Antipasto: Button mushroom crusted with mascarpone and goat cheese served with rocket salad and herbs 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.
Berries semifreddo with caramelized fruits, sable and mango sauce
Oven roasted Australian beef Striploin with Gnuddi, soffritto in beef jus, parmesan shaved and extra virgin olive oil
Lamb Rib
Button mushroom crusted with mascarpone and goat cheese served with rocket salad and herbs oil