It is through my kitchen that I always try to represent and transmit it is through the art of cooking

that I can express my true self. Pugliese of birth (region of southern Italy), but a citizen of the
world in life, Gennaro Rociola Executive Chef is here to give to each of you the best warm
welcome.

Cooking for me that does not mean to make food for people to fill their stomachs, but simply to
express my creativity, tell stories, to keep traditions alive, to live my guests emotions and
memories. I am twenty years playing at the cook, who live this passion,

I was enchanted by the art, the art culinary and became part of me that will accompany each day
of my life, giving me new and unique sensations.

In my kitchen I have always given importance to the authenticity of products, always check the
source, the timing of the nature, always choosing personally selected by super providers. I do not
want to feel the stomach of my guests chock full of food when you get up from the table, I would
rather be full of flavors, aromas and delicious sensation.

For me it does not matter abundance, only a lot of early attention to the perfect unity and the
harmonious combination of different materials that Mother Nature has provided me, I'm a bit like
a painter when mixing the primary colors of his palette, creating a thousand shades of bright and
natural.

I'm just like my mother always told me: "you never have to twist in the kitchen, you need only join
with love and passion, it always respects the health of those sitting at the table."

I love that look more experience, because the kitchen is nothing to be invented. My works are the
result of research I do between ordinary people, stories of old people, simple housewives, who
gather in places and in the most simple that I'm excited to tell everything and who are then put
into practice and the difference between them and me and that I have the chance to devote more
time, I just try to keep as much as possible originality then tied to tradition.

I wish you this great Experience with our unique dishes and atmosphere, and for any suggestion
feel free to ask to our Manager.

Gennaro Rociola
Executive Chef
 Starter Soup

1-Creamed cauliflower
with poached quail eggs and oscietra caviar
2-Cappuccino Lobster
tasted in coconut milk and lemongrass, garnished
with “confit” tomato and toasted sage bread
croutons.
3-Lisbon Pumpkin
Veloute’stringed with extravergin olive oil and
roasted garlic grilled bread.
4-Delight Poulet aux Breton
Veloute’ with forest mushrooms and beer-
dijon mustard reduction

Main Starter

4-Andaman Salad
king prawns, sri lankan squid, octopus, clams, green mango,
cherry tomato, in homemade pink sauce.
6-Mediterranean mixture
iceberg lettuce, tomato, boil eggs, green olives, greek feta cheese,
garnished with balsamic glaze vinegar, extravergin olive oil and
aromatics fresh herbs.
7-Caprese white snow
a great experience with Italian bocconcini mozzarella, cherry
tomato, rucola, black olive, aromatized with Tuscany extravergin
olive oil.
8-Marble foie gras and duck ballottine
a la grecque vegetables and black truffle from “alba” Italy.
9-Tourbillon of Kiushy Tuna
filled with artichoke mousse and chive in white sauvignon sauce.
 10-Exotic king Lobster “A la Plancha”
in royal cream sauce with a tartar of baby spinach and
mushrooms.
11-Exclusive Italian Fountain
parma ham, mortadella, salame, speck, coppa, taleggio, parmesan
cheese, purple olive kalemata, sea asparagus, artichoke, and
served with green butter grilled bread.
12-Six Sense of Angus
tenderloin beef (raw) with rucola, parmesan cheese bisquit,
stringed with aromatic extravergin olive oil.
13-Orient Express
Danubio Chicken julienne in sesam flouver, served with exclusive
topping sauces.

Main Course Homemade

Fresh Pasta

14-Pan seared Hokkaido

tortelli stuffed with porcini mushrooms in smoked
shitake sauce
15-Millefeulle of Portofino
A Great experience to taste a original homemade pesto
lasagne with béchamel sauce.
16- Herb Spaetzle
Fresh spinach potato gnocchi, with tomato in “concasse”
and bufalo mozzarella cheese.
17- Chef Signature’
Risotto with courgette and carpaccio of scampi in caviar
oscietra.
18-The Last Fusion
Risotto with porcini mushrooms, chorizo sausage in gold
saffron sauce.
19-Wok Fried Pink smoked
Homemade fresh tagliatelle, with Norwegian smoked
salmon, in almond cream sauce.
 Main Course
Fish

21-Red Snapper of Andaman sea

sweet & sour sauce thai style, served with jasmine
rice and terrine of baby carrots and broccoli.
22-White gold Pangaus
in pinot noir sauce and pralines of pistachios, served
with julienne bell peppers and onion jam.
23-Platinum Pearl
Oyster Belon du horse 00 au gratin

Main Course
Meat

23-Wagyu beef burger with seared foie gras

Bordelaise glazed forest mushrooms, herb potato
cracklings.
24-Brazilian Tenderloin beef fillet
brased in madera sauce and pink pepper, served with tourbillon of
eggplant and French fried.
25-Shin of Angus
braised in red wine “Barolo” served en croute with baby veggies
Shanghai tempura
26-Roasted French Moulard duck breast
Duck leg confit, creamed baby spinach and Medjool
dates essence
25- Chicken fillet bazaar,
in lemongrass sauce, with artichoke mousse’, served with baby
spinach and wild mushrooms.
26- Pan seared Versailles Pork chop
stuffed with ham, camembert cheese, cook with crust bread in pan
fried and served with tartar sauce, and seasonable vegetable’s ,
French fried.
27- Spice crusted rack of Australian grainfed lamb
marinated in coke and glazed with orange caramel, served with
rosemary mousse potato, French beans and baby carrot

Dessert

Tart Fruit on seasoned

Caramelized blood orange Pannacotta

The Great Tiramisu’

New York cheese cake

Chocolate Fondue’

White and Dark Chocolate with Bailey’s sauce

Ice cream with seasoned tropical fruit

Chocolate

Vanilla

Mango
Pistachios

Strawberry