handmade ravioli stuffed with spinach & ricotta, pomodoro, crispy pancetta

Ravioloni alla Fiorentina

tuscan loaf, mozzarella, parmigiano, herbed oil

Garlic Bread

insalata mista, crispy parmesan potatoes, charred vine tomato, truffled hollandaise

Wild Mushroom & Caramelized Onion Benedict

jumbo scallops, jumbo prawns, clams, tomato sauce, chillies, lobster bisque

Black Squid Ink Seafood Linguine

moist chocolate sponge, almond chocolate ganache, raspberry marmelade, chocolate diplomat cream, raspberry sorbet

Chocolate Raspberry Entremet

herbed ricotta & cream cheese, fennel, baby tomatoes, preserved lemon aioli

Bresaola Tortelloni

rich brioche dough, chocolate ganache, vanilla anglaise

Zeppole

mascarpone mousse, espresso soaked lady fingers, mocha anglaise

Tiramisu

guanciale, egg yolk, pecorino romano, cracked black pepper

Bucatini alla Carbonara

heirloom tomatoes, fior di latte arugula & fennel salad, spaghetti pomodoro

Chicken Parmigiana

parmesan fondue, semidried tomatoes, crispy sage, poached egg, shaved black truffle

Braised Beef Cheeks, Ricotta & Spinach Agnolotti

black truffle cream sauce, tomato fondue, herbed ricotta

Truffle Spaghetti & Meatballs

jumbo prawn, jumbo scallops, mussels, clams, salmon & black cod, tomato broth

Seafood Cioppino

handmade gnocchi, wild mushrooms, porcini broth, sage, shaved ricotta salata

Gnocchi Funghi

Birra

arugula & fennel salad, spaghetti pomodoro, charred lemon

Chicken Milanese

pomodoro sauce, sicilian olives, chillies, pesto, parmigiano reggiano, mozzarella di bufala

Sicilian Eggplant Parmigiana

mixed spice grapefruit compote, lime zest panna cotta, cinnamon tuile

Spiced Grapefruit Lime Panna Cotta

roasted fingerling potatoes, grilled zucchini, confit baby tomatoes, beurre blanc

Grilled Spring Salmon

sicilian olives, charred tomatoes, arugula, lemon saffron sauce

Charred Mediterranean Octopus

slow cooked beef cheeks, red wine, san marzano tomato

Fettuccine alla Bolognese

intense chocolate sponge, hazelnut praline, gianduja gelato

Gianduja Lava Cake

insalata mista, crispy parmesan potatoes, charred vine tomato, hollandaise sauce

Crispy Pancetta Benedict

meatballs, parma prosciutto, jumbo prawns, ahi tuna, eggplant, zucchini & provolone involtini, grilled artichoke hearts, arancini, peperonata, house pesto

Antipasto Platter

In a large mixing bowl or on a clean surface, create a mound of 2 cups of all-purpose flour. Make a well in the center and add 3 large eggs and a pinch of salt. Using a fork, begin to incorporate the flour into the eggs, slowly drawing the flour from the edges until a dough forms. Knead the dough for 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

Make the Pasta Dough

In a skillet over medium heat, add 1 tablespoon of olive oil and sauté 12 ounces of fresh spinach until wilted, about 3–4 minutes. Let it cool, then squeeze out excess moisture and finely chop.

Cook the Spinach

In a mixing bowl, combine the chopped spinach with 1 cup of ricotta cheese, 1/4 cup of grated Parmesan cheese, 1 egg, salt, pepper, and a pinch of nutmeg. Stir until well blended and set aside.

Mix the Filling

Divide the pasta dough into two equal parts. Using a pasta machine or rolling pin, roll each piece out into thin sheets (about 1/16 inch thick).

Roll Out the Dough

Place teaspoons of the ricotta-spinach filling spaced 2 inches apart on one sheet of pasta. Cover with the second sheet of pasta, pressing around each mound of filling to seal. Cut into individual squares using a pasta cutter or knife. Press the edges with a fork to ensure they’re sealed. Let rest on a floured surface.

Fill the Ravioloni

Bring a large pot of salted water to a boil. Carefully add the ravioloni and cook for 3–5 minutes until they float to the top and are cooked through. Remove with a slotted spoon and set aside.

Boil the Pasta

In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and cook until fragrant. Add 2 cups of crushed tomatoes, salt, pepper, and a pinch of sugar. Simmer for 15–20 minutes, stirring occasionally.

Make the Pomodoro Sauce

In a skillet over medium heat, cook 1/2 cup of diced pancetta until golden and crispy, about 5–7 minutes. Drain on paper towels.

Crisp the Pancetta

Spoon some pomodoro sauce onto each plate. Arrange the hot ravioloni on top, spoon over additional sauce, and sprinkle with crispy pancetta. Finish with a grating of Parmesan cheese if desired. Serve immediately.

Serve the Ravioloni

Salt

Black pepper

Olive oil

Parmesan cheese, grated

All-purpose flour

Eggs

Ricotta cheese

Fresh spinach, chopped

Egg yolk

Nutmeg, grated

Canned San Marzano tomatoes, crushed

Garlic, minced

Fresh basil leaves

Pancetta, diced

In a small bowl, combine olive oil, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Mix well and set aside to let the flavors meld.

Make the Herbed Oil

Preheat your oven to 200°C (400°F). Slice the Tuscan loaf in half lengthwise and place it on a baking sheet, cut side up.

