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sharing menu |
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| “reserva” iberico bellota ham 48 mths
served with lavash (100 % pure iberico d.o. guijuelo) |
$138 |
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marinated olives & garlic bella di cerignola, black kalamata, leccino & gaeta, nocellara etnea, spanish garlic |
$48 |
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scallop carpaccio coriander, rocoto pepper lime dressing |
$128 |
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amberjack tartare ikura, sesame dressing |
$118 |
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garden salad artichoke heart, aged balsamic |
$98 |
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kale caesar salad pancetta, parmigiano reggiano |
$98 |
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beetroot salad red & golden, oranges, baby leaves, feta yuzu foam |
$118 |
| heirloom tomato
dop buffalo cheese, aged balsamic |
$118 |
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simmered vegetables slow braised & glazed, smoked pork belly |
$88 |
| forest mushroom
black truffle cream, natto egg with toast |
$128 |
| chestnut mushroom
baked with smoked scamorza cheese |
$88 |
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seared scallops pancetta, green peas, mint foam |
$148 |
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miso salmon wasabi mash, japanese pickle & ginger |
$148 |
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slow cook duck breast couscous, cherry compote |
$198 |
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coffee butter lamb rack pine nuts, figs & goat cheese salad |
$218 |
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pork belly celery-root & pickled apple |
$198 |
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beef entrecote (portion for 2) 30oz rib eye in bone & seasonal vegetables |
$638 |
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tagliatelle with prawn saffron, cherry tomato sauce |
$198 |
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truffle & mushroom risotto Italian black truffle, mixed mushroom, parmesan |
$188 |
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10% service charge |
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