Red datterini, Taggiasca olives and dehydrated capers

Depending on availability and sourcing, monk's box

Carasau bread, friarielli and melted provola cheese

Carrot and liquorice purée

Walnuts, pine nuts, cumin, white pepper, thyme, honey and Garum

From Apicius, chestnut sauce paired with Annurca apple and potatoes

Leave us a Review

Are you enjoying yourself?