Ox tongue timbale with gherkin, roasted cherry tomato, sour parsley pesto and balsamic reduction
Pan-seared Snapper Fillet
Oven roasted Australian beef Striploin with Gnuddi, soffritto in beef jus, parmesan shaved and extra virgin olive oil
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.
Pre Dinner Drink: Santa Margherita Brut Valdobiadene DOCG
Pasta: Squid ink agnaloti stuffed with cream cod in parmesan sauce and crispy shimeji pair with