Our Menu

Frutti di mare   290
Sea Prawns and Hokkaido Scallops in Saffron Sauce, Garnished with Caviar

Caprese di Mozzarella   200
Mozzarella, Tomatoes, Basil, Anchovies Vinaigrette, with a side of Croutons

Prosciutto Crudo, Barbabietola Sott'aceto e Crema di Caprino 190
Italian Dry-Cured Ham and Cream of Goats’ Cheese, served with Pickled Beets

Malfatti Toscani 180
Soft dough dumplings with Ricotta and Spinach, served with rustic Tomato Sauce

Purple Radicchio 160
with Black Cherry Tomatoes, Walnuts and Mulberry Vinaigrette
• Add: Goats Cheese Cream + 60

Red Beets 170
with Fresh Oranges, Strawberries & Avocado, Sprinkled with Cashews

Green Asparagus 220
with Romaine Lettuce, Pistachio, Dijon dressing & Pecorino Cheese

Margherita 170
Fresh Mozzarella, Tomato, Basil

Prosciutto Crudo e Rucola 240
Italian Dry-cured Ham, Rocket Salad, Mozzarella

Quattro Formaggi 260
Gorgonzola, Mozzarella, Gouda, Parmesan

Funghi e camembert 250
Baked Camembert, Grilled Mushrooms: Enoki, Shiitake and Straw

Vegana /  Vegetariana 190
Grilled Dalat Vegetables, Black Olives, Sun-Dried Tomatoes with: Mozzarella OR Plant-based Parmesan

Tomato Soup with Rosemary Cream 120

Leek & Potato Soup with Orange Crème Fraîche 130

Delicately Spiced Cashew Butternut Squash Soup 150

Cream of Artichoke Soup 200

Tagliatelle con bisque di gamberi 240
with Sea Prawns in White Wine Bisque Sauce

Tagliatelle con ragù alla bolognese   220
with Classic Beef-Mince Ragu Sauce and Parmesan

Tagliatelle al salmone e pesto calabrese   280
with fresh Salmon and Calabrian-style Red Pesto Sauce

Tagliatelle con crema ai formaggi   210
with White Cream Gorgonzola Sauce and Rocket Salad

Spaghetti aglio, olio e peperoncino  190
with Garlic, Chilli Flakes and Extra-Virgin Picual Olive Oil

Spaghetti al pesto di noci 190
with Green Walnut Pesto, Sun Dried Tomatoes and Vegan Parmesan

Gnocchi al burro e salvia 200
with Sage Butter and Shaved Pecorino

Ravioli di Anatra 210
With Duck Confit Filling, Mushrooms and Prawn Jus

Spezzatino al Negroamaro  370
Slow-Cooked Beef in Southern Italian Red Wine, with Creamy Polenta

Sea Prawns   350
In Thyme & Lime Butter Sauce, with Watercress and Baby Potatoes

Pan-seared Sturgeon   410
served with Fennel Sauce, Dill Oil and garnished with Caviar

Duck Leg Confit   370
With Mashed Potato and Sautéed Swiss Chard and Orange Sauce

Grilled Duck Fillet   390
served with Potatoes Fondant, Broccolini and Cherry Sauce

Costolette d’Agnello al Parmigiano   640
Parmesan Coated Lamb Chops served on a bed of Polenta

Bistecca alla Bordolese
Ribeye 420 | Tenderloin 510
Australian Beef Steak served with Bordelaise Sauce and Mashed Potatoes

Chocolate Ganache Cake 150
On a base of cranberries, persimmon & pistacchio,
served with Candied Orange Purée and Orange Liqueur

Panna Cotta 95
with Dalat Berries Cooked in Mulled Wine

Carrot Cake Creation 180
with Pineapple-Kumquat Sorbet and Walnut Brittle