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.  

The Vitello Tonnato is a gentle pairing of velvety veal with smooth tuna mayonnaise and bright caper berries.  

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. 

The superb Spaghetti all'Astice brings well-loved flavours together, like sweet Boston lobster, cherry tomatoes and fresh basil. 

At the other end of the spectrum is the unique Tagliatelle Atavi e Porcini. Discover an unexpectedly exceptional union as the earthiness of porcini and veal jus mingle with toasty Hickory-smoked tagliatelle from visionary pasta makers Atavi - a product we exclusively directly import. 

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.

The limoncello infused Babà Napoletano, paired with strawberry compote, is an original, zesty take on a traditional treat. For something equally spirited but alcohol free, there's the Cannoncini alla Crema, perfect pastry cornets piped tableside with smooth vanilla custard.  

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.