English Menu

seasoned with rosemary-flavoured oil, hazelnut sauce, toasted hazelnuts, homemade pioppini in oil and fresh fennel

hazelnut butter with herbs, flowering capers, and green oil with mustard seeds

with datterino coulis accompanied by an aioli sauce, basil pesto, burrata stracciatella and fresh cherry tomatoes

marinated in lemon grass and ginger, seasoned with lemon oil and its juice, accompanied by a mango gel, sweet and sour mustard seeds, yogurt sauce and sweet paprika rice chips

with chickpea hummus, paprika-sautéed chickpeas and purple potato brunoise. (5 pieces)

with lemon sauce, with prawn tartare and its bisque

basil pesto and burrata stracciatella

with aubergine cream, smoked scamorza, cherry tomato sauce and pecorino sauce, candied tomatoes, basil and pine nuts

with mint broad bean cream, pecorino sauce and crispy Guanciale

with demi-glass and potato purée

with orange demi-glass, sweet potato cream with rosemary and purple potato brunoise and citrus gel

with pea cream, mint, pecorino sauce, green bean, pea and potato salad, octopus mayonnaise

with lemongrass sauce, sea lettuce oil, fresh samphire and courgette pearls

accompanied by a rasberry sauce and a cocunut crumble

with salted caramel, bitter cocoa crumble, amaretti biscuits and toasted hazelnuts