To Begin
Cold Appetizers
The Lebanese table opens generously — a gathering of flavours, textures and terroir set before you all at once.
Vegetable platter
A seasonal arrangement of raw and lightly dressed garden vegetables, harvested from farms surrounding the monastery lands of Kfifan — vivid, elemental, alive.
$14
Homemade labneh
Strained yogurt drained overnight in our kitchen until dense and silken, finished with cold-pressed olive oil and dried thyme — the simplest luxury on the Lebanese table.
$5
Homemade labneh with garlic
Our house-strained labneh sharpened with freshly pounded garlic — bold, clean, unapologetically aromatic.
$6
Grilled halloumi
Semi-firm sheep's milk cheese seared over live flame until bronzed and yielding — its salty, squeaking interior a perfect counterpoint to the char.
$10
Homemade white cheese
Fresh curd cheese crafted in our kitchen from local milk — mild, clean and creamy, best torn over warm bread.
$7
Shanklish
Aged and herb-rolled mountain cheese, crumbled over diced tomato and onion with a generous pour of olive oil — a centuries-old Lebanese tradition, pungent and proud.
$10
Hummus
Slow-cooked chickpeas worked to a cloud-like smoothness, drizzled with tahini and olive oil — the cornerstone of the Levantine table, made here with reverence.
$7
Hummus with sautéed tenderloin meat
Silken hummus crowned with strips of pan-seared beef tenderloin, deglazed and resting in their own jus — a generous, deeply satisfying pairing.
$14
Hummus with qawarma
Slow-rendered and preserved mountain lamb — qawarma — melted over warm hummus. A dish born of winter necessity, now a year-round indulgence.
$10
Hummus with local pine nuts
Our hummus crowned with pine nuts harvested from the forests of North Lebanon, toasted in butter until golden and fragrant.
$10
Hummus Adyar Gastronomy Signature
Our house interpretation — the recipe is ours alone. Each season may reveal a new garnish, a different oil, a surprise from the kitchen's garden.
$10
Moutabal
Aubergine roasted directly over flame until collapsed and smoky, blended with tahini and lemon — the fire is the ingredient.
$7
Raheb salad
Char-kissed aubergine torn apart and dressed with peppers, tomato, parsley and pomegranate — a salad of smoke and acidity in perfect balance.
$8
Tabbouleh
Finely chopped flat-leaf parsley, burghul, ripe tomato and spring onion, dressed with lemon and olive oil. Executed with the precision a dish this deceptively simple demands.
$8
Fattoush with pomegranate molasses Signature
Garden leaves, radish, tomato and cucumber tossed with toasted flatbread and finished with our house-made pomegranate molasses — tart, sweet and entirely our own.
$8
Stuffed grape leaves in olive oil
Tender vine leaves wrapped around rice, herbs and lemon, slow-poached in olive oil and pressed cold — a dish that asks only patience and rewards generously.
$10
Hindbeh
Wild dandelion greens wilted in olive oil and caramelised onions — a bitter, earthy mountain green transformed by patience and fire into something quietly extraordinary.
$10
Muhammara
Roasted red pepper and walnut paste sharpened with pomegranate molasses and Aleppo chilli — deep, complex, and impossible to stop eating.
$10
Bottarga
Cured grey mullet roe, pressed and sun-dried to a deep amber translucence. Shaved into fine, ruby-gold ribbons, it unfolds with a dense, briny intensity.
$25
From the Fire
Hot Appetizers & Pies
From the stone oven and the open fire — the warming second wave of the Lebanese table.
Spicy potatoes
Golden-fried potatoes tossed with coriander, garlic and a sharp heat that lingers — addictive and unapologetic.
$8
Potatoes with coriander
Crisp-edged potatoes finished with fresh coriander and a light touch of garlic — herbal, bright and honest.
$8
French fries
Hand-cut and twice-fried to achieve the ideal contrast: a crust that shatters, an interior that yields.
$7
French fries fried in olive oil Rare
The same hand-cut fry, prepared entirely in cold-pressed olive oil — a rare and luxurious indulgence that transforms a familiar comfort into something unexpectedly noble.
$15
Grilled potatoes
Potatoes cooked directly over charcoal until their skins blister and the flesh becomes smoky and tender.
