• .

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

Freshly shucked oysters served with pumpernickel bread shallot vinegar and butter

TARBOURIECH, FRANCE

With a delicate hazelnut and mushroom aroma, these oysters are rich and balanced with ideal salinity and sweetness

GILLARDEAU, FRANCE

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

CAVIALE AGROITTICA LOMBARDA GUELDENSTAEDTII - TRANSMONTANUS

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

BRANZINO, MANDORLE E SEDANO

Marinated sliced sea bass, Italian roasted almond, celery heirloom carrots and Amalfi lemon gel

GAMBERO ROSSO DI MAZARA DEL VALLO

Sicilian red prawns with peach, pistachio and cannolo

TONNO BATTUTO

Tuna tartare with avocado and wasabi cream

TONNO CARPACCIO

Tuna carpaccio with capers in lime dressing

SALMONE MARINATO

Marinated Scottish salmon tartare with green asparagus orange and amaranth

SELEZIONE DI CRUDI

Selection of Roberto’s crudi with scampo tail, gambero crudo, tuna tartare sea bass and marinated salmon

PERLE DI MARE

Salmon pearls filled with quinoa, tomato confit and burrata cheese

MANZO CARPACCIO

Angus beef carpaccio with fresh mushroom, wild rocket, parmesan cheese and horseradish sauce

MANZO IN TARTARE TRADIZIONALE E FUNGHI PIOPPINI

Wagyu beef tartare, mustard mayonnaise, pickled shimeji mushroom and truffle pearls

MELANZANE

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

FRITTO

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

GRANCHIO

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

INSALATA DEL MARE

Seafood salad with Canadian lobster, sea scallops, red shrimps, black mussels cuttlefish, shrimps and octopus in lemon oil dressing

POLPO

Slow cooked roasted octopus, artichoke and cacio e pepe sauce

VITELLO TONNATO

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

BRESAOLA

Sliced cured beef with rocket, artichoke and parmesan shavings

BURRATA

Heart of fresh mozzarella cheese strips and cream, Sicilian datterini tomatoes and basil

CAPRINO

Breaded goat cheese with beetroot carpaccio, asparagus and caramelised pecan nuts

RUCOLA

Rocket salad with datterini tomatoes and parmesan cheese

INSALATA AL 4 SEMI

Baby spinach, kale salad, clementine, peanuts, baby gem and agave dressing

CARCIOFI

Fresh salad of raw artichoke hearts and baby lettuce with lemon dressing and pecorino cheese shavings

QUINOA

Quinoa salad with avocado, cucumber and tomato in orange mint dressing

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 stew with shellfish

ASPARAGI

Green jumbo asparagus soup

MINESTRONE

Traditional vegetable soup with pesto and parmesan

ROBERTO’S

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

MUSTI’S

Crispy dough base topped with burrata cheese datterini tomatoes and rocket

MARGHERITA

Fior di latte cheese, tomato sauce and basil

FETTUCCINE ROBERTO’S

Homemade fettuccine with Canadian lobster, green asparagus and cherry tomatoes

FRUTTI DI MARE

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

CALAMARATA GAMBERI E PISTACCHI

Calamarata pasta with gamberi rossi, burrata and pistachio in AOP sauce

CARBONARA WAGYU

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 light cream sauce and black truffle brunoise

RAVIOLI

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

CACIO E PEPE

Spaghetti with brunelli pecorino cheese sauce and Sarawak black pepper

ASTICE

Canadian lobster risotto with chanterelle mushroom

IL MARE BIANCO

Seafood risotto with scampi, red prawns, scallops, prawns, cuttlefish squid and mussels

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