Our Menu

Marinated cherry tomatoes and basil.

Thinly sliced striploin with a shallot and caper dressing.

Crispy squid, tartar sauce, and jalapeno rings.

Fried mozzarella squares on a bed of spicy tomato sauce.

A mix of cheese and meat served with fig spread, honey, and toast.

Diced tomatoes marinated in oil and garlic.

Steamed mussels served in a light tomato sauce.

Chickpea salad served with cucumber, tomatoes, avocado, dill, and feta cheese in a lemon vinaigrette.

Orange segments and cherry tomatoes in a honey citrus dressing.

Romaine lettuce with homemade croutons and Caesar dressing.

Baby spinach and seasonal vegetables mixed with a lemon dressing and topped with a filet of grilled salmon.

Crumbled goat cheese, asparagus, tomatoes, and sweet corn in a citrus dressing.

Sliced plum tomatoes and bufala mozzarella drizzled with extra virgin olive oil and aged balsamic vinegar.

Traditional homemade Bolognese sauce served over fresh pasta.

Squid ink paccheri tubes and mixed seasonal mushrooms in a light cream sauce.

A homemade beef ragu from a family recipe.

Potato gnocchi, cherry tomatoes, sauce, and basil.

A spicy tomato sauce with basil and chili rings.

Manila clams, sweet corn, and diced prawns in white wine.

Seasonal mushrooms, Creme Fraiche, and aged parmesan cheese.

Crispy chicken breast with herbed butter dressing served alongside an arugula salad.

Chicken in a mornay sauce, diced pancetta, and mushrooms.

Breaded chicken covered in tomato sauce and melted mozzarella cheese. Served with seasonal vegetables.

Grilled 12 oz. striploin with roasted potatoes, asparagus, and an oil herb dressing.

Fileted branzino served over a citrus salad of orange segments and onions in a basil pesto sauce.

Grilled filet of wild-caught salmon and spinach with a lemon caper sauce.

Ladyfingers, dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa.

Pistachio and ricotta creams are divided by sponge cake, decorated with crushed pistachios, and dusted with powdered sugar.

Rich custard base topped with a layer of hardened caramelized sugar.

Espresso Gusto Classico poured over vanilla bean gelato.

Chocolate sponge cake surrounds a layer of chocolate and Chantilly cream, is studded with Amarena cherries, separated by white sponge cake, and decorated with a chocolate ribbon.

A creamy lemon cheesecake topped with blueberries and brown sugar crumbs sits on a graham cracker base.

An assortment of mixed berries.

Gelato of the day.

Sorbet of the day.

Thinly sliced striploin with a shallot and caper dressing.

Crispy squid, jalapeno rings, tartar and marinara sauce.

Fried mozzarella squares on a bed of spicy tomato sauce and pepper rings.

Diced tomatoes marinated in oil and garlic with balsamic pearls.

Romaine lettuce with homemade croutons, quail egg and Caesar dressing.

Traditional homemade bolognese sauce served over fresh pasta.

Breaded chicken covered in tomato sauce and melted mozzarella cheese. Served with a side of spaghetti pasta.

Add on price +$10.00 | Grilled 12 oz. striploin with creamed spinach, truffle oil and asparagus.

Melted mozzarella over fresh potato gnocchi and basil in a cherry tomato sauce.

Grilled filet of wild caught salmon and spinach with a lemon caper sauce.

Ladyfingers dipped in coffee, layered with a whipped mixture of egg, sugar and mascarpone cheese, flavored with cocoa.

A creamy lemon cheesecake topped with blueberries and brown sugar crumbs.

Chocolate sponge cake surrounds a layer of chocolate and chantilly cream, studded with amarena cherries, separated by white sponge cake and decorated with a chocolate ribbon.

Vanilla, Chocolate, Pistachio, Hazelnut. Lemon, Mango, Coconut, Mixed Berry.