The Menu

Hand-cut tuna with capers, olive oil, citrus and Istrian olive oil pearls.

Thin-sliced beef, rocket, aged grana and shaved Istrian summer truffle.

Creamy burrata, slow-roasted heirloom tomatoes, basil oil, focaccia crumble.

Ink-dark risotto finished with seafood depth, parmesan and Adriatic sweetness.

Hand-rolled Istrian pasta in butter and aged grana, finished with fresh truffle.

Silky pasta with prawns, mussels, clams, cherry tomato and white wine.

Salt-crusted or grilled, lemon, capers, seasonal vegetables.

Sesame-crusted tuna served rosy, with bright vegetables and citrus glaze.

Tender octopus, smoked paprika potatoes, lemon and parsley oil.

Dry-aged ribeye, carved at the table, crisp potato wedges, bordelaise.

Long-aged tomahawk, roasted bone marrow, charred shallot, smoked sea salt.

Herb-marinated chops, charred lemon, smoked aubergine, rosemary jus.

Warm olive oil sponge, candied citrus, mascarpone cream.

Single-origin chocolate, sea salt, hazelnut praline.

Vanilla bean gelato, hot espresso, almond biscotti.