A contemporary and traditional kitchen at the same time This tasting menu changes according to our latest kitchen research

SET DINNER MENU

Create a personalised course from a selection of dishes to your preference from our A LA CARTE menu

All courses include:

AMUSE-BOUCHE ITALIAN BREAD BASKET WITH FRESHLY WHIPPED BUTTER

3 COURSE TASTING MENU

Starter / First Course / Dessert - 53

4 COURSE TASTING MENU

Starter / First Course / Main Course / Dessert - 68

6 COURSE TASTING MENU

2 Starters / 2 First Courses / Main Course / Dessert - 85 A LA CARTE

ANTIPASTI / STARTERS

Caprese di pomodoro con burrata Sformato di Patate Cozze

Caprese salad with Apulian burrata and vegetable Potato flan with mussels, cherry tomatoes

gazpacho - 21 and ginger - 21

Tartara di Gambero rosso di Mazara Uovo Poché

Tartare of red prawns from Mazara region, egg foam Poached egg with red potatoes cream and

with mint, wasabi mayonnaise - 25 asparagus - 19

Carpaccio di Fassona Piemontese Mondeghili al pomodoro

Piedmontese carpaccio with mixed salad, tomatoes, flakes Milanese meatballs with Siccagno tomato sauce

of Parmigiano cheese (18 month aged) and balsamic and cream of buffalo mozzarella - 21

vinegar of Modena IGP - 22

PRIMO / FIRST COURSE

Panzerotto (raviolo) di Melanzana e Scamorza Raviolo di Pescespada

affumicata Raviolo with swordfish served with cherry tomatoes

Dough pocket with eggplant, smoked Scamorza cheese and pesto sauce made of pistachio from

served with cherry tomatoes and mint - 23 Bronte region - 26

Strozzapreti al Pesto di Sicilia Raviolo di Manzo

Hand rolled pasta with Sicilian pesto sauce Raviolo with beef served with Carouby peas and

(capers, olives, almonds, pine nuts and basil) - 20 onion cream - 23

Spaghetto di Seppia nel suo inchiostro Spaghetto alla Gricia

Squid spaghetti cooked in its ink and served with cream of Spaghetti with pork cheek and Pecorino

buffalo mozzarella - 23 Romano cheese - 21

*Not all ingredients are listed in the menu descriptions, so please do inform us of any dietary requirements. A LA CARTE

SECONDI / MAIN COURSE

Tortino di melanzane Trancio di Merluzzo Croccante

Eggplant pie with cream made of Parmigiano Crispy cod steak served with potato foam, peas and mix of

Vacche Rosse cheese (36 month aged) - 23 vegetables - 30

Hamburger di zucchine gratinate Stracotto di Manzo al Barolo

Hamburger with zucchini gratin served with cream of Beef stew with Barolo wine served with potatoes baked with

buffalo mozzarella and basil chlorophyll - 22 butter and rosemary - 26

DESSERT

TIRAMISU TANTE COSE - 10 BIANCOMANGIARE - 10

Savoiardi biscuits, Mascarpone cream cheese, Almond panna cotta and orange sauce

coffee, Amaretto liqueur

GELATO DELLO CHEF - 10

TORTINO DI CIOCCOLATO - 10 Vanilla ice cream made by Chef served with

Chocolate fondant with hazelnut cream and grilled fruit salad

mango sauce

*Not all ingredients are listed in the menu descriptions, so please do inform us of any dietary requirements. THE ITALIAN CLASSICS

STARTERS FIRST COURSE

CARPACCIO DI MANZO CON SPAGHETTI AMATRICIANA - 21

POMODORINI MISTICANZA E SCAGLIE Spaghetti with sauce of tomatoes, cured pork cheek,

DI PARMIGIANO 18 MESI - 21 chilli pepper and Pecorino Romano DOC cheese

Beef carpaccio with mixed salad, cherry tomatoes

and flakes of Parmigiano cheese SPAGHETTI BOLOGNESE - 21

(18 month aged) Spaghetti with sauce of carrots, celery, onion,

tomatoes and minced meat cooked at low

VITELLO TONNATO CON FRUTTO temperature

DEL CAPPERO - 23

Vitello Tonnato with capers

MAINS SIDES

OSSOBUCO CON VERDURE DEL TAGLIERE ALL’ ITALIANA - 34

GIORNO - 30 Italian-style platter of cold cuts and cheeses

Ossobuco with vegetables of the day served with (serves a minimum of 2 persons)

gremolata sauce (parsley, garlic, lemon zest)

QUATTRO FORMAGGI - 14

SALTI IN BOCCA ALLA ROMANA - 25 Degustation plate of 4 types of Italian cheeses

Roman style beef schnitzel with sage, prosciutto

crudo, vegetables of the season CIOTOLA DI PANE - 6

Italian bread basket paired with a variety of freshly

whipped butter

*Not all ingredients are listed in the menu descriptions, so please do inform us of any dietary requirements.