“sample menu”

 The lakes and rivers

Entrée: Crudités, Whipped Salt Trout Mousse, Lemon Verbena

Accord Radish, Cured Artic Char Tartar, Lemon Thyme

BBQ Grilled Eel, Lardo Di Colonnata, Fermented Plums Mustard

Sicilian Lemon Tart, Franciacorta Ca Del Bosco Ice Cream, Oxalis  

A walk in the garden

Entrée: Artichokes Giudia, Lemon Aioli (a dish from Rome)  

Hay Smoked Burrata d’Andria IGP, Fermented chilli peperonata 

Black Perigord Truffle Agnolotti Del Plin, Porcini Mushroom Broth, Beurre Noisette 

Neapolitan Baba, Spiced Rum Raisin, Whipped Clotted Cream 

Deep into the sea

Entrèe: Wood Fired Potato Bread, Grilled Mussels, Lardo, Smoked Butter, Sea Herbs Salsa Verde

Krystale Oysters N2, Gin Gel, Green Apple, Celery & Cucumber Granita                                  

Aged Lobster in Bee Wax, Bouillabaisse Sauce, Fennel Bronze

Millefeuille “Hide and Seek”, Grilled Clementine, Mascarpone, Fig Leaf Oil   

From  the valley and the lands

Entree: Crispy Tartlet, Wagyu Tartar, Topinambur, Blue D’Aurvegne

Mortadella Cabbage Dumpling, Aged Parmesan Broth

BBQ Venison Entrecote, Black Garlic, Bordelaise Sauce 

Vahlrona 70% Chocolate, Tahini Salted Caramel, Coffee & Coriander Brittle

A surprise from the chef

Entree: Squid Ink Tapioca Crisp, Fermented Red Beetroot, Summer Cherry Powder  

Scallops Crudo, Kiwi, Parsley Oil, Lime, Pink Pepper

Whole BBQ Dorada, Pickle Clams, Pomegranate Molasses & Dolmades

Crème Brulèe, Lavander, Coal Roasted Apricot   

 A trip to Asia

Entree: Blue Fin Tuna Sashimi, Yuzu Kosho, Calamansi, Dried Begonia  

Pool Of Shellfish, Seaweed Butter, Dashi Stock   

Hunter Chicken, “Gang Gari Gai” Curry, Thai Aubergine, Kaffir Limes, Puffed Quinoa 

Coconut Panna Cotta, Passion Fruit Coulis, Lemongrass, Mango Sorbet, Bee Pollen