with a wild mushroom and fennel sausage cream sauce, topped off with parsley and a port reduction.

Pistachio pesto, blended with mint and the Japanese seasoning, Yuzukoshu

Beef short ribs ragu, with beef meatballs, Ricotta and basil.

Red & yellow datterino tomatoes with black olives, capers and chilli

Egg yolk, wild mushroom and miso butter

Truffle & walnut butter, radicchio treviso and garlic crostini

Fried ravioli cacio e pepe bites

Crispy fried aubergine and n'duja croquettes with ricotta salata. Glazed with honey and topped off with grated parmigiano reggiano

Fried panko lasagna with layers of truffle and aged provolone, accompanied with a side of aioli

With fonduta and basil oil

Asparagus, walnut, peppercorns and a citrus dressing

House made cannoli with sheep's ricotta and pistachio combe

With orange zest, chocolate buttons and cointreau