A full-flavored spaghetti with garlic and chili flakes lightly roasted in extra virgin olive oil with a sprinkle of salt; an Italian staple with a twist of toasted bread crumbs on top, just as the footballing legend like it
SPAGHETTI AL POMODORO
Simple, classic yet modern, and velvety combination of roasted tomatoes, fresh basil, and garlic
FETTUCINE ALFREDO
We make it Classico with butter and Parmigiano Reggiano emulsion but you can also have it al Americano with fresh cream replacing the butter
TAGLIATELLE AL RAGÙ ALLA BOLOGNESE
Long, flat ribbons of pasta tossed in the rich, meaty tomato ragù refined and simmered for hours that is a signature dish of the city of Bologna
RISOTTO AI FUNGHI
Arborio rice with mixed wild mushrooms sautéed with onions, garlic, and parsley mixed with a touch of cream and Parmesan cheese
RISOTTO ALLA PESCATORA DI MARE
Arborio rice with fresh local prawns, squid, mussels in garlic infused extra virgin olive oil and homemade seafood broth, finished with lemon zest and parsley
Main Course
PIZZA
MARGHERITA
Crushed tomato sauce base, a dash of pecorino cheese, mozzarella cheese chunks and extra virgin olive oil, finished with basil leaves
QUATTRO FORMAGGI
Silky fresh cream base with mozzarella, Parmesan, blue and pecorino cheeses
VEGETERIANA
Crushed tomato sauce base with eggplant, zucchini, mushrooms, and red, yellow, and green peppers with mozzarella cheese chunks
FRUTTI DI MARE
Crushed tomato base with prawns, squid, mussels, anchovies, and capers sprinkled with finely chopped parsley
NEW YORK
Crushed tomato base with a sprinkle of parmesan cheese, chunks of mozzarella cheese and beef pepperoni
Main Course
SEAFOOD
ROASTED SEA BREAM
Pan-seared local sea bream fillet served with a side of squid ink spaghetti with crab, garlic, and chili flakes.
ROASTED SALMON
Pan-seared Scottish salmon fillet served with sautéed green beans and baby potatoes.
PESCE AL SALE
Fresh local whole sea bream completely covered in sea salt and baked to perfection in the oven, served with a generous side of mixed salad and roasted vegetables – please allow up to 45 minutes for cooking and service time or you may pre-order before your next visit
Main Course
POULTRY
POULET RÔTI
Oven-roasted ½ Chicken served with roasted potatoes, root vegetables, jus and fluffy Lebanese garlic paste on the side
MAGRET DE CANARD GLACÉ
Ginger glazed duck breast served with honey plum, red cabbage, asparagus and soy sauce reduction
Main Course
STEAKS
GRILLED CERTIFIED ANGUS BEEF FILET
GRILLED CERTIFIED ANGUS RIB EYE
BLACK ROCK GRILL
You personally grill your choice of certified Angus beef filet or rib eye steak to sizzling perfection on a 400-degree Celsius volcanic rock that ensures every bite is just as hot and juicy as the first
Main Course
LAMB
LAMB SHANK
Fresh lamb shank slow-braised in a red wine-based stock with dates and aromatics and served with garlic mashed potatoes and caramelized carrots.
LAMB SHANK
Fresh lamb shank slow-braised in a red wine-based stock with dates and aromatics and served with garlic mashed potatoes and caramelized carrots.
MAKE YOUR OWN BURGER
Served with your choice of French fries, smashed potatoes, or potato wedges.
For your sweet tooth!
DESSERTS
FRESH FRUIT PLATTER
Strawberries, pineapple, blueberries, red grapes, kiwi, mandarin and banana rough chopped and served with a honey and lime dressing with a splash of orange blossom water; fresh and refreshing
AFFOGATO
A scoop of vanilla ice cream topped with a double shot of freshly brewed espresso
HOMEMADE CHEESECAKE
Served with a mixed berry compotesso
FONDANT AU CHOCOLAT
This molten chocolate cake combines the best of two worlds, a soft and fluffy, flourless soufflé on the outside and a hot and gooey chocolate lava from within – served with a scoop of vanilla ice cream
