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 21 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 soup Tomato 12 Heirloom tomato soup served with crostino and basil oil Green pea 12 Creamy green pea soup served with pork sausages ragout, extra virgin olive oil and crostino Mushroom 14 Porcini mushroom soup served with crostino and truffle oil
pasta AND risotto Spaghetti 28 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 26 Dry hand-nested pasta served with bolognese-style braised minced beef Tagliolini 22 Dry hand-nested pasta served with egg sauce, aged pancetta, pecorino cheese and parsley Penne 21 Tube-shaped pasta served with peperoncino and san marzano tomato sauce Ziti 26 Short tube pasta served with Italian pork sausage ragout, porcini mushrooms, san marzano tomato sauce and basil oil Tortelli 35 Handmade charcoal tortelli stuffed 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 40 Linguine with fresh Boston lobster cooked with datterini tomatoes, frascati white wine, topped with Sicilian extra virgin olive oil Primo D.O.P. and fresh parsley Porcini Risotto 28 Aged Italian rice served with porcini mushrooms scented with white truffle oil, 12 months aged parmesan cheese, micro cress and basil oil
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 20 San marzano tomato salsa, mozzarella and fresh basil Meat Lovers 22 San marzano tomato salsa, Italian Salsiccia, streaky bacon, salame nostrano and mozzarella Parma Ham 20 San marzano tomato salsa, 20-month aged Levoni Parma ham, baby rocket and mozzarella Salami 20 San marzano tomato salsa, Italian air-dried black truffle salami, mozzarella and fresh basil Sausage and Spinach 18 Cream, Italian herbed pork sausage, mozzarella, baby spinach and shaved parmesan Bianca 20 Cream, black truffle tapenade, mozzarella, streaky flat bacon and basil Gamberi 20 Cream, prawns, mozzarella, baby rocket and yellow frisée
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 baby spring chicken stuffed with baby spinach, pinenuts, olives, grissini breadsticks, scamorza cheese, potato novelle, baby carrots and salsa verde sauce Pork Collar 34 U.S. Kurobuta pork collar 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 red wine sauce U.S. Angus Beef Tenderloin 44 Grass-fed Nebraska Sandhills beef tenderloin served with baby carrots, sautéed spinach, white asparagus and salsa verde sauce Ribeye (250g) 80 Tajima Wagyu marble 8 served with roasted ratte potatoes, baby rocket, shaved pecorino cheese, cherry wine tomatoes and mushroom cream sauce U.S. Prime T-bone Alla Griglia (1Kg for two) 178 Grilled T-bone steak served with roasted ratte potatoes, baby carrots and salsa verde sauce
seafood from the Josper Octopus 40 Wild-caught Mediterranean octopus tentacle served with green peas mousseline smoked bacon, datterini tomatoes, roasted ratte potatoes and basil oil Cod 44 Roasted Atlantic cod fillet served with mashed potatoes, sautéed baby spinach, white asparagus and saffron sauce Salmon 35 Wild Norwegian salmon served with mashed potatoes, sautéed porcini mushrooms, broccolini and tarragon cream sauce Seabass 35 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
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