Our chef Amodio Iezza is inspired by Italian classics. He takes an experimental approach to old recipes, using time-tested cooking techniques and paying particular attention to individual ingredients.

PRIMI PIATTI

Dry-aged steak tartar, classic dressing  small/ big 18,50/27,00

Baked potato and onion Rico (pie), ricotta mousse  14,00

Vicenza-style baccala with grilled polenta  16,00

KYS oysters, canned citrus fruit  pc 6,00/ from 3 pcs

Mafaldine (bandnoodle), veal cheek ragout, lions mane mushroom  22,00

Gnocchi Gnudi of pumpkin with taleggio cheese cream, black truffle  18,00

Scallops, veal marrow, black truffle  24,00

Wild broccoli, pumpkin cream, apple mustard  16,00

Crispy red turnip, fried tomino cheese  14,00

Roasted veal tongue, green sauce, ginger spring onions 15,00

Vegan risotto, kale, sweet potato 16,00

Trio of ravioli (goose, duck, guinea fow), wine sauce, crispy celery  12,50

P L AT T E R S

VEGETARIAN
A selection of the best vegetarian Italian recipes.   29,00 – for two

BUTCHER’S PLATE
A selection of our signature premium beef cuts   32,00 – for two

C A R N E & C O N T O R N I

OUR MEAT SELECTION IS BASED ON THE ITALIAN MEAT TRADITION. FROM ORGANIC FARMING, BASED ON RESPECT FOR LIFE AND ECOSYSTEM. EACH CUT HAS ITS OWN SPECIAL FEATURES. OUR TEAM WILL BE HERE TO ANSWER YOUR QUESTIONS AT THE TABLE.

BY WEIGHT/ TO SHARE

BISTECCA FIORENTINA -T-Bone-   12,90 (100g)
30 days dry-aged, served on the bone. Please choose a cut of your desired weight and size. From 800g.

COSTATA FIORENTINA -Rib Eye-   10,90 (100g)
30 days dry-aged, served on the bone. Please choose a cut of your desired weight and size. From 800g.

CUORE DI BISTECCA   16,90 (100g)
30 days dry-aged, served on the bone. The best part of the sirloin. Please choose a cut of your desired weight and size. From 700g.

TAGLIATA PANZANESE 11,90 (100g)
The Macelleria Cecchini all time favourite. The center cut from the “butt”, tender, lean and thick. From 250 g.

BISTECCA REALE – Picanha 11,90 ( 100g)
30 days dry aged. The finest slice of the rump, elegant and juicy, refined with a thin fat cap.

BISTECCA DI CARRARA – Wagyu 6+ 11,50 ( 100g)
From the shoulder, our most marbled, slightly dry aged cut. From about 250g.

BY PLATE

BEEF RUMPSTEAK (220g) – 30 days dry aged- Simmentaler Rind   29,00
Served with pointed cabbage and peppers

BEEF FILET Simmentaler deutsches Rind  18,50 (100g)
Served with porcini sauce

BUTTER & SAUCES

‘To the Bone’ autumn sauce  6,00

Chianti herb butter, home made bread  6,50

Cantabrian sardine butter, home made bread  6,50

CONTORNI

Mashed potatoes, parmesan cream, black truffle  13,00

Cannellini beans all’uccelletto (tomato, sage & garlic)  7,50

Romaine salad, yogurt, mint, black sesame  11,50

Leek gratin with parmesan cheese  9,00

Brussels sprouts, anchovy butter, panko  9,50

D O L C I

Chocolate ice cream, caramelised popcorn, chocolate mousse  8,00

Williams caramel brullé cake  9,00

Rosè campagne panna cotta  8,50

Williams pear cooked in mulled wine with vanilla ice cream  9,00

Parmigiano Reggiano DOP 24 month, balsamico tradizionale  11,00 (100g)