PRIMI PIATTI - ENTRÉE
| ( VG ) FIORI DI ZUCCA CON SPUMA DI SPINACI E GORGONZOLA FLOWERING ZUCCHINI BLOSSOMS FILLED WITH BABY SPINACH, GORGONZOLA SUMMER BASIL & NUT RICOTTA MOUSSE |
19 |
| ( VG ) CROSTATA DI PERDITA CON INSALATA DI RADICCHIO BAKED TARTLET OF LEEK & BEETROOT WITH GOATS CURD, SPICED CANDIED ORANGE, DRESSED RADICCHIO & GREEN LETTUCE DRESSING |
18 |
| ( VG ) PEPERONI ROSSO CON CANNELLINI, OLIVE E CAPPERI KALAMATA OLIVES WITH FIRE ROASTED CAPSICUM, CASHEW & CANNELLINI BEAN SALAD ACCOMPANIED BY A POMEGRANATE & PINK GRAPEFRUIT DRESSING |
15 |
PIATTI PRINCIPALI - MAIN COURSE
| ( VG) FUSILLI FIORENTINA ‘DOUBLE TWISTS’ OF SHORT PASTA WITH BABY SPINACH, PINE NUTS, BASIL PESTO, SALSA ROSSA & A HINT OF CHILLI |
27 |
| ( VG ) LA MINESTRA DI CAVOLO E E CECI BRAISED SAVOY CABBAGE WITH SWEET PAPRIKA,GARLIC, CHICKPEAS & SOFT POLENTA |
25 |
| ( VG ) ZUCCA E BROCCOLINI ORANGE-SCENTED ROAST BUTTERNUT PUMPKIN PLACED WITH BROCCOLINI, BABY SPINACH & BEETROOT SAUCE |
26 |
CONTORNI - SIDES
| ( VG ) MISTICANZA VEGETALE SAUTEED MIXED GREENS WITH EXTRA VIRGIN OLIVE OIL & AROMATIC DRESSING |
11 |
| ( VG ) CAMPO INSALATA BABY SPINACH, CABBAGE & HAZELNUT SALAD WITH CHARDONNAY VINEGAR & CREAMED BEETROOT, HORSERADISH DRESSING |
12 |
| ( VG ) 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 |
| ( VG ) PATATE FRITTE ROSEMARY INFUSED POTATOES TOSSED IN EXTRA VIRGIN OLIVE OIL & SICILIAN SEA SALT |
9 |
DIGESTIVI - PALATE CLEANSER
| (VG) SORBETTO A PALATE CLEANSING SHERBET BALL OF GREEN APPLE SORBET |
4 |
DOLCI E FORMAGGIO - DESSERTS & CHEESE
| ( VG ) 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 |
| ( VG ) 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 |
| ( VG ) TIRAMI-SU CUCINA STYLE ‘PICK ME UP’ COFFEE SOAKED SPONGE FINGERS LAYERED WITH A WHIPPED MASCARPONE SERVED WITH TIA MARIA ESPRESSO SAUCE & A VANILLA BEAN SNOWFLAKE GELATO |
14 |
| ( VG ) SELEZIONE DI FORMAGGI CHEESE PLATE USING TWO IMPORTED ITALIAN CHEESES & ACCOMPANIMENTS |
25 |
| ( VG ) URBIACO GRAN RISERVA FORMAGGIO SEMI HARD MATURE COW MILK CHEESE FROM TREVISO ITALY THIS CHEESE HAS BEEN IMMERSED IN THE MUST OF THE RABOSO PIAVE GRAPE PRODUCING A COMPLEX AND PIQUANT FLAVOUR ACCOMPANIED BY ASSAGGIO’S ADELAIDE HILLS SINGLE FARM QUINCE CONSERVE |
15 |
| ( VG ) GORGONZOLA ‘PICCANTE’ DOP CON SALSA DI PERE THIS COW’S MILK CHEESE FROM LOMBARDY IS SHARP & HAS AN ASSERTIVE INTENSE FLAVOUR, GREENISH IN COLOUR - AGED BLUE ACCOMPANIED BY A CANDIED ORANGE SPREAD |
15 |
ASSAGGI DOLCE - LITTLE SWEET TASTES
| ( VG) 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 PASSIONFRUIT 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 |