$6
Roasted potatoes with rosemary
Slow-roasted in the oven with fresh rosemary and garlic until fragrant and golden — the scent of a proper mountain kitchen.
$6
Filet beef cubes with pomegranate molasses Signature
Cubes of tenderloin seared over intense heat and glazed with our house-made pomegranate molasses — the union of fire and acidity at its most direct.
$15
Soujok Adyar Gastronomy House-made
Our own hand-mixed spiced sausage — cured, dried and pan-seared to order. No two batches are identical. Made with care and eaten with joy.
$14
Makanek Adyar Gastronomy House-made
Miniature lamb sausages seasoned with our own spice blend, seared in pomegranate and lemon — a bite-sized celebration of the Lebanese charcuterie tradition.
$14
Kafta bites
Spiced minced lamb pressed inside flatbread and grilled over charcoal until charred and molten within — perhaps the most satisfying thing one can eat with one's hands.
$15
Sambousek
Crisp half-moon pastries filled with spiced minced meat and pine nuts, fried to order — a Lebanese classic that disappears from the plate before it cools.
$6
Spinach pies
Thin dough folded around wilted spinach, onion and sumac, baked until burnished — tart, tender, entirely moreish.
$4
Mini pizza
Stone-baked miniature flatbreads with a simply dressed topping — quick, warm, and welcome at any point of the meal.
$4
Cheese rolls
Crisp-fried parcels of spun cheese — golden without, melting and stringy within. Irresistible by design.
$5
Mini fried kibbeh
Torpedo-shaped shells of fine burghul and lamb, encasing a filling of spiced meat and pine nuts — fried until mahogany and served piping hot.
$6
Mini sourdough manakish zaatar
Wild thyme on slow-fermented sourdough — a layer of complexity beneath a recipe that needs no improvement.
$4
Mini sourdough manakish cheese
House white cheese melted over a sourdough base — the familiar comfort of manakish, elevated by the depth of fermentation.
$4
Garden & Field
Salads
Composed with produce gathered from local farms — dressed with oils, acids and herbs that speak directly of this corner of the Mediterranean.
Halloumi salad Adyar Gastronomy Signature
Grilled halloumi over dressed seasonal leaves with our house vinaigrette — balanced between salt, char and acidity.
$14
Armenian salad
A layered composition of tomato, parsley, red onion and dried chilli with lemon and olive oil — bright, direct and alive with heat.
$8
Niçoise salad
The Provençal classic — tuna, soft-boiled egg, French beans, olives and anchovy over dressed leaves. A complete, considered plate that travels beautifully to the mountains of North Lebanon.
$16
Tunisian salad
Roasted peppers, tomato, tuna, capers and egg — the bold, sun-drenched flavours of North Africa, vibrant and unapologetically seasoned.
$9
Caesar salad
Crisp romaine, house-made anchovy dressing, shaved Parmesan and toasted croutons — a classic rendered with care and proper proportions.
$12
Caesar salad with chicken breast
Our Caesar completed with grilled chicken breast, sliced and rested over the leaves — a generous, satisfying composition.
$17
Salad with beef tenderloin strips
Thinly sliced pan-seared tenderloin over seasonal greens with a warm reduction — where the grill meets the garden.
$19
Cucumber yogurt salad
Cool, crunchy cucumber folded into strained yogurt with garlic and dried mint — the refreshing constant at any Mediterranean table.
$6
Mesclun salad with fresh fruit & walnuts
Wild leaves dressed with seasonal fruit, toasted walnuts and a honeyed vinaigrette — a salad that celebrates the orchard and the forest in equal measure.
$15
The Mountain Tradition
Raw Meat
A living tradition of the Lebanese highlands — prepared exclusively from free-range mountain goat sourced from local herders, requiring absolute freshness and total confidence in the ingredient.
All raw preparations are made to order from chèvre de montagne — free-range mountain goat. Served with onion, fresh mint, olive oil and warm bread.
Kafta nayé — chèvre de montagne
Hand-minced mountain goat with fine burghul, onion and a restrained blend of spices — pressed, dressed with olive oil and eaten with raw vegetables and bread. The most direct expression of the animal.
