• Oysters
    • Supplement per person



  • Capesante in tre
    • Pan fried scallops with salmon roe, served around a three way cauliflower

  • Fighi al forno
    • Figs, oven baked stuffed with feta cheese, served on watermelon and topped with toasted hazelnuts and balsamic reduction

  • Regalo di asparagi
    • Asparagi wrapped in Parma ham, served with Saffron aioli and a poached egg

  • Salmone al zenzero
    • Ginger, chilli and coriander marinated Smoked salmon served with avocado, roquito peppers, and rocket salad, finished with caper vinaigrette

Main Courses

  • Filetto piccante
    • Grilled fillet steak with crispy Parma ham, spicy Nduja sauce and char grilled purple sprouting broccoli

  • Branzino al’arancia
    • Grilled sea bass with blood orange and pink grapefruit slices in a parsley and white wine butter sauce

  • Melanzana curry
    • Our chefs signature dish of chickpea, aubergine and sweet potato curry. Served with pilau rice , our flatbread and mint raita

  • Anatra dolce
    • Pan roasted duck breast with sweet potato fondant, sweet potato crisps and chimichurri jus


  • Trio di amore
    • Ginger and rhubarb cheesecake, strawberry semifreddo and white chocolate fudge