STARTERS

  • Prawn tartare with raspberry gel, cannoli filled with buffalo mozzarella, lime caviar and prawn bisque.

  • Red snapper marinated with avocado mayonnaise, fermented cranberry sauce, veils/thin slices of carrot.

  • Seared scallop marinated in miso with mint purée, cream with scallop tongues, wafer with lemon.

  • Beef tartare sandwich with blue buffalo cheese, plum jam, mustard and veal gravy.

  • Courgette carpaccio with mixed baby courgettes, carrot brunoise/finely diced with vinegar, savoury crumble with olive oil, zucchini sorbet and hazelnut cream.

FIRST COURSES

  • Creamy risotto with cuttlefish absolute/squid ink, seaweed sauce, red pepper caviar and thin squid slices.

  • Seafood spaghetti carbonara with swordfish roe and salmon roe, bottarga (salted cured fish roe) and salami from squid.

  • Linguine with borage pesto, clams, a light garlic sauce and toasted pine nuts.

  • Tortelli stuffed with puttanesca cod with a cream of yellow and red cherry tomatoes, olive powder black peppers, Taggiasca olives, caper mayonnaise.

  • Mezzi paccheri alla Genovese with buffalo cheese mousse and burnt red onion.

SECOND COURSES

  • Creamed sea bass with salted lemon sauce, salted orange sauce, wasabi mayonnaise and sea asparagus.

  • Stuffed red mullet with chopped capers and olives, burnt leek, red mullet juice and Japanese tsuyu sauce.

  • Grilled amberjack steak with sour carrot cream and baby carrot mix.

  • CBT vacuum-packed cooked brisket with dark onion, potatoes in cooking oil, bone marrow mousse and beef gravy.

  • Pork belly stuffed with spinach, mustard sauce and green apple, corn on the cob with salted butter and beef gravy.

DESSERTS

  • Madagascan vanilla-scented semifreddo on a bed of crunchy almond crumble and a dense chocolate sauce.

  • Yoghurt & apricot millefoglie (layers of puff pastry) served with Prosecco sorbet.

  • Tartlet with a pillowy-light Madagascan vanilla cream, wild forest strawberries and served with peach sorbet.

  • Italian trifle with wild forest berries and soft vegan sponge cake, accompanied with lemon sorbet.

  • A velvety chocolate dome filled with a heart of Baileys cream liqueur wrapped with a smokey, tabacco-scented mousse, and accompanied with coffee gelato.


  • Please inform our waiting staff of any intolerances or allergies.

 

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