Ox tongue timbale with gherkin, roasted cherry tomato, sour parsley pesto and balsamic reduction
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.
Hommade Smokey Rosemary Salmon with Orange Cinnamon Drizzle
Oven roasted Australian beef Striploin with Gnuddi, soffritto in beef jus, parmesan shaved and extra virgin olive oil