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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

Fresh Burrata di Bufala served on a crispy salad

Bao Buns served with a slow cooked pork with coriander & chilli dressing

Gnocchi di patata tossed in Rucola & Parmesan pesto topped with crushed almonds

Creste di Gallo pasta tossed in a Beef ragu

Mezze maniche pasta tossed in Smoked Salmon, Zucchini & Nduja cream

Carnaroli di San Maiolo risotto with black truffle cream

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

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

Braised cheeks, in house pork sausage served on a mash potato & jus

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

Sous vide boneless Quail filled minced pork & Chefs selected herbs & spices

Fresh fish of the day based on market price

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

Vanilla infused crème brûlée

Local date fritters, served with a vanilla ice cream

Baked strawberry crumble tartlet topped with caramel ice cream

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

A selection of artisan ice creams & sorbet