SPRING MENU

House-Made Focaccia 6 ½ inch loaf, black olive, herbs, basil butter

Antipasti/Starters

Wagyu Beef Tartare confit egg yolk, dijon, pickled shallot, mustard seed, tramezzini toast

Sea Bass Stelline “risotto” sun-dried tomato, lilliput capers, pea shoots

Pan Seared Hokkaido Scallop tomato sugo, young corn wasabi cress

Tempura Stuffed Zucchini Flowers trio of capsicum, nori mayonnaise, sun-dried tomato, spring blossoms

Soy & Lemongrass Marinated Octopus short cut orzo, fava beans, pecorino

Puglia Burrata, 250g, to share baby gem, pickled yellow gooseberries, camone tomato, gran deposito balsamico

P a s t a

Unique & individual dough recipes, handmade daily

CARNE

Tagliatelle 24-Hour Cooked Beef Shoulder egg yolk pasta dough, spring tomato sugo, parmigiano, parsley, slow cooked beef shoulder

Ciriole Carbonara egg white pasta dough, guanciale, egg yolk, pecorino, black pepper

*get it for two tossed table-side in a cheese wheel, with flaming cognac

Sfoglia Spring Lamb Ragout hand rolled paper-thin single pasta sheet, braised oyster cut lamb shoulder, lamb jus, confit garlic, tarragon, green tomato

Confit Duck “Lasagne” Terrine Madonie Mountains oregano, vodka cream

TERRA

Garganelli Capsicum hand rolled full egg pasta, grilled confit leeks, cimi di rapa, pine nuts

Fusilli Lunghi Cacio e Pepe eggless long cut twisted pasta, pecorino, parmigiano, black pepper

Asparagus & Morel Tortelli saffron Pistil laced pasta dough, green & white asparagus, mascarpone, sage brown butter, zucchini flower

Rigatoni Spring Pea bronze die-cut eggless pasta fresh pea, salted ricotta, sunflower seeds, Egyptian flower

MARE

Sea Urchin Tagliolini egg yolk pasta dough, Japanese bafun uni, sea urchin paste , prosecco butter, tobiko, chives

Gigli Tiger Prawn bronze die-cut squid ink ruffled cone pasta, Sicilian gamberetti, cherry tomato, chili, confit garlic, grilled tiger prawn

Saffron King Crab Pappardelle thick hand-cut pasta sheets, Hokkaido king crab, saffron cream, pecorino, chives

Lobster Linguine bronze die-cut eggless pasta, lobster bisque, kombu, lobster claw meat, cherry tomato, fennel, whole lobster tail

Contorni/Sides

Stuffed Round Zucchini peppers, tomato, pistachio, crusco chips

Broccolini garlic

Grilled White Asparagus herb panko

Dolce

Hazlenut Tiramisu scooped tableside

Biscotto Chocolate Crema Italian meringue, fresh strawberries

Campari Rhubarb Yoghurt amaretti cherries

Crema Bruciata torched Madagascar vanilla cream, macerated blackberry, bergamot compote

Amaro, Grappa & Sweet Wine

Amaro, a name meaning “bitter” in Italian, refers to a range of herbal liqueurs with a bitter-sweet taste. Originally elixirs made by Monks, you may know Amaro as shots of Fernet-Branca, or as Campari mixed into a Negroni. However, it is also the perfect stand-alone post-dinner drink served neat or over ice with an orange twist.

Fernet Branca Menta, Milan Intensely minty with a cooling effect of menthol. Sweeter than Fernet Branca masking the strong bitter finish

Amaro Averna, Sicily A slightly sweeter amaro notes of herbs, roots, liquorice chocolate and vanilla

Amaro Ramazzotti, Piemonte Complex flavour with berry, citrus fruit, dark chocolate, espresso, liquorice, nuts & spices

Amaro Nonino, Friuli Bittersweet marriage of baked marmalade, liquorice, minty herbs, and soft warming spices with a long mellow finish

Amaro Braulio, Lombardia Foresty, herbaceous, and piney, with a floral character and a distinct menthol note

Silvio Carta Mirto Ricetta Storica, Sardegna Intense myrtle with aromas of maquis, herbs, bay leaves, sage and plum jam.

Silvio Carta Grappa di Vernaccia, Sardegna Notes of chestnut honey and amaretto, butter, coffee and quince jelly.

Pasta Bar House made Limoncello

Pasta Bar House made coffee Sambuca

Vin Santo, Grati, Villa di Vetrice 1995

Tawny Port, Sandeman

Coffee & tea

Espresso

Americano

Double Espresso, Macchiato, Cappuccino, Caffe Latte

Selection of Tea

English Breakfast, Earl Grey, Mint, Chamomile

About Chef Ales Donat

Chef Ales Donat honed his skills at the esteemed Cotto Crudo at Four Seasons Prague, captivating diners with his innovative approach and dedication to quality.  He summons his skills used in 1 and 2-star Michelin restaurants in Germany, Norway, Amsterdam, and Prague to refine and elevate our dishes.