ANTIPASTO

(Emilia-Romagna) Crunchy Yolk.

Crispy breaded egg yolk, Parmigiano cream,
freshly baked bread. In Emilia-Romagna, the egg yolk is more than just an ingredient. It’s a memory. Golden, rich, delicate… it sits at the heart of so many childhood dishes. We
remember Nonna’s pan, the rush to grab the yolk before it broke, and her voice saying, “Hurry, or it’ll burst!” This dish was born from that very moment. Playful, imperfect, and full of soul. Today, we’ve turned it into something to savour slowly. A crispy egg yolk with a
soft, creamy center, served over Parmigiano cream. On the side, a slice of freshly baked bread invites you to scoop, dip and enjoy every bite, just like at home. It’s a dish that’s simple, bold and unmistakably Emilian.

(Campania) Vineyard Octopus.

Grilled octopus, chilled thyme-scented potato cake, parsley oil. In Campania, during harvest season, it wasn’t uncommon to see fishermen trading their fresh catch for wine, conversation and simple food to share among
the vines. Octopus was often the star of those moments, grilled over an open flame and
enjoyed in good company, between the sea and the vineyard. This dish is born from that memory. The octopus is grilled until tender and served with a chilled thyme-scented potato cake and parsley oil for a touch of freshness. A taste of sea and vineyard, of flame and friendship.

(Sicily) Seafood Arancino.

Saffron rice, seafood ragù, fish broth, Neapolitan sauce. In Sicilian kitchens, the sea found its way to the stove every day with simplicity, heart and creativity. Nonna would turn freshly caught fish into dishes that smelled like home and Sunday mornings.
This baked arancino was born from that very tradition: filled with seafood ragù, it holds all the flavour of the coast inside a golden, delicate shell. It was also easy to carry. Nonno would wrap it in a cloth and take it with him to the fields, ready to enjoy in the shade after a long morning of work. Today we serve it with a modern touch but its soul remains the same, honest,
nourishing and deeply Sicilian.

(Liguria) Prawn Rose Tartare

Tiger prawn tartare, mint pesto emulsion,
citrus-infused zest. In Liguria, seafood is all about finesse and fresh, aromatic flavours.
This “rose” was born from a simple idea to let raw prawns shine through a few carefully chosen elements. We use fresh tiger prawns, hand-cut and gently dressed with a mint pesto emulsion, inspired by the coastal herbs of the region. It’s finished with a touch of citrus-infused zest that lifts the dish with brightness and perfume. A refined and contemporary plate that blends raw elegance with the spirit of Ligurian maritime tradition.

(Campania) Sea Spritzers

Crispy baby prawns, apple cider mayo, sea salt.
Along the Amalfi Coast, the sea is more than a view. It’s a way of life. Every sunset, every breeze carries the scent of salt and citrus. Nonna would fry tiny prawns until golden and light, sprinkle them with sea salt and a squeeze of lemon, and serve them with a smile and a glass of white wine.
These “Sciusciatelli” are our seaside spritzers: crispy baby prawns, fried to perfection and paired with our house-made apple cider mayo. A modern tribute
to those coastal memories, simple, joyful and made to be shared.

(Italy) Wagyu Carpaccio Three Ways

Wagyu carpaccio three ways: red wine reduction and crispy sage, Parmigiano Reggiano and aged Modena balsamic, toasted bread and caramelised onion. This dish is a culinary tour of Italy told through three expressions of Wagyu carpaccio.
The first stop is Tuscany, where the beef is paired with a red wine reduction and crisp
fried sage, a refined nod to rustic tradition.
Next is Emilia-Romagna, with Parmigiano Reggiano and aged Modena balsamic,
evoking the soul of northern Italian kitchens.
The journey ends in Sicily, where toasted bread and sweet caramelised onion bring
warmth and bold contrast. Three regions, one ingredient, and a whole country captured on a single plate.

(Italy) Family Platter.

Fortunato salumi, aged Italian cheeses, freshly baked bread, artisanal accompaniments, Colonnata lardo cream. This isn’t a dish tied to one region. It’s something you’ll find on any family table
across Italy. It brings to mind those Sunday lunches that stretch into dinners, everyone talking at once, and someone always going back for one more slice of salumi. Our board was made to capture that exact feeling.
Fortunato salumi, prepared in-house with Salvatore, our fourth-generation norcino, come together with aged cheeses, warm freshly baked bread, and house-made specialties. It’s a plate that smells like real Italy, with a warmth that reminds you of Nonno. It’s an invitation to sit down, pass things around, and stay at the table just a little longer.