Starters

BECAUSE IT'S NOT JUST ABOUT THE MAIN COURSE

Beetroot cured gravadlax with potato scones, crème fraîche and hazelnuts
 

A sharing platter of Italian cheese with chutneys
A

sharing platter of Italian cold cuts and seafood
 

Prosciutto parcel with mozzarella and balsamic vinegar filling

Aubergine Parmigiana (V)