◆ Amuse-bouche ◆
Shokupan, whipped coffee butter and Cantabrian anchovies
Oyster, gin and lemon thyme granita
Mascarpone tartlet, smoked Maldon salt and caviar
Puffed pork crackling, cacio e pepe
◆ Starters ◆
Roasted octopus, pumpkin cream, ’nduja mayonnaise and crispy onion
Red prawn tartare, saffron puffed rice, buffalo stracciatella and cocoa
Montoro copper onion stuffed with pezzente and Agerola provola foam
◆ First courses ◆
Mezzi paccheri with white monkfish ragù, yellow cherry tomato confit, black olive powder and marjoram
Carnaroli risotto with turnip-top extract, raw squid tartare, Cetara anchovy colatura and pomegranate reduction
◆ Main course ◆
Seared amberjack, Jerusalem artichoke cream, seafood jus and winter coleslaw
◆ Pre-dessert ◆
Mandarin sorbet, Strega liqueur and rosemary
◆ Dessert ◆
Griddled artisan panettone, warm zabaione and fior di latte gelato
◆ At midnight ◆
Lentil purée, puffed lentils and cotechino




