This eight-year-old Italian steakhouse channels a warm, rustic Tuscan ambience with interiors of red brick and wood, with bold artwork on its walls. Its menu is seriously meat-centric, yet offers a delightful cornucopia of authentic Italian antipasti and pasta. The salumi platter and the burrata with sweet Pachino tomatoes make for great starters, while the linguini with squid ink, spicy pork nduja and calamari is a must-try for its al dente bite and perfect balance. Taking centre stage is the wood fire-grilled 1.1kg Bistecca alla Fiorentina, which has been grain-fed and aged for at least 420 days, resulting in deeper umami flavours. Other meats on the menu include the Miyazaki Wagyu striploin A4 accompanied by an herb-infused fleur de sel, the Iberico pork chop, the rack of lamb and the roast chicken. Thereβs a very impressive list of sommelierβs-choice wines, so raise a glass to la dolce vita and round off your fine-dining experience with some tiramisu, panna cotta or gelato.
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