Buffalo mozzarella, wedged between thinly sliced tomato and fresh basil leaves, garnished with a touch of basil pesto and balsamic glaze.
SAN MARCO 118.00
Pancetta, banana and avocado.
T-BONE FLORENTINA 600g 189.00
Two weeks dry-aged & I week wet-aged prime T-Bone steak. Rubbed in olive oil cracked pepper and Maldon salt. Served on the bone with a side of your choice. Cooked medium-rare to medium.
- CURED MEAT PLATTER 155.00
(Recommended for 2-4) Salami, Parma ham and chorizo. Served with your choice of a herb or garlic pizza bread.