Oven roasted Australian beef Striploin with Gnuddi, soffritto in beef jus, parmesan shaved and extra virgin olive oil
Squid Ink Gnocchi in triple cheese sauce, featuring chewy potato dumpling balls brightly infused with colours and briny flavours of squid, further laid with extra rich and creamy cheese sauce.
Mascarpone Cheese Mousse Mille Foglie
Antipasto, Button mushroom crusted with mascarpone and goat cheese served with rocket salad and herbs oil served with Santa Margherita Pinot Grigio D.O.C .
Polenta Crostini with Caramelized Wild Mushroom
Crispy skinned salmon with spinach, chickpea, glazed Belgium endive and orange reduction