INNOVATIVE TRADITIONAL ITALIAN

APPETIZERS

White truffle soup with black truffle puff

250.-
250.-

Fine white truffle soup cover with black truffle puff.

acqua pazza

450.-
450.-

Sea bass, prawn, squid and mussel in seafood broth with fish tomato, saffron and lemon.

smoked tuna tartare

410.-
410.-

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

PIZZA

Neapolitan style agnello calzone

550.-
550.-

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

quattro formaggi focaccia pizza

370.-
370.-

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

QUATTRO FORMAGGI FOCACCIA PIZZA

PASTA

tagliatelle truffle lamb ragu

490.-
490.-

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

gnocchi prosciutto crudo e gorgonzola

390.-
390.-

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

bucatini amatriciana mentaiko

450.-
450.-

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

GNOCCHI PROSCIUTTO CRUDO E GORGONZOLA

RISOTTO & FISH

risotto alla Milanese con osso buco

550.-
550.-

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

coq au vine with wild mushrooms

390.-
390.-

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

Poached black cod

510.-
510.-

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

COQ AU VINE WITH WILD MUSHROOMS

MEAT 

tournedos rossini

1,390.-
1,390.-

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

490.-
490.-

12 hours slow cooked beef tongue in smoked mirepoix and extra grilled before serving with brown butter milk polenta.

POACHED BLACK COD

DESSERTS

pistachio tiramisu

290.-
290.-

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

armenovil

270.-
270.-

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

fruity sabayon

210.-
210.-

Mixed infused seasonal fruits serve with Amaretto sabayon, orange tuile, almond crumble and cinamon powder.

FRUITY SABAYON