Ulivo Italian Restaurant & Bar

A rotating daily soup selection prepared by the chef. Ingredients and flavors vary based on seasonal produce. Ask the server for today's special.

A smooth, creamy soup made from rich lobster stock, brandy, and herbs. Intense seafood flavor with a velvety texture. Served warm, often with bread.

A classic Piedmontese dish of cold, sliced veal covered in a creamy, mayonnaise-like sauce flavored with tuna. Savory and tangy with a unique meat-and-fish combination. Served as an appetizer.

A fresh salad featuring a mix of sweet berries and crisp vegetables. Dressed with a fruity strawberry vinaigrette. Light, sweet, and tangy.

Creamy burrata cheese paired with premium cured pork (Culatello). Rich, milky texture contrasts with the savory, salty meat. A simple yet luxurious appetizer.

A hearty salad with chicken, avocado, and vegetables tossed in a zesty lemon vinaigrette. Creamy and crunchy textures with savory notes from Parmesan cheese.

A savory custard made with asparagus, eggs, and cream. Soft and delicate texture served with a rich Parmesan cheese fondue. Warm and comforting.

Slices of cured and smoked tuna and swordfish carpaccio. Seasoned with aromatic pink peppercorns and citrusy Amalfi lemon. Smoky, savory, and refreshing.

A platter featuring aged Parma ham and creamy burrata cheese. Accompanied by tomatoes and toast. A classic Italian pairing of salty meat and mild, milky cheese.

Toasted homemade focaccia bread topped with a mixture of fresh tomatoes, basil, and olive oil. Crunchy, savory, and fresh. A traditional Italian starter.

An assortment of Italian cured meats including prosciutto, mortadella, and salami. Served with olives and sun-dried tomatoes. Savory and salty, perfect for sharing.

A chef-selected board of premium Italian meats and cheeses. Offers a variety of textures and flavors from salty to creamy. Available in different sizes for sharing.

Roasted bell peppers served with a warm dip made of garlic, anchovies, and olive oil/cream. The dip is savory and intensely flavored with umami. A traditional dish from Piedmont.

Thinly sliced raw Wagyu beef served with arugula and parmesan. Tender, melt-in-the-mouth texture with rich beef flavor. Dressed with balsamic vinegar.

Tender octopus glazed with honey for a touch of sweetness. Served with potatoes and squid ink sauce. Savory seafood with a unique sweet-salty profile.

A refreshing seafood salad with tender octopus chunks and potatoes. Enhanced with salty capers and bottarga (cured fish roe). Zesty and savory.

Fresh Manila clams sautéed in a white wine and chili sauce. Juicy and savory with a hint of spice. Best eaten by extracting the clam meat from the shells.

Twisted pasta served with a classic green pesto sauce made of basil, pine nuts, and parmesan. Includes potatoes and green beans for texture. Herbaceous and nutty.

Soft dumplings made from purple potatoes. Served in a rich, creamy Gorgonzola blue cheese sauce with crunchy walnuts. Creamy and savory with a distinctive color.

Spaghetti tossed with garlic, chili, and bottarga (cured mullet roe). Savory, salty, and slightly spicy with intense oceanic umami.

Ear-shaped pasta served with spicy spreadable pork sausage (N'duja) and regular Italian sausage. A robust, spicy, and savory meat-based pasta dish.

Handmade ear-shaped pasta with a creamy sauce featuring spicy N'duja and savory Italian sausage. Rich and comforting with a spicy kick.

Wide ribbon pasta served with tender, slow-cooked beef cheek ragout. Rich and hearty with deep flavors from red wine and root vegetables.

Broad, flat pasta noodles served with a savory beef cheek meat sauce. A classic, comforting meat pasta dish.

Flat spaghetti-like pasta served with king prawns. The sauce typically includes squid ink, giving it a black color and briny flavor. Spicy and garlicky.

Creamy Italian rice dish served with half a Boston lobster. Rich seafood flavor integrated into the rice with vegetables and cheese. Luxurious and filling.

Traditional creamy rice dish made with premium Acquerello rice and earthy porcini mushrooms. Rich with butter and parmesan. Takes time to prepare for perfect texture.

A massive, bone-in ribeye steak (42 oz) made from high-grade Wagyu beef. Extremely tender and marbled. Served with roasted vegetables. Ideal for sharing.

Roasted rack of Australian lamb. Tender and flavorful meat served with mushrooms and an aromatic truffle sauce.

Sliced Wagyu flap steak served over a bed of arugula and vegetables. The meat is grilled and sliced for easy eating. Savory beef paired with fresh salad components.

Sliced Black Angus beef steak (350g). Served simply with rocket salad and tomatoes to highlight the meat's quality. Juicy and robust flavor.

Tender pork ribs roasted with herbs and white wine. Served with potatoes. Meat falls off the bone, savory and aromatic.

A whole roasted local chicken seasoned with fresh herbs. Served with mixed vegetables. Great for sharing, offering both white and dark meat.

A smaller, young chicken grilled with herbs and chili flakes. Tender meat with crispy skin and a hint of spice. Served with vegetables.

Canadian pork chop topped with Parma ham and sage, cooked in the Saltimbocca style ('jumps in the mouth'). Savory, salty, and aromatic.

Whole Italian Sea Bass oven-baked with lemon and herbs. Served with a fennel and white wine sauce. Delicate, flaky white fish with fresh, citrusy flavors.

Pan-fried Toothfish (also known as Chilean Sea Bass). Known for its rich, buttery texture and high fat content. Served with vegetables and a Mediterranean sauce.

Grilled smoked cheese (Scamorza) served with vegetables. The cheese becomes gooey and stretchy with a distinct smoky flavor. A vegetarian main course option.

A very large T-bone/Porterhouse steak (1kg) meant for sharing. Features both the sirloin and tenderloin cuts. Grilled and seasoned with herbs.

Fillet of seabream cooked in a light sauce of white wine and olive oil. Served with spinach. A light, healthy fish dish with mild flavor.

Two scoops of Italian-style ice cream. Creamier and denser than regular ice cream. Flavors vary by day.

A modern take on apple crumble with separate elements of caramelized apples, crumbs, and cream. Sweet, spiced with cinnamon, and served with ice cream.

Traditional 'Grandmother's Cake'. A tart filled with lemon custard and topped with pine nuts. Sweet, creamy, and nutty.

A traditional Sicilian dessert. Here presented as an ice cream dessert with candied fruits and chocolate. Rich and sweet.

Classic Italian dessert made with coffee-dipped ladyfingers layered with mascarpone cream. Flavored with Baileys liqueur and cocoa. Creamy and coffee-flavored.

Choux pastry balls filled with sweet Chantilly cream and covered in chocolate sauce. Light pastry with rich toppings.

A silky cooked cream dessert thickened with gelatin. Served with a berry sauce (coulis). Smooth, milky, and refreshing.

Layered dessert with crispy puff pastry and citrus-flavored custard cream. Garnished with berries. Textural contrast between crisp pastry and soft cream.

Hard almond cookies (Cantucci) served with a glass of sweet dessert wine (Vin Santo). Dip the cookies in the wine to soften them. A traditional Tuscan way to end a meal.

A curated selection of Italian cheeses including aged Parmesan, Asiago, Fontina, and Gorgonzola. Served with accompaniments. Savory dessert option.

A selection of Italian cheeses available in two portion sizes.

A set menu designed for children. Includes a mozzarella starter, a choice of pasta (tomato or meat sauce), and profiteroles for dessert. Mild flavors.