3-Course Menu
Balsamic-marinated blackberries served with crisp Sardinian carasau bread
Mussels baked with herbed breadcrumb crust
Creamy broccoli soup with shallots, cumin-fennel & fresh ginger
Filled pasta with scallops & prawns in a light zucchini sauce
Fresh pappardelle with slow-cooked wild boar ragù
Baked eggplant with rich tomato sauce & vegan cheese
Mascarpone cream, espresso-soaked sponge & macerated strawberries
Vanilla panna cotta with mango & passion fruit coulis