menus

This meaty oyster has an aromatic finesse and enduring nutty flavor that lingers on the palate.

Oscietra caviar comes from the Russian sturgeon, and it is a medium size fish that can weigh over 60kg of eggs. Typical of this caviar is the persistent and delicious sea notes.

Beluga caviar comes from the Russian sturgeon and can grow to be as long as 8m and weigh more than three tons. Originally native from Black Sea it is the rarest and more costly; characterized by large eggs which tend to be oval-shaped and have a pearl-grey to dark-gray coloring.

Roberto's tomatoes selection, pappa al pomodoro and olive oil dressing

Baby spinach, clementines, peanuts, iceberg, mixed seeds, agave dressing

Fennel, goat cheese, persimmon, beetroot dressing

Artichokes, grana padano cheese, pine nuts dressing

Golden fried calamari and prawns, scapece emulsion

Gratin tomato eggplant, buffalo mozzarella, basil

Tempura zucchini flower stuffed with zucchini, caciocavallo cheese and basil

Roberto's tomatoes selection, Apulian burrata, extra virgin olive oil

Slow-roasted octopus, artichoke, cacio e pepe sauce

Tomato sauce, buffalo mozzarella and basil

Crispy dough base topped with burrata cheese, datterini tomatoes and wild rocket

Crispy dough base topped with beef carpaccio, wild rocket, grana padano shavings, black truffle brunoise

Mancini calamarata pasta in rich tomato sauce and golden basil

Fusilloni pasta, white veal ragu, provola sauce, truffle

Homemade gnocco with beef nduja, Italian sweet capsicum and burrata

Homemade ravioli pasta, Genovese stuffing, Provolone del Monaco fondue, balsamic vinegar

Homemade tortelli pasta filled with ricotta and spinach, truffle cream sauce

Wild forest and portobello mushroom risotto, anis powder and shaved black truffle

Spaghetto pasta, citrus cacio e pepe sauce, cacciucco sauce, marinated langoustine and lime

Homemade fettuccina pasta with fresh lobster and asparagus

Grilled wild sea bass, topinambur cream, puntarella

Toothfish, Italian glaze, charred Romanesco broccoli cream and red capsicum sauce

Mediterranean turbot loin, aromatic salt, asparagus, Mediterranean sauce

Baked sea bream in aromatic herbs and salt dough, dill lemon butter sauce

Oven-baked sea bass in Apulian Santa Margherita sea salt crust

Oven-baked wild sea bass in charcoal sea salt crust and lemon leaf

Chargrilled Canadian lobster, marinated charcoal broccolini

Grilled jumbo red prawns

Catch of the day

Spatchcock chicken "under a brick", Italian marination, potato gateaux

Grilled lamb chop, crispy baked potato millefeuille, artichokes

Rolled and stuffed angus tenderloin, smoked eggplant cream, tarallo crumble

Pan-fried breaded veal chop, scamorza cheese and truffle, rocket and cherry tomatoes

Grilled wagyu tenderloin, MB 6/7, mushroom and cauliflower steak, tropea onion compote

Stanbroke wagyu flank steak, MB 4/5

Stanbroke angus ribeye, MB2

Wagyu "Mayura" ribeye, MB8/9

Kagoshima wagyu striploin, A5

Canadian black angus tomahawk