Vegetarian Menu

Executive Chef – Catherine Anders

Bocconcini
Crumbed Vanella bocconcini with vine ripened tomato, red onion jam and basil aioli 16

Arancini
Truffle and taleggio arancini with wild mushrooms 19

Zuppa
Roasted cauliflower soup with walnut oil and watercress  21

Risotto
Carnaroli rice milanese style with peas, green asparagus and crumbled Persian feta  36

Pizza
Thin crust pizza, tomato based, roasted artichokes, caramelized onions, fior di latte and rocket 19

Ravioli
Roasted butternut pumpkin ravioli with hazelnut butter, sage, black garlic chips and baked ricotta 23/36

Orecchiette
Orecchiette pasta with broccolini, parmigiano reggiano, roasted walnut and pine nut pesto 23/36

 

Download a PDF copy of our Vegetarian Menu

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