Crafted with Passion

Creamy burrata, heritage tomatoes, basil oil, sea salt flakes and aged balsamic glaze.

Diced fresh tuna, avocado cream, citrus dressing, sesame crisps and micro greens.

Crispy saffron risotto balls filled with black truffle and mozzarella, truffle aioli.

Three varieties: classic tomato-basil, white bean & rosemary, and roasted pepper.

Golden fried squid rings, lemon aioli, chilli flakes and fresh parsley.

Slow-roasted plum tomatoes, fresh basil cream, ciabatta croutons and olive oil.

Hand-rolled egg pasta, black truffle cream sauce, aged parmesan and fresh chives.

Traditional Roman recipe with guanciale, Pecorino Romano, egg yolk and black pepper.

Fresh linguine with Atlantic prawns, mussels, clams, cherry tomato and white wine.

Wide ribbon pasta with slow-braised wild boar ragu, red wine, thyme and Grana Padano.

Carnaroli rice, Cape Verde lobster bisque, mascarpone, tarragon and caviar.

Handmade potato gnocchi, San Marzano tomato sauce, torn basil and buffalo mozzarella.

Line-caught sea bass, lemon herb butter, roasted seasonal vegetables and capers.

Chargrilled tiger prawns, garlic butter, smoked paprika, fresh herbs and lemon.

Crispy-skin Atlantic salmon, saffron cream sauce, wilted spinach and herb oil.

Half lobster, thermidor cream, gruyère gratin, chips and seasonal salad.

Slow-roasted rack of lamb, rosemary jus, mint yogurt, grilled asparagus and potatoes.

28-day dry-aged Angus ribeye, bone marrow butter, truffle fries and chimichurri.

Spatchcock baby chicken, preserved lemon, garlic confit, roasted veg and pan jus.

Portobello, porcini and chestnut mushrooms in puff pastry, red wine jus and celeriac.

Mascarpone cream, espresso-soaked savoiardi, Marsala wine, dark cocoa dusting.

Silky vanilla cream, wild berry compote, fresh mint and almond tuille.

Warm Valrhona chocolate lava cake, salted caramel ice cream and gold leaf.

House-made daily selections: pistachio, stracciatella, mango sorbet and more.