Antipasti
Bruschetta al Pomodoro
Grilled sourdough, vine-ripened tomatoes, fresh basil, garlic and extra-virgin olive oil.
Burrata & Prosciutto
Creamy Puglian burrata, San Daniele prosciutto, rocket and aged balsamic.
Beef Carpaccio
Thinly sliced beef tenderloin, capers, shaved parmesan and lemon.
Calamari Fritti
Lightly battered squid with lemon and house aioli.
Pasta
Spaghetti Carbonara
Guanciale, pecorino romano, egg yolk and cracked black pepper.
Tagliatelle al Ragu
Slow-cooked beef and pork ragu with hand-cut tagliatelle and parmesan.
Penne Arrabbiata
Tomato, garlic, Calabrian chilli and fresh basil.
Lobster Ravioli
Hand-folded ravioli filled with lobster in a saffron cream sauce.
Main Courses
Bistecca alla Fiorentina
Dry-aged T-bone, rosemary and sea salt, grilled over wood. For two.
Filetto al Madeira
Grilled beef fillet with Madeira jus and roasted potatoes.
Grilled Salmon
Fillet of salmon, salsa verde and seasonal greens.
Chicken Milanese
Breaded chicken breast, rocket, cherry tomato and lemon.
Eggplant Parmigiana
Layered eggplant, San Marzano tomato, mozzarella and basil.
Desserts
Tiramisu
Espresso-soaked savoiardi, mascarpone cream and cocoa.
Molten Chocolate Cake
Warm chocolate fondant with a molten centre and vanilla gelato.
Panna Cotta
Vanilla-bean panna cotta with mixed-berry compote.
Cannoli Siciliani
Crisp shells filled with sweet ricotta, candied orange and pistachio.