The service charge levied is discretionary. Guests can have it waived off as per their request.

The service charge levied is discretionary. Guests can have it waived off as per their request.

SELECTION OF FINE ITALIAN CHEESE SERVED WITH HOT GNOCCO FRITTO AND HOMEMADE COMPOTE Mountain fontina, fig and walnut chutney 24 month aged parmesan, vintage balsamic Pecorino with black truffle honey Asiago with carrot jam and dried cranberry Provolone, plum and peach chutney Gorgonzola, apricot and hazelnut compote (n) Sicilian fennel and fava bean soup Fragrant seafood broth from the coastline of Sorrento 795 Naples style tomato broth with squash, sausages and pasta 795 Soup of the season, ask your server please 595 PORTION SIZE 100 GRAMS OUR TASTING PLATE OF FOUR 925 MOZZARELLA ON WHEELS: Locally hand crafted buffalo mozzarella salad, assembled table side with toy box tomatoes, Napoletano basil and extra virgin olive oil REGULAR 895 LARGE 1395 SELECTION OF THE FINEST DRY CURED MEATS FROM ITALY SERVED WITH HOT GNOCCO FRITTO, LIMONCELLO INFUSED MELON AND TRADITIONAL ACCOMPANIMENTS Prosciutto di Parma Prosciutto di San Daniele Culatello Mortadella Salami Napoli Salami Toscana Coppa PORTION SIZE 50 GRAMS OUR TASTING PLATE OF THREE 1225 825 Baked polenta, forest mushroom, pine nuts and gorgonzola cream Potato gnocchi, signature tomato sauce, mozzarella, basil and aged parmesan 1195 Sardinian pearl fregula and tomato flavored seafood stew 1 Risotto with chorizo, red onions and green peas Risotto with fresh fennel, ricotta and dried chili Risotto of the season, ask your server please OUR RISOTTO IS MADE TO ORDER, PLEASE ALLOW US 20 MINUTES DURING THE ROMAN EMPIRE LARGE ROMAN HOUSES HAD SEPARATE KITCHENS FOR MANUFACTURING CHEESE ONLY, THEY WERE CALLED CAREALE S.

OUR PASTA IS MADE FRESH FROM THE SKILLED HANDS OF OUR VERY OWN ARTISAN PASTA MAKERS Canestri with eggplant, caper, cherry tomatoes and olives (e) 1095 Conchiglie with porcini mushroom, San Marino tomatoes and thyme (e) 1095 Fagottini, stuffed pasta with ricotta and lemon, from the Amalfi coast (e) 1095 RECOMMENDED FOR 2 GUESTS Tortellini stuffed with roasted sweet pumpkin, sage butter and crumbled ameritti (e) Casarecce with Southern countryside pesto of ricotta, fresh tomato, pinenut and basil leaves (n) (e) 1095 Trecce with garlic, olive oil, prawns and chilli (e) 1395 Parchment paper baked salmon fillet, grilled baby vegetables, cucumber yogurt dill salsa and roasted potatoes Dough baked spring chicken, grilled baby vegetables, cacciatore sauce and roast potatoes Stozzapreti with Italian sausage, onion and fennel seeds (e) Cavatelli with oven roasted duck ragu (e) Wood oven roasted whole sea bass, squash with parmesan chili butter, olive oil whipped potatoes and Sicilian tomato sauce 1495 Gigli carbonara, pulled pork cheek, parmesan and free range egg yolk (e) 1395 24 hours braised lamb shanks, creamy polenta, jus and gremolata 2495 Rustic slow cooked lasagna of asparagus, corn, broccoli, 1595 quinoa and 3 cheese Agnolotti stuffed with farmed rabbit and slow cooked pork (e) 1495 PRIME CUTS OF MEAT, POULTRY AND FISH SERVED IN A SELECTION OF RUSTIC PREPARATIONS Jumbo Prawns: Grilled with eggplant caponata, orange, pine nut, pesto (n) 1995 Black Cod: Lardo wrapped with olio negra. nuts and roasted forest mushroom (n) 2495 Chicken: Sous vide with macaroni ziti, black truffle and Modena cream 1495 Duck: Skillet roasted Mallard duck breast with heirloom parsnips, raisin mostarda, chestnut puree (n) 2295 Pork Belly: Compressed and crisp, whipped pumpkin, quince paste and star anise apple jus (n) 2195 Lamb Chops: Grilled and served with cave goat cheese, black olive pate, pear glaze and spiced beetroot 2295 Tenderloin: Pan grilled, steak tomatoes, ratte potato espuma, asparagus and morel pannacotta, Madeira 1 sauce

