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Fresh Burrata Classica
Velvety fresh burrata on San Marzano tomatoes, drizzled with 12-year aged balsamic, extra virgin olive oil, micro basil, toasted pine nuts and fleur de sel.
Ribeye Fiorentina
800g dry-aged Chianina ribeye grilled over applewood fire. Served with truffle butter, roasted bone marrow and hand-cut triple-cooked fries.
Pizza Diavola
San Marzano tomato, fior di latte, spicy Calabrian salami and chilli oil. Stone-baked at 485°C for 90 seconds.
Spaghetti Carbonara
Hand-rolled spaghetti with slow-rendered Guanciale, Pecorino Romano and farm egg yolks. No cream — ever. The authentic Roman way.
Classic Tiramisù
Our grandmother's original 1984 recipe. Savoiardi soaked in espresso and Marsala, layered with whipped mascarpone and Valrhona cocoa.
Fresh Burrata Classica
Velvety fresh burrata on San Marzano tomatoes, drizzled with 12-year aged balsamic, extra virgin olive oil, micro basil and fleur de sel.
Truffle Mushroom Velouté
Silky wild mushroom velouté infused with black truffle oil, topped with crispy shallots and a swirl of crème fraîche.
Crispy Calamari
Tender squid rings in a seasoned semolina crust, flash-fried golden. Served with smoked aioli and charred lemon.
Bruschetta Trio
Three golden sourdough crostini — classic tomato-basil, whipped ricotta with honey, and roasted pepper with goat cheese.
Antipasto Board
Cured meats, marinated olives, aged cheeses, roasted vegetables and house-made focaccia. Perfect for the whole table.
Ribeye Fiorentina
800g dry-aged Chianina ribeye grilled over applewood fire. Served with truffle compound butter, roasted bone marrow and hand-cut triple-cooked fries.
Cedar Plank Salmon
Wild Atlantic salmon glazed with citrus miso, roasted on a cedar plank over saffron risotto and wilted spinach.
Braised Lamb Shank
12-hour braised lamb shank in a rich red wine jus, served with pomme purée and fresh gremolata.
Spatchcock Chicken
Herb-brined free-range chicken, wood-roasted and glazed with preserved lemon and harissa butter. Served with roasted vegetables.
Wild Mushroom Risotto
Carnaroli rice slow-stirred with wild mushrooms, aged Parmigiano Reggiano and a generous shaving of black truffle.
Pizza Diavola
San Marzano tomato, fior di latte, spicy Calabrian salami and chilli oil on a hand-stretched Neapolitan crust. Stone-baked at 485°C for exactly 90 seconds.
Pizza Margherita
San Marzano tomatoes, fresh fior di latte mozzarella and fragrant Genovese basil on a hand-stretched crust. A timeless classic.
Quattro Formaggi
Four-cheese pizza with mozzarella, gorgonzola, aged pecorino and smoked scamorza on a white base with fresh thyme.
Spaghetti Carbonara
Hand-rolled spaghetti with slow-rendered Guanciale, Pecorino Romano, Parmigiano Reggiano and farm egg yolks. No cream — ever. The authentic Roman way, always.
Wild Boar Pappardelle
Wide egg pappardelle with slow-braised wild boar ragù, juniper berries, rosemary and a finish of aged Pecorino.
Cacio e Pepe
Tonnarelli pasta tossed with aged Pecorino Romano, cracked black pepper and a touch of pasta water. Deceptively simple, profoundly flavourful.
Classic Tiramisù
Our grandmother's original 1984 recipe. Savoiardi soaked in strong espresso and Marsala, layered with whipped mascarpone cream and dusted with Valrhona cocoa.
Vanilla Panna Cotta
Silky Madagascan vanilla panna cotta with a seasonal berry coulis, candied pistachios and edible flowers.
Cannoli Siciliani
Crisp fried pastry shells filled to order with sweet whipped ricotta, candied orange peel and dark chocolate chips. Dusted with icing sugar.
Rossi Negroni
Barrel-aged gin, blood orange Campari and sweet vermouth stirred over a hand-carved ice sphere. Finished with a flamed orange zest ribbon — our most-loved cocktail since 1992.
Barolo 2018
Single-vineyard Barolo from Serralunga d'Alba. Garnet with orange rim, notes of tar, violets and dried roses on the palate.
Espresso Martini
Freshly pulled espresso, premium vodka and coffee liqueur shaken hard over ice until perfectly frothy. A brilliant after-dinner pick-me-up.
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