Creo esperienze di cucina italiana autentica, tra pizza, panificazione e piatti equilibrati che uniscono gusto e benessere.

Smoked SWORDFISH CARPACCIO with Orange Zest, Rocket, Passion Fruit Drops

THE ITALIAN CHARCUERIE GIANT BOARD: a wide collection of the best local Cured MEATS: Soppressa, Speck, Aged Parma, CHEESES: Pecorino, Asiago, Goat Caciotta, Preserved VEGETABLES: Sundried Tomatoes, Eggplant, Pickled Baby Onions

PANADA SARDA: Mini Sardinian panada filled with tender lamb, slow-cooked with garlic, parsley, and seasonal vegetables, enclosed in a golden, flaky crust. A traditional rustic HandMade pie, rich in flavor and inspired by the authentic cuisine of Sardinia

Angus Beef CARPACCIO with Citrus Zest, Arugula Drops, Shaved Aged Parmesan, Balsamic Vinegar Reduction

VITELLO TONNATO: Thinly sliced young veal served chilled, delicately dressed with a creamy tuna and caper sauce, enriched with a hint of anchovy and lemon. A refined classic of Italian cuisine, balanced in flavor and elegantly presented

SEALING SHIP: a giant board full of the best local seafod and crostini: Mussels Gratin, Venetian Scalopps, Cherry Tomatoes, CodFish Patè (Baccalà), Imperial King Prawns, White Anchovies, Venetian Sardines, Sardinian Tuna Caviar

Persian Saffron Risotto with IGP Bassano’s Asparagus Tips and Aged Parmesan Crispy Chips

PACCHERI ALLO SCOGLIO: Large paccheri pasta tossed with fresh seafood, including mussels, squid. scalopps and prawns, in a light tomato and white wine sauce, delicately flavored with garlic and parsley. A hearty and vibrant coastal Italian specialty

HANDMADE RAVIOLI: filled with Buffalo Ricotta, Parmesan, on a clarified butter and sage sauce

AGNOLOTTI AL CAPPONE: Fresh handmade agnolotti filled with tender capon, served with a creamy Gorgonzola sauce and finished with crispy pancetta. A rich and indulgent dish, balancing delicate flavors with a savory, elegant touch

PAPPARDELLE AI PORCINI CON SALSICCIA E TARTUFO: Fresh pappardelle pasta tossed with a rich sausage ragù, enhanced with earthy porcini mushrooms and finished with fragrant truffle. A bold and aromatic dish, blending rustic depth with refined elegance

PESCE ALLA MEDITERRANEA: Daily Caught Fresh Fish (Seabream or Seabass) on a bed of Kumara baked with Italian Herbs Capers, Olives, potatoes and Cherry Tomatoes

PESCESPADA & GAMBERI: Swordfish Fillet cooked in white wine and Citrus Juice, with Imperial Prawns, Seasonal Salad and Garlic & Tumeric Potatoes

TAGLIATA DI MANZO: 4 hours Sous Vide Angus Beef Tagliata with Dijon Mustard Sauce, Rosemary’s Potatoes and Seasonal Italian Vegetables

AGNELLO AL PISTACCHIO: New Zealand grass-fed lamb rack, roasted to perfection and coated in a fragrant pistachio crust, served with Smoke Paprika Roasted Potatoes and Confit Cherry Tomatoes

Horse Sirloin Stake with Sicilian-style caponata of eggplant, slow-cooked with tomatoes, celery, olives, and capers, finished with a delicate sweet-and-sour balance served with Baked Potatoes with chopped sage

TRADITIONAL TIRAMISU’: Classic tiramisù layered with espresso-soaked ladyfingers and a smooth mascarpone cream, finished with a dusting of cocoa. An iconic Italian dessert, rich, elegant, and perfectly balanced

PISTACCHIO TIRAMISU’: Creamy tiramisù reimagined with pistachio mascarpone cream, layered with delicate coffee-soaked ladyfingers and finished with a dusting of crushed pistachios. A rich yet elegant twist on the classic Italian dessert

