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Pan fried rabbit liver in Dijon mustard, balsamic vinegar & cream served on toasted bread

Thinly sliced beef served with rucola leaves, anchovy alioli & Parmesan shavings

Champagne Battered Prawns served on wakame seaweed

Grilled Octupus set on tomato & chorizo salsa

Chopped mushrooms, cooked with a shot of espresso, cream & lovage

Fried artichokes served on a bed truffled mash

Sheep cheeslets, coated in cornflakes & served with a fig chutney

Gnocchi di patata tossed in a forest mushroom cream

Agnolotti pasta filled with meat, tossed in light beef jus & parmesan shavings

Mezze Maniche di Gragnano pasta tossed in a prawn bisque & topped with prawns

San Maiolo carnaroli rice mixed with an nduja sausage, topped with a fresh burrata

Char-grilled ribeye steak (350g) served with jus

Duck breast rubbed with Moroccan spices, served on a sweet potato purèe & jus

Slow cooked pork cheeks, served with mash potato & jus

Grilled lamb fillet served on cous cous infused with mint & cumin

Sous vide boneless Quail stuffed with farce Maltese sausage meat & jus

Fresh fish of the day based on market price

Valrhona Coeur de Guanaja 80% chocolate fondant served with white chocolate ice cream.

Vanilla infused crème brûlée

Local date fritters, served with a vanilla ice cream

Cannoli shells filled with sweetened Ricotta di Pecora topped with crushed pistachio

A selection of artisan ice creams & sorbet