$22
Kibbeh nayé — chèvre de montagne
The centrepiece of the Lebanese mountain feast — finely pounded goat meat and fine burghul, worked by hand until smooth as silk, spread onto a plate and drizzled with cold-pressed olive oil. A dish of extraordinary refinement.
$22
Tebeleh — chèvre de montagne
Coarsely minced goat meat seasoned with tomato, onion, red chilli and fresh herbs — raw, bold and unapologetically of the land.
$22
Fire & Charcoal
Lebanese Grills & Kibbeh
Every cut is placed over live charcoal and attended without distraction. The grill is the heart of Adyar Gastronomy.
Grilled lamb chops plate
Rack chops of local lamb grilled to a blush over charcoal — the fat rendered and crisped, the flesh pink and yielding. Served with sides.
$29
Grilled lamb plate with hummus & French fries
Charcoal-grilled lamb accompanied by our silken hummus and crisp hand-cut fries — the complete Lebanese grill plate.
$29
Grilled kafta plate with hummus & French fries
Spiced minced lamb skewers grilled over charcoal, served with warm hummus and golden fries — a Lebanese classic executed with exactitude.
$24
Grilled taouk plate with garlic sauce & French fries
Marinated chicken skewers chargrilled and accompanied by toum — our whipped garlic sauce — and crisp fries. Lebanon's most beloved grill combination.
$18
Grilled kafta skewers
One skewer of hand-mixed lamb and parsley over live coals — eaten with bread and lemon, they need nothing more.
$10
Grilled lamb skewers
Cubes of local lamb shoulder threaded and grilled until charred at the edges and tender within — the grill at its most elemental.
$11
Grilled taouk skewers
Marinated chicken thigh threaded onto skewers and grilled until lightly charred and thoroughly juicy — simple, reliable and exceptional when done well.
$9
Boneless charcoal grilled half chicken
A half bird, boned and flattened, pressed over live charcoal until the skin blisters and the meat falls apart at the touch.
$12
Boneless charcoal grilled chicken
A whole chicken, deboned, marinated and grilled over sustained charcoal heat — a centrepiece for the table, deeply smoky and generously satisfying.
$23
Lamb lekme
Tender morsels of lamb fat and meat grilled on the skewer until caramelised — rich, melting, and a reminder of why lamb remains the king of the Lebanese grill.
$27
Zgharta-style kibbeh with fat
The kibbeh of the North — shaped large and flat, enveloping a filling enriched with local lamb fat. Grilled to a deep mahogany crust, tender and fragrant within. A dish with a hometown.
$14
Zgharta-style kibbeh without fat
The leaner interpretation of the northern kibbeh — all the craft and flavour of Zgharta's tradition, without the added fat.
$12
Slow Cooking · Heritage
Lebanese & Village Dishes
These are the recipes that never left the villages. Dishes cooked for hours, sometimes since the night before — the soul of Adyar Gastronomy's kitchen. Dishes marked ✦ require reservation 24 hours in advance.
Beef with garlic & yogurt sauce
Slow-braised beef melting in a warm, garlicky yogurt reduction — a dish of profound comfort that speaks of winter kitchens and unhurried time.
$25
Chicken & potatoes with garlic
Free-range chicken roasted with potatoes and a generous hand of garlic until deeply golden — a Sunday dish in every Lebanese household, perfected here with local produce.
$23
Chicken & potatoes with tomato sauce
Slow-cooked chicken and potatoes in a slow-reduced tomato sauce with herbs — a braised, nurturing dish that improves the longer it sits on the stove.
$23
Chicken & rice Lebanese way
Whole-spiced chicken resting over a mound of rice studded with caramelised onions, pine nuts and almonds — the Lebanese centrepiece, rendered with care.
$23
Chicken with rosemary & potatoes
Mountain rosemary gathered nearby tucked beneath the skin of roasting chicken alongside potato wedges, slow-roasted until fragrant and golden.
$23
Kibbeh bil laban
Small kibbeh dumplings poached in a slow-simmered yogurt broth perfumed with dried mint and garlic — trembling, white and extraordinarily delicate.
