1-677-124-44227
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184 Main Collins Street
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Menu

DAILY MENU (Ask the waiter for the day offer)

MENU SIMPATICO, A DUE PORTATE | 36.50

Two-course menu (starter and main course)

MENU ESCLUSIVO, A TRE PORTATE | 44.50

Three-course menu (starter, main course and dessert)

ZUPPA - SOUP

BOUILLABAISSE CASTELLO NUOVO | 14.50

Richly Filled Fish Soup | Cantina Inspiration | Mediterranean Sea Breeze | Crostini | Grated Extra Mature Cheese

ANTIPASTI - STARTERS

SPECIALITA’: ANTIPASTO CANTINA ESCLUSIVO (*) | 17.50 p.p.

Selection of Italian Appetizers | Fish | Meat | Cheeses | Seasonal Vegetables

 

COCKTAIL | ZERO ZERO SETTE “BOND’’ | 17.50

“Shaken Not Stirred”: Scallop | Stellendam Shrimp | Scampi | Green Olive | Herb Selection | Luke-warm Martini Cocktail Sauce

THE FLYING DUTCHMAN | “POLPO AL VINO ROSSO” | 12.50

Octopus | Reduced Red Wine | La Ratte Salad | Tuscan Spices | Roscoff Onion | Sepia Emulsion

CANNELLONI | FRESCA “SCANDINÀVA” | 15.50

Cold Cannelloni | BBQ Pulled Salmon Back Cut | Ciambella | Savoury Lemon Cake | Moroccan Lemon Jelly

VITELLO “ROBERT DE NIRO” | 16.50

White Veal Tenderloin | Yellowfin Tuna | Pomodori Jelly | Caramelised Capers | Bok Choy Salad

BRUSCHETTA PAPADUM | “UPGRADE DI MANZO” | 16.50

Round Bruschetta Papadum | Tenderloin Black Angus | Thin-sliced | Dried Cherry Tomato on the Vine | Pine Nuts | Ras El Hanout

THE ART IN SHOCK | CARCIOFO “ROYALE” (*) | 14.50 P.P.

Whole Artichoke | Basil | Robiola Tre Latti | Grilled Roseval | Cassava Crispy | Pomodori | Romesco – Smoked Almond | Green Mustard 

TARTUFO CON BUFALA | “TRIFOLATI” | 16.50

Visual Tartufo | Buffalo Mozzarella | Truffle – Forest Mushroom Tartare | White Quinoa Tabouleh | Tahini Vinaigrette | Prawn Crackers 

PASTA FATTA IN CASA - PASTA

SPECIALITA: “PASTA FLAMBATA” AL PARMIGIANO (*) | 24.50 p.p.

Homemade Spaghetti Flamed with “Vecchia Romagna” in a Parmigiano Wheel  | Sherry | Tomato | Porcini Mushrooms | Black Truffle  

*if you are sitting at the terrace this dish will be prepared for you in the kitchen and not at the table.

BOTTARGA NARA | “CARBONARA” NUOVO STILE OID | 23.50

Dried Roe of Tuna | Linguine | Parmesan – Egg Yolk | Garlic | Black Pepper | Vanilla Grass 

DELLA CANTINA | “ALLO ASTICE” | 27.50 P.P.

Linguine Pasta | Canadian Lobster | Seafood | Bisque | Sea Lavender | Cherry Tomato on the Vine

SPAGHETTI ALLO SCOGLIO | 24.50

Homemade spaghetti | Seafood | Aroma of shellfish.

TORTELLI DI FARAONA | “ZUCCA” | 24.50

Large Tortellini | Guinea Fowl | Butternut Squash | Amaretto Crunch | Zucchini Flower

RAVIOLI | TRE VOLTE “AGNELLO” | 22.50

Ravioli | Ground Lamb | Lamb Tenderloins | Lamb Gravy | Mandarin | Cinnamon | Black Garlic

TAGLIATELLE AL TARTUFO | “IL NOSTRO ORGOGLIO” | 23.50

Umbria | Glazed Black Truffle | Baby Spinach Leaves | Truffle Fumet | Mini Wild Rocket | Tagliatelle

FRUTTI DI MARE - FRUITS DE MER

SPECIALITA: SCALA, IL SENTIERO DEGLI DEI DAL MARE, FRUTTI DI MARE (*) | 47.50 p.p.

