FRESH OYSTERS, GILLARDEAU NO.2
Served fresh on crushed ice with fresh lime, Tabasco sauce and shallot-infused vinegar
TARTARE DI TONNO AKAMI
AKAMI TUNA TARTARE
Served fresh with avocado and quinoa, chives, basil microgreens,
red chilli rings, and citrus vinaigrette
SPIGOLA CRUDO
SEA BASS CEVICHE
Served fresh with roasted sesame seeds, finely sliced red onion and pickled carrots, wakame salad, with Planeta extra virgin Sicilian olive oil, and citric passion fruit-infused dressing
CARPACCIO GAMBERO ROSSO DI MAZARA
RED PRAWN CARPACCIO DI MAZARA
Served fresh with homemade apricot fluid gel, Espellete powder,
rocket microgreens, lime zest, and prawn-infused oil
BEEF CARNE CRUDA
ANGUS BEEF LIGHT TARTARE
Served fresh with chives, grained mustard seeds, pasteurized egg yolk, shallots, and wood-fired ciabatta croutons, a sprinkle of sharp-flavoured Maldon salt and homemade Italian seasoning
VEGAN CARPACCIO DI BARBABIETOLA (V)
VEGAN BEETROOT CARPACCIO
Served fresh with mustard seeds, potato and shallot purée, pickled carrots and cucumber, caper berries, and rocket microgreens garnish topped with fruity Planeta extra virgin Sicilian olive oil
BURRATA WITH TOMATOES AND BASIL
Served with pickled sweet tomatoes Carpaccio, delicate basil crackers, velvety walnut cream, rocket microgreens and basil-infused oil
FIORI DI ZUCCHINE RIPIENI
DEEP-FRIED STUFFED ZUCCHINI FLOWERS
Served with ricotta and Mascarpone cheese filling, roasted pine nuts, homemade Italian seasoning, and Italian herb-infused tomato sauce
MEDITERRANEAN TRIGLIA CON CAPONATA
PAN-SEARED RED MULLET WITH AUBERGINE SALAD
Served with Sicilian eggplant salad, crispy capers, black olive crackers, and augmented by sweet Agrodolce sauce
COZZE NERE
WOOD-FIRED OVEN BLACK MUSSELS
Served with toasted bread, chopped peeled tomatoes, fresh parsley, subtly spicy Falaghina white wine, and garlic-infused sauce
TENTACOLI DI POLPO
CHARCOAL-GRILLED MARINATED OCTOPUS TENTACLES
Served with sautéed potatoes, green beans, caramelised pearl onions, dried tomatoes, crispy capers, Parmesan-based tuile, handmade lemon confit, and herb-infused extra virgin olive oil
VITELLO TONNATO
SLOW-ROASTED VEAL LOIN
Served with crispy greens, thinly sliced pickled red onion, caper and anchovy juice, Parmesan-based tuile, and frothy Tuna Espuma
COLD TRADITIONAL SPANISH SOUP WITH ITALIAN TWISTS
Served with crushed roasted pine nuts, dried cherry tomatoes,
Burrata foam, and fresh microgreens drizzled with basil pesto oil
ZUPPA DI ZUCCA
WOOD-FIRED, SIMMERED PUMPKIN SOUP
Served with roasted hazelnuts, sweet Amaretti crumbs, seasoned with pickled celeriac-based herbs and subtle spices
ARAGOSTA E BISQUE AL TARTUFO
SIMMERED LOBSTER BISQUE, LOBSTER MEAT & TRUFFLE
Served with truffle-infused oil, chives sprinkle, and fresh truffle paste
SALADS
INSALATE
INSALATA DI CALAMARI
FRIED CALAMARI
Served with semi-dried sweet tomatoes, pickled red onions, chives,
fresh microgreens, and parmesan flakes, tossed in a flavourful blend of sweet chilli sauce and balsamic dressing
INSALATA DI MARE
PAN-SEARED FRESH SHRIMP, CALAMARI AND MUSSELS
Served with crispy mixed greens, spicy wild rocket, fresh cherry tomatoes, thinly sliced red onions, citrus herb-infused dressing with hints of garlic
INSALATA DI SPINACI, BACCHE E CAPRINO
SPINACH MICROGREENS, BERRIES AND GOAT CHEESE
Served with roasted baby beetroots, roasted walnuts, drizzled with fruity cranberry and walnut dressing
HANDMADE FETTUCINE WITH PRAWNS
Served with cherry tomatoes, garlic, zesty lime and a drizzle of herb-infused extra virgin olive oil
