We want to offer simple, quality yet fun dishes where "the game" transfers from the food to the young and friendly service. Every Sunday from October and May we serve a super brunch buffet. A dedicated proposal ranging from sweet to savory, traditional to 'Asian. An aperitif, dinner or Sunday brunch is transformed into an opportunity to experience a contemporary space where design and comfort come together in a prodigious meeting of culinary pleasures.
Menu
MARINATED SALMON TARTARE WITH GREEN GAZPACHO
CRUNCHY SUSHI RICE WITH SPICY TUNA AND TOBIKO
YAKITORI CHICKEN SKEWERS WITH SMOCKED OIL AND BASMATI RICE
MARINATED SRIRACHA CUCUMBER SPAGHETTI WITH AMBERJACK TARTARE
BATTERED COD FISH WITH SWEET PAPRIKA AND ORANGE GUACAMOLE SAUCE
CHAPATI - TACOS WITH SHREDDED CHICKEN, MOSTARD LEAFS AND TANDOORI SAUCE
BABY SENEGAL SQUID WITH BLACK INK AND FREID POLENTA
BEEF CARPACCIO WITH HORSERADISH CREAM, TOMATO CONCASSÈ, OLIVES AND PECAN NUTS
CIRASHI WITH SALMON, AMBERJACK AND TUNA MIX SASHIMI WITH TERIAKY SAUCE
JAPANESE TAKOYAKI
RAW FISH | RED SHRIMP AND SCAMPI SERVED WITH PONZU SAUCE (per piece)
RAW FISH | OYSTERS SERVED WITH PONZU SAUCE (per piece)
10 pieces
20 pieces
30 pieces
Bao
SMOKED PULLED PORK, RED CABBAGE MARINATED IN APPLE CIDER VINEGAR
ROASTED OCTOPUS WITH POTATO AND YOGURT SAUCE
SHRIMP, AVOCADO, SWEET CHILI MAYO AND CORN FLAKES
PUMPKIN CREAM AND FALAFEL
Gyoza
PRAWNS
PORK
VEGETABLES
WAGYU
Cold cuts
SELECTION OF CURED MEATS AND CHEESES WITH ARTISANAL FOCACCIA AND CHUTNEY (recommended for 2 people)
UDON THAI STYLE (Pad Thai with shrimp, cashews, vegetables, curry, turmeric)
RAMEN WITH MISO SOUP, PORK BELLY, CORN, PAK CHOI, MUSHROOMS AND NITAMAGO EGG
PAPPARDELLE WITH VENSION SHANK AND GREMOLADE
LINGUINE WITH TURNIP GREENS AND PINK PRAWNS TARTARE,SICHUAN PEPPER BUERRE BLANC
CASERECCIA WITH AUBURGINE MINT CREAM, TUNA TARTARE AND DRIED TOMATOES
LEMON TAGLIATELLE WITH COOKED AND RAW SCAMPI, BASIL OIL AND TAGGIASCHE OLIVES POWDER
MONOGRANO "FELICETTI" RIGATONE CARBONARA STYLE
WARM MARINATED SALMON WITH LIQUID KOJI RICE, WASABI, FRIED LOTUS ROOT AND SEVEN SPICES (It may seem raw, but it’s cooked!)
TERRACOTTA AUBURGINE PARMIGIANA WITH SMOKED SCAMORZA CHEESE
CROAKER FISH FILLET WITH MEDITERRANIAL/ORIENTAL SALAD AND COURGETTES TEMPURA
DOUBLE-COOKED GUINEA FOWL POCKET WITH PAK CHOI, MONTE VERONESE CHEESE, BROCCOLI PUREÈ AND CRISPY BACON
CHATEAUBRIAND WITH BERNESE SAUCE AND HERBS SMASHED POTATOES
JAPANESE MOCHI FILLED WITH ICE CREAM
TWO LAYERS, CARAMEL BISCUIT WITH GREEN MATCHA TEA MOUSSE, TANGERINE MOUSSE AND MIXED FRUITS
TRADITIONAL TIRAMISÙ
TWO CHOCOLATES BAVARIAN CREAM WITH AMARETTI POWDER AND MANGO ALPHONSO
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










