Test 09/08/26

Grilled sourdough, San Marzano tomatoes, basil, aged olive oil.

Thinly sliced beef, capers, parmesan shavings, lemon dressing.

Lightly fried squid, chilli aioli, charred lemon.

Cold sliced veal, tuna caper sauce, crispy capers.

Layered aubergine, tomato, mozzarella, basil.

Soup of the day, served with focaccia.

Stuffed green olives, breaded and fried, lemon mayo.

Guanciale, pecorino romano, egg yolk, black pepper.

Tonnarelli, aged pecorino, cracked pepper.

Slow-braised beef and pork, soffritto, hand-cut pasta.

Black truffle, butter emulsion, parmigiano.

Carnaroli rice, porcini, thyme, mascarpone.

Potato gnocchi, gorgonzola cream, toasted walnuts.

Clams, white wine, garlic, parsley, chilli.

Layered egg pasta, ragu, bechamel, parmesan crust.

Handmade ravioli, sage butter, pine nuts.

Dry-aged T-bone, rosemary, sea salt. For two.

Braised veal shank, gremolata, saffron risotto.

Free-range chicken, lemon, capers, roast potatoes.

Whole sea bass, fennel, cherry tomatoes, olives.

Veal, prosciutto, sage, white wine reduction.

Grilled lamb cutlets, mint salsa verde, roast garlic.

Beef and pork meatballs, slow tomato sugo, basil.

Baked aubergine, buffalo mozzarella, tomato, basil.

Mascarpone, espresso-soaked savoiardi, cocoa.

Vanilla cream, forest berry compote.

Ricotta, candied orange, pistachio.

Flourless chocolate and almond cake, whipped cream.

Vanilla gelato drowned in hot espresso.

Amalfi lemon sorbet, fresh mint.

Four Italian cheeses, honeycomb, walnut bread.