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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.

OSTRICHE GILLARDEAU, FRANCE

Freshly shucked oysters served with pumpernickel bread, shallot vinegar and butter. The signature taste of the Gillardeau, this meaty oyster has an aromatic finesse and enduring nutty flavour that lingers on the palate

OSTRICHE TARBOURIECH, FRANCE

Freshly shucked oysters served with pumpernickel bread, shallot vinegar and butter with a delicate hazelnut and mushroom aroma, these oysters are rich and balanced with ideal salinity and sweetness

CAVIALE AGROITTICA LOMBARDA TRANSMONTANUS

Caviar served with blinis, melba toast and traditional condiments. 30g/50g

CAVIALE AGROITTICA LOMBARDA GUELDENSTAEDTII

Caviar served with blinis, melba toast and traditional condiments. 30g/50g

GAMBERO ROSSO CARPACCIO

Sicilian red shrimp carpaccio with fresh almonds, sweet shallot jelly and wafer bread

GAMBERO ROSSO CRUDO

Sicilian red shrimp with sweet & sour cucumber, green apple, lime dressing and Maldon salt

SCAMPO BATTUTO

Scampi tartare with mandarin dressing and puffed amaranth

SCAMPO CRUDO

Scampi tail with sweet and sour cucumber, green apple in citrus dressing and puffed amaranth

TONNO BATTUTO

Tuna tartare with sour cream, avocado and violet potato chips

TONNO CARPACCIO

Tuna carpaccio with crisp baby vegetables and mandarin oil

SALMONE BATTUTO

Scottish salmon tartare with sea asparagus, orange wedges and amaranth

SALMONE CARPACCIO

Marinated Scottish salmon with gherkins, sour cream and pumpernickel bread

BRANZINO CARPACCIO

Citrus marinated sea bass ceviche with chives, dill, red bell pepper and cruchy salad

MANZO BATTUTO

Beef tartare with smoked duck prosciutto and burrata cheese

VITELLO TONNATO

Sliced, slow roasted pink veal with tuna caper sauce and celery heart

MANZO CARPACCIO

Angus beef carpaccio with wild rocket salad, mushroom and parmesan shavings

BRESAOLA

Sliced cured beef with rocket, artichoke and parmesan shavings

GRANCHIO

Alaskan king crab salad with quinoa, green apple, pistachio and Roberto’s dressing

INSALATA DEL MARE

Selection of sea scallops, black mussels, shrimps, cuttlefish and octopus

POLIPO

Thinly sliced octopus sopressata with crispy fennel, rocket in freshly squeezed lemon juice and extra virgin olive oil

FRITTO

Golden fried calamari, prawns, zucchini with aioli and spicy tomato dip

BURRATA

Deluxe creamy mozzarella cheese with Sicilian datterini tomatoes and basil

CAPRINO

Breaded goat cheese with beetroot carpaccio, asparagus and caramelised walnuts

MELANZANE

Oven baked eggplant in terracotta cocotte with tomato sauce, mozzarella, parmesan and basil

AFFETTATO

Cold cuts with cooked veal ham, beef salami, speck pancetta, bresaola, artichoke and sundried tomatoes

CARCIOFI

Fresh salad of raw artichoke hearts with lemon dressing and parmesan shavings

RUCOLA

Rocket salad with Datterini tomatoes and parmesan cheese

ORTO FRUTTA

Seasonal greens, Portobello mushroom, apple, peach hazelnuts with passion fruit dress

QUINOA

Quinoa salad with citronette, avocado, watermelon and pecorino cheese

2016 CHARDONNAY CAMPAGNOLA

Veneto Italy

2016 GAVI DI GAVI ‘ORO’ LA SCOLCA CORTESE

Piedmont Italy

2016 SAUVIGNON BLANC MATUA

Marlborough New Zealand

2016 PINOT GRIGIO ST. MICHAEL EPPAN

Alto Adige Italy

2016 PETIT CHABLIS LA CHABLISIENNE

Burgundy France

2016 VERMENTINO BANFI LA PETTEGOLA

Tuscany Italy

2016 SANCERRE DOMAINE VACHERON

Loire Valley France

2016 CIPRESSETO ROSATO

Tuscany Italy

2016 MARIE-CHRISTINE CHâTEAU DE L’AUMERADE

Cotes de Provence France

2016 WHISPERING ANGEL CAVES D’ESCLANS

Cotes de Provence France

2016 NEGROAMARO BAROCCO

Puglia Italy

2015 PINOT NOIR GéRARD BERTRAND

Languedoc France

2013 CHIANTI CLASSICO CASTELLO DI ALBOLA

Tuscany Italy

2015 MALBEC CATENA

Mendoza Argentina

2015 PRIMITIVO SASSEO MASSERIA ALTEMURA

Puglia Italy

2014 CABERNET - MERLOT TERRE SAN LEONARDO

Alto Adige Italy

2013 BAROLO BENI DI BATASIOLO

2014 CHARDONNAY LANGHE GAIA & REY

Gaja Piedmont Italy

2006 CHâTEAU MOUTON-ROTHSCHILD

I er Grand Cru Classe Bordeaux France

MARE

Fish soup with shelfish, molluscs and garlic crouton

SPINACI

Hearty spinach soup

ASPARAGI

Green jumbo asparagus soup

MINESTRONE

Traditional vegetable soup with pesto

ROBERTO’S

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

ANDREA’S

Crispy dough base topped with roasted pink veal, tuna caper sauce and celery hearts

