Our Menu

Thinly sliced beef, Parmigiano Reggiano, crispy capers, arugula, lemon, extra-virgin olive oil

Roasted beets, whipped goat cheese, orange, toasted pistachios, bitter greens

Seared head-on prawns, garlic, Calabrian chile, lemon, parsley, extra-virgin olive oil

Chef's selection of imported and domestic fine cheeses.

Burrata, roasted grapes, aged balsamic, toasted hazelnuts, grilled bread

Toasted ciabatta, Tuscan-style chicken liver mousse, caramelized onions, Vin Santo, sage

Radicchio, Belgian endive, shaved fennel, Parmigiano Reggiano, toasted pine nuts, lemon vinaigrette

Bucatini, guanciale, tomato, Pecorino Romano, chile

Fresh Cavatelli pasta, home-made sausage, black truffle cream sauce, Pecorino Romano.

Creamy roasted red pepper risotto, Robiola cheese, basil oil

Rigatoni, slow-braised beef and sweet onions, white wine

Tagliolini, lemon, Parmigiano Reggiano, butter, black pepper

Duroc pork chop, prosciutto di Parma, melted Fontina, braised Savoy cabbage, sage, white wine jus

Seared lamb rack, parsnip purée, rosemary jus, charred cipollini onions

Slow-braised veal shank, creamy polenta, braising jus, gremolata

Seared swordfish, braised tomato and eggplant, Castelvetrano olives, capers, oregano, lemon

Pounded and breaded bone-in veal chop, topped with Arugula, lemon and Parmigiano Reggiano. – make it Bolognese style $7 –

Chef's selection of featured steak. Ingredients change upon seasonality.

Broccolini, garlic, lemon, extra-virgin olive oil

Honey-glazed carrots with thyme and orange zest.

Chef's daily potato preparation featuring seasonal varieties and classic italian flavours.

Braised cannellini beans, tomato, garlic, rosemary, sage, extra-virgin olive oil