Our Chef’s Favorite Innovations

APPETIZERS

White truffle soup with black truffle puff

290.-
290.-

Fine white truffle soup cover with black truffle puff.

Crab Bread Appetizer

450.-
450.-

Crab meat with ricotta cheese, mozzarella cheese, cucumber pickle, caper and shallots in homemade bread.

smoked tuna tartare

450.-
450.-

Cold smoked tuna tartare flavored with extra virgin oil dressing, caponata salsa and herb oil topped with colorful veggies, herbs and balsamic caviar.

ACQUA PAZZA – Seafood gently simmered in a flavorful tomato-based broth. A traditional Italian dish hailing from Naples.
ACQUA PAZZA

PIZZA

Neapolitan style agnello calzone

570.-
570.-

Homemade Neapolitan pizza stuffed with lamb rag. mozzarella cheese, parmesan cheese and rocket salad.

quattro formaggi focaccia pizza

450.-
450.-

Thin crust pizza puff with mozzarella cheese, gorgonzola cheese, parmesan cheese, cheddar cheese and truffle.

Neapolitan Margarita pizza

310.-
310.-

Authentic taste of Neapolitan-style pizza crafted daily with our freshly prepared dough, leavened with premium fresh yeast with toppings of your choice.

Experience the irresistible charm of our wood-fired pizza, boasting a crispy crust and perfectly melted toppings, all kissed by the smoky allure of the open flame.
Experience the irresistible charm of our wood-fired pizza.

PASTA

tagliatelle truffle lamb ragu

550.-
550.-

Homemade tagliatelle pasta, black truffle paste, slow cooked lamb ragu flavored with smoked paprika.

gnocchi prosciutto crudo e gorgonzola

430.-
430.-

Homemade gnocchi with saffron, infused cream, crispy Parma ham with gorgonzola cheese and parmesan cheese.

bucatini amatriciana mentaiko

490.-
490.-

Bucatini pasta in amatriciana sauce with pancetta, cherry tomato and mentaiko served with grilled river prawn.

Taste Italy’s culinary mastery with our freshly made pasta. Made with the finest ingredients, each strand is packed with tradition and flavor.
Taste Italy’s culinary mastery with our freshly made pasta.

RISOTTO

risotto alla Milanese con osso buco

570.-
570.-

Arborio risotto, 24 hours slow cooked osso buco in demi glaze reduction recipe serving with grilled porcini.

coq au vine with wild mushrooms

430.-
430.-

Braised chicken thigh with dried porcini, dried morel, dried black trumpet served with risotto ai fungi.

COQ AU VINE WITH WILD MUSHROOMS

FISH & MEAT 

Grilled Pork Chop

450.-
450.-

Grilled butter-crusted pork chop in roasted garlic sauce, finished with red wine, served with mixed green salad.

Poached black cod

550.-
550.-

Black cod fish fillet poached in butter herbs and glazed with Meuniere sauce served with mixed sauté mushrooms and Banyan Count sauce.

tournedos rossini

1,490.-
1,490.-

Beef tenderloin grain fed sous vide 60 degree, demi truffle juice, pan seared foie gra, Parma ham, roasted baby roots, black olives oil.

Braised Beef Tongue with Brown Butter Polenta – 12 hours slow cooked beef tongue in smoked mirepoix served with polenta, a traditional Italian dish made from coarsely ground yellow cornmeal originated in Northern Italy.
Braised Beef Tongue with Brown Butter Polenta

DESSERTS

Chocolate Lava with Ice Cream

210.-
210.-
An irresistible warm, rich chocolate cake with a molten center that oozes with every forkful, paired perfectly with a cool, creamy scoop of ice cream.

armenovil

290.-
290.-

Italian meringue with hazelnut topped with caramelized pistachio and espresso sauce served with vanilla ice cream.

pistachio tiramisu

310.-
310.-

Mascarpone cream, savoiardi (Italian lady finger) topped with caramelized pistachio, served with vanilla ice cream and almond crumble.

FRUITY ZABAIONE – Mixed infused seasonal fruits serve with Amaretto Zabaione, orange tuile, almond crumble and cinamon powder.
FRUITY ZABAIONE