Ten cuisines.
One table.

Silken burrata cheese with heirloom tomatoes, basil and a reduction of aged balsamic

Crisp saffron risotto spheres filled with wild mushroom and black truffle, finished with a silken Parmesan purée

Cream-kissed stracciatella with shaved black truffle, served with carta di musica

Fire roasted prawns with charred tomato sugo, topped with olive caper tapenade and creamy goat cheese

Delicate spinach and ricotta raviolis in a tarragon, truffle and Parmesan cream sauce

Rigatoni in a slow-simmered spiced tomato sugo, crowned with fresh burrata

Layers of handmade pasta and a deeply reduced ragù, finished with a crisp golden cheese crust

Braised in Pinot Grigio with San Marzano tomatoes, roasted peppers and capers

Encrusted in Sicilian pistachios, roasted to perfection with a smoked eggplant purée and caramelised shallots

Espresso-soaked ladyfingers layered beneath clouds of whipped mascarpone, dusted with cocoa

Ricotta mousse, pistachio praline, candied orange and shards of crisp pastry

A rich hazelnut and dark chocolate torte with a molten centre, Sicilian pistachio gelato and aged balsamic reduction