Fassona beef carpaccio with capers, confit cherry tomatoes and mustard and honey vinaigrette

Bluefin tuna carpaccio with lime, toasted sesame and a light wasabi and rice vinegar dressing

Salmon tartare on rice, with chives and an olive oil and lemon emulsion

Prawn tempura with wasabi sauce

Mixed prawns and squid in a crispy batter

Courgette carpaccio with a grilled goat’s cheese medallion and honey

Iberian ham with toasted bread, fresh tomato, basil and buffalo milk burrata

Rigatoni with Iberian meat ragù and 24-month-aged Parmesan

Spaghetti with clams, parsley, chilli and lemon zest

Thick spaghetti with three varieties of cherry tomato and basil

Spaghetti Mare & Fuoco

Rigatoni all’amatriciana

Spaghetti carbonara

Sliced rosemary ribeye with new potatoes and balsamic glaze

Sesame-crusted tuna tataki with ponzu sauce

Grilled salmon with teriyaki sauce, coriander and lime oil

Crispy octopus tentacle on Tuscan tomato and bread purée with parsley

Grilled fillet steak with herbed potato cream

Squid with crisp raw vegetables

Sliced Iberian pork secreto with Padrón peppers and roasted new potatoes

Tomahawk steak with crisp vegetables and potatoes

Pennette Alfredo

Pennette with tomato sauce

Milanese breaded chicken cutlet

Chicken escalopes with lemon

Homemade tiramisu

Cheesecake with Nutella, pistachio or mixed berries

Crème brûlée

Warm caramelised pineapple carpaccio