Menu

*Quail glazed with honey, marinated pumpkin, and pomegranate 6,12,13,14

*Steamed prawns, passion fruit, cannellini beans, and mozzarella 5,10,12

*Scallop with cauliflower couscous, ginger-marinated yolk, and lard 13,10,11,12

*Mushroom ragout with blueberries, soft egg, and cheese foam 1,12,13,6

*White Pasta, Olive Oil, and Parmesan - Alfredo Russo's signature 1,12,13

*Creamy Rice with Fresh Robiola Cheese, Mustard, Mint Pesto, and Cardamom 7,12,14

*Fresh bronze-drawn spaghetti with clams and turnip tops 1,11,9

*Tortelli with Guanciale in Amatriciana Sauce and Sweet Pecorino 1,12,13,14,6

*Gnocchi with fondue and chestnuts, Champagne reduction 1,6,7,12,13,14

*Lentil soup with smoked eel and horseradish foam 9,12,1,6

*Roasted Lamb with Goat Cheese, Dried Pepper, and Fresh Thyme 14,12,6

*Royal pigeon in double-cooking with whisky, black pepper, and beetroot 1,6,12,5,14

*Cod fillet with Jerusalem artichoke and anchovy oil dressing 9,12

*Seared lobster with fennel emulsion, citrus, and olive dust 5,6,10,12,13

*Savoy cabbage roll with red apple, gorgonzola, and chamomile - VEG 5, 2, 6,12,1

*Chocolate Profiteroles reimagined with a modern touch 1,12,13,5

*Tiramisu with Lavazza coffee, featuring a modern twist on classic ingredients 12,13,5

*Turin-style Bunet (pudding)with caramelized banana and Amaretto 1,5,12,13,14