Menu

1000 g/ oysters Gillardeau / oysters Rockefeller, Black Tiger prawns, octopus, scallops, clams, sword fish

500 g / white wine / baguette

prosecco granita

30 g / capers / shallot / egg / sour cream / baguette

classic or served with Antonius Caviar, gold and black truffle

80 g / seared / apple puree / peach / pistacchio / port sauce

Grana Padano / asparagus / capers / arugula / cherry tomatoes 

beetroot leche de tigre / red onion / orange / reddish / coriander / chili 

tataki / tartare / pineapple puree / horseraddish mayo / ponzu sauce 

crayfish / piri piri shrimps / caviar / cream sauce

tomato San Marzano D.O.P/ mozzarella / basil

tomato San Marzano D.O.P/ mozzarella/ spianata calabra/ parmesan

croutons

sunchoke chips / mint oil

tuna tataki

grilled peach / fig / pine nuts / raspberry dressing 

rabbit ragu / wild mushrooms

pumpkin / amaretti / orange zest

cacao e pepe / black truffles

seafood / lobster sauce / chili 

* available upon prior reservation

roasted tomato puree / “patatas bravas” / grilled veggies / aioli 

mussels / green beans / baby potatoes / sweet potato puree

cous-cous / pumpkin puree / broccoli / pickled mushroom veloute

forrest fruits / carrot assiette / roasted root vegetables

sweet potato / wild mushrooms / raddish / brussels sprouts / sunchoke 

230 gr / scallops / prawns / cauliflower puree / XO sauce

230 gr/ medium / black truffle / foie gras / gold / spinach / madeira sauce 

Hot Stone Cooking is the perfect way to retain nutrients whilst creating a refined aroma and exquisite taste. An enjoyable, hands-on experience for health-conscious gourmets. Served with 3 dips and grilled vegetables

230 g / 21 days wet-aged beef / Poland

6 pcs

pear mustard /olives / sun-dried tomatoes / grissini

parma / salami / salsiccia stagionata / olives / baguette

ice cream / seasonal fruits

seasonal fruits / Grand Marnier jelly and ice cream