Dairy
Vegan
VEG
Pork
Gluten
Nuts
Egg
Shellfish
All Prices are in Thai Baht and subject to 10% service charge and 7% government tax.
Chef Giampiero’s Signatures
Golden fried rice balls filled with tomato and mozzarella, served over a rich, slow-cooked beef ragù.
Arancine Della Nonna
390
Inspired by Nonna’s recipe, a family tradition lovingly prepared every third Sunday of the month. Arancine are one of Sicily’s most comforting dishes, made to bring people together and warm the heart like home.
Inspired by Chef Giampiero’s journey through Piedmont, where he discovered the depth, richness and unmistakable aroma of Italian truffles. This refined dish brings that memory to life with warmth, elegance and indulgence.
Crispy fried ricotta and truffle balls, served on a warm Parmesan cheese fondue and finished with freshly shaved black truffle.
Palle di Tartufo
440
A tribute to Chef’s Nonna, who prepared this dish during family summer holidays in Positano, using prawns personally caught by Nonno Pietro the night before. Fresh, nostalgic and full of coastal warmth, it carries the taste of summer by the Tyrrhenian sea.
Linguine with sautéed zucchini, prawns and their bisque, finished with lemon zest.
Linguine Alla Positano
590
Ravioli Ricotta e Tartufo
790
Ricotta & truffle ravioli on Parmesan fondue, topped with freshly shaved black truffle.
This dish reflects Chef Giampiero’s time in Piedmont, a region celebrated for its prized truffles and elegant northern Italian cuisine. The ravioli is crafted to highlight the earthy character of truffle in a softer, more refined expression, balanced by the richness of ricotta and the smooth depth of Parmesan.
Paccheri in a rich crab sauce, slowly cooked with tomatoes, garlic and a touch of chili, finished with fresh herbs.
Paccheri al Sugo di Granchio
890
A vibrant expression of Mediterranean coastal cuisine, inspired by Chef’s journey between Sorrento and the Amalfi Coast, where the flavours of the sea meet the warmth of southern Italian cooking.
Cuttlefish ink spaghettoni paired with tender Phuket lobster, gently cooked in a light Pinot Grigio sauce and finished with aromatic herbs.
Spaghettoni al Nero di Seppia e Aragosta
1,490
Crafted from Chef Giampiero’s memories of days when cuttlefish was the catch of the day, this dish elevates a classic coastal flavour with locally sourced Phuket lobster. Rich, elegant and deeply connected to the sea. A must-try for seafood lovers.
Creamy Carnaroli saffron risotto paired with tender, slow-braised ossobuco and enriched with traditional gremolata.
Risotto alla Milanese e Ossobuco
790
An elegant expression of Northern Italian cuisine, this dish reflects the refined techniques Chef Giampiero mastered during his scholarship at Alma, Italy’s renowned culinary school.
Grilled Wagyu beef tenderloin served with truffle, Parmesan sauce, grilled asparagus and fresh black truffle slices.
Filetto di Manzo 200 g.
1,490
A tribute to Piedmont’s celebrated truffle culture, this dish brings together the tenderness of Wagyu beef and the earthy elegance of black truffle. Rich yet balanced, it is crafted for those who appreciate bold flavours with a graceful Italian touch.
Seared tuna steak paired with classic Sicilian Caponata, expressing the harmony of sweet and sour flavours.
Tagliata di Tonno con Caponata 200 g.
790
Inspired by Chef Giampiero’s heritage from Palermo, in which Tuna and Caponata are part of a common meal among Sicilian families.
Bruschettas
Toasted sourdough, extra virgin olive oil, roasted garlic & rosemary.
Bruschetta all’ Aglio e Rosmarino
240
Toasted sourdough topped with Chiang Mai farm tomatoes, garlic, basil & extra virgin olive oil.
Bruschetta Classica
240
Toasted cereal bread with ricotta cheese, mushroom confit & fresh black truffle.
Bruschetta al Tartufo
340
Appetizers & Salads
Antipasto Misto
(Ideal for 2 persons)
990
Selection of Italian cold cuts and cheeses, pickles, walnuts and red onion jam.