$24
Kibbeh bil sanieh ✦
A baked disc of outer lamb and burghul encasing a centre of spiced meat, onion and pine nuts — sliced at the table, golden and steaming. One of Lebanon's most dignified dishes.✦ Reservation required at least 24 hours in advance
$26
Lamb with basmati rice ✦
A slow-braised cut of local lamb resting over fragrant basmati cooked in the braising jus — the rice absorbs everything: the fat, the spice, the patience of the cook.✦ Reservation required at least 24 hours in advance
$35
Shish barak with garlic & yogurt sauce
Tiny hand-pinched pasta dumplings filled with spiced lamb, slow-poached in a warm yogurt and garlic broth until they swell and surrender — a dish of extraordinary refinement hidden in plain sight.
$21
Single-layer kibbeh with onions & pine nuts ✦
An open-faced kibbeh, spread thin and baked until the edges crackle — crowned with caramelised onion, toasted pine nuts and a drizzle of cold-pressed olive oil.✦ Reservation required at least 24 hours in advance
$27
Syadieh ✦
A Lebanese coastal classic brought to the mountains: whole fish slow-braised over a bed of caramelised onion rice, perfumed with cumin and crowned with toasted almonds — elemental and deeply satisfying.✦ Reservation required at least 24 hours in advance
$35
Mini vine leaves slow-cooked with lamb chops ✦ Signature
Hand-rolled miniature vine leaves filled with spiced meat and rice, slow-braised since dawn alongside baby lamb chops until the leaves are silk-soft and the meat falls from the bone. The most time-intensive dish on our menu — and the most rewarding.✦ Reservation required at least 24 hours in advance
$35
The World's Finest Cuts
International Grills & Steaks
We do not compromise on provenance. Every cut is selected for quality before it reaches our grill — USDA Prime from the United States, and Australian Wagyu of the highest marble classification. Dishes marked ✦ require reservation 24 hours in advance.
Burgers
Local beef burger classic
Freshly ground local beef, simply seasoned and grilled over charcoal — honest, direct and satisfying without pretension.
$9
Local beef cheeseburger
Our local patty crowned with melted cheese and dressed with house condiments — the cheeseburger in its most elemental form.
$12
Black Angus burger, Australian
Australian Black Angus beef — marbled, flavourful, with the depth that grass-fed rearing provides. Grilled to order, rested with care.
$15
Black Angus cheeseburger, Australian
Australian Black Angus with melted cheese — richer, bolder and more complex than any standard burger deserves to be.
$17
Black Angus burger, USDA Prime Prime
The American grading system's highest classification — USDA Prime Black Angus beef, ground and grilled with restraint to let the quality speak without interruption.
$22
Black Angus cheeseburger, USDA Prime Prime
USDA Prime Black Angus, crowned with melted cheese — the finest burger one can reasonably request.
$25
Filet de bœuf australien — 200 g ✦
Filet de bœuf, sauce au poivre ✦
A 200 g Australian beef tenderloin — the most tender muscle on the animal — grilled to the requested degree, rested, then napped with a cognac peppercorn reduction. Precision and restraint.✦ Reservation required at least 24 hours in advance
$49
Filet de bœuf, sauce champignons ✦
The same 200 g tenderloin paired with a deep, slow-cooked wild mushroom sauce — earthy, silken and a natural companion to this cut.✦ Reservation required at least 24 hours in advance
$49
Filet de bœuf, sauce béarnaise ✦
Australian tenderloin alongside a hand-emulsified béarnaise — tarragon, shallot and egg yolk in perfect suspension. The French steakhouse canon, honoured without compromise.✦ Reservation required at least 24 hours in advance
$49
The Prestige Cuts ✦
Tomahawk steak, USDA Prime — 1 kg ✦ Prime · Sharing
A full kilogram of USDA Prime bone-in ribeye, the long rib still attached — a cut of theatre and substance. Grilled over intense charcoal, rested at length, then carved at the table. A meal in itself.✦ Reservation required at least 24 hours in advance
$175
Ribeye, USDA Prime — 1 kg ✦ Prime · Sharing
A full kilogram of USDA Prime ribeye — heavily marbled, deeply flavoured. Grilled over charcoal to a dark crust and a pink, butter-soft interior. For those who understand what beef can truly be.✦ Reservation required at least 24 hours in advance
$195
Australian Wagyu ribeye, marble score 8–9 — 1 kg ✦ Wagyu
The pinnacle of our grill — a full kilogram of Australian Wagyu ribeye carrying a marble score of 8 to 9. Fat distributed so evenly through the muscle that it dissolves at body temperature, rendering the beef extraordinarily rich and almost liquid in texture. Grilled with caution and reverence. Served for the table to share.✦ Reservation required at least 24 hours in advance
$225
From the Sea
Seafood Grill
The Mediterranean sea, carried up into the Batroun mountains — grilled simply, seasoned honestly.
