WELLINGTON RESTAURANT | OPENING SOON
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Savoiardi sponge fingers with espresso and Italian liqueur, layered with mascarpone sabayon and dusted with rich dark cocoa powder
Slow roast fennel infused organic pork belly with butter wilted garden spinach and herbs
Free range egg lasagne pasta layered with basil pesto, “Re-enforced” with garden zucchini and diced potato, creamy Italian style bechamel and aged parmesan
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