Welcome appetiser

with Amuse-Bouche


Egg 61” cooked at low temperature with asparagus tips, duck speck and shallot beurre noisette

Squid ink flan with its citrus marinated noodles, velvety white celery and crispy fennel

First Dish

Asparagus risotto with scallop, patanegra lard and saffron reduction

Second Dish

New Zealand French lamb rack served in pistachio crust with madera reduction and its seasonal side dishes


Slice of scalded ombrina with aromatic herbs, caponatina and virgin sauce


Chamomile semifreddo with red fruits and crumble

Per person
Drinks not included

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