Bussola

(S)(D) Oysters Gillardeau No.3, Marenne d’ Oleron

(S)(R) Line caught seabass carpaccio, citrus, fine herbs salad

(N)(D)(S) Smoked Sardines with roasted capsicum, 80gr Burrata cheese, cream of pistachio and capers

(D)(R)(S) Pink prawns tartare, stracciatella cheese, lemon salt, basil oil

(D)(R) Yellow fin Tuna tartare with capers, basil, samphire and strawberry capers relish

(S)(D) Deep fried assorted Mediterranean seafood with zucchini and roasted garlic mayonnaise

(S)(D) Stuffed giant calamari with potatoes, Provola cheese, sautéed broccoli and cannellini beans emulsion

(P)(D) Buffalo burrata served with traditional culatello di zibbello ham

(P)(D) 18 months 'San Daniele ham’ served with figs carpaccio and Blue cheese

(P)(D) Selection of pork cold cuts with aged cheeses and condiments

(D) Spiny artichokes salad with lemon dressing and Grana Padano cheese

(D) 300g Burrata cheese, heirloom tomatoes, extra virgin olive oil and fresh basil

(D)(R) Raw beef Carpaccio with Cipriani dressing, croutons, mushrooms and Grana Padano cheese

(D) Slow cooked veal served with tuna mayo sauce, crunchy vegetables and marinated egg yolk

(V) Heirloom tomato salad with fresh basil, onion and extra virgin olive oil

(V) Tuscany style panzanella salad with cucumber, tomatoes, red onions, croutons and vinaigrette

(V)(D)(N) Baby gem lettuce with goat cheese, walnuts, berries and citronette dressing

(D)(V)(N) Crunchy kale, roasted butternut squash, chickpeas, mix seeds and nuts, pomegranate

(S) Ensemble’ of Mediterranean seafood and crustaceous, crunchy vegetables, lemon dressing

(D)(N) Healthy vegetables soup with basil pesto and bread

(S) Assorted Mediterranean seafood stew with garlic bread and fresh parsley

(V)(D) Riserva San Massimo rice with mushrooms, creamed with Parmigiano Reggiano cheese and fresh truffle

(A)(D)(S) Riserva San Massimo rice with fresh Mediterranean seafood, light tomato sauce and fresh parsley

Priest chockers with seabass ragout, green asparagus and cherry tomatoes

(D)(V) Fusilloni pasta with aubergine, tomato sauce, aged ricotta cheese and fresh basil

(D)(V) Home made mushroom ravioli with truffle cream and parsley

(A)(D) Home made pappardelle with Ossobuco ragout and fresh gremolata

(V)(N)(D) Cannelloni pasta with spinach, ricotta and tomato sauce

(N)(P)(D) Hand made Agnolotti stuffed with roasted veal and Parmigiano Reggiano cheese, tossed with butter and sage

(P)(D) Bucatini pasta with pork guanciale, mild spicy tomato sauce and Pecorino Romano cheese

(S)(D) Spaghetti creamed with lemon butter, red prawns and Sevruga caviar

(S)(A)(D) Linguine “Monograno Felicetti’’ with Canadian lobster, cherry tomatoes and basil (Good to share)

(S)(A) Spaghetti with clams, green asparagus and bottarga

(P)(D) Home made potato gnocchi with butternut squash and crispy guanciale

(A)(D) Beef tenderloin with mustard crust, Fontina cheese fondue, morels, asparagus and red wine sauce with cherries

(A)(D) Lamb carre’ with aromatic herbs, salsify, wild mushrooms and green legumes

(D)(P) Pork belly with spiced honey, glazed baby roots and green apple sauce

(D) Corn-fed chicken breast with truffle, confit potatoes, and parsnip

(A) Ranger Valley Angus beef striploin with butternut squash, mix mushroom and anise sauce

(D) T-bone steak Fiorentina style (1.2 kg) (Choose your 2 side dishes) (good to share) (Recommended rare or medium rare)

(D)(S) Seabass a la plancha with red prawns, vegetables brunoise and bisque reduction

(S)(D) Octopus tentacle with potato foam and deep fried Padron peppers

(A)(S) Mediterranean grilled seafood with giant langoustine, red prawns, amberjack, octopus, squid, baby cuttlefish and salmoriglio (Choose your 2 side dishes) (good to share)

(A)(D) Pan fried black cod, morel mushrooms, baby leeks, cauliflower puree and Franciacorta froth

(S)(N) Yellow fin tuna with Sicilian agrodolce, tea soaked currant, parsley, pine nut and lemon salad

Oven baked Seabass 1.2kg served with potatoes, tomatoes, capers and olives (Choose your 2 side dishes) (good to share)

(D)(V) Mashed potato

(V)(D) Heirloom vegetables with butter

(V)(D) Fresh spinach with butter and Parmesan cream

(V) Broccoli tossed with red chili and garlic

(V)(D) Roman fried zucchini with vinegar, mint and garlic

(V) Grilled green asparagus

(D)(V) Mashed potato

(V)(D) Heirloom vegetables with butter

(V)(D) Fresh spinach with butter and Parmesan cream

(V) Broccoli tossed with red chili and garlic

(V)(D) Roman fried zucchini with vinegar, mint and garlic

(V) Grilled green asparagus

(A)(D)(N) Traditional layered mousse of Mascarpone cheese and zabaione with savoiardi biscuits dipped in espresso and black rum

(D)(N) Hazelnut parfait with stracciatella, chocolate mousse and praline nougat

(A)(D)(N) Molten dark chocolate cake, cocoa crumble, Morello jam, Amaretto jelly, berries and pear sorbet (allow us 20 minutes)

(D)(N) Bussola mille-fuille with diplomat cream and berries fruit

(D)(N) Hazelnut gelato, whipped cream, chocolate chips with hot espresso

(D) Short crust pastry filled with Amalfi lemon curd, baked meringue and citrus sorbet

(N)(D) Made to order apple strudel “Bussola style” with cinnamon sauce, vanilla gelato and almond crumble (allow us 20 minutes)

Seasonal fruit platter