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
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 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 fresh Salmon and Calabrian-style Red Pesto 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

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 Green Pea Puréee

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

Roast Chicken   310
With Rosemary and Grand Marnier sauce, 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
*UPGRADE: IMPERIAL CAVIAR + 100

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