Panko crusted eggplant parmigiana, tomato fondue, pickled chili and basil (e) 12 layered parcel of wild mushrooms, spinach, sundried tomatoes and ricotta with creamy mustard glaze (e) 1495 Ratatouille and homemade ricotta tart with mixed greens, fresh chili and air dried tomato relish Wild mushrooms, buffalo Mozzarella and rocket 1095 4 Cheese - Buffalo Mozzarella, Gorgonzola, Fontina and Parmesan 1095 Buffalo Mozzarella, basil pesto, cherry tomato and shaved Pecorino 1095 Grilled eggplant, zucchini, peppers, mushrooms and buffalo Mozzarella 1095 Mozzarella, fried egg, cooked ham, artichokes (e) Grilled chicken, mushrooms, fresh chillies, extra virgin olive oil and garlic cream Salami picante, red onions and buffalo Mozzarella Italian spicy sausage, spinach, fresh chillies and buffalo cheese Buffalo Mozzarella, prosciutto di Parma and rocket Pizza of the season, please ask your server BEFORE THE 1700S, FLATBREADS EXISTED BUT WERE NEVER TOPPED WITH TOMATOES - NOW A DEFINING CHARACTERISTIC OF PIZZA. TOMATOES WERE BROUGHT TO EUROPE IN THE 16TH CENTURY BY EXPLORERS RETURNING FROM PERU, BUT THEY WERE BELIEVED TO BE POISONOUS BY MANY EUROPEANS UNTIL POOR PEASANTS IN NAPLES BEGAN TO TOP THEIR FLATBREAD WITH IT IN THE LATE 18TH CENTURY. THE DISH SOON BECAME POPULAR, WITH VISITORS TO NAPLES SEEKING OUT THE POORER NEIGHBORHOODS TO TRY THE LOCAL SPECIALTY.

MOUNT VESUVIUS: Hazelnut chocolate cremeux, almond biscuits, cocoa soil, raspberry sauce (e) (n) FRESH AND FRUITY PALATE CLEANSERS FROM THE COAST OF SOUTHERN ITALY Coconut Litchi Raspberry Lemon and Basil Orange Campari Passion Fruit Infinity Chocolate gluten free (e) 70% Warm chocolate cake, white chocolate pannacotta, chocolate truffle ice cream, chocolate crunch Cheese Cake Passion fruit sorbet, wild berry compote Apple Tart (e) (e) Vanilla maple chiboust, dehydrated orange crisp TIRAMISU: Tender biscuit moistened with coffee and amaretto, mascarpone cream, coffee gelée, bits of almond biscuit (e) PRICE 395 PER SCOOP OUR IN-HOUSE ITALIAN ICED DESSERTS Vanilla Beans Belgian Chocolate Salted Caramel Caramelized Pineapple Cream Cheese PRICE 395 PER SCOOP GELATO IS FRESH ITALIAN ICE CREAM. IT DIFFERS FROM TRADITIONAL ICE CREAM IN INGREDIENTS. CONSISTENCY AND FLAVOUR. THE FRUIT BASED GELATO OR SORBETTO HAS ALMOST NO FAT AT ALL AND NO DAIRY INGREDIENTS. THE STORY GOES THAT SORBETTO BEGAN WHEN FRUIT WAS BLENDED WITH SNOW. TRADITIONALLY, GELATO IS FROM NORTHERN ITALY AND SORBETTO FROM WARMER SOUTHERN ITALY.