Dinner service appears to be the same, but with more substantial dishes including tiger prawn, scallop and squid spiedino, and a 45-day dry-aged beef ribeye covered with summer truffle. Something of a signature for the restaurant will be a salt crusted wild seabass, which will be opened and dished tableside, and the pasta that gives the restaurant its name. Puddings will include familiar Italian favourites, such as tiramisu and an Amalfi lemon meringue tart.
Dining and Cooking