Description: This focaccia is proved for three days giving it a gentle sour flavour. The ricotta is freshly made and has hints of cider vinegar, through the ricotta there are little bursts of balsamic vinegar and honey. The savoury element is nocellara olives (young refreshing olives)
Description: This salad is made with homemade bacon that has strong tones of pepper, juniper, thyme & garlic. The dressing is a combination of that bacon, slowly braised shallots and balsamic vinegar. mixed with smoked almonds, parmesan and baby spinach
Description: This ravioli is pigs trotters braised in white wine, pancetta and thyme, it also has a chicken & truffle farce, finished with fresh truffle, padano and pork jus
Description: A ravioli with little pockets of French onion soup and good sauce. topped with crispy breadcrumbs cooked in the fat that we skim off of the pork jus while its cooking
Description: Fresh Pesto, rich egg yolk pappardelle & a burratta that blends with the pesto while the guest eat
Description: Light crust gnocchi, with hints of parmesan and nutmeg, served with roasted morels, a little white wine and truffle cream sauce
Description: Homemade pancetta with juniper, pepper, thyme and garlic, this dish is very rich as the sauce is made primarily from egg yolks
Description: Fresh crab cooked win a crab bisque with shallots, paprika, chilli & tarragon, sauce is made from egg yolks like a carbonara
Description: A light stock made from kombu, vermouth and a little cream, mixed with hand cut spaghetti and lots of fresh uni
Description: Braised and smoked short rib in a high tomato sauce finished with padano
Description: This risotto is very sweet from all the pumpkin & honey it's braised with. once the chicken is roasted, the pan is deglazed with lemon, sage, ginger & pine nuts
Description: Roasted ribeye with grilled capsicum peppers, courgettes etc