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)