APPETIZERS

HAND-CUT BEEF TARTARE, RASPBERRY VINEGAR GEL, BABY GREENS, SESAME CRISP 19,00

62° SLOW-COOKED EGG, ASPARAGUS CREAM, GOAT CHEESE FONDUE 16,00

EGGPLANT, CONFIT CHERRY TOMATOES, PARMIGIANO REGGIANO CREAM AND EGGPLANT MOUSSE 16,00

MARINATED MACKEREL, POTATO CREAM, PEAS AND GREEN BEANS, LEMON CRUMBLE 18,00

ROSEARED BLUEFIN TUNA, BELL PEPPER CAPONATA, RED ONION GEL 18,00

FIRST COURSES

HOMEMADE TAGLIATELLE WITH TRADITIONAL BOLOGNESE RAGÙ 16,00

TORTELLINI WITH PARMESAN CREAM/TORTELLINI IN BROTH 17,00

RAVIOLI FILLED WITH LIQUID PARMIGIANO REGGIANO, EGGPLANT MOUSSE, CHERRY TOMATO COULIS, BASIL PESTO 18,00

STUFFED PASTA WITH EGGPLANT “ALLA PARMIGIANA”, RAW RED SHRIMP AND ITS BISQUE 20,00

HOMEMADE TAGLIOLINI WITH SEA LUPINS, MULLET BOTTARGA AND LEMON 18,00

SLICED IRISH ANGUS BEEF, MALDON SALT FLAKES 23,00

IBERIAN PORK PLUMA WITH SEASONAL VEGETABLES 29,00

VEAL WITH MACKEREL SAUCE, CAPER POWDER AND REDUCED JUS 23,00

CRISPY OCTOPUS, TERIYAKI SAUCE, POTATO FOAM, WAKAME SEAWEED 28,00

SEA BASS FILLET, CRUNCHY LETTUCE, SUN-DRIED TOMATO PESTO, BURRATA FOAM 26,00

VANILLA CRÈME BRÛLÉE 10,00

CITRUS FROZEN MOUSSE 8,00

MASCARPONE NAMELAKA, CHOCOLATE AND COFFEE 11,00

PASSION FRUIT GANACHE, MERINGUE DROPS, RASPBERRIES AND COCOA CRUMBLE 12,00

GREEK YOGURT MOUSSE, PEARS IN OSMOSIS, PUFFED CHOCOLATE, ALMOND BISCUIT 11,00