Our Menu

Huitres Gillardeau No.3, Marenne di Oleron (R)(S)(D) Served with mignonette sauce, rye bread and butter

(R) Seabass petals with pink pepper, dill, lime and maldon sea salt

(R)(D) Yellow fin tuna tartare with capers, basil, samphire and strawberry capers relish

(R)(S)(D) Blue belly shrimps tartare with artichokes, Burrata cheese and bread crisps

(R)(S) Langoustine with datterino tomato gazpacho, clams and tomato water spheres

(D) Codfish brandade emulsified with extra virgin olive oil and potato cappuccino

(D) Deep fried Mediterranean baby squid with artichokes and lemon

(S)(D) Octopus tentacle with potato foam and deep fried Padron peppers

(S)(D) Deep fried blue belly shrimps with roasted capsicum mayo

(D) Gratinated baby cuttlefish with spring peas puree and black ink dressing

(P)(D) Buffalo burrata served with traditional Culatello di Zibbello ham

(P)(D) 18 months aged Parma ham served with figs carpaccio, rocket leaves and blue cheese

(P)(D) Selection of pork cold cuts with aged cheeses and condiments

(D) 250g Classic Burrata cheese, heirloom tomatoes, extra virgin olive oil and fresh basil

(D)(R) Raw beef carpaccio with Cipriani dressing, croutons, mushrooms and aged Parmigiano Reggiano cheese

(D) Slow cooked veal served with tuna mayo sauce, crunchy vegetables and marinated egg yolk

(D)(N)(V) Baby gem lettuce with goat cheese, walnuts, berries and citronette

(V)(D) Arugula salad with Grana Padano cheese, cherry tomatoes and balsamic dressing

(V) Tuscany style panzanella salad with cucumber, tomatoes, red onions, croutons and vinaigrette

(V) Heirloom tomato salad with fresh basil and olive oil

(S) Assorted Mediterranean seafood stew with garlic bread and fresh parsley

(D)(N) Healthy vegetables soup with basil pesto and bread

(A)(D)(S) Riserva San Massimo rice with fresh Mediterranean seafood, light tomato sauce and fresh parsley

(V)(D) Riserva San Massimo rice with mushrooms, creamed with Parmigiano Reggiano cheese and fresh truffle

(A)(D)(P) Potato gnocchi with pork ragout, red wine and Pecorino Romano cheese

(P)(N)(D) Hand made Agnolotti stuffed with roasted veal and Parmigiano Reggiano cheese, tossed with butter and sage

(V)(D) Home made mushroom ravioli with truffle cream and parsley

(D) Home made Fettuccini with slow cooked lamb ragout and Gremolata

(P)(D) Maccheroncini pasta with pork guanciale, mild spicy tomato sauce and Pecorino Romano cheese

(A)(S) Spaghetti with venus clams, green asparagus and bottarga

(A)(S)(D) Linguine pasta with Mediterranean purple prawns, cherry tomatoes and parsley

(A)(S) Paccheri pasta with seafood, cherry tomatoes and fresh parsley

(V)(D) Fusilloni pasta with tomato sauce, smoked Buffalo mozzarella cheese, eggplant and fresh basil

(A)(D) Beef tenderloin with potato millefoglie, glazed baby carrots, morels and Perigeaux sauce

(A)(D) Lamb carre with aromatic panure, Madeira braised salsify and wild mushrooms

(D)(P) Pork belly with spiced honey, glazed baby roots and topinambur

(D) Beef Rib-eye Wagyu (6/7 grade) with rocket leaves, cherry tomatoes, balsamic reduction and aged Parmigiano Reggiano cheese

(D) T-bone steak Fiorentina style (1.2kg) (Recommended rare or Medium rare)

(D)(S) Poached seabass fillet with baby courgettes, crustacean sauce and green legumes

(A)(D) Pan seared turbot fillet, asparagus and red wine sauce

(A)(S) Mediterranean grilled seafood with giant langoustine, red prawns, amberjack, octopus, squid and baby cuttlefish

(A)(D) Pan fried amberjack, morel mushrooms, baby leeks, cauliflower puree and Franciacorta froth

(A) Oven baked 1.2kg seabass served with potatoes, capers, tomatoes and olives

(V) Grilled green asparagus

(V)(D) Roman fried zucchini with vinegar, mint and garlic

(V) Broccoli tossed with red chili and garlic

(V)(D) Fresh spinach with butter and Parmesan cream

(V)(D) Heirloom vegetables with butter

(D)(V) Mashed potato

(A)(D)(N) Traditional layered mousse of Mascarpone cheese and zabaione with savoiardi biscuits dipped in espresso and black rum

(D)(N) Hazelnut parfait with stracciatella, chocolate mousse and praline nougat

(A)(D)(N) Molten dark chocolate cake, cocoa crumble, Morello jam, Amaretto jelly, berries and pear sorbet (allow us 20 minutes)

(D)(N) Bussola mille-fuille with diplomat cream and berries fruit

(D)(N) Hazelnut gelato, whipped cream, chocolate chips with hot espresso

(D) Short crust pastry filled with Amalfi lemon curd, baked meringue and citrus sorbet

(N)(D) Made to order apple strudel “Bussola style” with cinnamon sauce, vanilla gelato and almond crumble (allow us 20 minutes)