STARTERS
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Prawn tartare with raspberry gel, cannoli filled with buffalo mozzarella, lime caviar and prawn bisque.
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Red snapper marinated with avocado mayonnaise, fermented cranberry sauce, veils/thin slices of carrot.
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Seared scallop marinated in miso with mint purée, cream with scallop tongues, wafer with lemon.
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Beef tartare sandwich with blue buffalo cheese, plum jam, mustard and veal gravy.
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Courgette carpaccio with mixed baby courgettes, carrot brunoise/finely diced with vinegar, savoury crumble with olive oil, zucchini sorbet and hazelnut cream.
FIRST COURSES
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Creamy risotto with cuttlefish absolute/squid ink, seaweed sauce, red pepper caviar and thin squid slices.
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Seafood spaghetti carbonara with swordfish roe and salmon roe, bottarga (salted cured fish roe) and salami from squid.
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Linguine with borage pesto, clams, a light garlic sauce and toasted pine nuts.
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Tortelli stuffed with puttanesca cod with a cream of yellow and red cherry tomatoes, olive powder black peppers, Taggiasca olives, caper mayonnaise.
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Mezzi paccheri alla Genovese with buffalo cheese mousse and burnt red onion.
SECOND COURSES
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Creamed sea bass with salted lemon sauce, salted orange sauce, wasabi mayonnaise and sea asparagus.
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Stuffed red mullet with chopped capers and olives, burnt leek, red mullet juice and Japanese tsuyu sauce.
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Grilled amberjack steak with sour carrot cream and baby carrot mix.
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CBT vacuum-packed cooked brisket with dark onion, potatoes in cooking oil, bone marrow mousse and beef gravy.
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Pork belly stuffed with spinach, mustard sauce and green apple, corn on the cob with salted butter and beef gravy.
DESSERTS
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Madagascan vanilla-scented semifreddo on a bed of crunchy almond crumble and a dense chocolate sauce.
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Yoghurt & apricot millefoglie (layers of puff pastry) served with Prosecco sorbet.
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Tartlet with a pillowy-light Madagascan vanilla cream, wild forest strawberries and served with peach sorbet.
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Italian trifle with wild forest berries and soft vegan sponge cake, accompanied with lemon sorbet.
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A velvety chocolate dome filled with a heart of Baileys cream liqueur wrapped with a smokey, tabacco-scented mousse, and accompanied with coffee gelato.
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Please inform our waiting staff of any intolerances or allergies.
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