SMALL PLATES

Citrus-marinated amberjack sashimi on watermelon gazpacho, Greek feta, cucumber, hints of tabasco, sesame seeds and basil oil.

with nectarine peach and pink peppercorns

Crispy deep-fried potato wedges to golden perfection for an unbeatable crunch finished with a pinch of fleur de sel and garden herbs.

Panko-crusted prawns with light spicy sweet and sour sauce

A selection of seasonal vegetables in a light and crispy batter, served with tartara sauce

crispy, filled with creamy ricotta, zesty lemon, cracked black pepper, and fresh basil."

topped with creamy buffalo stracciatella cherry tomatoes and anchovies

A curated selection of local cured meats and cheeses, served with fruit preserves and walnuts