Pan seared fillet of snapper with braised ‘theme bean’, roasted cherry tomato on Vine, crispy leek and creamy hollandaise sauce
Breads
Antipasto, Button mushroom crusted with mascarpone and goat cheese served with rocket salad and herbs oil served with Santa Margherita Pinot Grigio D.O.C .
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.