Hunter’s dreamed of owning a restaurant that would combine his love for food with a passion and respect for local ingredients. Formerly of Sassafraz, Luma, Scarpetta, and Reds Wine Tavern, he is now co-owner and chef at Antler Kitchen and Bar.


Bite is a biweekly feature on, and is inspired by the Venetian tradition of serving cicchetti—small dishes to snack on with wine—at local bàcari