Served on wood charcoal toasted bread 490. Wood charcoal grilled / Squid ink / Snow peas 390 FOIE GRAS & HOKKAIDO SCALLOP

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1 Our passion with grill stems from the love of all-natural and quality ingredients, and we believe grilling, the earliest form of cooking, brings out the best in them. Exquisite produce speaks for itself and we believe that our role is merely to extract their most natural flavours. Wood charcoal grilling allows us to do this as it brings the purest flavours from the ingredients and savour what nature has always intended us to taste. The love and respect we feel for this method led us to select the best wood available in the market, all directly imported from Italy. Cherry wood is for our meats for its tremendous aroma while the olive wood is for fish as its natural scent is complimentary with the taste of the sea; and the almond wood is for the likes of red prawns and other delicate dishes. While we source ingredients from everywhere, our cuisine is deeply rooted in Italian cooking. Yet, they are the results of the many travels we have taken and the many local fishermen and farmers we have met and become friends with. We hope you will enjoy tasting them as much as we enjoy making them. Buon Appetito! Luca Appino Chef-partner Walter D Ambrosio Head Chef

2 ANTIPASTI DRY CURED PROSCIUTTO CA LUMAGO MORA ROMAGNOLA Ca Lumaco estate, situated between Modena and Bologna, dedicates itself in the breeding of wild pigs Mora Romagnola. The company was founded in 2001, with the intention of combining its experience in the processing of pork, handed down from father to son for three generations and the breeding of the animals, so as to ensure the most exquisite quality. The pigs are free to graze the family domain: full of oaks, chestnut trees, and grasses. The flavour and aroma of these prosciutto are further enhanced by lengthy maturation times, which are between months. 840 / 80 grams SEASONAL VEGETABLES (V) Wood charcoal grilled 290 BURRATA (V) Fresh / Wood charcoal grilled cherry tomatoes / Misticanza salad 1,290 / 350 grams 1,490 / 500 grams CANTABRIAN ANCHOVIES Served on wood charcoal toasted bread 490 TALEGGIO Wood charcoal grilled cheese / Honey / Hazelnut / Black truffle / Wood charcoal toasted bread 390 SQUID Wood charcoal grilled / Squid ink / Snow peas 390 SHELLFISH Assortment of Mediterranean shellfish / Sauté on the charcoal 690 FOIE GRAS & HOKKAIDO SCALLOP Wood charcoal grilled / Spanish pimientos peppers / Bagna cauda 890 VICCIOLA VEAL Vicciola means exclusively the Piemontese cattle breed reared with hazelnuts. Hailed as one of the most treasured food in Piedmont, the veal is characteristically lean in flesh, very low in fat and cholesterol, yet surprisingly softer and juicier than any other fat beef meats. It is therefore ideal to eat fresh. Fresh / Pistachio / Piedmont hazelnut 1,190 TRIO OF FASSONE BEEF TARTARE Truffle & Burrata / Natural lemon and extra virgin olive oil / Mustard and red onions / Served with wood charcoal bread 680 V = Vegetarian

3 INSALATA GENOVESE SALAD Wood charcoal grilled imported tuna loins / Potatoes / Quail eggs / Lettuce / Taggiasche olives / Anchovies / Capers 390 ARUGULA SALAD Rocket / Toasted almond / Wood charcoal grilled pear / Stracchino cheese 340 MISTICANZA SALAD Cherry Tomatoes / Mixed lettuce / Fennels / Celery / Carrots 290 PASTA & RISOTTO GRICIA Pecorino / Wood charcoal grilled Ca Lumaco pancetta / Linguine 420 VONGOLE Sauté on the charcoal / Spaghetti 420 GAMBERO ROSSO Sicilian Mazzara del Vallo red prawn / Prawn bisque / Tagliatelle 1,290 MERLUZZO Cod fish and leek cooked under ash / Potatoes lemon velouté / Ravioli 490 BONE MARROW Wood charcoal grilled / Lavender and lemon risotto 590

