Four Courses by Chef - 80

Summer. salad, balsamic vinaigrette, watermelon, feta and local shrimps. 17

Green. leaf lettuce, lemon citronette, asparagus, green apple and celery. 15

Roots. salad, beetroot vinaigrette, beetroot, daikon and walnuts. 16

Beef carpaccio, marinated local melon, nduja sauce, basil. 19

Caponét: savoy cabbage roll, italian sausage, smoked provola, potato cream, crispy leeks. 22

Savory onion panna cotta, parmesan fondue, figs, crostini. 20

Seared scallop, squash veloutè, hazelnut, garlic sauce. 25

Spaghetti tuna emulsion, tuna tartare, caper powder, herb oil, garlic bread crumble. 27

Ravioli braised beef filling, black truffle jus, spinach. 26

Tajarin alla Nerano, fried zucchini, parmesan cream, basil oil. 22

Tuffoli white duck ragù, red onion cream, fennel taralli powder, chili oil. 25

(Plus $10 main pasta portion)

Sliced prime ribeye, roasted artichoke, bean puree, balsamic glaze, guanciale sauce. 57

Chicken alla "cacciatora", bell pepper glaze, mushroom cream, potato puree, red wine demi. 40

Lamb rack, caraway demi glace, charred peach, roasted celeriac, mustard & celeriac cream. 53

Halibut, parsley & butter sauce, white asparagus, peas two ways, herb crust. 54

Catch of the day, tomato risotto cream, arugula sauce, lemon gel, steamed italian kale. 49