Thin slices of Black Angus tenderloin, served with rocket leaves, shaved Parmesan and Modena balsamic vinegar reduction.
Carpaccio di Manzo
540
Phuket cantaloupe wrapped in thinly sliced Parma ham, served with Modena balsamic reduction.
Prosciutto e Melone
440
Crispy fried layers of eggplant with mozzarella, Parmesan cheese, fresh basil and tomato sauce.
Melanzane alla Parmigiana
440
Succulent burrata cheese, extra virgin olive oil, garlic, tomatoes and basil pesto.
Burrata e Pomodorini
590
Add Parma ham for a savory twist.
100
Hearts of butterhead lettuce and rocket leaves, cherry tomatoes, black olives, marinated artichokes, lemon and extra virgin olive oil croutons and crispy pancetta.
Insalata Azzurra
440
Rocket leaves, radicchio, sun-dried tomatoes, walnuts and Modena balsamic vinegar reduction.
Insalata di Rucola e Radicchio
440
Soups
Organic local mixed vegetable soup accompanied by toasted sourdough.
Minestrone di Verdure
290
Flavourful seafood soup with clams, mussels, prawns and squid, pan-fried with Pinot Grigio and crustacean bisque, served with toasted sourdough.
Zuppa di Pesce
390
Pumpkin soup with crunchy pistachios, accompanied by toasted cereal bread.
Crema di Zucca
290
Pasta
Spaghettoni Aglio, Olio e Peperoncino
Thick spaghetti with garlic, extra virgin olive oil, chilli, cherry tomatoes and parsley.
440
Thick spaghetti with organic egg yolks, sautéed guanciale and Pecorino cheese.
Spaghettoni alla Carbonara
490
Penne with tomato sauce, garlic, chilli, extra virgin olive oil and parsley.
Penne all’Arrabbiata
440
Linguine with fresh local Thai clams, sautéed with garlic, Pinot Grigio, cherry tomatoes and parsley.
Linguine alle Vongole
490
Rigatoni with tomato sauce, sautéed guanciale and Pecorino cheese.
Rigatoni all’Amatriciana
490
Gluten-free pasta options are available upon request; however, please note that our dishes are not prepared in a gluten-free environment.
Homemade Pasta
Gnocchi alla Sorrentina
Gnocchi sautéed with tomato sauce and Parmesan cheese, topped with basil pesto and mozzarella.
440
Gnocchi ai Quattro Formaggi e Pistacchi
Gnocchi with Taleggio, Parmesan, Pecorino, and mozzarella cheese sauce, topped with crunchy roasted pistachios.
490
Lasagne with classic baked egg pasta sheets, beef ragù, béchamel and Parmesan cheese.
Lasagne alla Bolognese
490
Egg fettuccine tossed in Chef’s Nonna’s traditional Sunday beef ragù.
Fettuccine al Ragu di Nonna
490
Egg fettuccine coated in basil pesto and mascarpone sauce.
Fettuccine Pesto e Mascarpone
440
Ricotta and spinach ravioli gently tossed in butter and sage sauce.
Ravioli Ricotta e Spinaci
590
Pappardelle al Ragu di Manzo al Coltello e Porcini
Egg pappardelle tossed with 24-hour slow-braised Wagyu rump, Chianti wine and tomato sauce, accompanied by porcini mushrooms.
590
Gluten-free pasta options are available upon request; however, please note that our dishes are not prepared in a gluten-free environment.
Risottos
Risotto ai Porcini e Tartufo
Carnaroli rice with porcini mushrooms and truffle sauce, emulsified with butter and Parmesan cheese, finished tableside with freshly shaved black truffle.
590
Risotto di Mare
Carnaroli rice with mussels, prawns, squid, seabass and tiger prawn, enriched with crustacean bisque and emulsified with extra virgin olive oil.
540
Carnaroli rice with champignon mushrooms and Italian sausage, sautéed with Sauvignon Blanc and thyme, emulsified with butter and Parmesan cheese.
