Pasta: Squid ink agnaloti stuffed with cream cod in parmesan sauce and crispy shimeji pair with
Dish
Button mushroom crusted with mascarpone and goat cheese served with rocket salad and herbs 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.
Lemon crème chiboust with sable crumble and strawberry sauce