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.
Bread
Antipasto: Button mushroom crusted with mascarpone and goat cheese served with rocket salad and herbs oil
Hommade Smokey Rosemary Salmon with Orange Cinnamon Drizzle