Valentine’s Day 2020

Chef Cristina Bowerman’s menu for Valentine’s Day dinner.

Aperitif served with a glass of Champagne
Marinated scallops, red turnip miso, spicy flying fish caviar, coral sauce and apple butter
Cooked and raw red prawns Hot soup, coconut milk, Castelluccio lentils
Oysters, sake and lettuce
Potato gnocchi, sea urchin, black garlic bagnacauda, salted lemon and truffle
Smoked potato ravioli, cauliflower and white chocolate, caviar
Pork socket, fermented lemon, scorzonera and cured pork cheek sauce, apricots
White fish, tamarind, mixed seeds, spicy tapioca
Surprise dessert
Petit fours


The menu is also available with 6 glasses wine flight.


Flowers at the table for those who make the reservation and prepay.