Seasoned minced beef, starchy mashed potatoes, and a crisp golden breadcrumb coating.

Delicate white crabmeat and mashed potato cakes, seasoned with herbs and a hint of lemon, served with a classic tartare sauce.

Gnocchi with N’duja and burrata.

Seared octopus with spicy N’duja, served on a velvety pea purée with roasted vegetables, finished with a touch of herbs.

Creamy burrata with grilled aubergine, roasted tomatoes and basil pesto.

Linguine pasta, silky courgette cream, pecorino sardo and fresh mint.

Traditional breaded veal escalope, pan-fried until golden and crispy, served with garlic butter chips and half a lemon.

Slow braised beef shank in a red wine reduction, served on a bed of saffron infused aged arborio rice.

Delicate cod fillet with fregola sarda, olives, capers and a hint of chilli.

Rack of lamb with artichoke cream and Pecorino potato pie.

Occhi di lupo pasta with lobster and langoustine, cherry tomatoes, basil, chilli and garlic.

Rich chocolate tart with cherries and cream.

Mascarpone cream with panettone, Marsala wine and candied orange.

Selection of mixed Italian cheeses served with grapes and seasonal fruits. Crispy artisanal crackers.