Menu

Starter

Crudo di manzo Black Angus aromatizzato al Tosazu, con crema di melanzana, stracciatella e tartufo – 950
(Raw Black Angus beef aromatized with Tosazu vinaigrette, served with eggplant cream, stracciatella cheese and truffle)

Uovo in camicia 61° con asparago, crema ai carciofi e tartufo – 850
(Poached egg 61° with asparagus, artichokes cream and truffle)

Terrina di foie gras al tartufo in crosta di mandorle aromatizzato al Porto Madeira in salsa alle ciliegie – 1000
(Truffle foie gras terrine in almond crust flavored with Porto Madeira served with cherry sauce)

Burrata affumicata con crema di olive taggiasche e Tartufo – 900
(Smoked burrata cheese and taggiasche olives cream with Truffle)

Carpaccio di spigola e gambero rosso servito con salsa agli agrumi e uova di salmone – 950
(Sea bass and red prawn carpaccio served with citrus sauce and salmon eggs)

Astice aromatizzato al lime servito su maionese di pomodoro e fragole e aria all’arancia – 1100
(Canadian lobster lime flavored served with cherry tomato and strawberry mayonnaise and orange)

Polpo scottato servito su crema di ceci al tartufo pregiato con perle delle Madonie – 1200
(Pan-fried octopus served on chickpeas and fine truffle cream with Madonie white caviar)

Selezione affettati, prosciutto Parma 24 mesi, bresaola, salame al pepe nero, mortadella, coppa, Parmigiano Reggiano e marmellata ai fichi – 750
(Cold cut selection, Parma ham aged 24 months, bresaola, black pepper salami, mortadella, coppa, Parmesan cheese and fig jam)

Soup

Zuppa di porcini aromatizzata al tartufo con popcorn al sale tartufato – 650
(Porcini truffle soup with truffle salt popcorn)

Zuppa tiepida di pesce piccante con sashimi di Hamachi e capesante – 950
(Warm chilly fish soup with Hamachi sashimi and Hokkaido Sea Scallop)

Pasta & Risotto selection

Tortellone casereccio ripieno di maiale Iberico in salsa di castagne e tartufo – 1000
(Homemade tortellone stuffed with Iberian pork in chestnuts cream and truffle)

Tortello casereccio di spigola e caviale Royal Oscietra in salsa allo zafferano – 1000
(Homemade tortello stuffed with sea bass and Royal Oscietra caviar in saffron sauce)

Tagliolino con crema di porcini e tartufo – 950
(Homemade tagliolino with porcini cream and truffle)

Tagliatella alla carbonara e tartufo – 900
(Tagliatella carbonara with truffle)

Spaghetto alla crema di bottarga di muggine di Cabras con vongole e zest al lime – 950
(Homemade spaghetti with Cabras dry caviar mullet bottarga with clams and lime zest)

Linguine all’astice con pomodorino di Pachino piccante – 1300
(Canadian lobster linguine with spicy Pachino cherry tomato)

Risotto ai funghi porcini e tartufo – 900
(Risotto porcini mushrooms and truffle)

Risotto al nero di seppia con calamari, gambero rosso e foglie d’oro – 1000
(Cuttlefish black ink risotto with squid, red prawn with golden leaves)

Main Course

Controfiletto d’agnello affumicato aromatizzato al timo in salsa di sedano – 1100
(Smoked Lamb loin thyme flavored served with celery sauce)

Striploin Wagyu Kagoshima con foie gras scottato in salsa al Barolo – 2000
(Striploin Wagyu Kagoshima pan-fried foie gras served with Barolo sauce)

Petto d’anatra servito con salsa all’arancia Illy espresso – 1000
(Pan-fried duck breast served with Illy espresso orange sauce)

Pancia di maiale 65° con carciofi e pure’ al tartufo in salsa al pepe nero – 1100
(Pork belly 65° with artichokes, truffle-mashed potato with black pepper sauce)

