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1 exclusive to il Fumo.. We re proud to work with artisanal producers to source some of the most exquisite produce. Their pursuit in making quality ingredients - in small quantity - along with high demands among top restaurants, mean that we may not have them available all the time. Rest assured, though, they will be back in no time. Mora Romagnola Ca Lumaco Ca Lumaco, situated in Emilia dedicated itself to the breeding of wild pigs Mora Romagnola. The pigs are free to graze the domain: full of oaks and chestnut trees. We are delighted to use the same products as the 3-Michelin starred Enoteca Pinchiorri in Florence and the only restaurant to do so outside Italy. * 42-month aged dry-cured prosciutto 1,190 / 70 g Rubia Gallega Txogitxu ** Advanced order only ** This is a breed native to Galicia, Spain. The range comes from a dairy cow age 8-15 years, which contributes to its deep rich flavour and high natural marble. These beefs are selected by master butcher Imanol Jaca of Txogitxu. His list of prestigious clients include 3-Michelin starred Arzak in San Sebastian and Pierre Gagnaire in Paris, among other. * Prime striploin 540 / 100 g (min. cut 300 g) * Prime rib 590 / 100 g (min. cut 900 g) * All prices are subject to government and service charge Tenderness Fat Meatiness

2 our meats... Dry aged Chianina, T uscany The beef that invents steak. The Chianina can trace its roots back to the Roman times, This breed is praised by the poet Virgil, and were the models for Roman sculptures. The famous Bistecca alla Fiorentina (Florentine T-bone steak) is by tradition prepared by Chianina beef. It is dark red in colour and retains a marbling of fat among the muscling. This is for those who prefer lean and full-blooded beef. * Dry-aged Fiorentina 590 (min. dry aged 20 days) / 100 g (min. cut 900 g) * Dry-aged Fiorentina 650 (min. dry aged 40 days) / 100 g (min. cut 900 g) Australian Wagyu Diamatina This breed grazes the land naturally for the majority of their lives before moving to carefully prepared rations including wheat and barley. Throughout, the cattle enjoys a natural vegetarian diet, free of any added hormonal growth promotants. It is this unique combination of the best breed, a pristine environment and careful rearing that results in exceptional marbling, tenderness and flavour. * Tomahawk (marble 5) 450 / 100 g (min. cut 900 g) * Ribeye (marble 5) 490 / 100 g (min. cut 300 g) French Limousin Limousin is a breed originating from the historical provinces of Limousin and Marche in France. Grass-fed and allowed to roam freely, Limousin has become a source of high quality meat for about two hundred years ago. This is for those who want the tenderness and some fat of the Australian Wagyu but also prefer the meaty juiciness of the Chianina. * Prime striploin 500 / 100 g (min. cut 300 g) * Prime rib 540 / 100 g (min. cut 900 g) SIDES * Grilled asparagus 290 * Sautéed mushrooms 140 * Sautéed broccoli 120 * Mashed potatoes 390 * All prices are subject to government and service charge Tenderness Fat Meatiness

3 black truffle specials. Duck s egg Tagliolini with summer black truffle 1,290 / 6 g of truffle Seared Hokkaido scallops & summer black truffle 890 / 4 g of truffle * Additional gram of summer black truffle 90 antipasti.. Mazara del Vallo Sicilian red prawns tartare & Oscietra caviar 1,590 Burrata from Puglia & charcoal-grilled cherry tomatoes 1,190 / 250 g A stroll in Villa D este, our salad 460 Piedmontese Fassona beef tartare, Burrata from Puglia and beetroot chips 650 Duck liver foie gras, red onions and orange reduction swirl 690 Basque Txistorra Bruschetta, Burrata from Puglia and artichokes 590 Schwetzingen white asparagus, coriander, Parmegiano Reggiano and Portuguese Piri Piri 650

4 pasta e risotto.. Pearl barley risotto, Mazara del Vallo red prawns and prawn bisque 990 Paccheri, charcoal-grilled crab meat and slow-cooked cherry tomatoes 890 Fruits de Mer ravioli, baby spinach cream and seafood emulsion 1,190 Casarecce, ragù of Pyrenees lamb shoulder and eggplant cream 550

5 secondi di mare e terra.. Octopus tentacle, Romesco and Taggiasche olives 790 Fillet of Atlantic line-caught Dover sole, clams & fennel broth 1,190 Lake Markermeer eel, aged balsamico and cauliflower & almond purée 1, hours slow-cooked pork belly, seasonal wild mushrooms and Sicilian Bronte pistachio crust 590 Pyrenees lamb shoulder, chargrilled young leeks and Piedmontese hazelnuts 990

6 formaggi.. Stagionato nel Fieno Hard-textured cheese wrapped in spring hay 290 / 50 g Testun al Barolo Sheep s milk cheese aged with Barolo wine 280 / 50 g Gorgonzola Argento 60-day aged cow s milk blue cheese 140 / 50 g Parmigiano Reggiano 36-month aged cow s milk parmesan 180 / 50 g dolci.. THIS IS NOT A TIRAMISU Grilled peach Tartelle, Ricotta, mixed berries sorbet & Ruby port wine 450 Bomboloni, hazelnut chocolate and vanilla cream 440 Portuguese egg tart 21st century 390

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