Menu and wine list
Starters
Tomato, melon and strawberry gazpacho with basil mousse
18
Crispy octopus with chickpea hummus and sweet-and-sour red onion
22
Catalan-style prawns with coriander potatoes
25
Marango beef carpaccio with lime mayonnaise and sea asparagus (salicornia)
24
First Courses
Purple potato gnocchi with turmeric leek purée and scapece-style zucchini
20
Orecchiette pasta with Pantelleria-style ragù, capers, sun-dried tomatoes and pistachio
20
Spaghetti with clams and bottarga
23
Squid ink tortello filled with salmon served with carrot and ginger cream
24
Creamy risotto with Amalfi lemon and prawns, scented vanilla
24
Dishes can be made gluten free upon request. The type of pasta may vary
Second Courses
Vegetable quiche with celery purée and fresh primosale cheese
20
Warm seafood salad prawns, tuna and sea bream with sautéed spring greens and citrus dressing
32
Crispy fried squid and prawns with potato chips
33
Sliced Marango beef fillet with rocket and curry-marinated cucumber
34
Desserts
Seasonal sliced fruit
10
Lemon tart with meringue
12
Tiramisù with coffee mousse
12
Apple pie with maple syrup
13
Sacher cake with Moscato zabaglione
14
Cheesecake with Campari-infused strawberry coulis