Menu, Best Italian Restaurant in KL
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(Caesar Salad)
A twist on the classic: eggs, lemon juice, olive oil, grated Parmigiano Reggiano, croutons, salt and pepper, served with hard-boiled egg, streaky beef bacon, grilled chicken breast, and Parmigiano wafers.
A twist on the classic: eggs, lemon juice, olive oil, grated Parmigiano Reggiano, croutons, salt and pepper, served with hard-boiled egg, streaky beef bacon, grilled chicken breast, and Parmigiano wafers.
(Ravioli with Black Truffle Cream)
Ravioli filled with mushroom and ricotta, served in a luscious black truffle cream ~ indulgent and aromatic.
Ravioli filled with mushroom and ricotta, served in a luscious black truffle cream ~ indulgent and aromatic.
(Calabrian Spring Chicken)
Oven-roasted spring chicken with a golden crust, cooked in honey chill, basil, and oregano, served with asparagus, saffron potato purée, and chicken jus reduction - convivial and full of flavour.
Oven-roasted spring chicken with a golden crust, cooked in honey chill, basil, and oregano, served with asparagus, saffron potato purée, and chicken jus reduction - convivial and full of flavour.
(Chocolate Millefeuille)
Delicate layers of flaky puff pastry filled with rich chocolate custard - crisp, elegant, and indulgent.
Delicate layers of flaky puff pastry filled with rich chocolate custard - crisp, elegant, and indulgent.
RM25.00
(Strawberry Roll Cake)
Soft sponge rolled with strawberry cream, served with aromatic bergamot semifreddo - light and refreshing.
Soft sponge rolled with strawberry cream, served with aromatic bergamot semifreddo - light and refreshing.
(Pistachio Tiramisu)
A rich, nutty dessert with creamy pistachio mascarpone layered over coffee-soaked savoiardi, with a hint of rum.
A rich, nutty dessert with creamy pistachio mascarpone layered over coffee-soaked savoiardi, with a hint of rum.
RM35.00
(Italian Mixed Fried Seafood and Vegetables)
Alight, crispy medley of seafood and vegetables, quickly deep-fried and served hot - aclassic of coastal ltalian cuisine.
Alight, crispy medley of seafood and vegetables, quickly deep-fried and served hot - aclassic of coastal ltalian cuisine.
(Folded Mushroom & Ham Pizza)
Folded pizza filed with buffalo mozzarella, fomato sauce, button mushrooms. ‘and turkey ham - warm and comforting.
Folded pizza filed with buffalo mozzarella, fomato sauce, button mushrooms. ‘and turkey ham - warm and comforting.
(Mushroom and Truffle Risotto)
Woodsy mushroom flavours paired perfectly with the richness of blended black truffle - atrue delicacy in creamy Arborio rice.
Woodsy mushroom flavours paired perfectly with the richness of blended black truffle - atrue delicacy in creamy Arborio rice.
(Pappardelle with Beef Ragiy)
Wide handmade pasta served with a robust, red wine-marinated beef ragl ~ ahearty and comforting classic.
Wide handmade pasta served with a robust, red wine-marinated beef ragl ~ ahearty and comforting classic.
(Garganelli with Duck Ragi)
Rustic, slow-cooked duck rag served with hand-rolled, ridged tubular pasta - deeply flavourful and satisfying.
Rustic, slow-cooked duck rag served with hand-rolled, ridged tubular pasta - deeply flavourful and satisfying.
RM42.00
(Seafood Risotto)
Shellfish, crustaceans, and molluscs combine to create rich flavours and vibrant colour, paired with saffron-infused Arborio rice.
Shellfish, crustaceans, and molluscs combine to create rich flavours and vibrant colour, paired with saffron-infused Arborio rice.
RM58.00
(Black Fettuccine with Calabrian Chilli, Shrimp Bisque & Mixed Seafood)
A bold, seductive pasta dish where squid ink fettuccine meets the fiery soul of Calabria and ‘the umami depth of shellfsh bisque, finished with a medley of fresh seafood.
A bold, seductive pasta dish where squid ink fettuccine meets the fiery soul of Calabria and ‘the umami depth of shellfsh bisque, finished with a medley of fresh seafood.
(Sicilian Arancini)
Golden, crispy rice balls filled with ragt and mozarella - astaple of Sicilian street food
Golden, crispy rice balls filled with ragt and mozarella - astaple of Sicilian street food
(Thinly Sliced Raw Beef with Olive Oil and Lemon)
An elegant Italian antipasto of raw beef, dressed simply with lemon, olive oil, and Parmigiano - created in Venice in the 1950s.
An elegant Italian antipasto of raw beef, dressed simply with lemon, olive oil, and Parmigiano - created in Venice in the 1950s.