ITALIAN CHEESECAKE: Sheep’s Ricotta cheesecake, with Madagascar Vanilla Beans, Chocolate Shaved and a bottom of Caramelled Almond Crumble

RASPBERRIES SEMIFREDDO: Light semifreddo with raspberries and crisp meringue, offering a delicate balance of sweetness and freshness

PANNA COTTA: Silky vanilla panna cotta with madagascar vanilla beans served with a vibrant wild berry sauce, combining creamy smoothness with a fresh, slightly tangy finish. A light and elegant Italian dessert

GRANDMA’S CAKE: Traditional torta della nonna with a delicate shortcrust pastry filled with smooth lemon and vanilla custard, topped with fresh strawberries

Sorana Beef Carpaccio with Arugula, Shaved Gan Moravia and a Drizzle of Balsamic Vinegar Reduction

Burrata from Puglia with Preserved Artichockes Hearth on a “Beef Heart” Tomatoes with Woodfired Herbs Sourdough and Sicilian Organic Evoo

Sous Vide Imperial King Prawns Marinated in Citrus Juice on a bed of Buffalo Straciatella creamy Cheese on Sweet&Spur Beetroot Carpaccio

Smoked SWORDFISH CARPACCIO with Orange Zest, Rocket, Passion Fruit Drops

The Italian CHARCUERIE: Giant Board with a wide collection of the best local Cured MEATS: Soppressa, Speck, Aged Parma, CHEESES: Pecorino, Asiago, Goat Caciotta, Preserved VEGETABLES: Sundried Tomatoes, Eggplant, Pickled Baby Onions

Saffron Risotto with Crispy Parmesan chips

Eggplant Parmigiana with local Buffalo Mozzarella on bed of mixed Seeded Salad

Fresh HandMade Egg Pasta Ravioli with Spinach and Ricotta cooked In Sage and Clarified Butter

Fresh HandMade Black Squid Ink Tortelloni stuffed with Ricotta, King Prawns and Lemon Zest in cherry tomatoes sauce

GNOCCHI AL RAGU’ D’ANATRA: Soft potato gnocchi served with a rich duck ragù, slow-cooked to develop deep, savory flavors. A comforting and hearty dish, showcasing the elegance of traditional Italian cuisine

Baked Salmon Fillet with Lemon and Dill, Scapece courgette and Liquid rocket sauce with SweetSour Red Spring Onion

PESCESPADA: Swordfish Fillet cooked in white wine and Citrus Juice, Seasonal Salad and Garlic & Tumeric Potatoes

AGNELLO AL PISTACCHIO: New Zealand grass-fed lamb rack, roasted to perfection and coated in a fragrant pistachio crust, served with Smoke Paprika Roasted Potatoes and Confit Cherry Tomatoes

Sorana Beef Tagliata cooked in sous vide, with mustard Sauce, Rosemary's Potatoes, baked pumpkinn e mixed salad

FILETTO DI MAIALE: Pork Fillet served on a Black Truffled Mashed Potatoes with scapece zucchini, lightly fried and marinated in vinegar with garlic, mint, and a touch of olive oil

Grandma's Cake with Custard cream and Fresh Strawberries

Semifreddo with Sicilian Raspberries

Marsala Tiramisu

Organic Wild Berries Panna Cotta

-Smoked SWORDFISH CARPACCIO with Orange Zest, Rocket, Passion Fruit Drops

INSALATA CAPRESE: Fresh local buffalo mozzarella paired with ripe tomatoes and fragrant basil, finished with organic sicilian oregano and extra virgin olive oil. A timeless Italian classic, simple, vibrant, and perfectly balanced

BRUSCHETTA’S SELECTION: a testing of several flavours on a homemade, crunchy sourdough, with traditional cherry tomatoes, Anchovies, Hot Salami, chickpeas hummus, olives tapenade sauce, eggplant dip, basil pesto

EGGPLANT PARMIGIANA: Layers of tender eggplant baked with rich tomato sauce, melted mozzarella, and aged Parmesan cheese, finished with fresh basil. A comforting Italian classic, hearty and full of flavor

