PRIMI PIATTI - ENTRÉE
| ( GF ) CAPESANTE GRATINATE CON FUNGHI TRIFOLATI SEA SCALLOPS BREADED WITH OREGAN0 & PARSLEY SERVED WITH TRUFFLED PORCINI MUSHROOMS WITH PEAS & A ZABAGLIONE OF RICCADONNA SPUMANTE |
21 |
| ( GF ) VITELLO TONNATO ROASTED SLICES OF MOUNTAIN VEAL WITH BLACK OLIVE CAVIAR & ‘THE CLASSIC’ TONNATO BLUE FIN TUNA, BABY CAPERS & LEMON SAUCE |
19 |
| ( GF ) ARANCINI DI POLLO E ZAFFERANO ‘LITTLE ORANGES’ OF SAFFRON FLAVOURED CARNAROLI RISOTTO DUMPLING FILLED WITH ROASTED CHICKEN, SMOKED PROVOLONE & TOMATO ESSENCE |
17 |
| ( GF ) CODE DI GAMBERI GRILLED PRAWNS WRAPPED IN FLAT PANCETTA WITH FIRE ROASTED CAPSICUM, CASHEW & CANNELLINI BEAN SALAD ACCOMPANIED BY A POMEGRANATE & PINK GRAPEFRUIT DRESSING |
21 |
| ( GF ) FIORI DI ZUCCA CON SPUMA DI SPINACI E GORGONZOLA FLOWERING ZUCCHINI BLOSSOMS FILLED WITH BABY SPINACH, GORGONZOLA SUMMER BASIL & NUT RICOTTA MOUSSE |
19 |
| ( GF ) CALAMARI ALLA GRIGLIA CON INSALATA DI RUCOLA E CETRIOLI CHAR GRILLED SQUID ‘SICILIAN LIFEGUARD STYLE’ IN THYME, FENNEL, CHILLI & HONEY SERVED WITH ROQUETTE, CUCUMBER, SPRING ONION SALAD WITH LEMON & MINT DRESSING |
19 |
| ( GF ) ASSAGGIO DI ANTIPASTI (ENTRÉE PLATTER) THE CHEF’S SELECTION OF 4 TYPICAL ITALIAN APPERTISERS TO SHARE (MINIMUM OF 2 PERSONS) |
24 pp |
PASTA E RISO - PASTA & RISOTTO
| ( GF ) FUSILLI ALLO ZAFFERANO E POLPA DI GRANCHIO GLUTEN FREE SPIRAL PASTA WITH SOUTH AUSTRALIAN BLUE SWIMMER CRAB, AND A ROASTED TOMATO & SHELLFISH SAUCE |
32 |
| ( GF ) FUSILLI AL RAGU DI SALSICCIA E LAMBRUSCO TRADITIONALLY MADE SHORT TUBE PASTA WITH RAGU OF PORK, FENNEL & CHILLI SAUSAGE SLOW COOKED IN LAMBRUSCO WINE |
27 |
| ( GF ) FUSILLI FIORENTINA ( VG ) ‘DOUBLE TWISTS’ OF SHORT PASTA WITH ‘LA CASA DEL FORMAGGIO’ FRESH RICOTTA, BABY SPINACH, BLACK OLIVES, SALSA ROSSA & A HINT OF CHILLI |
27 |
| ( GF ) FUSILLI AL POLLO CON FUNGHI, PANCETTA, PASTINACA E SALVIA GLUTEN FREE SPIRAL PASTA WITH ROASTED BABY CHICKEN OVER PARSNIP, MUSHROOM, PANCETTA & SUN DRIED CAPSICUM |
28 |
| ( GF ) FUSILLI ALLA PESCATORA GLUTEN FREE SPIRAL PASTA WITH SOUTH AUSTRALIAN SHELLFISH, WHITEFISH, GARLIC, DRESSED WITH & TOMATO SUGO & REDUCED LOBSTER STOCK |
32 |
| ( GF ) RISOTTO AI FRUTTI DI MARE CARNAROLI RICE FROM ‘VIA TRIESTE’ WITH PAN-FRIED GULF PRAWNS, SCALLOPS SLIPPER LOBSTER & SNAPPER MOISTENED WITH A TOMATO & SHELLFISH STOCK |
33 |
CONTORNI - MAIN COURSE ACCOMPANIMENT
| ( GF ) MISTICANZA SAUTEED MIXED GREENS WITH EXTRA VIRGIN OLIVE OIL & AROMATIC ANCHOVY DRESSING |
11 |
| ( GF ) CAMPO INSALATA BABY SPINACH, CABBAGE & HAZELNUT SALAD WITH CHARDONNAY VINEGAR & CREAMED BEETROOT, HORSERADISH DRESSING |
12 |
| ( GF ) INSALATA DI RUGOLA SELVATICA CON URBIACO GRAN RISERVA FORMAGGIO E MELA WILD ROQUETTE & BELGIAN ENDIVES WITH SHAVINGS OF SPICY SEMI HARD COW’S MILK CHEESE FROM TREVISO ITALY & FRESH APPLE DRESSED WITH WHITE BALSAMIC & EXTRA VIRGIN OLIVE OIL |
