Tasting Menu

Gamberoni Carpaccio with lemon caviar and lovage, head jelly with pimentón de la Vera

Green asparagus Cooked in a vongole marinara sauce with dill, served with a caviar-infused jus

Red squid Charcoal-grilled, peas cooked with 'Nduja, cod velouté and basil oil

Sole Gently cooked, buttered green asparagus and stuffed morel mushrooms, Noilly-Prat jus, lovage oil

Saddle of lamb Charcoal-grilled, zucchini flower stuffed like a kefta, merguez condiments, minty goat's cheese, beans, spicy jus

Our cheeses from near and far With the expertise of our producers and ripeners

Coffee Coffee-soaked biscuit, intense praline, flavoured whipped cream, fior di latte, toasted malted barley