TO START 

FOCCACIA | House-made focaccia, tapenade (a spread of anchovies, olives, capers), 

Ardoino Fructus cold-pressed extra virgin olive oil, balsamic vinegar

NIÇOISE SALAD | Seasonal vegetables of potatoes, tomatoes, lettuce, bell peppers, cucumbers, beans and radish served with tuna, capers, eggs, olives, and an anchovy dressing – A dish inspired by the terroirs of Nice, sourcing for the freshest seasonal ingredients within its locality

BURRATA | A crowd favourite of fresh Italian burrata from Naples, fig chutney, caramelised onions, hazelnut crumble

ARANCINI | A popular Sicilian street food, Aranici is stuffed with risotto and provola cheese, served on a bed of puttanesca with parmigiano reggiano shavings

MAINS

SALTIMBOCCA | A classic Italian veal dish, N.I.C.E.’s version comprises a corn fed chicken roulade sous vide at 64°C and then pan seared, served with cured duck prosciutto, smoked cheese and sage on a bed of mashed potatoes 

HALIBUT | Pan seared and baked, served with green pea basil sauce, ricotta, and fritto misto 

HOMEMADE PASTA

Choice of 3 types of pasta ( Linguine | Chitarra | Tagliolini )

LINGUINE | TIGER PRAWN | CRUSTACEAN SAUCE

Linguine made with egg yolk, torched tiger prawns, crustacean sauce made with prawn shells, parmigiano reggiano

N.I.C.E TORTELLINI | CHICKEN | SCAMORZA | CAPER | OLIVE

 Tortellini made with semolina and egg white, chicken mouse and cheese, scamorza (southern italian cow’s milk cheese), anchovies and capers sauce, anchovies, deep fried capers, croutons, chicken tuile 

SWEET MEMORIES

TIRAMISU “DELLO CHEF” – CHEF’S TIRAMISU | Homemade ladyfingers, dark chocolate, rum 

PISTACHIO GELATO | Served with popping candy 

CANNOLI (2PCS) | Two flavours of dark chocolate with sea salt, and mandarin orange