Grilled eggplant rolls stuffed with truffled ricotta cheese and asparagus on a roasted eggplant mash. 680.-

55 minutes slow cooked egg on Parmigiano Reggiano fondue, black truffle and crispy pancetta powder 680.-

Fresh artichokes salad with Bottarga, celery and fresh sheep milk ricotta cheese dressed with fine
extra virgin olive oil. 890.-

Sous vide cooked Octopus salad, marinated in extra virgin olive oil, lemon and vinegar, fennel leaves,
celery and Taggiasche olives DOP. 680.-

Hand sliced yellow fin tuna carpaccio marinated with fine extra virgin olive oil and lemon, topped
with fresh artichokes and bottarga. 810.-

Sardinian smoked ell, served with pickled vegetable sweet and sour white balsamico vinegar sauce and
grilled crispy country bread topped with smoked mozzarella and Avruga caviar 780.-

Pan fried USA scallops with pan fried foie gras, chili jam and truffle pumpkin sauce. 950.-

Scallops carpaccio with fresh black truffle, raw asparagus, micro greens in olive oil and lemon juice
with truffle essence 780.-

Seared Rougie Foie Gras “Gran Cuisine”, pickled wild mushrooms, Moscato wine reduction, roasted onion marmalade and
Maldon salt, served with home made brioche bread 850.-

Tuna, scallops and red prawns tartar on avocado mash, Hokkaido sea urchin, salmon eggs, Avruga caviar,
burrata cheese and rice crispy 890.-

Black Angus beef tartar, Stracchino cheese and chopped Ligurian Taggiasche olives. 890.-

Lime and extra virgin olive oil marinated Amaebi Japanese prawns served with Salmon eggs,
sea urchin sauce, squid ink and sea asparagus oil. 950.-

Squid tagliatelle marinated with mint and extra virgin olive oil, Siberian caviar and raw asparagus. 950.-

Tajima Wagyu beef carpaccio, micro herbs, foie gras praline, fresh black truffle and crescenza cheese 1050.-

Lobster salad Catalana style, with cherry tomatoes and marinated red onions in olive oil and lemon sauce. 1250.-

Raw Sicilian Red prawns Rosso di Mazara (Best prawn in the world) smoked mozzarella cream, Sardinian
sea urchin and Siberian caviar. 1280.-

Joselito Iberico ham “El Mejor Jamòn del Mundo” 100gr 1550.-

starters The classics

Caesar salad with tuna, bacon bits, smoked croutons and shaving of Parmigiano Reggiano    580.-

Buffalo Mozzarella Campana, trilogy of Italian tomatoes, Taggiasche olives DOP and baby basil leaves.   720.-

Italian finest cold cut selection served with ricotta cheese and marinated olives.   890.-

Sautéed of black Mediterranean mussels with Italian parsley and garlic sprinkled with Vermentino wine 780.-

Burrata cheese from Andria (Puglia) with Culatello di Zibello DOP (One of the finest Italian cured ham)
and fresh figs. 780.-

Freshly on ice

French Oysters Gillardeau, served with shallots and vinegar sauce and chili sauce. 310.- per 1 pc

Maine Lobster poached, served with citronette sauce and chili sauce. 2500.-

Sicilian red prawns poached or raw, with citronette sauce and chili sauce. 580.- per 1 pc

“CRUDO” Raw seafood (Sicilian red prawn, scampi, tuna, scallop and Gillardeau oyster). 2100.-

Ceviche of scallops and Gillardeau oysters (3 pcs) with marinated fish eggs. 1500.-

Seafood platter with poached lobster, scampi and mussels, raw Gillardeau oysters and Sicilian red prawn. 3900.-

Home made artisanal fresh pasta and ravioli

Traditional ravioli stuffed with ricotta and spinach served on a fresh tomato and grated Parmigiano Reggiano. 580.-

Ravioli Cappellacci stuffed with pumpkin and sage on a light Gorgonzola sauce.    580.-

Ravioli Culurgionis stuffed with potato, mint and Pecorino Fiore Sardo DOP cheese, served with fresh tomato sauce. 580.-

Sheep milk ricotta gnocchi on a smoked mozzarella sauce, lemon zest, Nduja sauce and Avruga caviar.    800.-

Acqua Signature Tortelli “Il Mare” stuffed with Burrata cheese in a sauce of vongole’s juice, squid ink,Sardinian sea urchin
and marine plankton. 850.-

Tagliatelle with wild boar ragout on a Tuscany pecorino cheese fondue and fresh black truffle. 890.-

Trenette pasta with vongole, lobster and Sardinian mullet bottarga.    980.

