Deep fried carnaroli rice, Italian tomato sauce, Parmigiano Reggiano, fresh eggs, breadcrumbs, and a melting fior di latte heart.

Vegetarian

Fior di latte, deep-fried in golden breadcrumbs until the cheese pulls. A Italian street classic.

Vegetarian

Calamari, light flour coating, flash-fried until crispy. Garlic mayo and lemon on the side

Eggplant fritters with a melting fior di latte heart. Parmigiano, Pecorino, parsley, egg. Sundried tomato mayo for dipping

Vegetarian

A garden-fresh salad with seasonal greens and roasted almonds

Vegetarian

Chiang Mai organic cherry tomatoes, creamy stracciatella, basil pesto, and extra virgin olive oil

Vegetarian

Tomato diced, garlic, extra vigin olive oil, Italian basil, oregano, black pepper, extra virgin olive oil

Vegan

Spicy 'Nduja Calabrese, goat cheese, Chiang Mai organic cherry tomatoes, and extra virgin olive oil

French mussels sauteed in a rich Italian tomato sauce with garlic and parsley. Served with toasted house-made sourdough bread.

King prawn, mussels, clams, squids. Simmered in a white wine cream and baked under a sealed pizza crust - break it open at the table

Hand-rolled beef and pork meatballs with Parmigiano Reggiano, eggs, and parsley. The Chef’s family recipe. Slow-simmered in tomato ragout.

24-month-aged Parma ham and fresh cantaloupe. The classic.

Thinly sliced golden-fried eggplants, Italian tomato sauce, melting fior di latte, smoked scamorza, and Parmigiano Reggiano.

Vegetarian

Mushroom soup with black truffle tapenade, house-made sourdough croutons, and Extra Virgin Olive Oil.

Vegetarian

Slow-cooked seasonal vegetables and barley, finished with extra virgin olive oil.

Vegan

Grilled Italian sausages, Parmigiano Reggiano shavings, organic cherry tomatoes, sweet roasted pumpkin, and fresh imported wild rocket.

Grilled chicken breast, crisp apple, Taggiasca olives, Asia mixed leaves, and organic cherry tomatoes.

Fresh Buffalo Mozzarella DOP served with organic Chiang Mai cherry tomatoes and Italian basil.

Vegetarian

French goat cheese, crunchy pistachios, roasted beetroot, fresh pomegranate, and Asia mixed leaves. Finished with balsamic glaze.

Vegetarian

Strawberries, blueberries, raspberries, goji, walnuts, chia, pear, baby spinach, balsamic dressing.

Vegetarian

Silky eggplant cream, crispy fried eggplant, fior di latte, dry ricotta, sun-dried tomato, basil. Simplicity, done properly.

Vegetarian

Freshly shaved seasonal black truffle, fior di latte, smoky provola, runny egg centre, black pepper.

Vegetarian

Fior di latte mozzarella, Spanish Manchego cheese, hand-crumbled crispy Spanish Chistorra sausage, Spanish Piquillo peppers, fresh Italian parsley, smoked paprika, and extra virgin olive oil.

San Marzano tomato sauce, grilled eggplant, and fresh burrata cheese. Topped with wild rocket, baked organic cherry tomatoes, and extra virgin olive oil.

Vegetarian

Culatello from Zibello, fresh burrata, San Marzano tomato sauce, Italian basil. Two of the best cured-meat-and-cheese names in Italy in one pizza.

San Marzano tomato sauce, premium fior di latte mozzarella dei monti di Agerola, fresh Italian basil and extra virgin olive oil.

Vegetarian

San Marzano tomato sauce, garlic, oregano & extra virgin olive oil.

Vegetarian

Calabrian ’nduja and spicy salami, San Marzano tomato sauce, fior di latte, finished with crunchy Tarallo Calabrese crumble, bird’s eye Thai chili, extra virgin olive oil and fresh Italian basil.

Extra hot

Spanish beef chorizo, fior di latte, San Marzano tomato sauce, Italian basil, and extra virgin olive oil.

Italian spicy salami, Italian sausage, Italian crispy cured pancetta, fior di latte, San Marzano tomato sauce, extra virgin olive oil, and Italian basil.