Gambas al ajillo Spain
Large prawns sizzled in a cazuela of olive oil, garlic and dried chilli — the Spanish tapa in its most seductive form. The oil at the end demands bread.
$35
Grilled calamari Greece
Fresh squid scored and grilled quickly over high heat until just curled, served with lemon and herbs — the Aegean at its most direct.
$25
Dorade grillée
Whole sea bream grilled over charcoal, its skin crisped and fragrant, the flesh moist and sweet — finished with lemon, olive oil and fresh herbs.
$30
Saumon écossais grillé — 250 g
A 250 g portion of Scottish salmon grilled to a golden crust, the centre left pink and yielding — the cold Atlantic waters evident in every bite.
$39
The Mediterranean Basin
Mediterranean & International Dishes
The full breadth of the inland sea — France, Greece, Spain — interpreted with local ingredients and unhurried attention.
Grilled feta with tomato, sweet & hot pepper Greece
A thick slab of feta baked in a vessel with ripe tomatoes and roasted peppers until bubbling and caramelised at the edges — the Greek table in its most generous mood.
$17
Tartare de saumon à l'aneth France
Hand-cut Scottish salmon with fresh dill, capers, shallot and a light mustard dressing — cool, precise and unapologetically French.
$25
Filet de saumon au four France
Scottish salmon roasted in the oven to a just-set interior, accompanied by seasonal vegetables and a butter reduction — the French approach to fish: careful, uncluttered.
$39
Quiche au fromage France
A slow-set cheese custard in a short-crust pastry shell — golden, trembling and deeply satisfying. Made with proper cream, as it must be.
$12
Quiche aux champignons des bois France
Wild forest mushrooms folded into a cream custard, baked until the top is bronzed and the filling set with a gentle quiver — earthy, rich and quietly luxurious.
$15
Quiche aux oignons fondants de grand-mère France
Onions cooked slowly for an hour until melting and sweet, set into a cream and egg custard — a dish of patience, rewarded with extraordinary depth of flavour.
$12
Quiche Lorraine France
The original — lardons, Gruyère and cream in a buttery shell. Resolutely classic, executed without shortcuts.
$15
Souris d'agneau France · Slow
A lamb shank braised for hours in red wine, herbs and aromatics until the collagen dissolves and the meat slips from the bone at a glance. A dish of profound tenderness — and time well spent.
$29
Gambas à l'orange France
Prawns sautéed in butter and finished with a reduction of fresh orange and herbs — the ocean and the orchard in unexpected, elegant harmony.
$27
Crevettes with curry & basmati rice
Tiger prawns cooked in a warming curry sauce, served over fragrant basmati — spiced without aggression, aromatic and deeply comforting.
$25
Crevettes provençal France
Prawns sautéed with tomato, garlic, white wine and fresh herbs — the Provençal coast in a pan, brought to the table still sizzling.
$25
To Close
Desserts
The final note of the meal — from the orchard, the patisserie and the Lebanese sweet-maker's art.
Seasonal fruits
A composition of fruits at their seasonal peak, sourced from farms neighbouring our forest — nature's own conclusion to any meal.
$12
Salade de fruits
Seasonal fruits macerated with fresh mint and a touch of orange blossom water — bright, clean and refreshing.
$12
Halawet el-jibn
Rolls of semolina and spun cheese, yielding and slightly elastic, filled with clotted cream and perfumed with rose water — a Syrian-Lebanese sweet of remarkable delicacy.
$12
Mafrouke bil ashta
Semolina and butter toasted until nutty and golden, blanketed in clotted cream and finished with rose water syrup and crushed pistachios — indulgent, floral and entirely Lebanese.
$12
Soufflé au chocolat Made to Order
Dark chocolate soufflé baked to order — a crust that yields to the spoon and releases a molten, trembling centre. Fifteen minutes of patience entirely justified.
