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House made crisps
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Duck wrap with arugula
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Amuse bouches - canneloni filled with fish, sardines and saor, tomato cake with tomato gelee, beet root bread
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Amuse bouches - sardines and saor, tomato cake with tomato gelee, beet root bread
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Artichoke, ricotta cheese, licorice, pistachio
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Seared scallops, licorice cream
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Interior of the dining area
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Bread service
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Risotto in pizzaiola style and mozzarella water (winner as Best Risotto of the year for Le Guide de l'Espresso 2017)
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Suckling pork belly, kiwi and coffee sauce
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Venison medallion, celeriac and grapes compote
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Pre-dessert - Black lemon, orange, anise cream, lemon sorbet
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Mango and yogurt egg
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Mignardises
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Mignardises
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Mignardises
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Welcome edible cocktail in the kitchen
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Chef/Owner Andrea Berton passing out the edible cocktail
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Chef/Owner Andrea Berton
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Shelf of fine spirits