Mussels | Vongole | Razor Shells | Gamba | Scampi | Whelks | Marsh Samphire | Sea Lavender | Cockles | Stellendam Shrimp | Sauces | Citrus Fruit | Guacamole | Hummus With Salmon Caviar | Long Pomodori Tramezzini Toasted Sandwich

SUPPLEMENTO DI FRUTTI DI MARE | 22.50

1/2 Lobster

SUPPLEMENTO DI FRUTTI DI MARE | 3.50

1 Zeeland Oyster

SUPPLEMENTO DI FRUTTI DI MARE | 36.00

1/2 Kingcrab 160 gram

SECONDI PIATTI - MAIN COURSES

SPECIALITA’: “BISTECCA” ALLA FIORENTINA | 800 GRAMMI (*) | 28.50 P.P.

21-day Matured | Dry Aged | Côte Du Boeuf Style | about 800 g | Matching Seasonal Garnish 

CAPESANTE AL COCCO AFFUMICATO | MANGO “PICCANTE” | 29.50

Hand-dived Scallops | Coconut Foam | Ripe Mango | Noodles | Red Pepper | Oriental Fine Vegetables | Coriander 

SOGLIOLA “GRANDE” | CON RISO CAMARGUE “FRANCESE” | 44.50

Large Sole about 600 g | Riso Rosso | Crispy Lard | Vegetable Tagliatelle | Pinot Grigio Sauce 

REGNO DEL MARE | CODA DI ROSPO “SUMAC’’ | 28.50

Sea Devil Tail | Gamba Herb Filling | Sepia Emulsion | Matcha Green Tea Butter Sauce | Sumac Spice 

SALMONE “FERARRI TESTAROSSA” | BARBABIETOLA | 23.00

Salmon back cut | Red Beets, Marinated and Crispy | Vodka | Bulgur Risotto | String Bean | Mascarpone – Spumante Sauce | Vanilla Cress 

OSSOBUCO | CATWALK “MILANO” | 26.50

Slow Cooked | Sweet Potato – Saffron Puree | Creamy Veal – Pomodori Sauce 

FILETTO DI MANZO | “ROSSINI’’ LA CANTINA | 29.50

Red-pied Tenderloin 200 g Lady Beefsteak | Herb Crostini | Bresaola | Potato Churros | Beef Gravy – Liqueur 43

Duck Liver can be ordered extra, 6.50 

MELANZANE ALLA PARMIGIANA | 21.50

Our Chef’s Creation ‘Parmigiana di Melanzana’ | Crispy cocottes | Aubergine | Parmesan | Tomato | Cream of Basil 

DESERTS

SPECIALITA: ‘TIRAMISU’ GOLDEN SERIE “VERO” | 9.50

Coffee Vero | Golden Butter Spray | Cantuccini | Tia Maria | Blueberry – Red Fruit Crispy | Cookie Full-Cream Ice Cream 

SPECIALITA: COPPA DI DAVID | 11.50

Hazelnut Ice Cream | Frangelico Liqueur | Coffee | Cantuccini | Sweetened Whipped Cream                         

PICCOLI HAMBURGER AL CIOCCOLATO “DOLCE” | 9.00

Chocolate Mousse | Mini Macaron Burgers | Tamarillo Ketchup | White Sesame Strawberries in Frangelico  

MONTE SCROPPINO | 12.50

Refreshment | Ice-Cold Spoom | Vodka | Prosecco | Lemon Sorbet Ice 

CIOCCOLAVA BIANCO | “STILE VESUVIO” | 11.50

White Chocolate Lava Cupcakes | Red Fruit | Chili | Jelly of Mandarin | Crunchy Caramel Wafer 

SELEZIONE DI FORMAGGI STAGIONATI | 15.50

4 Pieces of Mature Italian Cheese | Our Selection | Apple Syrup | Honey | Mustard 

GELATO BAMBINO | 8.50

Two scoops of Ice Cream | Selection | Fruit | Whipped Cream 

DI LENARDO, PASS THE COOKIES 2014 | 5.00

Fruity deep golden color with the perfume of acacia Nuts | Vanilla and honey (Dessert wine)

Incase of allergies and or diet preferences, please let us know. We also serve gluten free pasta.

 

* = for 2 people = vegetarian

Reserveren