$18
Macarons
House-made almond meringue shells, crisp-footed and yielding at the bite, filled with seasonal ganaches and creams — a craft of texture as much as flavour.
$12
Kneffeh
Warm semolina and spun cheese bathed in orange-blossom syrup and scattered with pistachios — Lebanon's most beloved sweet, made here as it should be.
$10
Tarte aux fruits de saison
Crisp short-crust shell filled with pastry cream and crowned with glossy seasonal fruit — the French tart at its most elegant and honest.
$12
Meghli
Slow-simmered rice flour and anise pudding, dense and aromatic, finished with coconut, walnuts and pine nuts — a Lebanese ceremonial sweet brought to the table any day it is deserved.
$9
Rice pudding
Long-grain rice cooked slowly in whole milk with rose water and mastic until thick and silken — perfumed, gentle and deeply comforting.
$9
Gâteau à l'orange
A moist, close-crumbed citrus cake made with whole orange — peel, pith and all — baked until fragrant and glossed with a thin orange syrup.
$9
Gâteau au citron
A sharp-edged lemon cake with a fine crumb and a bright, uncompromising acidity — the kind of dessert that clears the palate and ends the meal with precision.
$9
La Cucina Italiana
Italian Menu
House-made pasta rolled fresh daily. Risotto stirred to order. The Italian table, respected without imitation.
Antipasti
Bruschetta con pomodoro e basilico
Grilled sourdough rubbed with garlic, laden with ripe tomato and torn basil, finished with first-press olive oil — three ingredients, no apology for simplicity.
$8
Burrata con pomodoro e basilico
Imported burrata — its shell giving way to a cream-drenched, silk-stranded centre — alongside heirloom tomatoes and basil. One of the few dishes that requires almost nothing of the cook.
$29
Melanzane alla parmigiana
Layers of slow-fried aubergine, slow-cooked tomato and Parmigiano — baked until molten and caramelised at the edges. A dish that rewards the patient.
$18
Insalata caprese
Ripe tomatoes, buffalo mozzarella, fresh basil and Sicilian olive oil — the Italian summer on a plate, prepared only when the ingredients justify it.
$16
Insalata di rucola
Wild rocket dressed with lemon and olive oil, shaved Parmigiano and pine nuts — peppery, bitter and bright.
$12
Primi Piatti — Risotto & Pasta
Risotto ai funghi
Carnaroli rice stirred continuously with a stock of wild mushrooms until creamy and al dente — finished with butter and Parmigiano for a depth that rewards every additional minute of stirring.
$21
Risotto ai gamberi
Carnaroli rice with a bisque-enriched broth, finished with fresh prawns folded in off the heat — the sea in its most refined register.
$26
Risotto al limone e vaniglia
An unexpected combination — Amalfi lemon and a whisper of vanilla stirred into the rice at the final moment. Bright, perfumed and quietly extraordinary.
$23
Risotto alla Milanese
The Milanese classic: saffron-golden risotto, deeply flavoured with bone marrow stock and finished with Parmigiano. A dish inseparable from its city.
$19
Ravioli ricotta e spinaci, burro e salvia
House-rolled pasta filled with fresh ricotta and wilted spinach, tossed in brown butter and crisp sage leaves — the most honest expression of Italian pasta craft.
$24
Ravioli ricotta e pomodori secchi, sugo di pomodorini
House pasta filled with ricotta and sun-dried tomato, sauced with a slow-cooked cherry tomato sugo — acidic, sweet and deeply savoury in the same mouthful.
$25
Penne all'arrabbiata
Quill pasta in a tomato sauce with enough chilli to command attention — furious, bright and eaten quickly.
$19
Penne alla vodka
A cream and tomato reduction with vodka — the alcohol carried off, the flavour remaining as a quiet, sophisticated presence behind the richness.
$22
Linguine al pesto
Long ribbons of pasta dressed with a hand-pounded pesto of basil, pine nuts, garlic, Parmigiano and Ligurian olive oil — never cooked, never compromised.
$21
Linguine ai gamberi
Fresh prawns sautéed with garlic and white wine, tossed with linguine and finished with parsley — the Italian coastline, direct and unfussy.
$27
Spaghetti pomodoro e basilico
The most difficult dish to do well — and the most revealing. Slow-cooked tomato sauce, basil and spaghetti. Nothing to hide behind. Everything to be proud of.