11 |
| ( GF ) PATATE FRITTE ROSEMARY INFUSED POTATOES TOSSED IN EXTRA VIRGIN OLIVE OIL & SICILIAN SEA SALT |
9 |
DIGESTIVI - PALATE CLEANSER
| ( GF ) SORBETTO A PALATE CLEANSING SHERBET BALL OF SORBET |
2 |
PIATTI PRINCIPALI - MAIN COURSE
| ( GF ) ‘ARISTA’ DI MAIALE CON SALSA DI PERA E MANDARINO 300 GM PORK RIB EYE WITH CANDIED PEAR & HONEY PASTE, AROMATIC BROCCOLINI TOSSED IN ROASTED GARLIC, MANDARIN & CHILLI |
33 |
| ( GF ) POLLO RIPIENO CON PANNA DI MASCARPONE E BASILICO GRAIN FED CHICKEN BREAST INVOLTINI FILLED WITH PROVOLONE & VEGETABLES WRAPPED IN PROSCIUTTO & SERVED WITH A BASIL MASCARPONE REDUCTION |
34 |
| ( GF ) AGNELLO SCOTTADITO CON MINESTRA DI CAVOLO E CECI SUCKLING GRILLED LAMB CUTLETS WITH OREGANO, BRAISED SAVOY CABBAGE, SWEET PAPRIKA, GARLIC, CHICKPEAS |
37 |
| ( GF ) FILETTO DI MANZO ARROSTO CON ZUCCA PASTURE FED, AGED 300 GM BEEF FILLET, ORANGE BUTTERNUT PUMPKIN, SOMMELIER RED ONION CONSERVE, MILD PISTACHIO MUSTARD, WITH A SAUCE OF SPICY TOMATO, CAPSICUM & REDUCED BEEF JUICES |
39 |
| ( GF ) ANATRA ARROSTO CON SALSA D’ARANCIO E FRANGELICO BALSAMIC ROASTED DUCK BREAST, SOFT POLENTA, ORANGE CONSERVE & FRANGELICO GLAZE SERVED WITH GRILLED CAPSICUM SALAD |
38 |
| ( GF ) FILETTO DI SALMONE CON SPINACI E PISELLI GRILLED LOIN OF ATLANTIC SALMON, PANCETTA, SPINACH, PINE NUTS, PEA PESTO WITH A TOMATO & WHITE BALSAMIC GLAZE |
33 |
DOLCI - DESSERTS
| ( GF ) LATTE IMPERIALE ANCIENT ROMAN-COLD SET ORANGE & NUTMEG CUSTARD WITH TWEEDVALE MILK, WHITE CHOCOLATE, CARAMEL, SEA SALT, ALMOND EGG MACAROON & GOLD COCOA NIBS |
16 |
| ( GF ) SEMIFREDDO DI CIOCCOLATO BIANCO E PISTACCHIO VELVETY, LUSCIOUS, SWEET, FROZEN WHITE CHOCOLATE CREAM SERVED WITH ESPRESSO COFFEE ACCOMPANIED BY ‘LAZZARONI’ AMARETTO & PEACH LIQUEUR SAUCE |
16 |
| ( GF ) VISTORTA CON CIOCCOLATO E NOCCELA RICH AND MOIST VENETIAN CHOCOLATE & HAZELNUT TORTE WITH WARM CHOCOLATE SAUCE & AMERENA CHERRIES WITH A CHOCOLATE & SCORCHED CARAMEL GELATO |
14 |
| SELEZIONE DI CIOCCOLATINI RIPIENI A CHEF’S CHOICE OF THREE HAND MADE BELGIAN COUVERTURE PRALINES. THE HIGHEST QUALITY CHOCOLATE WORKED IN AN ARTISAN WAY WITH THE BEST RAW MATERIALS. |
10 |
| ALMOND & PEACH SILENCE ALMOND PRALINE WITH SWEET SUMMER PEACHES IN 30% MILK CHOCOLATE CREAM GANACHE COVERED IN 70% SMOOTH BELGIAN DARK CHOCOLATE |
|
| PASSIONATE HAZEL INTENSE AND PRISTINE TASTE OF ROASTED HAZELNUT WITH 30% MILK CHOCOLATE GANACHE CONTRASTED WITH SLIGHTLY ACIDIC TANG OF PASSIONFRIUT SWIRLCOVERED IN SMOOTH 70% FINE BELGIAN DARK CHOCOLATE |
|
| MANDARINETTO MANDARINES INFUSED WITH FRESH APEROL CREAM SWIRLED WITH 30% MILK CHOCOLATE GANACHE COVERED IN 70% FINE BELGIAN DARK CHOCOLATE |