10 g. Traditional service.

Finely chopped raw tuna dressed with Gozo extra virgin olive oil, sea salt and pepper, served with rucola, wakame, ginger and ponzu.

Fresh raw prawns delicately dressed with dill, lemon and olive oil, accompanied by wakame, ginger and ponzu.

Pressed slow-cooked octopus carpaccio, finished with lemon and honey-mustard vinaigrette, wakame salad, pickled ginger, citrus, dill, sesame and nori.

Linguine tossed with slow-cooked rabbit, garlic, herbs, carrots, peas, onions and tomato concasse.

Fresh mascarpone-filled ravioli with walnuts, dressed in a delicate limoncello and pecorino cream sauce.

Fresh venison-filled ravioli served with sauteed shallots in butter, thyme and sage, accompanied by enoki and porcini mushrooms, finished with a Sauvignon Blanc cream sauce and chopped walnut.

Seared New Zealand beef fillet layered with Parma ham and mushroom duxelles, wrapped in puff pastry with sesame seeds.
Please note: served medium-rare or medium.

Grilled Italian Piemonte heifer T-bone steak.

Premium centre-cut beef fillet.
Recommended 300 gr.

Delicately marinated with English mustard, garlic and onion, infused with mild paprika, thyme and rosemary. Finished with a refined barbecue glaze and a touch of apple cider.

Grilled or al cartoccio with garlic and herbs.

Grilled or al cartoccio with garlic and herbs.

Fresh stone bass fillet layered with spinach, local ricotta and lemon zest, wrapped in puff pastry and served with hollandaise sauce.