Antipasti · Starters

Awaken the palate with a light and elegant treat.

APPETIZERS

Frutti di Mare 290
Sea Prawns and Hokkaido Scallops in Safron Sauce, Garnished with Caviar

Caprese di Mozzarella 200
Mozzarella, Tomatoes, Basil, Anchovies Vinaigrette, with a side of Croutons

Prosciutto Crudo, Barbabietola Sott’aceto e Crema di Caprino 190
Italian Dry-Cured Ham and Cream of Goats’ Cheese, served with Pickled Beets

Malfatti Toscani 180
Soft dough dumplings with Ricotta and Spinach, served with rustic Tomato Sauce

SALADS

        Purple Radicchio 160
with Black Tomatoes, Walnuts and Mulberry Vinaigrette
• Add: Goats Cheese Cream + 60

       Red Beets 170
with Fresh Oranges, and Strawberries, Sprinkled with Cashews

Green Asparagus 200
with Romaine Lettuce, Pistachio, Dijon dressing & Pecorino Cheese

Pizze · Pizzas

Pizza is usually shared, and can be substituted for a primo or secondo. Our Pizze are about 27 cm in diameter,  cut into 8 slices.

      Margherita 170
Mozzarella, Tomato, Basil

      Prosciutto Crudo e Rucola 240
Mozzarella, Gorgonzola, Gouda, Parmesan

      Quattro Formaggi 260
Mozzarella, Gorgonzola, Gouda, Parmesan

     Funghi e camembert 250
Baked Camembert, Grilled Mushrooms: Enoki, Shiitake and Straw

Vegana /  Vegetariana 190
Grilled Dalat Vegetables, Black Olives, Sun-Dried Tomatoes with:
• Mozzarella or Plant-based Parmesan 

PASTAS

Our pastas are cooked al dente, please let us know if you prefer your pasta well done.
Please let us know if you require gluten free pasta.

Tagliatelle con bisque di gamberi 240
with Sea Prawns in White Wine Bisque Sauce

Tagliatelle con ragù alla bolognese 220
with Classic Beef-Mine Ragu Sauce and Parmesan

Tagliatelle al salmone e pesto calabrese   280
with fresh Salmon and Calabrian-style Red Pesto Sauce

Tagliatelle con crema ai formaggi 210
with White Cream Gorgonzola Sauce and Rocket Salad

Spaghetti aglio, olio e peperoncino 190
with Garlic, Chilli Flakes and Extra-Virgin Picual Olive Oil

Spaghetti al pesto di noci 220
with Green Walnut Pesto, Sun Dried Tomatoes and Vegan Parmesan

Gnocchi al burro e salvia 200
with Sage Butter and Shaved Pecorino

Ravioli di Anatra 240
With Duck Confit Filling, Mushrooms and Prawn Jus

Secondi · Main Course

The most substantial and meticulously prepared dish of the meal. 

Spezzatino al Negroamaro   370
Slow-Cooked Beef in Southern Italian Red Wine, with Creamy Polenta

Crostata di Caponato   260
Tart with Sicilian-style Vegetable Stew, served with Nuts & Tomato Relish

Sea Prawns   350
In Thyme & Lime Butter Sauce, with Watercress and Baby Potatoes

Pan-seared Sturgeon   410
served with Fennel Sauce, Dill Oil and garnished with Caviar

Duck Leg Confit   370
With Mashed Potato and Sautéed Swiss Chard and Orange Sauce

Grilled Duck Fillet   390
served with Potatoes Fondant, Broccolini and Cherry Sauce

Costolette d’Agnello al Parmigiano   640
Parmesan Coated Lamb Chops served on a bed of Polenta

Bistecca alla Bordolese   510
Ribeye 280gr | Tenderloin 200gr
Australian Beef Steak served with Bordelaise Sauce and Mashed Potatoes

Formaggio · Cheese

A curated blend of complementary flavours, perfect when paired with a fine wine.

   Cheese Platter    420
Gorgonzola, Chèvre, Camembert
Accompanied with Seasonal & Dried Fruit, Homemade Jam and Lightly Roasted Nuts

   Salumi e Formaggi    490
Our Assortment of Charcuterie, Cold Cuts and Cheeses

Dolci · Desserts

Subtle yet decadent, completing the meal with a beautiful and lasting impression.

Strawberry Cheesecake Creation 180
Cheesecake served with Strawberry Cream, Sorbet, Crumble and Jelly

Greek Yoghurt ‘Panna Cotta’ 140
with Dalat Berries Cooked in Mulled Wine