Our Menu

Culurgionis d’Ogliastra 36

hand-stitched ravioli filled with potatoes, crab, and parsley, butter, lemon, mint, anchovies

A Sardinian specialty, these hand-stitched ravioli from Ogliastra resemble a wheat spike, a symbol of prosperity and gratitude, once gifted at the end of the harvest.

Linguine al Limone 32

bronze-extruded long pasta, amalfi lemon, garlic, mint, pecorino romano

A coastal classic from Amalfi and Sorrento, this bright, creamy dish pairs southern Italy’s prized lemons with Roman cheese emulsion — zesty and simple for a taste of coastal summer.

Spaghetti c’anciova e muddica 34

bronze-extruded long pasta, anchovies, tomatoes, pine nuts, raisins, bread crumbs, evoo

A humble yet bold Sicilian dish, where toasted breadcrumbs—known as “poor man’s cheese”—replace grated cheese, adding crunch to a rich anchovy and tomato sauce.

Chitarrine alla Teramana 34

square-cut egg pasta, beef and pork meatballs, tomato sugo, white wine, carrots, celery, onions, pecorino romano D.O.P.

A proud Teramo specialty from Abruzzo, where square-edged egg pasta cut on the chitarra is coated in rich, slow-cooked sugo and scattered with bite-sized beef and pork meatballs — a dish beloved by young and old for its comforting richness.

Tortelli Piacentini 34

hand-folded egg pasta filled with ricotta and nutmeg, aged balsamic vinegar, parmigiano, butter sauce

A 14th-century invention from Emilia-Romagna, first shaped to impress the poet Petrarch — our version stuffs hand-folded egg pasta with a ricotta and nutmeg filling, finished in a butter sauce with parmigiano and aged balsamic. A dish of quiet detail and historic charm.

Umbricelli alla Norcina 48

hand-extruded long pasta, italian pork sausage, black truffles, nutmeg, white wine, pecorino romano crosta nera D.O.P

Born from the hills of central Umbria, these dense, hand-extruded strands are tossed with Norcia’s pork sausage, black truffle, and nutmeg — finished with white wine and sharp pecorino, in a dish of Nursina heritage revered beyond the Sibylline mountains.

lamb

Costolette di Agnello alla Scottadito 58

grilled new zealand lamb chops, italian spices, fermented jerusalem artichoke puree, balsamic-braised banana shallot, pecorino breadcrumbs (200g)

beef
Costata di Manzo 98

australia wagyu F1 cross bred, MB5, 12 months grain finished cube roll (300g)

fish

Merluzzo alla Scafata 52

pan-seared blue cod, fava beans, english peas, cipollini onions, prosciutto, vermouth-butter sauce—an umbrian springtime staple

pork

Cotolette di Maiale alla Zingara 88

25-day dry-aged, free-range Gooralie pork tomahawk from queensland, australia (600g)

Ask the Butcher

We offer a daily selection of premium beef and pork cuts sourced from farms in Australia and USA, that are perfect for sharing. Please enquire with your server on today’s selection.

Torta all’olio Extra Vergine di Oliva 16

an extra virgin olive oil cake with no butter or guilt, evoo gelato, candy fennel, mascarpone mousse

Tiramisù ai Carciofi 16

smoked artichoke & mascarpone mousse, homemade savoiardi sponge, cacao tuile, creme de cacao

Cannoli 16

stracciatella gelato, pistacchio verde di bronte D.O.P., candied orange peel

Bacca estiva e Fior di Latte Gelato 16

summer berry, wild strawberry jus, fior di latte gelato, raspberry sorbet

Formaggi di Forma MP

our daily selection of artisanal italian cheeses—aged, creamy, blue veined, even enriched with barolo, beer, or whisky—served with dried fruits and leavened bread

antipasti

Burratina 28

fresh burratina from Puglia, evoo, sea salt, housemade focaccia

Focaccia di Recco 28

ligurian specialty flatbread from Recco, taleggio, evoo, sea salt

Bruschetta con Sogliola al Limone 18

lemon sole bruschetta, bagna cauda cream, garlic, white wine, anchovies, squid purée

primi

Trenette allo Scoglio 98

bronze-extruded long pasta, tiger prawns, mussels, manila clams, scallops, grilled calamari, lobster butter sauce

secondi

Orata Fritti 42

deep fried sea bream, tomato and potato salad, honey mustard dressing

Oita Wagyu Ribeye 148 (400g) 

japanese A5 wagyu ribeye, salt, pepper, castelfranco radicchio, dates dressing

Tomahawk 268

australian black angus MB3-4 beef tomahawk (1.2kg), porcini rub, castelfranco radicchio, dates dressing