Filetto di merluzzo del Mar Baltico in salsa al pomodoro di Pachino agliata agrodolce – 1400
(Black Cod fish fillet served with Pachino cherry tomato, garlic and sweet sour sauce)

Filetto di San Pietro in salsa al vermentino Villa Solanis – 1400
(Wild John Dory fillet served with Villa Solaris vermentino wine from Italy)

Filetto di spigola scottato servito su coulis di pomodoro e timo al limone – 1400
(Pan-fried Sea bass fillet served with coulis of tomato and lemon thyme)

Dessert

Sfera di cioccolato al Tiramisu con polvere d’oro e tartufo – 500
(Chocolate sphere Tiramisu with gold powder and truffle)

Semifreddo al pistacchio di Bronte D.O.P con tartufo servito su crema alla nocciola – 450
(Bronte D.O.P. Pistachio semifreddo with truffle, served on hazelnut cream)

Panna cotta alla vaniglia con quenelle alle fragole e limone – 480
(Vanilla panna cotta with strawberry and lemon quenelle)

Mango e Tartufo – 600
(Mango cream cheese and butter crumble slice truffle and mango Sorbet)

Cremoso alla nocciola con pralina al cardamomo e tartufo – 550
(Hazelnut creamy with cardamom and truffle praline)

All price are in Thai baht and subject to 10% service charge, and 7% government tax

Download menu PDF

Starter

Insalata alla Catalana – 450
(Monkfish with Onion and tomato in lemon sauce)

Affettati misti – 490
(Parma ham, salami, mortadella, coppa)

Polpo con patate – 430
(Octopus with potato and vinaigrette sauce)

Gamberi con Rucola – 450
(Prawns, Rucola and Cherry tomato with yuzu dressing)

Crema di zucca piccante con Guanciale – 390
(Spicy Pumkins cream with crispy Guanciale)

Homemade Pasta Spaghetto al Pesto Genovese – 420
(Homemade Spaghetto with pesto basil and pine nuts)

Spaghetto Aglio Olio e Peperoncino – 390
(Homemade spaghetto A.O.P garlic with Oil and chilli)

Tagliatella alla Carbonara – 420
(Homemade tagliatella with eggs and Parmesan Cheese with Guanciale)

Lasagna alla Bolognese – 480
(Minced meat, mozzarella, tomato, parmesan cheese)

Main Course

Filetto di Spigola alla livornese – 520
(Sea Bass with tomato capper black olive)

Cotoletta alla Milanese – 490
(Pork Chop breadcrumb baked potato rosemary)

Fritto all’Italiana – 480
(Fried Squid and Prawns tartare sauce)

Dolci Tiramisù – 380
(Traditional Tiramisù)

Semifreddo al pistacchio – 380
(Pistaccio semifreddo with hazelnut sauce)

All price are in Thai baht and subject to 10% service charge, and 7% government tax

Download menu PDF

First course

Crema di zucca piccante con Guanciale
(Spicy Pumkins cream with crispy Guanciale)

Or

Insalata alla Catalana
(Monkfish with Onion and tomato in lemon sauce)

Second Course

Spaghetto al Pesto Genovese
(Homemade Spaghetto with pesto basil and pine nuts)

Or

Tagliatella alla Carbonara
(Homemade tagliatella with eggs and Parmesan Cheese with Guanciale)

Or

Costolette d’agnello in salsa al vino rosso
(Lamb chops with polenta and red wine sauce)

Third Course

Tiramisù
(Traditional Tiramisù)

Or

Semifreddo al pistacchio
(Pistaccio semifreddo with hazelnut sauce)

All price are in Thai baht and subject to 10% service charge, and 7% government tax

Download menu PDF

First Course selection

Or

Second Course selection

Or

Third Course selection

Or

Fourth Course selection

Or

Fifth Course selection

Or

First Course selection

Or

Second Course selection

Or

Third Course selection

Or

Fourth Course selection

Or

Fifth Course selection

Or

Sixth Course selection

Or

Seventh Course selection

Or