The Sixth Leaf

Valpolicella Classico Superiore Ripasso Pojega Guerrieri Rizzardi, 750ml

Veneto, Italy, 2018

Burrata (V) (L) (CG)

Infused with lemon, basil and extra virgin olive oil, glazed in a rich tomato sauce, flambeed with Pernod and served with preserved zucchini

Mushroom Croquettes (V) (E) (G) (CG)

Wild mushroom duxelles, supplemented with fresh local herbs, served with handmade saffron mayonnaise and pickled radish

Asparagus Panna Cotta (V) (G)

Accompanied with slightly smoked Hollandaise sauce, topped with cheesy tuile and marinated truffle slices

Salmon Salad (F) (L) (S)

Fillet of fresh salmon, seared with lemon oil, complimented with a fresh leaf salad, blue cheese, orange segments and drizzled with a smoky citrus dressing

Blueberry Kale Salad (V) (N) (G)

Kale leaves, blueberries, cherry tomatoes and toasted hazelnuts, served with chef's special vinaigrette, Moringa croutons and hemp seeds

Pecorino Risotto (V) (L)

Creamy Arborio rice, enriched with aged Pecorino Romano cheese, finished with our artesian extra virgin olive oil and fresh basil leaves

Orecchiette Agnelle (G) (CG) (L)

Slow-cooked milk-fed lamb, served with a sauce of sweet pea, mint leaves and tomatoes

Trofie Pesto Avvantaggiato (V) (G) (CG) (N)

Cooked with local Red Eye potatoes, green beans and basil pesto, finished with lemon olive oil

Prawn Risotto (SF) (L) (N)

Patiently stirred with saffron and lobster bisque, topped with king prawns and garnished with cracked pistachios

5 Mushrooms (V) (CG)

King bolete, shiitake, enoki, smoked porcini and Portobello mushrooms, served with our signature tomato sauce and charred garlic with fresh thyme

Beef Fillet (L) (CG)

Approximately 100g For those who prefer good meat, a fillet of beef. Cooked up to your liking, chef's recommendations - try it rare. Served with roast baby potatoes

Salmon "Ambassador" (F) (L)

Grilled salmon fillet, packed with horseradish and marinated peaches, topped with a smoked rosemary mousse and caramelised carrots

Preserved Lemon & Harissa Tagine (V) (CG)

Slow cooked lemon-harissa stew, made of chickpeas, sweet potatoes and dried apricots. Served with steamed jasmin rice

Chicken Ballotine (L) (CG)

Slow cooked chicken roulade, served with mushroom fricassee and roast baby potatoes

Calamari (Reverse Paella) (F) (SF) (G) (E) (CG)

Leche de tigre poached calamari, filled with saffron infused rice, served with agostino recca anchovy croquette and creole sauce

Pork Rib Loin (G) (CG) (L)

Oven baked pork rib loin, served with gravy sauce, cauliflower mash and caramelised onion

Roast Potatoes

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