We recommend the signature linguine with scampi, clams and mussels, and charcoal-grilled lamb chop

This is Italian food executed with modern techniques with dishes such as pumpkin ravioli and truffle tagliolini

Good choices are the home-made pasta with red prawns, porcini and black cabbage and cappelletti pasta with Angus beef, capon consommé and roasted chestnuts

The main menu features items such as veal cutlet with sage, lemon and mustard, Roman clay pot with yellow chicken, and grilled whole sea bass with lemon and mint

Opt for the traditional Piedmont tasting menu or à la carte dishes such as veal with tuna sauce and Pantelleria capers

The food is top-notch: dishes like Mazara red prawn with caviar, burrata and salmorejo, and tagliatelle zarda with spicy tomato sauce have featured on the menu

Every course is a revelation, from the cream of lobster bisque to the Italian cheese with home-made jam and truffle honey

Items on the menu change according to fresh produce available; top dishes are cavatelli shellfish ragout with sea urchin and lobster salad with Oscietra caviar

Complementing the splendid interior of the restaurant is the dazzling menu, which offers delicious mains such as lamb shoulder with potato, provolone cheese and truffle sauce

One of the top dishes on the menu, Cappelletti di Vitello, takes days to make – and the result is magnificent

Handmade pasta dishes such as pumpkin ravioli and truffle tagliolini are magnificent, and don’t miss the white truffle menu in season

Home-made pastas such as tortellini with Wagyu beef cheek ragout and spaghetti with red prawns and smoked Stracciatella cheese are real treats

Dishes to order: steamed langoustine with artichoke and beans, and veal cutlet Milanese with sage lemon and stuffed red peppers – among a host of others

Go for the à la carte menu with specials such as linguine clams and Australian Wagyu beef tomahawk steak, or the four-course affair, which includes pan-fried foie gras and slow-roasted pigeon

The menu offers regional Italian classics presented with modern flair, such s Wagyu beef carpaccio with Parmesan foam and rocket pesto and classic linguine with clams, Chardonnay and seaweed

There is a choice of tasting menu or à la carte with dishes such as rigatoni pasta and black garlic risotto with river prawn

Meat lovers will enjoy the black Angus fiorentina steak, while vegetarian dishes such as tagliatelle with black truffle are also available

On offer are a two-course lunch set, and in the evening à la carte or a degustation menu, all boasting dishes made with the freshest produce

The tasting menu is a good way to sample the best of the chef’s creations, and if dining à la carte, try the Sicilian red prawns

The home-made pasta is a must-try, while menus offer dishes with seasonal ingredients such as black and white truffles and white asparagus

Chef de cuisine Nicola Russo produces sumptuous dishes in an open kitchen

Soup, lobster and pasta get a makeover with new ingredients