À la carte menu

Rustic bread crostini topped with minced lardo, blu d’Aoste mousse, pure toma di Gressoney and fontina cheeses, mocetta and hand-chopped boudin, all accompanied by wildflower honey and seasonal compote

Red prawn marinated in coconut fat, cantaloupe carpaccio with pink pepper, and arugula reduction

Venison carpaccio marinated in coffee, béarnaise sauce, toasted coffee powder, accompanied by a pak choi and herb salad

Slow-cooked eggplant, sweet and sour Piccadilly tomato chutney, and miso sauce

Spaghettone tossed with prawn reduction, cacio e pepe sauce with grated oyster

Warm tortello filled with edamame hummus, classic Valdostana fondue, and smoked paprika

Risotto all'onda with lemon molasses, lamb loin with butter and beetroot gel

John Dory slow-cooked, yuzu gel, parsley sauce, and hollandaise foam

Butter-seared pigeon breast with umeboshi, grilled friggitello pepper, and glazed shallots

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