CRUDO&MELONE: Delicate slices of cured ham paired with sweet, ripe melon. A timeless Italian combination, simple, refreshing, and perfectly balanced

LASAGNE ALLA BOLOGNESE: Traditional lasagna layered with slow-cooked Bolognese ragù, creamy béchamel sauce, and delicate sheets of fresh pasta, baked to a golden finish. A rich and comforting emblem of Italian cuisine

TORTELLONI SPECK E RADICCHIO: Fresh tortelloni filled with speck and radicchio, tossed in a delicate butter and sage sauce that enhances their smoky and slightly bitter notes

HANDMADE RAVIOLI AGLI ASPARAGI: Fresh ravioli filled with ricotta and asparagus, served in a delicate butter and cherry tomatoes sauce that enhances their natural sweetness. A light and elegant dish, celebrating fresh seasonal flavors

BLUEBERRIES FRESH TAGLIOLINI: Fresh blueberry-infused tagliolini with tender salmon and sautéed zucchini, brought together in a light, delicate sauce. A refined and original dish, balancing gentle sweetness with fresh, savory notes

RISOTTO ALLA ZUCCA & PANCETTA: Creamy pumpkin risotto enriched with crispy pancetta, balancing the natural sweetness of the pumpkin with a savory, smoky touch. A comforting and flavorful dish, rich yet perfectly balanced

POLLO AL VINO: Chicken thighs slow-cooked in wine with aromatic herbs and vegetables, resulting in tender meat and a rich, velvety sauce with Roasted Novelle Potatoes and Sweet&Sour Red Onions Braised in Balsamic Vinegar

TAGLIATA DI MANZO: 4 hours Sous Vide Angus Tagliata with Dijon Mustard Sauce, Rosemary’s Potatoes and Seasonal Italian Vegetables

CANNELLONI: Baked cannelloni filled with ricotta and spinach, layered with delicate tomato sauce and creamy béchamel, then finished with a light gratin of aged cheese. A classic Italian dish, comforting and elegantly balanced

COTOLETTA ALLA MILANESE: Classic Milanese veal cutlet, breaded and fried to a golden crisp, served with roasted potatoes and a fresh Mediterranean salad. A timeless Italian favorite, hearty, balanced, and full of flavor

PESCESPADA: Swordfish Fillet marinated in Citrus Juice, Seasonal Salad and Garlic & Tumeric Potatoes

ITALIAN GELATO: Flavour of Choice

Caprese Chocolate Cake with Whipped Cream

TRADITIONAL TIRAMISU’: Classic tiramisù layered with espresso-soaked ladyfingers and a smooth mascarpone cream, finished with a dusting of cocoa. An iconic Italian dessert, rich, elegant, and perfectly balanced

PROFITEROL: Classic profiteroles filled with light pastry cream and covered in a rich dark chocolate sauce. A timeless dessert, indulgent, elegant, and irresistibly smooth

PANNA COTTA: Silky vanilla panna cotta served with a vibrant wild berry sauce, combining creamy smoothness with a fresh, slightly tangy finish. A light and elegant Italian dessert

SEALING SHIP: a giant board full of the best local seafod and crostini: Mussels Gratin, Venetian Baby Scalopps, Cherry Tomatoes, CodFish Patè (Baccalà), Imperial King Prawns, White Anchovies, Venetian Sardines, Sardinian Tuna Caviar

SEPPIE & PISELLI: Tender cuttlefish cooked with peas in a light Garlic and Parsley tomato sauce, served with crisp pane carasau. A traditional and comforting dish, inspired by the authentic flavors of Sardinian cuisine

Cured SALMON CARPACCIO: Homemade cured unders salt dor 5 days with Dill, Dijon Mustard, on a bed of Buffalo Straciatella and Cherry Tomatoes with on a sourdough toasted Bruschetta

IMPERIAL PRAWNS & SCALOPPS baked with white wine, Pistacchio Dust and Lemon Zest

PACCHERI ALLO SCOGLIO: Large paccheri pasta tossed with a rich selection of fresh seafood, including, mussels, squid, baby scalopps and prawns, in a light tomato and white wine sauce, delicately flavored with garlic and parsley

