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Immerse yourself in the best of traditional and contemporary Italian cuisine, featuring only the freshest, authentic ingredients for a truly gourmet dining experience.

Refine your menu below by selecting your preferred dietary options:
Refine your menu below to show all menu items or only menu items within each of the following categories


If you have special or additional requirements, please inform the staff and we will do our best to accommodate you.

JASMIN, STURIA

Matured for just a few weeks. Sturia Jasmin is a delicate caviar whose great finesse and slight saltiness delights every palate.

VINTAGE, STURIA

Symbolic caviar of subtle and complex style offering a rounded firmness and an explosion of harmoniously fruity and iodised flavours.

BELUGA, STURIA

One of the most prestigious caviar selections in the world. With unique large grains boasting delicate texture and unrivalled refined finish

GILLARDEAU, FRANCE

The signature taste of the Gillardeau, this meaty oyster has an aromatic finesse and enduring nutty flavour that lingers on the palate

TARBOURIECH, FRANCE

With their delicate hazelnut and mushroom aroma, these oysters are rich and ideally balanced in salinity and sweetness

TONNO BATTUTO

Tuna tartare with sour cream and avocado

BRANZINO AGLI AGRUMI

Marinated seabass carpaccio, kumquat, orange and pickled red radish

CAPESANTE E POMPELMO ROSA

Torched Japanese scallops, pink grapefruit and beetroot tapioca

ASTICE BLU CON CIPOLLE ROSSE E ACETO DI LAMPONI

Lobster with red onion in a raspberry vinegar dressing and chives

MOSAICO DI GAMBERO ROSSO

Red prawns mosaic and vegetables ceviche

GRANCHIO CON SALSA DI CIPOLLA, AVOCADO E PEPERONE ARROSTITO

King crab with avocado, roasted bell pepper sauce and white onion sauce

MANZO IN TARTARE TRADIZIONALE

Wagyu beef tartar with mustard mayonnaise and truffle pearls

CARPACCIO DI MANZO

Beef carpaccio with wild rocket and parmesan shavings

TARTARA MISTA DI PESCE E CARTA MUSICA CROCCANTE AL SESAMO

Tuna, salmon and seabass tartare with sesame carta musica crisps

MELANZANA IERI OGGI E DOMANI

Oven baked eggplant with mozzarella, parmesan, tomato sauce and basil

ROBERTO'S CALAMARI

Golden fried calamari, prawns, zucchini, mint tartare sauce and tomato dip with a hint of spice

FIORI DI ZUCCA

Cheese, truffle and sun-dried tomatoes stuffed zucchini flower and baby lettuce

BURRATA CON POMODORINI AL FORNO

Burrata cheese with tomato confit, cherry tomato salad and fresella bread

POLPO, CACIO E PEPE, E CARCIOFI

Slow cooked roasted octopus, artichoke and cacio e pepe sauce

CAPRINO PISTACCHIO E MELONE

Caramelised pistachio goat cheese Lorenzini sweet melon gel and crispy herb bread

GAMBERO MEZZO FRITTO

Red prawns half fried and half raw with tamarind sauce

SOFFICE DI PATATE UOVO, FUNGHI E TARTUFO

Warm creamy potato foam, breaded egg yolk, sauteed mushrooms and black truffle carpaccio

CARCIOFI

Fresh salad of raw artichoke hearts in lemon dressing, pomegranate seeds and parmesan shavings

QUINOA

Quinoa salad with citronette, green apple, cucumber, mint, watermelon and pecorino cheese sauce

RUCOLA

Rocket salad with Datterino tomatoes and parmesan cheese

MINESTRONE TOSCANO

Tuscan vegetable soup

ZUPPA DI POMODORI ORGANICI E BURRATA

Organic tomato soup, burrata and basil

ZUPPA AI FUNGHI E POLVERE DI PORCINI

Mushroom soup, porcini powder, rosemary and extra virgin olive oil

ROBERTO’S PIZZA

Crispy dough base topped with beef carpaccio, wild rocket, parmesan shavings and black truffle

MARGHERITA

Pizza with tomatoes, basil and mozzarella

FETTUCCINE ROBERTO’S

Homemade fettuccine with Canadian lobster, green asparagus, garlic and cherry tomato sauce

FUSILLI CACIO E PEPE CON RAGU

Fusilli with pecorino cheese sauce, black pepper beef ragu

TORTELLI

Ricotta and spinach tortelli with light truffle cream

CAPPELLACCI ARRABBIATI E SALA AI POMODORI SICILIANI

Arrabbiata stuffed cappellacci, Sicilian tomato sauce and pecorino romano

LINGUINE AL SUGO ESPRESSO DI PESCATO ALL’OLIO EXTRA VERGINE E PREZZEMOLO

Linguine with mixed seafood, extra virgin olive oil parsley and cherry tomato sauce

