SUMMER MENU

House-Made Focaccia

6 ½ inch loaf, black olive, herbs, Amalfi Lemon butter

Antipasti/Starters

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

Taleggio Salad (v)  Mixed baby salad, Taleggio cheese, fresh apricots, champagne dressing, roasted almonds

Pan Seared Hokkaido Scallops Summer truffle, corn and leek fricassee, pearl onion, cucumber flowers

Pork Cheek Arancini Sicilian chilli Sugo, Arborio Rice, Basil, crispy Parma Ham

Slow cooked marinated Octopus Giuseppe Giusti Balsamico, trio of lentils, snow peas

Puglia Burrata, 250g, to share (v) fresh figs, sweet shallot marmalade, garlic, rucola salad, yellow tomatoes

Selezioni Premium / Premium Selections

Carne Di Stagione Bincho grilled daily Cut served with our pasta of the day

(please inquire with your server for the price)

Lobster Linguine Bronze die cut eggless pasta, lobster bisque, kombu, lobster claw meat, cherry tomato, fennel, whole lobster tail 58

Truffle Fettucine (v) Truffle flour pasta, truffle butter ,parmigiano, fresh summer truffle

Iberico Pork Cheek “Risotto” Orzo pasta, slow cooked pork cheek, pork jus, shishito pepper, pickled shallots, fine herbs, roasted wagyu bone marrow, horseradish

Frutti di mare Squid ink long macaroni, octopus, Sicilian gamberetti, blue mussels, lobster bisque, San Marzano tomato,  shaved  bottarga 40

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

P a s t a

Unique & individual dough recipes, handmade daily

CARNE

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

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

Corzetti Medallions Grano Duro stamp pasta, milk fed organic New Zealand lamb  spiced  homemade sausage, friarielli peppers, parmigiano, cherry tomatoes

TERRA

Spaghettoni Cacio e Pepe  (v) Bronze cut eggless pasta, pecorino, parmigiano, black pepper 

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

Fungetti “alla Norma” (v) Tumeric hand shaped egg yolk pasta,  Smoked eggplant purée, fried eggplant, heirloom tomato sugo, parmigiano

Spinach Cappellti (v) Stuffed Fresh spinach egg yolk pasta, ricotta stuffed spinach pasta, San Marzano tomatoes, oven dried tomato, basil, parmigiano

MARE

Octopus Capunti Dark Rye handmade dough, lardo di colonnata, smoke paprika, marinated octopus, fennel

Saffron Crab Pappardelle Thick hand-cut pasta sheets, crab, saffron cream, pecorino, chives

Kuruma Prawn Filled Agnolotti Cooked egg yolk pasta dough, mustard seed, katsuobushi, soy, caramel, ponzu, spring onion, ikura

Dolce 

Dolce Limoncello Tiramisu - scooped tableside                

Ladyfingers, coffee, mascarpone, limoncello ,lemon cream

Canolli di Sicilli for 2 - build your own   

Whipped sheep’s milk ricotta, shaved Valrhona chocolate, toasted pistachios, candied Ginger, powdered Sugar

Chocolate Sphere warm chocolate sauce                

Chocolate sphere with Pear Williams pears & Madagascan vanilla

Homemade Infusions

Inspired by Italy’s rich Aperitivo and Digestivo culture, our Chef Ales has created his own homemade infusions to be enjoyed before or after you meal, or even on its own.

Strawberry and Long Pepper                                     Tried & True Vodka, Long Pepper, Strawberries                        

Spiced Rum with Star Anise, Pineapple & Mint                    

Rum, Cinnamon, Star Anise, Mint, Pineapple                                                  

Cognac, Prunes and Vanilla                          

Cognac, Madagascan Vanilla, Prunes                                                     

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.