Chef Umberto Caltabiano

Gnudi - spinach and ricotta dumplings, San Marzano tomato sauce and aged Parmesan

Bistecca alla Fiorentina Florentine cut T-bone steak of extraordinary depth and flavour, seared to a deep char and served gloriously rare. Dressed simply with a squeeze of lemon and a drizzle of the finest olive oil

Patate al Rosmarino Golden, crunchy roast potatoes perfumed with rosemary and garlic. Finished with flaky sea salt

Peperonata Vibrant red and yellow peppers slow-cooked with tomato, garlic and white wine

Zucotto Fiorentino - sponge cake soaked in liqueur, ricotta and chocolate and/or candied fruit

Sgombro alla torcia - torched mackerel fillet with dill emulsion

Porchetta al Finocchio Selvatico - slow-roasted rolled pork belly with wild fennel, garlic, rosemary and lemon zest

Patate al Forno con Aglio e Rosmarino - roast potatoes with garlic and rosemary.. Finished with flaky salt and rosemary

Cuori di Lattuga con Finocchio e Acciughe -crisp gem hearts, shaved fennel and radish with a punchy anchovy and lemon dressing

Torta della Nonna con Gelato - lemon pastry cream tart in buttery shortcrust, topped with toasted pine nuts and icing sugar served with vanilla icecream

Insalata di polpo - a refreshing, tender braised octopus tossed olive oil, lemon juice, garlic & parsley with potatoes, celery & olives

Carpaccio di tonno - a delicate, fresh Italian appetizer paper-thin slices of lightly-cured, sushi-grade tuna, drizzled with extra virgin olive oil and lemon juice

Tartare di manzo - an elegant dish of finely hand-chopped raw beef fillet, with extra virgin olive oil, lemon juice, salt, and black pepper

Insalata di Pesche Grigliate e Pomodori - chargrilled peaches and heritage tomatoes with torn burrata, fresh basil and aged balsamic

Trofie al pesto - trofie pasta with vibrant, fresh Pesto alla Genovese, potatoes and green beans

Pasta alla Norma - classic Sicilian dish of pasta tossed in a rich, sweet tomato and garlic sauce, with fried aubergine (eggplant) and garnished with fresh basil and a generous grating of ricotta salata cheese

Linguine alla Siracusana - vibrant, Sicilian pasta dish of linguine with an aromatic sauce of anchovies, garlic and juicy tomatoes topped with crispy toasted breadcrumbs and fresh herbs

Gnocchi al burro e salvia - soft, pillowy potato dumplings with a rich, nutty sage brown butter sauce

Nasello alla siciliana - hake fillet with a herb crust, red pepper velouté, crispy zucchini, sultanas and capers

Branzino con veloutata di finocchi - pan-fried seabass fillet with fennel velouté

Tagliata di onglet - onglet steak (hanger steak) seared, sliced, and served on a bed of rocket finished with Parmigiano-Reggiano shavings, a drizzle of aged balsamic vinegar, and extra virgin olive oil

Petto d'anatra estivo - pan-seared duck breast cooked medium-rare, sliced and served with pea purée, pickled apple and farro salad

Babà al rum - rhum baba served with strawberries and Chantilly cream

Crostata di limone bruciato - Sicilian burnt lemon tart with Swiss meringue

Mousse di castagne e cioccolato - Chestnut and chocolate mousse with mandarin jelly and hazelnuts

Pesche con prosecco - Roussillon peaches poached in prosecco and aromatics chilled and served with its own syrup and creamy mascarpone

Risotto primavera - peas, artichokes and asparagus with carnaroli rice

Heritage Rack of Lamb Thyme jus, pressed potato millefeuille, young spring vegetables

Tiramisu alle fragole - Strawberry and limoncello tiramisu

Crostata di granchio e zucchine - tartlet with crab and courgette

Branzino con veloutata di finocchi - pan-fried seabass fillet with fennel and mussel velouté

Tiramisù al pistacchio e rum - Pistachio and rum tiramisù

Baccala in umido - saltcod in a tomato veil

Astice e zucchine - lobster and courgette

Crostata di limone bruciato - Sicilian burnt lemon tart with Swiss meringue