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Ambrosia Rooftop
Tasting Menu "Ambrosia"
Tasting Menu "Ambrosia"
A five-course journey that honours the flavours of tradition, bringing them into the present with imagination and respect
5 Courses
Drinks not included
Drinks not included
90
90
Let us lead you through five stages where memory meets tomorrow. Our tasting menu is inspired by the flavors of Italian tradition, reimagined with contemporary techniques and unexpected pairings. Each course is a story, a familiar scent dressed in something new, a journey shaped by emotion, technique, and creativity.
Antipasti
Antipasti
Uovo croccante
Slow-cooked egg from Galline Felici Farm, with Pecorino Romano DOP fondue and Beluga caviar.
Slow-cooked egg from Galline Felici Farm, with Pecorino Romano DOP fondue and Beluga caviar.
20
20
Trota e barbabietola
Beetroot-marinated trout with Greek yogurt sauce, acacia honey, and Piedmont IGP hazelnuts.
Beetroot-marinated trout with Greek yogurt sauce, acacia honey, and Piedmont IGP hazelnuts.
20
20
Cappuccino di baccalà
Creamed cod with organic potato foam, dried capers, and artisanal Leccino olive brioche.
Creamed cod with organic potato foam, dried capers, and artisanal Leccino olive brioche.
22
22
Tartare di Fassona
Hand-cut Fassona beef tartare with Roman artichoke chips and burnt lemon mayonnaise.
Hand-cut Fassona beef tartare with Roman artichoke chips and burnt lemon mayonnaise.
22
22
Patata fondente (V)
Oven-baked Avezzano IGP potato stuffed with potato cream, saffron, 36-month Parmigiano Reggiano, and Umbrian black truffle.
Oven-baked Avezzano IGP potato stuffed with potato cream, saffron, 36-month Parmigiano Reggiano, and Umbrian black truffle.
20
20
Primi
Primi
Gnocchi fumé
Smoked potato gnocchi with white ragù, black garlic from Vulcino Farm, and bergamot zest.
Smoked potato gnocchi with white ragù, black garlic from Vulcino Farm, and bergamot zest.
22
22
Risotto cacio e pepe
Carnaroli rice from La Pila creamed with Pecorino Romano DOP and black pepper, topped with Mazara red prawn tartare.
Carnaroli rice from La Pila creamed with Pecorino Romano DOP and black pepper, topped with Mazara red prawn tartare.
25
25
Risotto Riserva San Massimo with burnt tomato
20
20
Amatriciana ripiena
Homemade egg pasta filled with Amatriciana sauce, served with Pecorino Romano DOP cream and crispy Amatrice guanciale.
Homemade egg pasta filled with Amatriciana sauce, served with Pecorino Romano DOP cream and crispy Amatrice guanciale.
23
23
Tagliolini e zucca (V)
Egg tagliolini with Mantuan pumpkin cream, amaretto crumble, and dark cocoa.
Egg tagliolini with Mantuan pumpkin cream, amaretto crumble, and dark cocoa.
20
20
Zuppa di cipolle (V)
Double-onion soup with salted caramel and Piedmont Toma DOP cheese.
Double-onion soup with salted caramel and Piedmont Toma DOP cheese.
20
20
Secondi
Secondi
Agnello al Porto
Herb-crusted lamb loin with Port wine sauce, Segni chestnuts, and pomegranate.
Herb-crusted lamb loin with Port wine sauce, Segni chestnuts, and pomegranate.
32
32
Tagliata di manzo
250 g grilled national beef with sweet potato cream, Modena balsamic reduction, acacia honey, and seasonal vegetables.
250 g grilled national beef with sweet potato cream, Modena balsamic reduction, acacia honey, and seasonal vegetables.
36
36
Polpo e cicerchie
Crispy octopus with organic chickling pea cream from Lazio, rustic bread crostone, and fig vincotto from Donna Francesca Farm.
Crispy octopus with organic chickling pea cream from Lazio, rustic bread crostone, and fig vincotto from Donna Francesca Farm.
32
32
Sgombro e carote
Adriatic mackerel with citrus carrot cream and toasted bread crumble.
Adriatic mackerel with citrus carrot cream and toasted bread crumble.
28
28
Melanzana affumicata (V)
Italian-style fried eggplant with tomato sauce, smoked scamorza, buffalo mozzarella DOP, and Parmigiano Reggiano.
Italian-style fried eggplant with tomato sauce, smoked scamorza, buffalo mozzarella DOP, and Parmigiano Reggiano.
26
26
Selection of Fine Italian Cheeses (V)
A journey through the flavors of mountain pastures and Italian cheese-making tradition.
A journey through the flavors of mountain pastures and Italian cheese-making tradition.
28
28
Dessert
Dessert
Persimmon tiramisù with 70% Domori dark chocolate
15
15
Sicilian citrus semifreddo in a dark chocolate shell with caramelized kumquats.
16
16
Our homemade apple cake served with a quenelle of Madagascar vanilla ice cream.
14
14
Avola almond parfait with Piedmont hazelnut brittle.
15
15
Selection of fresh seasonal fruit.
12
12