$17
Spaghetti carbonara
Egg, Pecorino, guanciale and black pepper — no cream, no shortcuts. The Roman original, made exactly as it should be and nothing else.
$24
Spaghetti aglio e olio
Garlic cooked slowly in olive oil until golden and fragrant, tossed with spaghetti and chilli flakes — the midnight pasta of Rome, perfect at any hour.
$19
Tagliatelle al burro e parmigiano
House-rolled egg tagliatelle with cultured butter and aged Parmigiano — the Emilian pasta in its most fundamental expression, demanding only excellent ingredients.
$19
Secondi
Pollo con salvia e rosmarino
Free-range chicken roasted with sage and rosemary until the skin is deeply golden and the herbs have perfumed every fibre of the bird — the Sunday table of Northern Italy.
$27
Cotoletta di vitello alla milanese
A flattened veal cutlet, breadcrumbed and pan-fried in clarified butter until bronze and shattering — served with lemon and nothing more. Milan's greatest contribution to world cuisine.
$45
Orata alla griglia
Whole gilt-head bream grilled over live flame, dressed with olive oil, lemon and sea salt — the Mediterranean at its most elemental.
$30
Ossobuco Slow
A veal shin cross-cut and braised for hours in white wine, stock and gremolata until the marrow trembles in its bone and the meat has surrendered entirely to the pot. Served with saffron risotto alla Milanese. The definitive Milanese slow-cook.
$45
Tagliata di manzo
Grilled beef — sliced thin against the grain, rested and fanned over a bed of wild rocket with shaved Parmigiano, lemon and a drizzle of cold-pressed olive oil. The Italian steak at its most elegant.
$35
Al Forno — Pizza
Pizza Margherita
Slow-fermented dough, slow-cooked tomato, fior di latte, basil and olive oil — the Neapolitan standard, held to its original integrity.
$15
Pizza di bresaola
Air-dried cured beef over a white base with rocket and shaved Parmigiano, dressed after baking with lemon oil — elegant, restrained and entirely satisfying.
$25
Pizza prosciutto cotto e funghi
Jambon de Paris and wild mushrooms over tomato and mozzarella — the timeless combination, made worthwhile by the quality of each component.
$19
Pizza prosciutto e rucola
Baked white, dressed after the oven with cured ham, wild rocket and Parmigiano shavings — a pizza that finishes in the open air rather than the flame.
$25
Pizza diavola
Spicy cured salami over tomato and mozzarella — the devil's pizza, earning its name with heat that arrives late and lingers.
$21
Pizza quattro formaggi
Four cheeses — mozzarella, Gorgonzola, Parmigiano and a local white — melted together over slow-fermented dough. Rich, complex and deeply comforting.
$25
I Dolci
Tiramisù
Savoiardi soaked in espresso and layered with a mascarpone and egg cream — dusted with bitter cocoa and left to set until the layers become inseparable. Made as it must be: no shortcuts, no gelatin.
$16
Panna cotta
A trembling set cream, barely held together, with a seasonal fruit coulis — simplicity made extraordinary by the correct amount of gelatin and nothing more.
$12
Gelato al pistacchio
A single scoop of pistachio gelato — intensely nutty, pale green and deeply aromatic. One pallina, as it should be ordered.
$5
Gelato cioccolato
Dark chocolate gelato — dense, bittersweet and uncompromising in its intensity. One scoop.
$5
Gelato limone
Lemon sorbet-gelato — sharp, clean and extraordinarily refreshing. The best possible end to any Italian meal.
$4
Gelato fior di latte
Pure fresh milk gelato — white, delicate, clean. A reminder that the best flavour is sometimes the absence of flavour.
$5
Gelato alla vaniglia
Madagascan vanilla gelato, seeded and fragrant — the classic in its most honest, generous form.
$5
✦ Reservation required at least 24 hours in advance
Certain dishes are slow-cooked since dawn and require advance notice to prepare. When making your reservation, please inform us which of these dishes you would like — we will ensure they are ready at their finest when you arrive.
Certain dishes are slow-cooked since dawn and require advance notice to prepare. When making your reservation, please inform us which of these dishes you would like — we will ensure they are ready at their finest when you arrive.