charcuterie PLATTER 28 starter

Transcription

1 charcuterie PLATTER 28 Mortadella, Salame al Tartufo, Parma Ham starter Burrata 29 Puglia s fresh burrata served with baby heirloom tomatoes, taggiasche olives, baby frisée, micro cress, scented with parmesan crumbs and basil oil Mozzarella 27 Buffalo milky mozzarella served with Parma ham, baby rocket, enhanced with Sicilian extra virgin olive oil Primo D.O.P and shaved parmesan Swordfish 24 Carpaccio of Sardinian smoked swordfish served with baby datterini tomatoes, yellow frisée, taggiasche olives, micro cress, white balsamic dressing and basil oil Salmon 24 Norwegian smoked salmon served with southern burratina cheese, pink peppercorns, baby rocket, micro cress and balsamic cream Octopus 28 Wild-caught Mediterranean octopus served with lemon zest, cherry heirloom tomatoes, frisée, white balsamic dressing, san marzano tomato coulis and basil oil Pomodoro 19 Buffalo heart heirloom tomato salad served with fresh baby rocket, dried oregano, enhanced with Sicilian extra virgin olive oil Primo D.O.P and balsamic cream Tomato 15 Heirloom tomato soup served with crostino and basil oil Green pea 15 Creamy green pea soup served with pork sausages ragout, extra virgin olive oil and crostino soup Mushroom 16 Porcini mushroom soup served with crostino and truffle oil

2 pasta AND risotto Calamarata 28 Thick ring pasta served with ocean squid, octopus tentacles, San Marzano tomato salsa and parsley Spaghetti 34 Spaghetti served with Mediterranean veraci clams prepared with Aglio-olio, parsley, Frascati white wine and topped with Sicilian extra virgin olive oil Primo D.O.P. Tagliatelle 28 Dry hand nested pasta served with braised minced beef Bolognese style Tagliolini 30 Dry hand nested pasta served with Alaskan King crab, yellow datterino tomatoes, shaved garlic, parsley and basil oil Penne 22 Penne tube shaped pasta served with peperoncino and San Marzano tomato sauce Ziti 28 Short tube pasta served with Italian pork sausage ragout, porcini mushrooms, san marzano tomato sauce and basil oil Tortelli 35 Handmade charcoal tortelli served with Alaskan king crab, frascati white wine, datterini tomato sauce, dressed with Sicilian extra virgin olive oil Primo D.O.P. and basil oil Linguine 44 Linguine with fresh Boston lobster cooked with red datterini tomatoes, Frascati white wine, topped with Sicilian extra virgin olive oil Primo D.O.P. and fresh parsley Pumpkin Risotto 28 Aged Italian rice served with butternut squash, chestnut, pancetta and basil oil

3 pizza The art of making Chef Antonio s Pizza is to knead using a low-speed mixer. After the rising process, the dough must sleep at controlled temperature for at least 24 hours for maturation of pizza dough. Only after this long process pizza dough is considered fully mature for consumption. Regina Margherita 24 San marzano tomato salsa, mozzarella and fresh basil Meat Lovers 26 San marzano tomato salsa, Italian Salsiccia, streaky bacon, salame nostrano and mozzarella Parma Ham 28 San marzano tomato salsa, 20-month aged Levoni Parma ham, baby rocket and mozzarella Salami 26 San marzano tomato salsa, Italian air-dried black truffle salami, mozzarella and fresh basil Datterino 24 Cream, baby yellow and red datterini tomatoes, mozzarella,, basil and shaved parmesan Bianca 26 Cream, black truffle tapenade, mozzarella, fresh streaky flat bacon and basil Ortolana 24 Cream, grilled red and yellow capsicum, green olive, oven roasted tomatoes, basil and mozzarella

4 from the josper grill All our meats and seafood are specially grilled in the unique Josper oven which is fired with charcoal and apple wood to bring out the aroma and texture of the ingredients. Meat from the Josper Spring Chicken 43 Farm-fed whole baby spring chicken stuffed with baby spinach, pinenuts, olives, grissini breadsticks, scamorza cheese, potato novelle, baby carrots and salsa verde sauce Pork Collar 34 US Kurobuta pork collar steak served with potato novelle, baby summer squash, chiodini mushrooms and red wine sauce Veal Cheek 39 Slow braised Australian veal cheek served with mashed potatoes, organic carrots and baby rocket Lamb Rack 43 Australian rack of lamb served with spring onion mashed potato, green asparagus, cherry wine tomatoes and mint sauce U.S. Angus Beef Tenderloin 44 Grass-fed Nebraska Sandhills beef tenderloin served with baby carrots, sautéed spinach, white asparagus and green peppercorn cream sauce Ribeye (250g) 80 Tajima Wagyu Ribeye marble 8 served with roasted ratte potato, baby rocket shaved pecorino cheese, cherry tomato on wine and rosemary jus U.S. Prime T-bone Alla Griglia (1Kg for two) 178 Grilled T-bone steak served with roasted ratte potatoes, baby carrots and red wine sauce

5 seafood from the Josper Octopus 42 Wild catch Mediterranean octopus tentacle served with green peas mousseline, smoked bacon, datterini tomato, roasted ratte potatoes and basil oil dressing Cod 44 Roasted Atlantic cod fillet served with mashed potatoes, sautéed baby spinach, white asparagus and saffron sauce Salmon 38 Wild Norwegian salmon served with mashed potatoes, sautéed porcini mushrooms, broccolini and basil oil dressing Seabass 38 Mediterranean seabass fillet served with green asparagus, cherry tomato, ratte potatoes and salsa verde sauce Snapper (for two) 75 Whole red snapper prepared in Cartoccio style with mussels, clams, frascati white wine, datterini tomatoes and parsley

6 dessert Chocolate Pannacotta 13 White chocolate Greek yogurt panna cotta with marinated berries served with a scoop of raspberry sorbet Hazelnut Chocolate Tart 13 Melted warm hazelnut chocolate tart served with a scoop of pistachio ice cream Cioccolatissimo 14 Chocolate cake filled with raspberry mousse, chilli and served with a scoop of vanilla ice cream and forest fruits Chef Antonio Mama s Tiramisu 13 Amalfi Coast s lemon liqueur with layers of savoiardi, mascarpone and zabaione cream served with a scoop of lemon sorbet Zuccotto 13 Coated with Oreo cookies and served with caramel sauce Customised (per scoop) 5 Gelato - Black truffle and olives, strawberry, pistachio, chocolate, vanilla Sorbet - Lemon, raspberry Grissini s Cheese Board 26 Gorgonzola, drunken cheese in beer, pecorino sardo, truffle cheese served with grissini breadsticks and acacia honey DIGESTIVE LIQUOR Grappa Antica Borolo by Marchesi Di Barolo (Alcohol content 42%) 18 Bright white and transparent. Characteristic aroma and intense. Strong taste with a full, warm, dry and lingering finish Grappa Moscato (Alcohol content 30%) 18 Amber-yellow tending to copper-yellow. Characteristic scent of Moscato that is remarkably intense. Powerful, full, warm, harmonious and extremely persistent Limoncello Villa Massa (Alcohol content 30%) 16 Fresh lemon with touches of lime. The fresh citrus content has a wonderful balance between sweet and sour