This week’s
Specials

Grilled tuna glazed with a soy & honey glaze, served with fennel coleslaw. Finished with toasted sesame seeds.

Beetroot carpaccio with feta, smoked salmon & honey mustard dressing. Finished with roasted walnuts.

Herb-crusted halibut with sautéed leek & wild asparagus. Finished with baby shrimps in a brown butter sauce.

Roast breast of duck with celeriac purée, heritage carrots & apple sauce. (Cooking recommendation – Medium)

Linguini with Veraci clams in garlic, EVOO & chilli. Finished with Sicilian lemon & N’duja sausage crumb.

Italian-style bread and butter pudding served with crème anglaise.

Canoli filled with bruleed cream. Served with fior di latte ice cream.

Summer in every sip. Juicy watermelon meets the delicate blush of rosé, lightened with sparkling water and a fresh hint of mint. Playful, refreshing, and effortlessly pretty.

A botanical escape in a glass. Crisp gin meets fragrant rose syrup and cool cucumber, lifted by indian tonic water and a whisper of fresh mint. Light, floral, and refreshingly elegant.

Sweet watermelon, zesty lime and fresh mint topped with carbonated water. The perfect guilt-free refresher.