Buffalo mozzarella DOP from Campania, San Marzano tomato sauce, extra virgin olive oil, and Italian basil.

Vegetarian

San Marzano tomato sauce, premium fior di latte mozzarella dei monti di Agerola, fresh Italian basil and extra virgin olive oil.

Vegetarian

San Marzano tomato sauce, fior di latte mozzarella, cold cut Italian cooked ham, Italian basil, and extra virgin olive oil.

Fior di latte mozzarella, grilled tender chicken stripes marinated in smoked paprika, finished with a vibrant garlic, lemon, and Thai coriander green sauce made with extra virgin olive oil, chili and mint.

Hot

Provola cheese, fior di latte mozzarella, zucchini sauce & chips, baked organic cherry tomato, Italian basil, and extra virgin olive oil.

Vegetarian

San Marzano tomato sauce, fior di latte mozzarella, Bologna pistachio Mortadella, fresh burrata cheese, pistachio pesto, toasted pistachio crumbles, extra virgin olive oil, and Italian basil.

Peanuts

Saint Marcellin, Le Tomme, Bleu d'Auvergne, fior di latte mozzarella, Italian pancetta, baked cherry tomatoes, black pepper, and Italian basil.

A whole Canadian Lobster, home-made angel hair, organic tomato sauce. Made for sharing.

Home-made angel hair egg pasta, freshly shaved seasonal black truffle, Parmigiano Reggiano, and premium Alps butter.

Fresh clams sautéed in a delicate white wine sauce and tossed with Spaghetti pasta.

Rigatoni pasta tossed in a rich Neapolitan ragout with slow-cooked pork belly, ribs, sausages, and melted fior di latte

House-made fresh egg agnolotti filled with Italian sausages, Parmigiano Reggiano, Pecorino cheese, and fresh ricotta. Sautéed with white onions.

Egg tagliatelle served with a traditional slow-cooked pork and beef mince ragout simmered in premium Italian tomato sauce.

House-made traditional baked lasagna layered with a rich ragout of family-farm pork and beef mince. A timeless Italian comfort classic

Vesuvio pasta tossed with Italian sausages, Pecorino Romano, and turnip tops pesto with a touch of chili.

Creamy Carnaroli risotto cooked in a rich seafood broth, finished with king prawns, calamari, clams and mussels for a bright Mediterranean finish.

Tender grilled lamb chops served alongside baby potatoes, baby carrots, and fresh baby spinach.

Grilled Italian sausage with sauteed turnip tops.

Crispy, crumbed pork chop, deep-fried golden. Served with a fresh cherry tomato and onion salad.

A delicate imported Mediterranean red snapper fillet prepared with savory capers, Taggiasca olives, and anchovies in a rich Italian tomato sauce.

Imported French sea bass oven-steamed with white wine, capers, cherry tomatoes, and black olives. Served with baby potatoes, lemon, and extra virgin olive oil.

Pastiera-style Napoli cheesecake, ricotta and cooked wheat, the Chef’s family recipe. With a scoop of vanilla ice-cream.

Vegetarian

A traditional Italian tiramisu layered with velvety mascarpone cream, bold coffee, and a dusting of rich cocoa powder.

Vegetarian

A refreshing candied lemon filled with zesty lemon sorbet, accented by a delicate pistachio crumb.

Vegetarian

Chef’s way of traditional babà with rum, zabaglione and our house-made vanilla ice cream.

Vegetarian

A fluffy Neapolitan doughnut infused with fresh orange and lemon zest, fried to a golden crisp and dusted with sugar. Paired with a velvety mascarpone cream for the perfect finish.

Vegetarian

A crispy, traditional pastry shell filled with sweet, velvety ricotta, chocolate chips and pistachio crumbles.

Vegetarian

House-made pistachio icre cream, drowned in a shot of Illy espresso.

Vegetarian

A decadent chocolate lava cake with a molten center, served alongside vanilla ice cream.

Vegetarian

A selection of artisanal house-made gelatos and sorbets, including Bitter Chocolate, Madagascar Vanilla, Raspberry Sorbet, Hazelnut Piedmont, and Pistachio Bronte, all served with a delicate, crunchy crumble.

Vegetarian