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.
Dish
Antipasto: Button mushroom crusted with mascarpone and goat cheese served with rocket salad and herbs oil
Starter
Berries semifreddo with caramelized fruits, sable and mango sauce
Honey lamb ribs with gorgonzola mashed potato, roasted vegetable and natural jus