À la Carte
单点Prices are subject to government tax & 10% service charge.
La Salumeria & I Formaggi del Lenzi
Hams
Blood pudding ham.
Different parts of the pork cooked & pressed together.
Fatback with herbs & rock salt.
Dried-cured muscle from neck to rib.
Cured salame, fermented & air-dried.
The king of hams, made from leg muscle.
Heat-cured pork sausage with cubes of pork fat & truffle.
Rolled pork belly.
Cheese
Fresh sheep milk cheese.
Sheep milk cheese matured in a natural caves.
Fresh cow milk cheese.
Gli Antipasti
Homemade lightly smoked ocean salmon trout, green apple, avocado mayo & lemon zest.
Raw Atlantic wild blue fin tuna tartare with creamy avocado and yoghurt.
Hokkaido scallops carpaccio, wasabi mayonnaise, fresh spring onion & balsamic pearls.
Beef tartare with Parmigiano Reggiano sabayon & fresh black truffle.
Marinated beef carpaccio from Lenzi's farm, Italian artichokes & aged Parmigiano Reggiano.
Pan-seared giant Hokkaido scallops, foie gras & fresh black truffle in port sauce.
Deep fried squid & prawn served with spicy garlic mayo.
Pan-seared French foie gras with pinapple puree & caramelized shallots.
Soft buffalo & cow cheese with green, yellow & red tomatoes.
Pan-seared Hokkaido scallops, creamy beetroot potato, garlic & lemon wine sauce.
Slow cooked squid in light spicy tomato sauce with capers, black olives, anchovies, parsley and Italian basil served with polenta.
Steamed king crab with pickled shallots, yuzu jelly, spring onion & avocado mayo.
Slow cooked half baked eggplant, light tomato sauce & aged Parmigiano Reggiano fondue.
Insalate e Zuppe
Salads
Organic green salad with fresh cherry tomatoes, fennels & carrots.
Organic rocket salad with cherry tomatoes, 36-month aged Parmigiano Reggiano & Italian artichokes in oil.
Organic green salad with homemade smoked salmon, pan-seared Hokkaido scallops & prawns, creamy avocado, lettuce sauce & deep fried leeks.
Grilled sausages from Lenzi's farm, organic rocket salad with cherry tomatoes, 36-months aged Parmigiano Reggiano.
Soups
Creamy sweet corn soup, slow cooked squid braised in tomato sauce.
Slow cooked crab soup with Italian fregola & charcoal grilled crab meat.
Mixed legumes & vegetables soup from Garfagnana, Tuscany.
I Primi
Homemade ravioli stuffed with French foie gras & ricotta cheese, truffle emulsion & strawberry sauce.
Lenzi's spaghetti, garlic, chilli, pork belly, tiger prawns, topped with a slice of blood pudding ham.
Traditional homemade pappardelle with Tuscan wild boar tomato ragu' sauce.
Spaghetti with half Canadian lobster & cherry tomatoes in San Marzano tomato sauce.
Homemade pici with Alaskan crab meat in cherry tomato sauce, basil & parsley.
Spaghetti in white wine sauce, Galician clams & shaved dried bottarga.
Spaghetti in white wine sauce, Italian squid, tiger prawns, Galician clams & cherry tomatoes.
Homemade ravioli stuffed with eggplant, ricotta cheese, herbs with tomato sauce & aged Parmigiano Reggiano fondue.
Rigatoni in tomato sauce, burrata cheese & fresh basil.
Homemade potato gnocchi with gorgonzola & culaccio ham from Lenzi's farm.
Rigatoni with Tuscan sausage from Lenzi's farm, porcini mushrooms & truffle paste from San Miniato in Tuscany.
Handmade pici pasta with knife cut lamb ground in a light lamb gravy sauce.
Spaghetti with prawns & sea urchin in cherry tomato sauce.
Slow cooked carnaroli rice with taleggio cheese, truffle emulsion & fresh black truffle.
Slow cooked carnaroli rice in crostaceus broth with raw Sicilian red prawns & dried smoked eggplant powder.
I Secondi
Pan-seared 270-days Australian Angus beef tenderloin topped with French foie gras & black truffle from San Miniato in Tuscany. Suggested temperature: medium rare.
Grilled Canadian lobster, zucchini, celery, carrots salad in light yuzu dressing with marinated cherry tomatoes & lobster mayo.
Grilled Canadian lobster, zucchini, celery, carrots salad in light yuzu dressing with marinated cherry tomatoes & lobster mayo.
48-hours sous vide cooked Iberian pluma pork, creamy potatoes & stew shallots.
Pan seared ocean salmon trout with grilled marinated zucchini, leek & aioli sauce.
Baked whole wild Galician dover sole in butter & lemon sauce. Based on market price. Suggested for 1-2 persons.
Italian langoustine, Galician sea bass, squid & tiger prawns slow cooked in light tomato sauce.
Il Forno e la Griglia a Legna
Wood Fired Oven
Line-caught Galician sea bass, crispy potatoes, olives, capers, cherry tomatoes, bell peppers sauce & Jerusalem artichoke purée.
Tasmanian grass-fed lamb marinated in honey with baby broccoli, braised shallots & garlic black truffle purée.
Charcoal Grill
Grilled Queensland 270-days grain-fed Black Angus beef T-bone steak served with roasted potatoes. Priced per kg. Suggested temperature: medium rare. Suggested for 2-4 persons.
Grilled Tasmanian grass-fed lamb racks with cauliflower puree, light smoked eggplant, black truffle & baby carrots. Suggested temperature: medium rare - medium.
270-days grain-fed Australian Angus beef tenderloin, rocket salad, cherry tomatoes, aged balsamic & 36-months aged Parmigiano Reggiano. Suggested temperature: medium rare.
Pan-seared whole lamb racks in red wine sauce, shallots & Kalamata olives. Suggested temperature: medium. Suggested for 2-4 persons.
I Dolci
Italian doughnuts stuffed with custard in strawberry & blueberry sauce.
Quality coffee sponge cake & chocolate.
Piedmont style cooked cream & passion fruit.
Frozen caramelized hazelnut mousse, dark chocolate sauce & hazelnut praline.
Lemon sorbet with strawberry cubes & lemon zest.
Four tastes of chocolate in different texture.
Valrhona chocolate lava cake.
A selection of Italian ice cream (please ask your server for available flavors).
Pear baked in wood-fired oven, chocolate ice cream & sabayon.