Italian Culinary Craftsmanship

Toppings include plump Cherry Tomatoes tossed with oregano, basil and extra virgin olive oil; melt-in-the-mouth Beef Bresaola layered with goat cheese and honey; and creamy stracciatella matched with tender Smoked Red Tuna.  

From the sea, there's the Polpo Grigliato - smoky grilled octopus over a bed of fava beans with famously sweet Tropea onions, mint, lemon zest and semi-dried tomatoes.

Or try the Carpaccio di Gamberi, where buttery slivers of Mazara red prawn meet raspberry and lemon gel, celery, plankton oil and sea salt in a meticulously orchestrated bite. 

Baccalà in Umido highlights the best of coastal tradition, where comforting yet refined cod stew is enriched with silky white onion sauce, potato and artichoke.

And don't miss the crowd-favourite Tiramisu, a heady mix of espresso-dipped ladyfinger biscuits with rich mascarpone cream and a dusting of cocoa.