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
Lamb Rib
Crispy skinned salmon with spinach, chickpea, glazed Belgium endive and orange reduction
Main: Crispy skinned salmon with spinach, chickpea, glazed Belgium endive and orange reduction