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Bruschette al Pomodoro (V)

Bruschettas with multi-coloured cherry tomatoes, caper berries from Sicily and fresh basil.

Bruschette ai Fichi

Bruschettas with goat cheese, dry figs, fresh thyme, enriched with oak honey.

Arancini ai Funghi

Fried rice cubes filled with mushrooms, accompanied with gorgonzola cheese cream, smoked pine nuts and basil pesto.

Pizzetta all’ Aglio (VE)

Mini pizza made from a 48hour fermented dough, with black garlic butter sauce, herbs and aged parmesan cheese.

Parmigiana di Melanzane (VE)

Millefeuille with aubergines, zucchini, and Italian pepper layers, with fresh tomato sauce, coated with a light parmesan cream.

Carpaccio di Pesce*

Fish of the day carpaccio, with lime, olive oil, citrus segments, samphire, crispy broccoli, salt blossom and freshly grated pepper. * Please consult our service team for the available options.

Carpaccio di Manzo

Beef fillet carpaccio, garnished with caper berries, extra virgin olive oil, balsamic vinegar, parmesan flakes and freshly ground, seasonal black truffle.



Panzanella (V)

Marinated cherry tomatoes, beluga lentils, focaccia croutons, confit zucchini, leeks, seasonal fruits, basil, oregano and citrus vinaigrette. With marinated grilled prawns.


Lettuce hearts, crispy pancetta, grilled corn, aged parmesan cheese, focaccia croutons and creamy Caesar dressing. With grilled chicken

Caprese di Bufala

Cherry tomatoes, strawberries, roasted pine nuts, caramelised grapefruit, fresh buffalo mozzarella, olive oil, aged balsamic vinegar and salt blossom.

Formaggio e Pere

Baby leaf salad, slightly spiced avocado, confit pear, pear chips, warm tomino cheese topped with oven baked almond biscuit and lemon vinaigrette.


Creamy burrata cheese, cherry tomatoes, artichoke hearts, grilled Florina pepper, marinated zucchinis, grapes, prosciutto, samphire, basil pesto and aged balsamic vinegar.

Pasta Fresca e Risotti

Fresh Pasta and Risotto

  • Risotto ai Funghi

    Carnaroli risotto, with seasonal mushrooms, lemon zest and freshly ground black truffle.

  • Rigatoni al Pomodoro (VE)

    Rigatoni with fresh tomato sauce, dried tomato dust and basil.

  • Linguine al Pesto (VE)

    Linguine, with basil pesto, semi sundried tomatoes, and smoked pine nuts.

  • Casarecce all’ Arrabbiata (VE)

    Casarecce with chili, Napoli sauce, fresh basil and garlic.

  • Rigatoni agli Spinaci (V)

    Rigatoni with spinach, caper berries, cherry tomatoes, artichokes, olive oil and chili.

  • Casarecce ai Funghi

    Casarecce, with mini portobellos, oyster and shitake mushroom ragout, egg, beef jus, garnished with grated seasonal black truffle.

  • Spaghetti all’ Amatriciana

    Spaghetti with smoked pancetta, Napoli sauce, spianata piccante, onions, semi sundried tomatoes and creamy burrata cheese.

  • Spaghetti alla Carbonara

    Spaghetti with pancetta, egg yolk and pecorino cheese.

  • Rigatoni Quattro Formaggi (VE)

    Baked rigatoni with cream of Italian cheeses, garnished with aged parmesan biscuit.

  • Pappardelle alla Bolognese

    Pappardelle with ground beef and parmesan cheese.

  • Ravioli Ricotta e Spinaci (VE)

    Spinach and ricotta cheese ravioli, with tomato sauce and basil pesto.

  • Lasagna al Ragù

    Thin pasta layers, with veal ragout and light parmesan cream.

  • Fregola con Gamberi

    Fregola cooked in seafood jus, with prawns, seafood bisque, freshly grated pepper and basil oil.

  • Linguine Integrali con Branzino

    Whole wheat linguini, with grilled sea bass fillet, olive oil and cold caponata with cherry tomatoes, caper berries, olives and fresh coriander.

  • Ravioli bianconeri al Tartufo

    Two colored ravioli, filled with goat cheese, black truffle, in a beef jus and peppercorn sauce.

  • Linguine con Gamberi

    Linguine with prawns, vegetable and prawn ragout, in a prawn bisque with aromatic herbs.

  • Spaghetti al tartufo (VE)

    Spaghetti, finished in a 24-month aged parmesan wheel, with vegetable stock and freshly grated black truffle. With mushroom ragout



Pizza with 48hour fermented dough made from organic white and wholemeal flour

Margherita (VE)

Tomato sauce, parmesan cheese, fresh mozzarella cheese, cherry tomatoes, and basil oil.

Vegana (V)

Marinara sauce, olives, artichokes and vegetarian feta.

Spianata Piccante

Yellow tomato sauce, fresh mozzarella cheese, spicy Italian salami, onion marmalade, basil oil, fresh thyme, and coarse salt.


Feta cream, tomato sauce, San Marzano tomatoes, peppers, olives, pickled onion, olive oil and oregano.

Funghi Portobello e Cotto

Tomato sauce, fresh mozzarella cheese, cotto ham, mini portobello mushrooms and basil.


Tomato sauce, fresh mozzarella cheese, crunchy artichokes, olives, mushrooms, prosciutto, arugula leaves and aged balsamic vinegar.

Salame e Burrata

Tomato sauce, semi-sundried cherry tomatoes, peppery Napoli salami and fresh buffalo burrata.


Burrata cream, goat cheese, nduja, Italian olives, sundried tomatoes, basil pesto, honey and bee pollen.

Quattro Formaggi e Pere (VE)

Goat cheese, mozzarella, gorgonzola, parmesan, pear confit, pear chips, pecan nuts and ground pepper.

Funghi e Tartufo (VE)

Goat cheese, mini portobello mushrooms, black truffle, onion marmalade and thyme.




Salmone Grigliato

Grilled salmon fillet with broccolini, baby corn, beetroots and fresh estragon sauce with lemon and capers.

Pesce del Giorno*

Fish of the day accompanied with celeriac puree and seasonal vegetables and greens. *Please consult our service team for the available options.



Black Angus Burger

Grilled Black Angus burger, in a fluffy brioche bun, enriched with fresh mozzarella cheese, onion marmalade, baby arugula, pickled cucumber, crunchy prosciutto, tomato, accompanied with crispy wedges.

Pollo con Quinoa

Sauteed chicken fillet, with celery, basil, quinoa salad with mushrooms, broccolini and thyme – orange sauce.

Bistecca di Maiale

Pork chop with rosemary potato wedges and baby arugula salad, cherry tomatoes, roasted Florina pepper, parmesan cheese and aged balsamic vinegar.

Filetto di Manzo

Grilled beef fillet from Italy with grilled asparagus, potato cream, freshly ground black truffle and veal jus.

Tagliata di Manzo 500g

Ribeye tagliata, sauteed cherry tomatoes, smoked broccolini and veal jus.