4 SECONDI MARE OCTOPUS Wood charcoal grilled octopus tentacle / Potatoes cooked under ash / Taggiasche olives / Green beans 420 SEA BASS Wood charcoal grilled whole sea bass / Lemon / Parsley 690 RED SNAPPER Wood charcoal grilled whole red snapper / Artichoke / Onion / Taggiasche olives / Cherry tomatoes 790 GAMBERI ROSSI GRIGLIATI Wood charcoal grilled Sicilian Mazzara del Vallo red prawns / Bourbon vanilla extra virgin olive oil / Toasted almond 1,190 CANADIAN LOBSTER Wood charcoal grilled / Served with Catalana salad 1,590 TERRA WHOLE CORN-FED BABY POULET Wood charcoal grilled whole free-range chicken / Spicy tomato coulis / Mashed potatoes aglio e olio 990 NEW ZEALAND LAMB CHOPS Wood charcoal grilled / Vegetables / Baby balsamic onions 890 CA LUMACO MORA ROMAGNOLA PORK Wood charcoal grilled pork neck 990 Wood charcoal grilled pork ribs 990

5 MEAT ON THE GRILL We have managed to source what we believe to be some of the most exquisite beefs that are available in today s market. Additionally, for the grill, we choose Italian cherry wood to cook our meats for its tremendous aroma and temperature resistance. It is designed to maximise the potentials of these quality beefs without much interference. AUSTRALIAN WAGYU DIAMANTINA This Australian wagyu range grazes the land naturally for the majority of their lives before moving to carefully prepared rations including the Australian wheat and barley. Throughout, the cattle enjoys a natural vegetarian diet, free of any added hormonal growth promotants with no animal by-products. It is this unique combination of the best breeds, a pristine environment and careful rearing that results in the exceptional marbling, tenderness and flavour. * Tomahawk (marble 5) 390 / 100 grams (min.cut 1,000 grams) * Dry-aged prime rib (marble 5 and minium dry aged 20 days) 490 / 100 grams (min.cut 900 grams) * Ribeye (marble 5) 390 / 100 grams (min.cut 300 grams) * Fillet (marble 5) 790 (min. 180 grams) FASSONE, PIEDMONT This cattle breed is hailed from Piedmont, Italy. Unlike some others, the breed is not born by manipulations on the genetic heritage and its origins can be traced back as far as the Paleolithic age. The main characteristic of the Fassone is its lean meat and lower cholerterol and fat, yet still providing the tenderness and flavours. The end bone structure also allows a greater number of fine cuts compared to the other breeds. * Dry-aged prime rib (minimum dry aged 20 days) 490 / 100 grams (min.cut 900 grams) * Ribeye 490 / 100 grams (min.cut 300 grams) RUBIA GALLEGA, GALICIA This is a cattle breed native to Galicia, a region in northwestern Spain. The range comes from a dairy cow age between 8-15 years old, which contributes to its deep rich flavour, high natural marbling score and deep red colour of the meat. We want to remain true to how it is consumed in Galicia by applying traditional Spanish grilling techniques to the beef, which allows high caramelisation on the beef s crust.. * Prime striploin 490 / 100 grams (min.cut 300 grams) * Dry-aged prime rib (minimum dry aged 30 days) 540 / 100 grams (min.cut 1,000 grams)

6 FORMAGGI & DOLCI CHEF S SELECTION OF ITALIAN ARTISANAL CHEESE Formaggio Stagionato nel Fieno Testun al Barolo Crutin al Tartufo Nero Verzin Capra Cusi foglie di Castagno Raschera D.O.P Blu del Monviso 36-Month aged Parmigiano Reggiano D.O.P 3 Varieties Varieties 790 OOPS, I DROP A CANNOLI Ricotta / Orange candied zest / Pistachio ice cream 350 FRUTTA GRIGLIATA Wood charcoal grilled Moscato wine peach and strawberry / Ricotta / Pomegranate reduction 390 IL FUMO S PANNA COTTA Wild strawberries / Raspberry sorbet / Italian meringue 330 LUCA S GRANDMOM MAKES A TIRAMISU Runny egg yolk / Coffee / Mascarpone / Ladyfingers 330