Menu

- 2 Gyoza with roots, forest floor, and umami (Jerusalem artichoke, shiitake mushrooms, and black garlic), mushroom consommé, and Barbera reduction · 2 Gyoza with prawns, pork, and leek, with our Piri Piri sauce · 2 Gyoza with braised pork cheek, pisco, and rennet apple

Scallop tataki on smoked celeriac, fresh papaya with lime

Raw meagre marinated in citrus, pink grapefruit, orange jelly, black salt, and burnt onion ash.

Organic quinoa heart with smoked burrata and frozen chicory curls, pear brumoise, and Sichuan pepper emulsion

Shoyu ramen with Fassona beef broth, pan-seared boiled beef with caramelized onions, 63° egg, black kale chips, and rayu oil.

Buckwheat noodles creamed with sea butter, mullet bottarga, and yuzu aroma

Korean-marinated and braised venison ossobuco, served on huancaína risotto and finished with wild garlic oil.

Potato gnocchi with brown butter on a cream of turnip greens with Cantabrian anchovies, crispy fresh anchovy fillet, and ginger beetroot chutney

Revisited plin served crispy, stuffed with Thai green curry made with alessandro varesio free-range chicken and seasonal vegetables, with cauliflower sauce, coconut milk, hazelnut miso and CBT chicken breast

Crispy pork ingot on a cream of root vegetables, accompanied by sautéed shiitake mushrooms, grilled pak choi, and pomegranate. Licorice powder and a natural brown sauce.

Artichoke hearts braised in vegetable seafood dashi, lemon, and mint, atop crispy chickpea rösti. Served in a thin layer of filo pastry with a vegetable-based brown sauce.

Finest marinated and plated fassona heart, baked sweet potato, Peruvian corn and jalapeno nikkei sauce, anzuboshi and yuzu

Piedmont IGP hazelnut cake and hot zabaglione

Piedmontese coffee and amaretto pudding

Pear poached in red wine and sake on sesame crumble, with fior di latte ice cream.

White miso panna cotta with fermented peach coulis

Cheesecake with fermented lemon ricotta, salted caramel and popcorn with sake caramel

Pistachio mousse with figs and creme franche