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.
Roasted stuffed chicken roulade with spinach, thyme infused pumpkin mashed, orange glazed baby carrot, wild mushroom and cranberry sauce
BBQ Glazed Lamb Rib
Baked Tagliatelle with Capsicums, Red Onions, Mushrooms in Alfredo and Herbs Sauce
Pasta,Squid ink agnaloti stuffed with cream cod in parmesan sauce and crispy shimeji served with Santa Margherita Chianti Classico D.O.C.G ~