ROBERTO'S RAVIOLI

Burrata cheese ravioli with fresh Datterino tomato sauce and basil

FETTUCCINE AL PESTO DI BASILICO 2.0

Prepared at your table; Liquid nitrogen basil pesto and homemade fettuccine pasta

SPAGHETTI CON CARBONARA DI WAGYU

Spaghetti with wagyu beef bacon and carbonara sauce

RISOTTO ALLE RAPE ROSSE E SALSA AL GORGONZOLA

Beetroot and Gorgonzola sauce

RISOTTO ALLO ZAFFERANO, PEPERONE, POLLO E ROSMARINO

Saffron, bell peppers, chicken and rosemary

ROBERTO'S RISOTTO BOSCO

Wild forest mushroom risotto with shaved black truffle

RISOTTO AL NERO E CALAMARETTO SPILLO

Squid ink risotto, ginger, fried shiso leaves and calamaretti spillo

BRANZINO IN SALSA DI OLIVE

Seabass, potato millefoglie and black olive sauce

SALMONE A BASSA TEMPERATURE FINOCCHI BRASATI ALL ARANCIA PUREA DI SEDANO RAPA

Slow cooked salmon fillet, orange braised baby fennel and celeriac cream

MERLUZZO FONDENTE CON BROCCOLINI E RIDUZIONE DI CACIUCCO

Marinated Black Cod with Cacciucco sauce and tenderstem broccolini

COSTOLETTA ALLA MILANESE

Pan-fried breaded Canadian veal chop with rocket salad and cherry tomatoes in balsamic dressing

COSTATA DI WAGYU, CAROTE AI 3 COLORI E SALSA VERDE

Wagyu rib-eye grade 7, baby carrots and fresh herb sauce

FILETTO DI WAGYU CON PURÉE DI PATATE AL TARTUFO E ASPARAGI

Wagyu beef tenderloin with truffle, mash potatoes and asparagus

OSSOBUCO TRADIZIONALE CON RISOTTO ALLO ZAFFERANO

Traditional veal shank with saffron risotto

POLLO ALLE ERBE CROCCANTE SFERA DI POLLO ALLA CACCIATORE E BIETA

Spiced and herb marinated free range chicken cacciatore chicken lollipop and chards

AGNELLO

Grilled Canadian lamb tenderloin with polenta, black truffle, porcini mushrooms and asparagus

BROCCOLINI

Sauteed broccolini

SPINACI

Sauteed baby spinach

ASPARAGI

Sauteed green asparagus

FAGIOLINI

Sauteed green beans

VEGETALI ALLA GRIGLIA

Grilled seasonal vegetables

PATATE ARROSTO

Roasted potatoes

PATATE IN PUREE

Mash potatoes

ROBERTO'S CIOCCO COLATO

Warm 72% dark chocolate foam with hazelnut ice-cream

LA PANNA

Panna cotta with berry compote, black sesame tuile

FONDENTE

Chocolate fondant with raspberry lemon thyme sorbet and yuzu jelly

TIRAMISÙ

Tiramisù moderno

GELATI & SORBETTI

Seasonal selection

LA FRUTTA

Fresh seasonal mixed fruit platter & Roberto's kiwi

LA PERA

A sweet ricotta, chocolate and Hazelnut pear, red wine sauce and Williams pear sorbet

100% DATTERO

Dates, mango mousse, buffalo yogurt, date compote and orange-ginger sorbet

FORMAGGIO

Selection of four cheeses served with artisan crackers and condiments

ESPRESSO, RISTRETTO, DECAF ESPRESSO

Espresso, Ristretto, Decaf Espresso

DOUBLE ESPRESSO, DECAF DOUBLE ESPRESSO

Double Espresso, Decaf double Espresso

AMERICANO, CAPPUCCINO, CAFé LATTE, MACCHIATO

Americano, Cappuccino, Café Latte, Macchiato

HOT CHOCOLATE

Hot Chocolate

CAFFÉ AMORE

Black coffee, Amaretto, Hennessy VS, Whipped Cream, Orange peel, Shaved Almonds

GRAND CAFFÉ

Espresso, Grand Marnier, Brown Sugar, Whipped Cream

BLACK JULEP

Espresso, coconut syrup, mint leaves

HAZEL MARROCCINO

Espresso, nutella cream, hazelnut syrup, cacao powder