Gianni Ristorante

A fresh salad of peppery arugula leaves. Topped with salty Parmesan cheese shavings and sweet semi-dried tomatoes, dressed with balsamic vinegar. Crisp and refreshing.

Very thin slices of raw beef fillet arranged on a plate. Served with mixed salad greens and aged Parmesan cheese. The texture is silky and tender, savory in flavor.

Premium imported buffalo milk mozzarella cheese. Served with fresh tomatoes and arugula. The cheese is soft, milky, and creamy, pairing perfectly with the acidic tomatoes.

A classic Piedmontese dish of cold, sliced veal covered in a creamy, mayonnaise-like sauce flavored with tuna. Garnished with capers and peppers. Rich, savory, and unique.

High-quality Italian cured ham aged for 24 months, served with sweet melon. A classic sweet and salty combination. The ham is thinly sliced and melts in the mouth.

Grilled octopus served with fresh tomatoes, creamy Burrata cheese, and spicy Calabrian sausage (Nduja or similar). The octopus is tender with a char flavor, balanced by the creamy cheese and spicy meat.

Rich foie gras (duck liver) pan-seared until caramelized outside and soft inside. Served with a tart raspberry sauce to cut the richness. Decadent and smooth.

Raw red prawn tartare seasoned with herbs. Accompanied by a unique mayonnaise flavored with plankton for an intense sea taste. Sweet, creamy, and oceanic.

A classic Italian thick soup made with vegetables. Healthy, savory, and comforting. Usually eaten as a starter.

A smooth, creamy soup made from strained lobster broth and enhanced with brandy. Rich seafood flavor with a velvety texture.

Creamy pumpkin soup topped with an airy truffle-flavored foam. Sweet from the pumpkin and earthy from the truffle. Smooth and warming.

A mushroom or truffle soup served in a cup with foam, mimicking a cappuccino coffee. intensely earthy and savory flavor. Sip or eat with a spoon.

Classic spaghetti pasta with your choice of traditional Italian sauce. Choose from simple Tomato, meat-based Bolognese, creamy Carbonara, or spicy cured pork Amatriciana.

Pasta parcels filled with mild ricotta cheese and spinach. Tossed in a butter sauce infused with sage. A classic, delicate, and vegetarian-friendly combination.

Broad, roughly cut flat pasta served with savory Tuscan sausage and sweet cherry tomatoes. A rustic and hearty dish.

Oven-baked pasta sheets layered with meat sauce (Bolognese), creamy white sauce (Béchamel), and cheese. Rich, filling, and comforting.

Short, hand-twisted pasta noodles served with a rich lamb meat sauce. The pasta has a chewy texture that holds the savory sauce well.

Fresh black spaghetti made with squid ink. Served with clams, prawns, and asparagus. The pasta has a subtle briny flavor that complements the seafood.

Creamy rice dish cooked with aromatic porcini mushrooms. Finished with aged Parmesan cheese and parsley foam. Earthy and rich.

Classic seafood risotto made with Arborio rice. Packed with a variety of fresh fish and shellfish. Creamy texture with the taste of the ocean.

Grilled fillets of Asian Sea Bass (Barramundi). Served with olive oil mashed potatoes and a tomato-based Pizzaiola sauce. Mild fish with savory sides.

A platter of mixed fried seafood including prawns, squid, and fish. Served crispy with creamy tartar dipping sauce. Great for sharing.

Grilled King Salmon fillet served with cooked spinach. Accompanied by a light, slightly sweet sauce made from Prosecco sparkling wine. Rich and oily fish.

Pan-roasted Patagonian Toothfish (often known as Chilean Sea Bass). Served with fennel and Prosecco sauce. This fish is prized for its snow-white flesh and buttery richness.

Whole Dover Sole fish, pan-fried. Dressed with a classic sauce of lemon and capers. The meat is firm, sweet, and easy to separate from the bone.

A whole sea bass baked inside a crust of salt to seal in moisture and flavor. Served tableside, typically for two people. The fish is incredibly moist and tender.

Grilled whole baby chicken. Served with pan-fried potatoes and a green salad. Tender poultry with crispy skin.

Slow-cooked (sous vide) pork belly that is extremely tender. Served with mashed potatoes and a sharp mustard sauce to cut the fat. Rich and melt-in-the-mouth.

Lamb shank slow-cooked in red wine until the meat falls off the bone. Served with grilled polenta (cornmeal). A hearty, rustic dish.

A breaded and fried veal cutlet. Topped with a fresh salad of arugula and tomatoes. Crispy on the outside, tender inside.

Wagyu beef cheek braised slowly until gelatinous and tender. Served with a rich red wine sauce and mashed potatoes. Extremely soft texture.

Grilled lamb chops served with a rosemary and garlic gravy. 'Scottadito' means 'finger-burning', implying they are so good you want to eat them immediately with your hands. Juicy and flavorful.

Grilled beef tenderloin sliced into strips. Served either with mushroom sauce or fresh arugula. The meat is lean and tender.

A large T-bone steak (700g) grilled over charcoal. Includes both the strip and tenderloin cuts. A sharing-sized steak with smoky flavor.