“A tavola non si invecchia” You don’t age while seated for a meal Alba White Truffle Every year from October to December white truffles are harvested in Italy’s Piedmont region. From now until December, we are pleased to feature a seasonal menu created by Head Chef Marco Guccio. All dishes are served with 4 grams of freshly shaved white truffle, additional shavings at $10/gm Capesante spadellate, vellutata di topinambour, finferli in guazzetto Pan-‐seared Hokkaido scallops, Jerusalem artichoke veloute, ‘chanterelle’ mushrooms 72 Fegato grasso d’anatra francese, riduzione alla viniglia, fichi al rosmarino Pan-‐seared Rougie duck liver, rosemary fresh figs, vanilla reduction 72 Casoncelli di zucca al burro e salvia, fonduta di Taleggio, noci tostate Homemade pumpkin ‘casoncelli’ in butter & sage sauce, ‘Taleggio’ cheese fondue, toasted walnuts 68 Agnolotti di coda di manzo, sedano rapa, fondo di vitello, pistacchi Hand-‐crafted ‘agnolotti’ stuffed with ox-‐tail, celery puree, veal jus, pistachios 68 Risotto al tartufo d’Alba, midollo di vitello glassato, finferli spadellati ‘Carnaroli’ risotto, glazed veal bone marrow, sautéed ‘chanterelle’ mushrooms 68 Trancio di merluzzo al forno, carciofi brasati, castagne e zucca Oven-‐baked Atlantic cod, braised Italian artichokes & pumpkin, chestnut fondant 88 Crema al mascarpone, gelato al cioccolato, frutti di bosco ‘Marscarpone’ cream cheese, 55% Valrhona chocolate ice cream, seasonal berries 48 antipasti Dal Mare From the Sea ‘Carpaccio’ di capesante, insalata di rapanelli, uova di trota ‘Carpaccio’ of scallops, red radish salad, trout roe 32 Freschezza d’Ostriche Half dozen of fresh seasonal oysters 36 Salmone marinato, uova di quaglia e asparagi verdi, caviale affumicato Marinated Scottish salmon, quail eggs and green asparagus, Avruga caviar 28 Battuto di tonno, olive nere Taggiasche e bottarga di muggine ‘Tartare’ of Australian blue fin tuna, Ligurian black olives, Sardinian grey mullet roe 26 Polipo scottato, cipolline caramellate, crema di peperoni e pomodori cotti al forno Mediterranean octopus with caramelized pearl onions, capsicum cream, sun-‐dried tomatoes 30 Capesante scottate, vellutata di topinambour, finferli spadellati Pan-‐seared Hokkaido scallops, Jerusalem artichoke cream veloute, sautéed chanterelle mushrooms 34 Dalla Terra From the Earth Degustazione di salumi Selection of premium cold cuts (for 2 persons) Pio Tosini Parma ham, salchichon Iberico Bellota, mortadella 48 Insalata Zafferano Romaine hearts, fennel, tomatoes, beetroot, capsicum, shallot-‐cheese dressing 20 Burrata, pomodori datterini e basilico Burrata from Andria, San Marzano tomatoes, fresh basil 30 Insalata mista con formaggio di capra, noci e uva Seasonal fresh garden salad, feta cheese, toasted walnuts, grapes 18 Fegato grasso d’anatra francese, riduzione alla vaniglia, fichi Pan-‐seared Rougie duck liver, caramelized fresh figs, vanilla reduction 34 ‘Carpaccio’ di manzo, insalata di rucola e mostarda ‘Carpaccio’ of Australian wagyu beef, rocket salad, Dijon mustard dressing 28 primi Zuppe, Paste e Risotto Soups, Pasta & Risotto Zuppa di cavolfiore Creamy soup of cauliflower, brioche croutons 18 Bisque di scampi, arancia e aneto Bisque of langoustines scented with orange and dill 24 Ravioli di burrata, passata di pomodoro e basilico Homemade ravioli filled with stracciatella cheese, tomato coulis, basil 28 Tagliatelle ai funghi porcini in salsa tartufata Freshly made tagliatelle, porcini mushrooms, truffle essence 38 Spaghetti all’astice in salsa di pomodori freschi e erbette Spaghetti with Canadian lobster, tomato salsa, fresh herbs 48 Linguine al granchio e bottarga sarda Linguine with spanner crab, fresh tomato sauce, grated Sardinian bottarga 42 Pappardelle al ragu’ d’anatra in salsa di porto Homemade pappardelle with ragout of Rougie duck in Port wine sauce 30 Agnolotti di coda di manzo, purea di sedano rapa e pistacchi Hand-‐crafted agnolotti filled with ox-‐tail, celeriac puree and toasted pistachios 28 Risotto ai funghi porcini al profumo di timo Risotto ‘Acquarello’ from Vercelli, porcini mushrooms scented with thyme 28 Secondi di pesce Seafood Trancio di dentice, verdure novelle, caponata moderna New Zealand wild-‐caught pink snapper, sautéed baby vegetables, modern caponata 38 Merluzzo dell’atlantico, vellutata di porri, funghi morelle Oven-‐baked Atlantic cod with baby leeks, morel mushroom sauce 48 Filetto d’orata, pomodori e asparagi al forno, olio d’oliva aromatizzato Mediterranean royal sea bream, roasted tomatoes and asparagus, aromatic black olive oil 42 Astice flambato al Brandy e arancia, spinaci saltati all’aglio Whole Boston lobster flambé with brandy, butter orange sauce, garlic baby spinach 72 Contorni Sides Funghi saltati all’aglio Patate al forno Sautéed mushrooms with garlic Oven baked charlotte potatoes 14 14 Asparagi alla plancia Sautéed green asparagus 14 Secondi di carne Meats Galletto al forno, pepperoncino e aglio, patate alla salvia Oven-‐baked free-‐range baby chicken, red chili and garlic, grenaille potatoes and sage 40 Pancia di maiale cotta a bassa temperatura, purea di zucca, barbabietole e balsamico 24 hours slow cooked Iberico pork belly, pumpkin puree, beetroot, aged balsamic 38 Carre’ d’agnello arrosto, carciofi brasati, cipolline al balsamico Roasted Australian lamb rack, braised artichoke, balsamic pearl onions 54 Filetto di Manzo con Fegato d’Oca Grilled tenderloin of black angus beef, pan-‐fried goose liver, celeriac puree and oyster mushrooms 76 without goose liver 52 Costata di Manzo alla Brace 240 days grain-‐fed Australian ‘Stockyard’ black angus ‘costata’, oyster mushroom and caramelized shallot 138 (for 2) Punta di manzo, patate e asparagi, riduzione di fondo di vitello Slow cooked U.S. prime beef short ribs, sautéed potatoes and asparagus, veal reduction 50 All prices are subject to 10% service charge and prevailing government taxes
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