A selection of Italian regional cuisine classics — arancini, prawns in butter and lemon, and a trio of gourmet pizza made from a long-matured dough.
Beef and octopus carpaccio finished with Ghanaian hibiscus and passionfruit, alongside salads made entirely from homemade ingredients.
Second courses prepared carefully with selected meat from certified farming, or fresh fish — brandied lamb ribs, milk-braised pork, and a matured beef fillet finished tableside.
Desserts that meet Italy halfway to Ghana — cocoyam cheesecake, an Oreo tiramisu, and a Zen garden of handmade chocolate and cotton candy.
Espresso Martinis, a mango and cardamom whiskey smash, and a Country Bomb built for the brave — every glass finished at the bar, in front of you.
From a glass of Fantinel Prosecco to a bottle of Château d'Yquem — our cellar is built for celebration, and for the quiet dinner besides.
Poured from a back bar of Tanqueray, Zacapa, Macallan and Grey Goose, alongside cognac and tequila for the after-dinner crowd.