Photos by pamela_ybc
The Steamed Seabass
Squid Ink Spaghetti
Appetizers – The Lock Fyne, Scottish Salmon Tartare, Half Dry Cherry Tomatoes, Lemon, Olive Oil, Taggiasche Olives, Capers and Crutons
Buffalo Mozzrella and tomatoes “caprese” in olive oil, oregano, and basil with anchovies, rocket olives, and balsamic
The Homemade Tagliatelle with Cod Roe Butter and Pan Seared Hokkaido Scallops
Rendang Chicken Whole Leg
Photos about Veneeze
Interior
Funghi Trifolati
Pumpkin Soup
Flowers decor on each table.
Insalata Mista