Prepare the Bread

Spread the herbed oil generously over the cut sides of the bread. Tear the mozzarella cheese and sprinkle it evenly over both halves. Grate the Parmigiano cheese and sprinkle it on top.

Add Cheese

Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly and the edges of the bread are golden brown.

Bake

Remove from the oven, let it cool for a few minutes, then slice and serve warm.

Serve

Tuscan loaf

Mozzarella cheese

Parmigiano cheese

Garlic cloves

Fresh parsley

Dried oregano

Thinly slice the onion and sauté in butter over low heat until caramelized, about 15 minutes. Add the wild mushrooms, salt, and pepper, and cook until mushrooms are soft, about 5-7 minutes.

Caramelize Onions and Cook Mushrooms

Poach the eggs in simmering water for about 3-4 minutes until whites are set but yolks remain runny.

Poach Eggs

Toast the English muffins and top each half with the mushroom and onion mixture, followed by a poached egg. Drizzle with truffled hollandaise.

Assemble Benedict

Garnish

Preheat the oven to 200°C (400°F). Boil baby potatoes until fork-tender, about 15 minutes. Drain and let cool slightly.

Prepare Potatoes

Toss the cooled potatoes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast until golden and crispy, about 25-30 minutes.

Roast Potatoes

Sprinkle with grated parmesan cheese and return to the oven for an additional 5 minutes until cheese is melted.

Add Parmesan

In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water, whisking constantly until the mixture thickens.

Whisk Egg Yolks

Gradually whisk in melted butter until the sauce is thick and creamy. Stir in truffle oil, salt, and white pepper to taste.

Finish Hollandaise

In a bowl, combine mixed greens, halved cherry tomatoes, and diced cucumber. Drizzle with olive oil and balsamic vinegar, and season with salt and pepper. Toss to combine.

Prepare Salad

Drizzle vine tomatoes with olive oil, sprinkle with salt, and grill or broil until charred, about 5-7 minutes.

Char Tomatoes

wild mushrooms (e.g., chanterelles, shiitake)

onion

butter

salt

black pepper

eggs

English muffins

fresh parsley

baby potatoes

olive oil

parmesan cheese

garlic powder

egg yolks

lemon juice

truffle oil

white pepper

mixed greens (arugula, spinach, etc.)

cherry tomatoes

cucumber

balsamic vinegar

vine tomatoes

Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.

Cook the Linguine

In a large skillet, heat olive oil over medium heat. Add minced garlic and sliced chillies, sautéing until fragrant, about 1-2 minutes.

Prepare the Seafood

Add the jumbo scallops and prawns to the skillet. Cook for 2-3 minutes until they start to turn golden brown.

Add Scallops and Prawns

Add the clams to the skillet and cover with a lid. Cook for about 5 minutes, or until the clams open up.

Incorporate Clams

Stir in the tomato sauce, lobster bisque, and black squid ink. Mix well and let simmer for another 5 minutes. Season with salt and black pepper to taste.

Add Sauces

Add the cooked linguine to the skillet, tossing everything together to coat the pasta well with the sauce and seafood.

Combine with Linguine

Remove from heat, garnish with chopped fresh parsley, and serve immediately.

Garnish and Serve

linguine pasta

black squid ink

jumbo scallops

jumbo prawns

clams

tomato sauce

chillies (sliced)

lobster bisque

garlic (minced)

fresh parsley (chopped)

Preheat the oven to 350°F (175°C). In a bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt. In another bowl, beat the eggs, milk, vegetable oil, and vanilla extract. Combine the wet and dry ingredients until just mixed.

Prepare the Batter

Pour the batter into a greased 9-inch round cake pan. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.

Bake the Sponge

In a saucepan, heat the heavy cream until simmering. Pour over the chopped chocolate in a bowl and let it sit for 5 minutes. Stir until smooth and add almond extract. Let cool.

Make the Ganache

In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture thickens, about 15-20 minutes. Let cool.

Prepare the Marmalade

In a bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract. Fold in the melted chocolate gently until combined.

Whip the Cream

Puree the raspberries, sugar, and lemon juice in a blender until smooth. Freeze in an ice cream maker according to the manufacturer's instructions or pour into a container and freeze, stirring every 30 minutes until solid.

Blend the Sorbet

Layer the chocolate sponge with raspberry marmalade, spread almond chocolate ganache, and top with chocolate diplomat cream. Freeze until set. Serve with raspberry sorbet on the side.

Assemble the Entremet

Cocoa powder

Granulated sugar

Baking powder

Milk

Vegetable oil

Vanilla extract

Dark chocolate, chopped

Heavy cream

Almond extract

Fresh raspberries

Lemon juice

Dark chocolate, melted

Powdered sugar

In a bowl, mix flour and salt. Make a well in the center, add eggs, and gradually incorporate flour until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

In a bowl, combine ricotta, cream cheese, chopped herbs, fennel, salt, and pepper. Mix until smooth and well combined.

Prepare the Filling

Roll out the pasta dough into thin sheets. Cut into squares, place a small spoonful of filling in the center of each square. Fold and seal the edges to form tortelloni. Repeat with remaining dough and filling.

Assemble Tortelloni

Bring a large pot of salted water to a boil. Cook tortelloni for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

Cook the Tortelloni

In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add halved baby tomatoes, preserved lemon, salt, and pepper. Cook for 5-7 minutes until tomatoes are softened.

Make the Sauce

Toss the cooked tortelloni in the skillet with the sauce. Serve immediately, garnished with additional herbs if desired.

Ravioloni Alla Fiorentina