Black Garlic Carnaroli Risotto and River Prawn
Carnaroli grains are among the best quality farm produce in Piedmont. Enhanced by the sweetness of black garlic, this creamy risotto is topped with a tender river prawn. The black risotto and bright red prawn create a vivid contrast in this eye-catching dish.

Smoked Lake Trout
Fresh lake trout is smoked for hours before being marinated, changing colour from pink to bright orange. A line of powdered balsamic crumbs and dots of raspberry jam are added on top to give a hint of acidity and fruity sweetness. This is not just for presentation – cutting along the dots will give each bite the perfect proportion of fish to sauce.

Carbonara ‘Au Koque’
Castellana has added its own twist to the traditional carbonara by infusing gin and raspberry to balance the rich egg-yolk sauce. A slice of ham is served on top of the freshly home-made tagliolini, notable for its delicate texture. The sauce is served separately, so diners can mix the elements together to experience this signature dish.

Oberto Fassona Beef and Foie Gras
Fassona beef, from a Piedmontese breed, is celebrated for its lean but tender texture. Perfectly seared beef is served with leek and potato puree, dark foie gras and red wine sauce, spinach leaves and polenta crumble. These contrasting elements combine to offer layers of texture and aroma without overshadowing the rich flavour of the beef.

Custard with Plums and Zabaione
This plum cake with Italian custard topped with biscotti crumbles can be enhanced for truffle fans with a decadent optional topping. Staff will shave a generous amount of truffle that blankets the entire dessert. With the aroma of truffle and rich creamy custard, this closing dish takes luxury to a new level.

Restaurant owner Matteo Morello