Tal-Barklor

Crispy saffron rice balls with slow-braised beef and peas.

Creamy burrata, heirloom tomatoes, basil oil and sea salt.

Fresh mussels steamed in white wine, garlic and parsley.

Hand-rolled potato gnocchi with butter, sage and aged pecorino.

Linguine with clams, chilli, white wine and a touch of lemon.

Creamy seafood risotto with catch of the day.

Pan-seared catch of the day with caponata and fresh herbs.

Whole sea bass baked in a salt crust, filleted at the table.

Grilled lamb cutlets marinated in rosemary and garlic.

Deconstructed cannolo with ricotta, pistachio and chocolate.

Flourless almond and chocolate cake with vanilla cream.

Three scoops of house-made gelato.