La Carte

The Culinary Narrative

Starters Signature Desserts
liquor

Starters

Velandi starter selection arranged on a ceramic platter

Wagyu Beef Tartare

110

CONFIT QUAIL EGG YOLK, DIJON MUSTARD, SOURDOUGH TOAST

Burrata di Puglia

85

ROASTED CHERRY TOMATOES, GARLIC CRUMB, BASIL OIL

Octopus Carpaccio

95

SICILIAN LEMON, CAPERS, WILD ROCKET, CHILI FLAKES

Sommelier's Selection

Discover a curated list of exceptional vintages, handpicked to complement the subtle nuances of our seasonal menu.

Château Margaux

Bordeaux, 2015

Sassicaia

Tuscany, 2018

cake

Desserts

Dark Chocolate Soufflé

55

70% COCOA, MADAGASCAR VANILLA ICE CREAM

Raspberry Mille-Feuille

48

DELICATE PASTRY, DIPLOMAT CREAM, RASPBERRY COULIS

Lavender Parfait

42

WILDFLOWER HONEY, CARAMELIZED NUTS

Editorial Velandi plating detail for the dessert chapter Art-directed Velandi course image for the dessert section

Continue exploring

After the menu, continue to the gallery for atmosphere, the contact page for directions, or the reservation form when you're ready to book.

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Gallery

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Final step

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