New on the menu – Small Plates
Italy-ish, social and perfect to share.
Snacks
Classic oysters
with vinaigrette, Tabasco & lemon
Oysters
with fennel-pickled cucumber & trout roe
Cheese & charcuterie board
with a selection of fine cheeses and cured meats, served with crispbread & marmalade
185:-Aranciniveg
flavored with pumpkin, saffron, orange & chili, served with black garlic mayonnaise and grated Parmesan
95:-Crispy artichokeveg
with olive dip
95:-Crispy potato terrine with vendace roe
smoked crème fraîche, lemon and pickled shallots
135:-Croquette
of grilled and roasted Iberico ribs, served with chimichurri emulsion
125:-Fish
Crudo
of flame-seared hamachi served with sauce vierge made with crayfish stock, blood orange, sea coral and tapioca crisp
165:-Vongole clams
white wine, garlic, chili, gremolata and grilled bread
175:-Scallop ceviche
with elderflower-poached apple, leche de tigre, chili and lime leaf oil, smoked ajoblanco and a grating of browned butter, scallop and herbs
155:-Grilled Arctic char
with smoked butter sauce, rainbow trout roe and caraway-pickled cucumber
215:-Meat
Steak tartare
Parmesan & egg yolk cream, crispy shallots, cornichons and anchovy salt
125:-Duck rillette
served on brioche with salt-roasted pistachios and peach granita
175:-Grilled lamb top sirloin
pickled pear, tabbouleh and mint yogurt
225:-ENTRECÔTE
400G
Perfect to share between two, with today’s sides and sauces
895:-Vegetarian
Crudoveg
of flame-seared beet served with sauce vierge, blood orange, sea coral and tapioca crisp
145:-Grilled and marinated eggplant veg
served with romesco salsa, almonds, Parmesan, jalapeño cream, and Parmesan & basil crisp
175:-Savoy cabbageveg
stuffed with lentils and fava beans, Comté cream, pickled green tomatoes, crispy chickpeas, buttered cabbage broth and grated Comté
185:-Creamy risottoveg
with pickled Jerusalem artichoke and Jerusalem artichoke chips, Parmesan foam and gremolata
145:-Menu Elio
495:-
4 courses
Arancini
Crudo or Crudo beet (veg)
Risotto
Grilled lamb top sirloin or Savoy cabbage (veg)
PASTA
Ravioliveg
Filled with spinach, ricotta & lemon, brown butter with sage, toasted pine nuts, crispy sage and parmesan
145:-Linguine
with meatballs in tomato sauce, basil oil, garlic crisp and parmesan
175:-Cacio e pepeveg
linguine with pecorino, black pepper, grated truffle and garlic olive oil
165:-Gamberetti
linguine with vannamei shrimp, white wine, chili, garlic, tomato, parsley and Parmesan
185:-Desserts
Sorbet
of the evening served with 2 cl of a matching spirit
99:-Affogato
with coffee liqueur, espresso, toasted white chocolate & vanilla ice cream
100:-White chocolate panna cotta
Caramelised pistachio, espresso ice cream and Malibu coconut foam
125:-Chocolate cream
Roi olive oil and flaky salt
95:-