Pasta

Malloreddus pasta in Sardinian style piglet ragout with vernaccia wine, fresh tomatoes and aged Pecorino Sardo. 580.-

Paccheri pasta with lamb ragout cooked in Chianti wine 580.-

Sardinian fregola pasta (small pearls of pasta) with clams, lobster and fresh tomatoes 750.-

Linguine with Sardinian bottarga (grey mullet dried eggs) and fresh artichokes 750.-

Trofie pasta with crustaceous (lobster, prawn, scampi) on a cannellini beans mash 850.-

Spaghetti with vongole and Sardinian sea urchin 880.-

Spaghetti with lobster sauce and lobster chunks in a light tomato sauce base 950.-

Black ink Spaghetti Verrigni with Sicilian prawns Rosso di Mazara, burrata and Avruga caviar 1200.-

Spaghetti with Black and Blue crab and fresh tomato datterino 1200.-

Risotto made with Acquerello rice

Risotto with taleggio cheese, wild rocket salad and sun dried tomatoes 580.-

Risotto with smoked Pecorino Fiore Sardo DOP, pancetta and broad beans 580.-

Black truffle paste risotto with wild asparagus and seared scallops 750.-

Seafood risotto with fresh cherry tomatoes, tossed with fine extra virgin olive oil. 790.-

Smoked buffalo mozzarella risotto with Sicilian capers, Cantabrian anchovies, red prawns and Siberian caviar 950.-

The country side on raining days: seasonal wild mushrooms risotto with foie gras and snails 890.-
Saffron risotto topped with Avruga caviar, Sardinian sea urchin and stracchino cheese 950.-

Risotto with Langoustines (scampi), pumpkin and zucchini 980.-

Black squid ink risotto with crispy baby squids, Sicilian red prawn and it’s own bisque 1000.-

soups

Brown lentil soup with pork guanciale and rosemary 450.-

Potato and Parmigiano Reggiano soup with quail egg and fresh black truffle 750.-

South Italian style seafood soup with fresh tomato and Italian pepperoncino (chili) 890.-

Main course meats

Wood fired roasted baby spring chicken, rosemary and truffle roasted potatoes, sautéed mixed mushrooms 850.-

Slow cooked Veal (Aus) Ossobuco on a truffle scented white polenta 1100.-

Wood fired roasted suckling pig, saffron and violette potatoes, broad beans and it’s own sauce 1450.-

Roasted quail, pan fried foie gras, lentils and glaze of quail sauce 1550.-

Roasted (Aus) lamb loin with a pecorino cheese crust, sweet potatoes, braised shallots in lamb sauce 1650.-

Grilled (Aus) Black Angus beef tenderloin Grain fed 250 days on a potato and spinach purée, truffle gravy sauce
and wild mushrooms. 1750.-

Grilled USA Black Angus beef prime rib eye with roast potatoes and grilled oysters mushrooms (350gr.) 1790.-

WAGYU Japanese beef cattle

Grilled Wagyu beef tenderloin, white asparagus gratin, potatoes and black truffle sauce 2600.-

Grilled Wagyu beef rib eye, home made fried potatoes 3000.-

Low temperature cooked Wagyu beef cheek, cauliflower and horseradish mash with seasonal greens 1600.-

Main Course Fish and Seafood

Yellow fin tuna Milanese style, fresh cherry tomatoes, capers and oregano sauce. 980.-

Grilled spiced octopus on a trilogy of rosemary potatoes and Burrata’s “stracciatella”. 1350.-

Pan fried Mediterranean seabass, roasted and mash artichokes, Taggiasche olives, Vermentino wine and
Pantelleria’s capers sauce. 1590.-

Mediterranean Red Mullet pan fried with a light aromatized breadcrumbs crust, buffalo mozzarella sauce,
Taggiasche olives, Italian tomato datterino, Sicilian capers and oregano from Pantelleria island. 1550.-