RISOTTO AI FUNGHI E TARTUFI
RISOTTO MADE OF ARBORIO RICE WITH WILD MUSHROOM MIX
Served with parmesan, mashed garlic, fresh truffle paste and flakes, drizzled with basil-infused oil
RAVIOLI ALL’ARAGOSTA
BUTTER-GLAZED BOILED LOBSTER RAVIOLI
Served with a handmade lobster cracker, garnished with fresh basil leaves, black olives powder, fresh aromatic pomodoro, and fresh bisque sauce
CANNELLONI AL VITELLO CON PESTO DI MENTA
CHARCOAL-GRILLED MARINATED OCTOPUS TENTACLES
Served with sautéed potatoes, green beans, caramelised pearl onions, dried tomatoes, crispy capers, Parmesan-based tuile, handmade lemon confit, and herb-infused extra virgin olive oil
WOOD-FIRED OVEN ROASTED FRESH LIGURIAN SEA BREAM
Served with potatoes, tomatoes, olives, capers, onion, anchovies, pine nuts, a touch of white wine, steamed broccoli, parsley, and glazed baby carrots
MERLUZZO (200gr)
PAN-SEARED BLACK COD FILLET
Served with stew barley and spinach, celeriac purée, wood-fired oven roasted baby carrots and marrow
FILETTO DI SPIGOLA (230gr)
PAN-SEARED FRESH SEA BASS FILLET
Served with sautéed baby potatoes, steamed broccoli florets and carrots, artichoke textures, lemon confit and burnt lemon powder, enchanced by classic Tuscan pomodoro sauce
Meat
TAGLIATA DI MANZO (300gr)
GRILLED OVER AN OPEN FLAME BLACK ANGUS ARGENTINIAN BEEF FILLET
Served on rocket and semi-dried tomatoes, truffle mashed potatoes on the side with wild mushrooms ragù, thyme-infused Marsala beef gravy, and fresh aromatic thyme
DI COSTATA ALLA GRIGLIA (320gr)
CHARCOAL GRILLED BLACK ANGUS USDA RIBEYE STEAK
Served with grilled Portobello mushrooms, aged white balsamic vinegar and fresh homemade sage pesto vegetables, truffle mashed potatoes, and thick beef glaze
BISTECCA FIORENTINA (900gr)
CHARCOAL-GRILLED OVER AN OPEN FLAME PREMIUM JUICY USDA T-BONE STEAK
Served with paprika and rosemary marinated roasted young potatoes, butter-glazed seasonal vegetables, seasoned with coarse salt, black pepper, and herb-infused extra virgin olive oil
Handmade Napoletana dough served with our homemade Pomodoro sauce, freshly grated mozzarella cheese, basil leaves, herb-infused extra virgin olive oil
PIZZA PARMA E RUCOLA
Handmade Napoletena dough served with our homemade Pomodoro sauce served with Prosciutto crudo slices fresh buffalo mozzarella cheese, and Arugula leaves, drizzled with basil pesto sauce and black olives powder
PIZZA ALLA ROMANA
Handmade Romana dough served with Jerusalem artichoke, young spinach leaves, pine nuts and spring onions, crushed fresh buffalo mozzarella
CAPRINO NAPOLETANA
Handmade Napoletana dough served with marinated green olives, goat cheese, sweet red peppers, buffalo mozzarella and baby spinach leaves
Our twist on the traditional Italian tiramisu with layers of mascarpone cream, espresso-soaked almond sponge with delectable affogato sauce, topped with a rich chocolate crumble and served with a side shot of Rigoletto Bianco liqueur
PANNA COTTA
Velvety, vibrant forest fruits, and delicate pistachio sponge offer a symphony of flavours and textures that elevate fine dining to an art form
BAKED ALASKA
Our version of the classic dessert is served with creamy yoghurt gelato and a delightful medley of forest fruit textures
TORTA AL LIMONE CON MERINGA
A traditional lemon tart with blackberry filling, rich lemon curd, golden swirls of meringue, pistachio sponge, honey & lemon caviar, and handmade buttery shortbread crust pastry limoncello on the side
