Chef Tobenna Wells

Tartare di Tonno - Tuna tartare with a zesty limoncello dressing and topped with osetra caviar and microgreens. Served with crisoy crostinis

Black Truffle Rocotta Gnudi

Ossobucco Milanese with saffron risotto

Almond olive oil cake with poached pear and vanilla whipped mascarpone

Caprese di Buffala- Buffalo mozzarella, basil, extra virgin olive oil, balsamic reduction, sea salt

Tagliatelle al Ragù alla bolognese - Fresh tagliatelle pasta with slow cooked beef and pork ragu, finished with parmigiano-reggiano

Pollo alla cacciatora- free-range chicken braised with rosemary, garlic, white wine and olives. Served with rosemary roasted potatoes and crisps

Tiramisu Classico - Espresso soaked ladyfingers and mascarpone cream, dusted with cocoa powder and chilled

Savoury pancake with crème fraiche and white sturgeon caviar

Scallop, Prawn, and Lobster Bouillabaisse

Roasted Duck breast with celeriac purée, roasted fennel, citrus glaze, fresh citrus, sherry reduction

Croissant “bread pudding” - mousse, caramel, fresh berries, torched brandy sabayon

Parmesan and green pea croquettes with lemon aioli and chives

Beet carpaccio with whipped goats cheese, figs and arugula

Chateubriand roast with baby potatoes, asparagus and red wine+peppercorn demi glace

Madagascar vanilla crème brûlée with organic berries and coulis