Risotto alla Boscaiola
540
Pizzas
Margherita
Tomato sauce, Mozzarella cheese and fresh basil.
390
Napoletana
Tomato sauce, Stracciatella cheese, capers, anchovies and oregano.
440
Mozzarella cheese, Gorgonzola, Taleggio and Parmesan flakes.
Quattro Formaggi
490
Prosciutto di Parma Rucola e Parmigiano
Tomato sauce, mozzarella cheese, Parma ham, rocket leaves and Parmesan cheese.
490
Frutti di Mare
Tomato sauce, mozzarella cheese, mussels, prawns, squid, garlic, parsley and fresh chilli.
540
Diavola
Tomato sauce, mozzarella cheese, spicy salami, ‘nduja and black olives.
590
Prosciutto di Manzo e Funghi
Tomato sauce, mozzarella cheese, cooked beef ham and champignon mushrooms.
440
Vegetariana
Tomato sauce, mozzarella cheese, grilled bell peppers, eggplant, zucchini and onions.
440
Parma e Burrata
Tomato sauce, mozzarella cheese, Parma ham and burrata cheese.
640
Caprese Bianca
Mozzarella cheese, Chiang Mai farm tomatoes, basil and oregano.
440
Mortadella, Pistacchio e Stracciatella
Mozzarella cheese, mortadella, roasted pistachios and Stracciatella cheese.
640
Porcini e Tartufo
Mozzarella cheese, porcini mushrooms and black truffle.
640
Extra Toppings of Your Choice
Burrata
200
Parma ham | Stracciatella | Gorgonzola | Anchovy | Parmesan | Taleggio | Seafood | Truffle | Porcini mushroom
100
Vegetables | Salami | ‘Nduja | Mortadella | Beef Ham
50
Gluten-free pizza dough options are available upon request; however, please note that our dishes are not prepared in a gluten-free environment.
Meat & Seafood
Cotoletta di Maiale alla Milanese 250g.
Crispy breaded local pork chop, served with roasted potatoes and sautéed champignon mushrooms.
690
Pollo alla Pizzaiola 200g.
Free-range Klong Phai Farm chicken leg braised in rich tomato sauce with fresh herbs, topped with mozzarella cheese.
590
Bistecca alla Fiorentina 1.3 kg.(ideal for 2-3 Persons)
5,490
Wagyu MB-2 grilled T-bone steak, accompanied by garlic-rosemary potatoes and gravy sauce.
Tagliata di Manzo
Grilled and sliced Wagyu sirloin, topped with rocket leaves and shaved Parmesan cheese, served with Chianti reduction and jus.
990
Stinco di Agnello con Pure di Patate 250 g.
Slow-braised lamb shank in tomato sauce, served on creamy mashed potatoes with grilled baby carrots.
890
Filetto di Salmone alla Toscana 180 g.
Pan-seared crispy-skin Norwegian salmon fillet, accompanied by two textures of spinach, Parmesan Purée and sautéed whole leaves.
690
Filetto di Branzino 180 g.
Crispy skin local seabass fillet served over a smooth pumpkin puree, garnished with toasted pumpkin seeds and a lemon-oregano emulsion.
590
Tiger Prawns alla Siciliana
Grilled tiger prawns topped with Sicilian citrus-scented breadcrumbs, lightly gratinated and served with lemon emulsion.
790
Grigliata Mista
A selection of grilled Phuket lobster, tuna, salmon, seabass, prawns and mussels, served with rosemary potatoes and a bright lemon-oregano emulsion.
1,990 (2 persons)
2,990 (4 persons)
Side Dishes
Spinaci Cremosi con Anacardi di Phuket
Locally farmed creamy sautéed spinach, topped with Phuket cashew nuts.
240
Patate Novelle Arrosto con Aglio e Rosmarino
Garlic and rosemary roasted locally farmed baby potatoes.
240
Creamy mashed potatoes.
Purè di Patate
240
Grigliata Mista di Verdure
Mixed grilled vegetables: zucchini, eggplant, bell peppers and red onion.
240
Caponata di Melanzane alla Siciliana
Sweet and sour Sicilian eggplant caponata.
240