Inside, the space is vast and bright, thanks to a mostly cream, beige and crisp, clean white colour scheme. Gold and marble-effect finishes give it an air of fine-dining finesse and high-end quality. First impressions are good ones.
The menu is as authentic and traditional as the venue’s origins, featuring such classics as bresaola, carpaccio, ossobucco, pastas and pizzas, using ingredients such as imported stracciatella cheese, olive oil produced on the estate in Tuscany and Italian Chianina beef – one of the oldest breeds of cattle in the world. And the food is simply stunning.
