Menu
Amberjack tartare, brioche bread, mango sauce, liquorice powder
Panzanella amo style (croutons, peaches, olives, prawns, green shiso, greek yogurt)
Maguro tataki (flamed tuna with pink grapefruit, avocado, almonds, soy sauce)
Takoyaki (japanese octopus-filled balls, red ginger, chives, spices)
Kakiage (japanese prawns fritters with corn, carrots and onion)
Salmon ceviche (marinated salmon, lime juice and soy sauce, mango sauce, guacamole, caramelized red onion)
Kataifi fried hosomaki (avocado, philadelphia, prawns tartare, passion fruit)
Cuttlefish shabu shabu tagliatelle (pumpkin, fresh peppers, chocolate flakes and mint dashi)
Tuna balls, zucchini, ricotta cheese and guacamole
Tacos filled with duck chilli with black beans, salad and pico de gallo
Veal with tuna sauce amo style (tuna sauce, demi-glace and cappers flowers)
RED PRAWNS AND LANGOUSTINES served with our sauces (per piece)
OYSTERS served with our sauces (per piece)
10 pieces
20 pieces
30 pieces
Bao
Prawns, avocado, sweet-chili mayo and cornflakes
Grilled eel, scrambled eggs, okonomi sauce
Smoked pulled pork with marinated red cabbage
Auburgines cream with bufala mozzarella cheese and tomatoes
Gyoza
Prawns
Pork
Vegetables
Cold cuts
Cold cuts and cheese with mustard and artisanal focaccia. (Recommended for 2 people.)
Udon thai style (Pad Thai with vegetables, prawns, eggs and cashewnuts)
“Monograno Felicetti” spaghettone, arugola pesto, prawns tartare, pumpkin chips
Tagliatelle pasta with lemon, cooked & raw prawns, basil oil and dehydrated 17€ olive powder
Paccheri with castelmagno cheese, fried sweetbreads and amarone reduction
“Monograno Felicetti” mezze maniche, braised haire ragout and parmigiano foam
“Monograno Felicetti” rigatone carbonara style
Trofie with roasted tomato, basil bread and lemon zest
Mixed tempura (prawns, squid, sweet potatoes, courgettes)
Marinated salmon, liquid koji rice, wasabi leaves, seven japanese spices, Fried lotus root (it might seem raw, but it's cooked!)
Roasted octopus, mashed potatoes with parsley, yogurt sauce and chives
Diaphragm/skirt steak tagliata, gratinated auburgine and chimichurri sauce
Beef fillet, honey mustard sauce, cabrette potatoes
Eggplant parmigiana with cream of smoked provola cheese
Traditional tiramisù
Parfait/semifreddo with basil, lemon, strawberries and cruchy caramel
Vanilla bavarese with salted caramel and white chocolate pralines
Japanese mochi filled with ice cream
Every Sunday from October to April we serve a super brunch buffet. A dedicated proposal ranging from sweet to savoury, from traditional to Asian.
Cocktails & more