BLACK TORTELLONI: HandMade Fresh Tortelloni filled with Swordfish, ricotta and a hint of Lemon Zest, cooked in a delicate clarified butter and yellow&red cherry tomatoes sauce, with drops of lobster bisque reduction and dried dill

RISOTTO: Creamy saffron risotto served with succulent giant prawns, delicately seared to enhance their natural sweetness. A refined and aromatic dish, combining rich flavors with a touch of elegance from the sea

GNOCCHI AL GRANCHIO: potato gnocchi tossed in a delicate crab meat sauce, enriched with sweet cherry tomatoes and a hint of garlic. Finished with a touch of fresh herbs and extra virgin olive oil

POLPO E PATATE: Fresh Mediterranean Octopus on a bed of Lemon and Thyme Mashed Potatoes with Sundried Tomatoes and Taggiasche Olives

PESCE ALLA MEDITERRANEA: Daily Caught Fresh Fish (Seabream or Seabass) on a bed of Kumara baked with Italian Herbs Capers, Olives, potatoes and Cherry Tomatoes

Fresh MEDITERRANEAN TUNA FILLET crumbed in toasted seeds, on a bed of fennel salad with Crispy Polenta Chips and Lobster Coral Mayonnaise

BRANZINO AL SALE: Whole sea bass baked under a crust of sea salt to lock in moisture and enhance its natural flavors. Presented and cracked open tableside for a touch of theatre, revealing tender, flaky flesh delicately perfumed with herbs and citrus

Pistacchio Tiramisù

Sheep Ricotta Cheesecake with Chocolate Shaved and Almond Caramelled Crumble

Calabrian DOP Liquorice Panna Cotta with White Chocolate Foam

Tartufo al Caffè: Creamy white truffle gelato “affogato” with a shot of hot espresso, poured tableside to create a rich and aromatic contrast

Polipetti alla Diavola con Pane Carasau: Baby Octopus slow cooked in a mildly spiced Tomato Sauce with a Thin Crunchy Layers of Sardinian Shepherd Bread

Tris of Bruschettas from the Sea, Tuna Tartare with Dill and Dijon Mustard, Battered Codfish, Slow cooked Argentinian King Prawns

Gratin of New Zealand Green Lips Mussels with Baby Scalopps Marinated in Citrus Juice

Smoked SWORDFISH CARPACCIO with Orange Zest, Rocket, Passion Fruit Drops

Fresh HandMade Tortelloni stuffed with Ricotta, King Prawns and Lemon Zest in cherry tomatoes sauce

HandMade Fresh Ravioli with Scalopps and a saue of Confit Cherry Tomatoes

TAGLIOLINI AI MIRTILLI: Fresh tagliolini enriched with blueberries, paired with tender salmon, sautéed zucchini, and delicate scallops. A refined and unexpected combination, balancing sweetness, freshness, and the elegance of seafood flavors

HandMade Gnocchi with Fresh Mussels, Breadcrumbs and fresh chopped tomatos with garlic and parsley

Cuttlefish stewed in San Marzano Tomatoes, with Potatoes and Green Peas Foamy Cream

Mediterranean Cod Fish on a Bed of Spicy Turnip Top with Olives, capers and Diced Potatoes with Italian Herbs

Fresh Mediterranean Tuna Fillet Crumbed with Toasted Seeds, Wild Fennel marinated in Apple Cider Vinegar and Black sesame seeds, Rosemary Potatoes

Baked Salmon Fillet with Lemon and Dill, Scapece courgette and Liquid rocket sauce with SweetSour Red Spring Onion

TRADITIONAL TIRAMISU’: Classic tiramisù layered with espresso-soaked ladyfingers and a smooth mascarpone cream, finished with a dusting of cocoa. An iconic Italian dessert, rich, elegant, and perfectly balanced

Grandma's Cake with Wild Berries Sauce

Caprese Chocolate Cake with Blueberries and Custard Cream

Panna Cotta with Vanilla Beans from Madagascar and Strawberries Sauce