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.
Oven roasted Australian beef Striploin with Gnuddi, soffritto in beef jus, parmesan shaved and extra virgin olive oil
Chocolate Lava Cake with Walnut Ice Cream
Santa Margherita wines
Smoked Duck Breast with caramelized apples, mint and berries coulisse