Antipasti · Starters
Awaken the palate with a light and elegant treat.

APPETIZERS
Frutti di mare 220
Scallops with Saffron Sauce, Sea Prawns with Butter Sauce, Dill and Bread Crumbs
Grilled Asparagus and Romaine 200
With Walnut Sauce, Tarragon dressing and Plant-based Parmesan
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
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 + 40
Red Beets 170
with Fresh Oranges, and Strawberries, Sprinkled with Cashews
Green Asparagus 220
with Romaine Lettuce, Pistacchio, Dijon dressing, choice of:
• Pecorino or Plant-based Parmesan
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 160
Mozzarella, Tomato, Basil
Quattro Formaggi 260
Mozzarella, Gorgonzola, Gouda, Parmesan
Funghi e camembert 250
Grilled Mushrooms, Baked Camembert
Vegana / Vegetariana
190
Grilled Dalat Vegetables, Black Olives, Sun-Dried Tomatoes with:
• Mozzarella or Plant-based Parmesan
Primi · Firsts
The first proper course in a traditional Italian meal.
SOUPS
Our soups are portioned for one person.
Tomato Soup with Rosemary Cream 120
Potato & Leek Soup with Garlic Cream 120
Delicately Spiced Cashew Butternut Squash Soup 150
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 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 pesto calabrese 280
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
Grilled Duck Fillet 380
served with Mashed Potato, Spinach and Rosemary Balsamic Sauce
Grilled Sturgeon & Caviar 400
with Dill and Fennel Sauce
Quinoa with Roasted Mushrooms 280
with Spinach Pesto and Sun-dried Tomato
Formaggio · Cheese
A curated blend of complementary flavours, perfect when paired with a fine wine.
Cheese Platter 400
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 Ganache Cake 150
On a base of cranberries, persimmon & pistacchio,
served 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