4 course degustation menu

Kingfish Carpaccio with baby fennel, blood orange, sherry raisins and grated bottarga
or
‘Insalata Caprese’: heirloom tomatoes, Giorgio’s burrata, basil and aged balsamic

*****

The lightest potato gnocchi with roasted capsicum, goat’s cheese and black olive ‘poor man’s’ parmesan
or
Rigatoni ‘alla veneziana’ with veal ragu and preserved lemon gremolata

*****

Grilled tuna with white eggplant caponata, celery hearts and Vin Santo marinated anchovies
or
Confit pork belly with cotechino sausage, celeriac remoulade, salsa verde and apple sauce
or
‘Torta rustica’ of baked ricotta, roasted vegetables and lemon crème fraiche

*****

Chocolate and salted caramel tart with hazelnut ice-cream
or
Amaretto panna cotta with grilled peach and almond brittle