The Menu
Opening time:
OPEN 7 DAYS A WEEK
12.00 – 14.30 / 19.00 – 23.00
“When you walk through the arched entrance to the temple of dreams, there, right there, is the sea…”
Cit. Luis Sepulveda
Our Specialities
| STARTERS | |
| Carpaccio of seared veal with its marrow Bronte pistachio and salted blackberries | 29.- |
| The three raw shrimp (red, purple, blue) Marsala cherries and extra virgin olive oil ice cream | 32.- |
| Octopus cooked in pea flower infusion saffron mousse and wasabi mayonnaise | 28.- |
| Plantain scallop nuts cold celery and green apple soup with tomato powder | 26.- |
| Tempura squash blossoms stuffed with shellfish, on cream of roasted peppers | 28.- |
| Flamed Patagonian squid with melon gazpacho and Crusco bell pepper | 26.- |
| Bluefin tuna belly marinated with scapece with lettuce heart in two textures | 26.- |
FIRST COURSES | |
| Cherry risotto with veal stock and scallop carpaccio | 28.- |
| Potato Chicche red shrimp, cream of zucchini, its flowers and Taggiasca olive soil | 28.- |
| Fusilloni "Vicidomini" with deviled octopus ragu, lemon zest and crispy chickpeas | 28.- |
| Black grouper ravioli and dill eggplant caviar and salted ricotta cheese | 28.- |
FISH & MEAT | |
| Seafood Sauté | 48.- |
| Panko monkfish cutlet miso sauce, mango chutney and turnip chips | 38.- |
| Roasted mullet fillets cacciucco sauce and basmati rice | 42.- |
| Pork belly cooked at low temperature whiskey sauce and browned potatoes | 36.- |