MUSTI’S

Crispy dough base topped with burrata cheese, Datterini tomatoes and rocket

FETTUCCINE ROBERTO’S

Homemade fettuccine with Canadian lobster, green asparagus and sweet garlic

FRUTTI DI MARE

Spaghetti with shrimps, langoustine and sea scallops in garlic oil and Datterini tomatoes

SPAGHETTI NERI

Squid ink spaghetti with mazzancolle calamari, clams in AOP sauce and lemon zest

POLLO ARAGOSTA

Casarecce pasta with Canadian lobster, chicken and bell peppers in a light curry sauce

CARBONARA

Spaghetti carbonara with Wagyu beef bacon, brunelli pecorino cheese and Sarawak black pepper

BOLOGNESE WAGYU

Homemade fettuccine pasta with Wagyu Bolognese

TORTELLI

Homemade tortelli filled with spinach and ricotta in a light cream sauce and black truffle brunoise

RAVIOLI

Homemade ravioli filled with burrata cheese with fresh pomodorina sauce and basil

INTEGRALI PESTO

Whole wheat spaghetti with green asparagus, sundried tomatoes and pine nuts in basil pesto

CACIO E PEPE

Spaghetti with brunelli pecorino cheese sauce and Sarawak black pepper

GNOCCHI MARE

Gluten-free gnocchi pasta with shrimps, mussels, clams in garlic oil and Datterini tomatoes

ASTICE

Canadian lobster and fresh chanterelle mushroom risotto

ASPARAGI E CAPESANTE

Green jumbo asparagus risotto with Hokkaido sea scallops

IL MARE BIANCO

Seasonal selection of seafood risotto

IL BOSCO

Wild forest and portobello mushroom risotto with shaved black truffle

SOGLIOLA

Pan seared Dover sole in lemon caper butter sauce

MERLUZZO NERO

Citrus marinated and roasted black cod, baby gem lettuce, blood orange jam and polenta

BRANZINO

Roasted sea bass with potatoes and broccolini

SALMONE

Roasted Wester Ross salmon with sautéed spring vegetables in potato and leek foam

CAPESANTE

Pan seared king sea scallops in lemon sauce and a crunchy salad

SCAMPI

Grilled New Zealand sweet langoustine

GAMBERONE

Grilled jumbo King prawns with mashed potatoes and crunchy salad

GRIGLIATA DI PESCE

Chargrilled New Zealand sweet langoustine, Hokkaido King sea scallop, sea bass, jumbo prawns, and calamari with a crunchy salad (for a minimum of 2 persons)

ASTICE ALLA GRIGLIA

Chargrilled Canadian lobster with crunchy vegetables

BRANZINO AL SALE

Oven baked sea bass in a sea salt crust, serves 2

PESCATO DEL GIORNO

Oven baked catch of the day in a sea salt crust (for a minimum of 4 persons)

COSTATA DI MANZO

Angus beef ribeye on the bone, 1100g, serves 2 Please allow 45+ minutes

WAGYU FILETTO

Chargrilled Wagyu beef tenderloin, 250g, grade 7

WAGYU TAGLIATA

Chargrilled Wagyu beef tenderloin, 250g, grade 7, tagliata style, wild rocket and tomato

WAGYU RIBEYE

Chargrilled Wagyu ribeye, 300g, grade 5

FILETTO DI VITELLO

Pan seared Canadian veal tenderloin, artichoke, potato fondant with mushroom and sage jus

COSTOLETTA

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

OSSO BUCO

Slow braised Canadian veal shank with saffron risotto and gremolata

POLLETTO

Grilled spring chicken spatchcock with potatoes and sautéed vegetables in rosemary jus

AGNELLO

Chargrilled Canadian lamb chops with sautéed green beans and potato puree

CARCIOFI

Sautéed baby artichokes

BROCCOLINI

Sautéed broccolini

SPINACI

Sautéed baby spinach

ASPARAGI

Sautéed green asparagus

FAGIOLINI

Sautéed green beans

VEGETALI ALLA GRIGLIA

Grilled seasonal vegetables

PATATE ARROSTO

Roasted potatoes

PATATE IN PUREE

Mashed potatoes

NOCCIOLATO

Soft chocolate with Piedmont hazelnut ice cream and spicy salt

FONDENTE

Gluten-free chocolate fondant with almond ice cream

LA PERA

Port wine poached pear, crispy wafer and eggless vanilla ice cream

LA MELA

Warm, seasonal, fresh apple tart with vanilla ice cream

TIRAMISU

Classic tiramisu Alcohol-free also available

PROFITEROLE

Hazelnut, pistachio, vanilla served with almond ice cream and warm melted chocolate

FRUTTI DI BOSCO

Selection of mixed berries with yogurt sauce and raspberry yogurt ice cream

LA FRUTTA

Fresh seasonal mixed fruit platter

HOMEMADE GELATI

Tahitian Vanilla D | Chocolate D | Yogurt D Nougat N D Pistachio N D | Piedmont Hazelnut N D

SORBETTI

Passion fruit, mango, lemon, raspberry, grand cru chocolate, blood orange

CHECKMATE

Selection of mini homemade Italian desserts

FORMAGGIO

Selection of four cheeses from the trolley served with artisan crackers and condiments

MARASCOTTA

Maraschino panna cotta with homemade strawberry sorbet and berries

BRULEE ALLO ZAFFERANO

Saffron creme brulee with thyme ice cream and blank olive tuile

PERLE DI MENTA

Dark and white after eight mint chocolate with raspberry sauce

HOMEMADE SORBETTI

Passion fruit | Mango | Lemon | Raspberry | Grand cru chocolate Blood orange