Fungo Rooftop

A premium oyster known for its fleshy texture and sweet, nutty flavor. Served raw on the half shell. A delicacy often enjoyed with a squeeze of lemon.

Extra large langoustine served raw. Known for its sweet, delicate meat and firm texture. Comparable to a very sweet, tender lobster.

A raw red shrimp prized for its intense sweetness and vibrant color. The texture is creamy and melting. Best eaten plain or with a touch of oil.

A grand platter of raw seafood featuring scampi, prawns, oysters, and the catch of the day. A perfect way to sample a variety of fresh ocean flavors. Served on ice.

Chopped raw red prawn served with creamy stracciatella cheese and aromatic fennel. Includes a spicy kick from jalapeño. Can be ordered with simple seasoning or the chef's dressing.

Fresh raw fish of the day, chopped and seasoned with citrus and creamy guacamole. Light and refreshing. Offers a balance of acid and fat.

High-quality salted anchovies from the Cantabrian Sea served with rich butter on soft brioche bread. A savory umami bomb balanced by the sweet bread and creamy fat.

Tender roasted squid served atop a sweet pea puree. Finished with a tangy balsamic reduction. A warm seafood appetizer with contrasting colors.

Shrimp wrapped in shreded kataifi pastry and fried until crispy. Served with a sweet and tangy honey mustard sauce. Crunchy on the outside, tender on the inside.

Raw chopped Fassona beef mixed with vegetables and capers. Dressed with a smoky BBQ mayonnaise. A rich meat appetizer served cold.

Premium Iberian ham known for its nutty flavor and melting fat, served with tomato-rubbed bread. A classic Spanish combination. Savory and rich.

Slow-cooked oxtail meat formed into spheres, breaded, and fried. Crispy on the outside with rich, tender meat inside. A modern take on a Roman classic.

Thinly sliced tomatoes that have been lightly charred for smokiness. Served with a zesty lime-basil mayo and pickled onions. A vegetarian option full of brightness and acidity.

Thick spaghetti served with fresh clams and cured fish roe (bottarga). Briny, savory, and rich with seafood flavor. A refined version of a classic pasta dish.

Large corkscrew pasta served with a unique pistachio fish broth and raw tuna tartare. Finished with soy and bottarga for umami. A complex dish mixing cooked and raw elements.

Large tube pasta served with a rich shellfish bisque and sweet yellow tomatoes. Topped with raw red prawn for texture contrast. Sweet and savory seafood flavors.

Fresh thick spaghetti-like pasta tossed with Pecorino Romano cheese and black pepper. Creamy, salty, and spicy. A definitive Roman classic.

The restaurant's signature twist on Cacio e Pepe, featuring fresh pasta. Enriched with the addition of cured fish roe (bottarga). Adds a deeper oceanic saltiness to the cheesy sauce.

Homemade pumpkin-filled ravioli tossed in nut-brown butter. Topped with toasted bitter almonds and parmesan. Sweet, savory, and nutty.

Wide ribbon pasta served with a traditional slow-cooked onion and beef sauce (Genovese). Finished with Pecorino Romano cheese. Rich, sweet from the onions, and hearty.

Amberjack fish fillet served in a red 'guazzetto' (stewed tomato sauce). Accompanied by confit tomatoes and parsley powder. A tender fish dish with Mediterranean flavors.

Lemon-marinated salmon fillet with an herb crust. Served with zucchini cream and beetroot. Light, aromatic, and colorful.

Seared tuna steak served with mashed potatoes and leeks. The tuna is typically seared rare. A hearty fish main course.

Beef fillet glazed with butter. Served with roasted spring onion and smoked Maldon salt. A tender, classic steak dish.

Beef cheek slow-cooked until meltingly tender in a red wine reduction. Served with creamy mashed potatoes. Rich, gelatinous, and comforting.

Eggplant terrine layered with San Marzano tomatoes and aged 36-month Parmesan cheese. Finished with basil. A refined vegetarian main course similar to Parmigiana.

Seasonal vegetables, prepared simply to highlight their freshness. The selection changes daily based on market availability.

Roasted new potatoes. Crisp on the outside and tender on the inside. A classic side dish.

A classic Italian dessert made with coffee-soaked ladyfingers and mascarpone cream. The restaurant's signature version. Creamy and energizing.

Refreshing lemon sorbet. A light, icy dessert perfect for cleansing the palate after a meal. Tart and sweet.

Rich and creamy cheesecake topped with red berries or berry sauce. A dense, sweet dessert.

Apple and cinnamon cake served with cream gelato. Warm spices paired with cool ice cream. Comforting and home-style.

A flourless chocolate and almond cake, typical of Capri. Served with vanilla gelato. Intense chocolate flavor with a moist texture.

A signature dessert featuring white chocolate cream, raspberry gelée, cocoa crumble, and basil. A complex mix of sweet, tart, and herbal notes.

A set lunch menu available on weekdays. Includes an appetizer, a choice of main course (Land or Sea options), water, and coffee with pastries. A complete meal at a fixed price.