- Trio of charcuterie – Joselito Selection – 18.50
- Local Maltese ġbejna, Cantabrian anchovies – 9
- Parmesan panisse, Timut pepper – 9
- Japanese gyoza, pork belly & kimchi – 9
Snacks
To Start
- Veal tonnato, herb mayonnaise, preserved shallots, bottarga shavings – 16
- Scallops cooked in seaweed butter velouté, cauliflower, truffle vinaigrette – 20
- Welsh Rarebit , local hamhock, sourdough, salad of endive and walnuts – 16
- Ricotta gnocchi, leek fondue, crème fraîche & guanciale – 16/20
- Spaghetti ‘Gentile Selection’, octopus bolognese, preserved lemon & Marjoram – 16/20
- ‘Cacio e Pepe’ Acquerello risotto, Ta-Zeppi pecorino, Lampong pepper – 16/20
To Follow
Fresh Fish of the Day
Macadamia nuts, sauce vierge & dill – 30
Beef Fillet
Potato and beef cheek croquette, black garlic, wild spring onions, sauce Bordelaise – 35
Slow-cooked loin of milk-fed Veal
Celeriac choucroute, Madeira jus- 35
Belly of local pork
Green apple and fennel salad, ai curry velouté – 30
Confit Duck Leg
Braised lettuce, hazelnut condiment, carrots & Vin Jaune – 32
Variation of Local Tomatoes
Burratina and smoked almond praline – 28
All main courses are served with potatoes of the day
Sides
- Grilled zucchini, ricotta salata, seeds – 6
- Red onion and tomato salad – 6
- Truffle polenta fries – 6
Sauces
- Black truffle and mushroom – 3.5
- Peppercorn – 3.5
Desserts & Cheese
- Salted peanut and milk chocolate delice, caramel ice-cream – 11
- Madagascar vanilla pannacotta, toffeed conference pears – 9
- Golden apple tarte-tatin, whiskey ice-cream – 9
- Selection of Affogato – 7
- Trio of artisanal cheese selection – 18.50
- Home-made ice-creams and sorbets – 1 scoop – 3.50
