FIRST COURSE
CALAMARI
Char-grilled calamari with lemon and oregano vinaigrette
SECOND COURSE
OCTOPUS RISONE
‘Risone’ pasta with braised octopus and bone marrow
THIRD COURSE
GAROUPA
Steamed New Zealand garoupa with green pepper and champagne sauce
or
WAGYU BEEF
Char-grilled wagyu beef onglet (butcher’s steak)
FOURTH COURSE
PARFAIT
Chef Lino’s signature nougat parfait with toasted ‘noto’ almond sauce