Starters
Hand rolled Burrata cheese with heritage tomato, wild rocket basil and glazed balsamic
Beef carpaccio with rocket salad, parmesan shavings and balsamic
Cream of tomato and basil soup with truffle crouton
King prawn risotto with citrus mascarpone and fine herbs
Main course
Slow braised Veal ossobuco Milanese style with saffron risotto and rosemary
Pan-fried seabass fillet with garlic crushed potato, samphire, black olives, cherry tomato and basil
Wild mushroom risotto with truffle oil, mascarpone, tarragon and parmesan
Ricotta and baby spinach ravioli with toasted pine nuts and parmesan
Dessert
Mascarpone tiramisu with coffee, Savoyardi biscuit, raspberry and cocoa powder
Vanilla PannaCota with lingue di gato biscuit, berry compote and raspberry sorbet
Blackberry Semifredo with honey comb and fresh berries