Vicolo

Grilled sourdough with San Marzano tomatoes, basil, and aged balsamic

Fresh burrata with 24-month prosciutto di Parma, rocket, and truffle honey

Thinly sliced wagyu beef with rocket, Parmigiano, capers, and lemon dressing

Crispy saffron risotto balls filled with mozzarella, served with marinara

Buffalo mozzarella with vine-ripened tomatoes, fresh basil, and extra virgin olive oil

Tonnarelli pasta with Pecorino Romano and cracked black pepper

Hand-rolled ribbon pasta with slow-cooked Tuscan beef and pork ragu

Carnaroli rice with porcini mushrooms, mascarpone, and shaved black truffle

Spaghetti with fresh clams, white wine, garlic, chilli, and parsley

Layers of fresh pasta, bolognese, bechamel, and Parmigiano, baked golden

Braised veal shank in white wine and vegetables, served with gremolata and saffron risotto

Whole roasted Mediterranean sea bass with lemon, olives, and cherry tomatoes

Panko-crusted chicken breast with rocket, cherry tomatoes, and Parmesan

Grilled veal chop with rosemary roasted potatoes and salsa verde

Classic mascarpone cream with espresso-soaked ladyfingers and cocoa

Vanilla bean panna cotta with seasonal berry compote

Crispy ricotta-filled cannoli with pistachio and dark chocolate

Double shot of house-roasted Italian espresso

Homemade limoncello with prosecco, soda, and fresh lemon

Vanilla gelato drowned in a shot of hot espresso with amaretti crumble