Antipasti · Starters

Awaken the palate with a light and elegant treat.

APPETIZERS

Crostata di Caponata 260
Eggplant Caponata Tart with Nuts & Tomato Relish

Frutti di mare   220
Scallops with Saffron Sauce, Sea Prawns with Butter Sauce, Dill and Bread Crumbs

Fresh Mozzarella with 4 Relishes 190
Basil Pesto, Salsa Romesco, Tapenade and Grape Tomato Sauce,
with Toasted Almonds

Pumpkin Wedges 150
Crusted with Parmesan and Herbs, Served with Yoghurt Cream

SALADS

        Purple Radicchio 190
with Black Tomatoes, Walnuts, Goats Cheese and Mulberry Vinaigrette
• Add: Duck confit + 60

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

Green Asparagus 220
with Romaine Lettuce, Pistacchio and Pecorino

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   165
Mozzarella, Tomato, Basil

      Quattro Formaggi     260
Mozzarella, Gorgonzola, Gouda, Parmesan

     Funghi e camembert    250
Grilled Mushrooms, Baked Camembert

Vegana     /  Vegetariana     170
Grilled Dalat Vegetables, Black Olives, Sun-Dried Tomatoes (with Cheeses +20)

PASTAS

Tagliatelle con bisque di gamberi     230
with Sea Prawns in White Wine Bisque Sauce

Tagliatelle con ragù alla bolognese   215
with the  Classic Beef-Mince Ragu Sauce  and Parmesan

Tagliatelle al salmone e rucola   240
with Salmon and Arugula in Lime Cream Sauce

Spaghetti alla carbonara   190
with Bacon, Egg and Parmesan

Penne all’arrabbiata 190
with Spicy Tomato sauce, Olives and Basil

Ravioli di caprino al pesto    240
with Goats’ Cheese and Pistacchio Pesto

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

Gnocchi alla ligure   210
with Genovese style Pesto and Green Beans 

Tagliatelle al gorgonzola    210
with White Cream Gorgonzola Sauce and Arugula

Secondi · Main Course

The most substantial and meticulously prepared dish of the meal. 

Boeuf à la bourguignonne   340
Slow-Cooked Beef in Red Wine with French Herbs

Lamb Chops Coated with Parmesan   650
Served with Penne alla Milanese

Sea Prawns   320
In Thyme & Lime Butter Sauce, with Watercress and Baby Potatoes

Roast Chicken   310
With Rosemary and Grand Marnier served with Pea Purée

Duck Confit   370
With Mashed Potato & Orange Relish

Pan-seared Sea Bass   310
With Tangerine Brown Butter Vinaigrette, Red Choucroute and Lentils

Formaggio · Cheese Platter

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

   Cheese Platter    380
Gorgonzola, Chèvre, Camembert
Accompanied with Seasonal & Dried Fruit, Homemade Jam and Lightly Roasted Nuts

Dolci · Desserts

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

EVERY DAY WE FRESHLY PREPARE 3 – 4 OF THE FOLLOWING:

Chocolate Mousse Cake    120
accompanied with Candied Orange Purée and Orange Liqueur

Panna Cotta    95
with Dalat Berries Cooked in Mulled Wine

Carrot Cake Creation     180
with Pineapple-Kumquat Sorbet and Walnut Brittle

Strawberry Cheesecake Creation    180
with Vanilla Ice Cream

Coconut Parmesan  Cheesecake      150
with Caramel and Amaretto Sauce and Coconut Sorbet