Natali Garden

Bread prepared with olive oil and salt.

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Vegetables marinated in olive oil.

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Anchovies served on toasted bread with capers and orange.

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Fennel with orange, toasted almonds, and olive oil.

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Roasted cabbage with tahini, soy, capers, and pine nuts.

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Aubergine served with tomato, burrata, and basil.

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Ricotta and prosciutto with melon, pistachios, crostini, and balsamic vinegar reduction.

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Lamb kofte served with yoghurt, mint, couscous, cucumber, and pickled onion.

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Prawn carpaccio with lemon and olive oil.

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Squid served with tomato relish and Trieste-style sauce.

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Crispy chicken with honey, mustard, cucumber relish, and spicy parsley mayonnaise.

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Goat cheese with thyme, honey, caramelized pear, walnuts, and toasted bread.

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Potatoes seasoned with rosemary and served with aioli.

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Chocolate soufflé served with ice cream and crumble.

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Coconut panna cotta with passion fruit coulis, berries, and coconut crumble.

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