Pan fried Norwegian halibut served in a guazzetto of vongole, mussels and white wine sauce,
sea asparagus, confits onions and pickled radish. 1580.-

Pan fried miso marinated French black cod fish, served with wild asparagus sauce and Swiss chard. 1580.-

Grilled Sicilian red prawns, baby calamari, Italian lard, yellow polenta, stracchino and black fregola pasta. 1950.-

Pan fried Scampi on cannellini beans mash, crispy smoked pancetta and wood roasted suckling pig belly 1950.-

Poached Maine Lobster (800gr) Sardinia style, marinated in fine extra virgin olive oil, lemon juice, tomatoes, onions,
celery and potatoes (Served room temperature). 2600.-

Lobster a la Rossini, with pan fried foie gras, truffle bisque sauce on toasted brioche bread. 2650.-

Wood fired gourmet Pizza

Wood fired Gourmet Pizza (We proof our pizza dough for a minimum of 96 hours and we use 90% of natural mother yeast. We use only Fior di Latte Mozzarella from Agerola (Campania/Italy) and Italian tomatoes San Marzano)

Focaccia al Rosmarino (Rosemary, fine extra virgin olive oil) 350.-

Pizza Margherita (Tomato sauce, Mozzarella) 400.-

Calzone ham, mushrooms, smoked provolone cheese (Tomato sauce, Mozzarella, ham, champignon, smoked cheese) 480.-

Pizza Buffala and Tomato del Piennolo Vesuviano DOP (Special tomato sauce with tomato del Piennolo del
Vesuvio DOP and buffalo mozzarella) 720.-

Pizza Parma Ham and Ricotta (Tomato sauce, Mozzarella, Parma ham, fresh ricotta cheese) 720.-

Pizza Italian sausage, mushrooms, smoked scamorza (Tomato sauce, Mozzarella, fresh sausage, mushrooms, scamorza) 680.-

Pizza Cantabrian Anchovies and Pantelleria’capers (Tomato sauce, Mozzarella, Pantelleria’s capers, Cantabrian anchovies) 690.-

Pizza Stracchino cheese, bottarga and fresh artichokes (Mozzarella, stracchino, bottarga, artichokes) no tomato sauce 950.-

Pizza Acqua (Tomato sauce, Mozzarella, lobster, fresh tuna, Sicilian capers) 950.-

Pizza Joselito, Puglian burrata and Taggiasche olives (Tomato sauce, burrata, Joselito iberico ham, Taggiasche olives) 1500.-

Pizza smoked buffalo mozzarella and Sicilian red prawns (Smoked Mozzarella, stracchino cheese, Sicilian red prawns) 1800.-

Pizza Black Truffle (Truffle paste, mozzarella, stracchino cheese, fresh black Truffle) 2200.-

desserts

Memories of “Fior di Latte” milk semifreddo, foam, sauce and ice cream 480.-

Acqua Signature lemon tart 450.-

Vanilla flan with moka coffee caramel 430.-

Sicilian “Cannoli” stuffed with sweet sheep ricotta cheese, candid orange chocolate shavings in the Marsala flavored Cannolo. 450.-

Chocolate and gorgonzola mousse with pear ice cream 430.-

Illy coffee flavored tiramisu. 450.-

Cinnamon flavored pannacotta with fresh berry sauce. 450.-

Warm chocolate cake melting inside served with vanilla sauce and milk ice cream. 480.-

Sebadas, traditional Sardinian fried pastry stuffed with young cheese and served with eucalyptus honey 400.-

Babá Napoletano soaked in dark rum served with mix berries and Chantilly cream 480.-

Acqua Style Sicilian cassata stuffed with fresh ricotta cheese, candy orange and chocolate
shavings, served with Sicilian almond sauce and Bronte’s pistachio 480.-

Mixed fresh fruit berry salad with mint ice cream 580.-

Cheese plate, Chef selection with condiments. 700.-

Artisanal made Gelato

Vanilla 140.-
Cinnamon 130.-
Strawberry 130.-
Yogurt and cassis 150.-
Nutella 140.-
Coffee 120.-
Hazelnut (Piedmont) 160.-
Milk 130.-
Chocolate 120.-
Lemon sorbet 120.-
Pistachio from Bronte (Sicily) 160.-

Prices are subject to 10% service charge and applicable government tax.

Acqua Signature starters