Chef’s creations

Vegetarian bao bun with yuzu sauce

Lobster salad with mango, avocado and truffle

Tortelloni filled with gurnard ragù,
served in a light gurnard broth

Beetroot gnocchi with pumpkin, artichokes
and crispy fried curly parsley

Gin and tonic sorbet

Rossini-style beef fillet with truffle sauce, lightly spiced sweet potato purée and wild mugnuli greens

“One Thousand and One Nights”
Pomegranate babà filled with pumpkin compote and crème diplomate, finished with ginger and pomegranate gelée

Coffee