Oven roasted Australian beef Striploin with Gnuddi, soffritto in beef jus, parmesan shaved and extra virgin olive oil
Salt-Crusted Whole Sea Bass
Pan seared swordfish, braised mix lentil, sautéed fennel with asparagus, black kalamata olive and smoked green pepper puree
Pasta,Squid ink agnaloti stuffed with cream cod in parmesan sauce and crispy shimeji served with Santa Margherita Chianti Classico D.O.C.G ~
Dish
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.