Chef Raffaele Biancareddu

Burrata, Speck DOP, Crispy Rosemary Bread, Saute' Wild Mushrom, Chives Oil

Lobster Carpaccio, Confit Herilon Tomato, Red Onin Puree, Crispy Potatoe Spaghetti, Dill Oil

Beef Carpaccio, Saute' Asparagus (confit garlic and thyme), Parmesan Fondue, Truffle Dressing

Grilled Aubergine, Fried Leek, Tomato and Basil Concassè, Hazelnut and Red Pepper Dressing,

Calamarata (Pasta) with Seafood Ragu, Crab Bisque, Crab Oil

Pappardelle with Wildboar Ragu, Pecorino Cheese

Sardinian Gnocchi with Cacio e Pepe and Fresh Truffle

Rigatoni with Wild Mushrom Sauce, Crispy Radicchio, Parmesan DOP Foam

Slow cook Rabbit, Squash and Rosemary Puree, Saute' Kale, Barolo Jus

Beef Cheeks, Herbs Puree, Roasted Baby Onion, Roasted Carrot, Crispy Ham, Rosemary Beef Jus

Wild Seabream, Confit Potate, Marinated Olives, Saute' Spinach, Mussel and DOP Prosecco Sauce

Cauliflower Steak, Tourched Sundried Tomato, Capper, Pinuts and Lemon Sauce,

Classic Italian Tiramisu

Amalfi Lemon Tart

Seared scallops, creamed broad bean, caviar

Beef tartare, parmesan, rocket, black truffle, quail egg

Fried Eggplant, bell pepper purée, smoked ricotta cheese, caper berries

Grilled Octopus, asparagus purée, tomatoes, green onions, chilli chips

Tortelli Robiola cheese and asparagus, thyme & nutmeg emulsion

Squid ink tagliolini with lobster

Pappardelle rabbit ragout, olives, parmesan fondue

Crab, zucchini, almond oil Risotto

Fillet of lamb, romanesco cabbage, tomato confit, crispy kale, rosemary Jus

Wild sea bass 'en papillote' with spring vegetables, saffron sauce

Globe artichoke stew, sun dried tomato, piquillo pepper, hazelnut oil

Roasted poussin, pepper, taggiasca olives, shallot onions, lemon and juniper Jus

Cheesecake, apricot glaze, coconut jelly

Lemon Posset, citrus Jelly, meringhe, amaretto crumble

Yougurt, caramel, grapefruit, Millefeuille

Cornish scallop, cucumber, mirin soy sauce

Gyoza with Chinese cabbage, golden raisin, chilli, ginger sauce

Lobster tempura, grilled asparagus, bell pepper foam, togarashi spice

Shiitake mushrooms, edamame, mizuna leaf, crispy lotus root in dashi stock

Wagyu beef, lightly pickled vegetables, homemade sanzoku sauce

Grilled fillet of wild sea bass, sauteed tenderstem broccoli, green onion, daikon, homemade spicy ponzu sauce

Braised pork belly, bamboo shoo, enoki mushrooms, shallot onions, miso broth

Chargrilled aubergine in shichimi spice, tomato, radish and celery leaf

Ginger and lime crème brulée

Strawberry and mint mochi served with sweet miso sauce

Matcha and almond tiramisu