Grilled eggplant rolls stuffed with truffled ricotta cheese and asparagus on a roasted eggplant mash. 450.-

55 minutes slow cooked egg on Parmigiano Reggiano fondue, black truffle and crispy pancetta powder 550.-

Fresh artichokes salad with Bottarga, celery and fresh sheep milk ricotta cheese dressed with fine
extra virgin olive oil. 650.-

Hand sliced yellow fin tuna carpaccio marinated with fine extra virgin olive oil and lemon, topped
with fresh artichokes and bottarga. 650.-

Sous vide cooked Octopus salad, marinated in extra virgin olive oil, lemon and vinegar, fennel leaves,
celery and Taggiasche olives DOP. 650.-

Lobster salad Catalana style, with cherry tomatoes and marinated red onions in olive oil and lemon sauce. 680.-

Burrata cheese from Andria (Puglia) with Culatello di Zibello DOP (One of the finest Italian cured ham)
and fresh figs. 680.-

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 750.-

Pan fried USA scallops with pan fried foie gras, chili jam and truffle pumpkin sauce. 750.-

Scallops carpaccio with fresh black truffle, raw asparagus, micro greens in olive oil and lemon juice
with truffle essence 750.-

Seared Rougie Foie Gras “Gran Cuisine”, pickled wild mushrooms, Moscato wine reduction, roasted onion marmalade and
Maldon salt, served with home made brioche bread 780.-

Black Angus beef tartar, Stracchino cheese and chopped Ligurian Taggiasche olives. 850.-

Tuna, scallops and red prawns tartar on avocado mash, Hokkaido sea urchin, salmon eggs, Avruga caviar,
burrata cheese and rice crispy 850.-

Tajima Wagyu beef carpaccio, micro herbs, foie gras praline, fresh black truffle and crescenza cheese 980.-

Raw Sicilian Red prawns Rosso di Mazara (Best prawn in the world) smoked mozzarella cream, Sardinian
sea urchin and Siberian caviar. 1250.-

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    480.-

Buffalo Mozzarella Campana, trilogy of Italian tomatoes, Taggiasche olives DOP and baby basil leaves.   580.-

Sautéed of black Mediterranean mussels with Italian parsley and garlic sprinkled with Vermentino wine 580.-

Italian finest cold cut selection served with ricotta cheese and marinated olives.   750.-

Aged Parma ham S. Ilario versus Culatello di Zibello ham with baby buffalo mozzarella and giant Cerignola green olives. 850.-

Freshly on ice

French Oysters Gillardeau, served with shallots and vinegar sauce and chili sauce 220.- per 1 pc

Maine Lobster poached, served with citronetto sauce and chili sauce 1850.-

Sicilian red prawns poached or raw, with citronetto sauce and chili sauce 450.- per 1 pc

Seafood platter with poached lobster, scampi and mussels, raw Gillardeau oysters and Sicilian red prawn 2800.-

“CRUDO” Raw seafood (Sicilian red prawn, scampi, tuna, scallop and Gillardeau oyster) 1600.-

Home made artisanal fresh pasta and ravioli

“Tortellini in Brodo” Tortellini mini ravioli stuffed with liquid Parmigiano Reggiano in a thick hen broth 400.-

Traditional ravioli stuffed with ricotta and spinach served on a fresh tomato and grated Parmigiano Reggiano 480.-

Ravioli Cappellacci stuffed with pumpkin and sage on a light Gorgonzola sauce. 480.-

Ravioli Culurgionis stuffed with potato, mint and Pecorino Fiore Sardo DOP cheese, served with fresh tomato 480.-

Tagliatelle with wild boar ragout on a Tuscany pecorino cheese fondue and fresh black truffle 650.-

Trenette pasta with vongole, lobster and Sardinian mullet bottarga 780.-

Sheep milk ricotta gnocchi on a smoked mozzarella sauce, lemon zest, Sardinia sea urchin 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.-

Pasta

Malloreddus pasta in Sardinian style piglet ragout with vernaccia wine, fresh tomatoes and aged Pecorino Sardo. 550.-

Paccheri pasta with lamb ragout cooked in Chianti wine 550.-

Fusillone Verrigni with extra virgin olive oil and Parmigiano sauce with “Putanesca” elements (olives,
capers, garlic, anchovies and tomato) 580.-

Sardinian fregola pasta (small pearls of pasta) with clams, lobster and fresh tomatoes 650.-

Linguine with Sardinian bottarga (grey mullet dried eggs) and fresh artichokes 650.-

Spaghetti with lobster sauce and lobster chunks in a light tomato sauce base 700.-

Trofie pasta with crustaceous (lobster, prawn, scampi) on a cannellini beans mash 750.-

Spaghetti with vongole and Sardinian sea urchin 800.-

Black ink Spaghetti Verrigni with Sicilian prawns Rosso di Mazara, burrata and Avruga caviar 950.-

Risotto made with Acquerello rice

Risotto with taleggio cheese, wild rocket salad and sun dried tomatoes 450.-

Risotto with smoked Pecorino Fiore Sardo DOP, pancetta and broad beans 550.-

Porcini mushrooms and rosemary risotto scented with a fine white truffle oil 580.-

Seafood risotto with fresh cherry tomatoes, tossed with fine extra virgin olive oil. 580.-

Black truffle paste risotto with wild asparagus and seared scallops 650.-

Smoked buffalo mozzarella risotto with Sicilian capers, Cantabrian anchovies, red prawns and Siberian caviar 750.-

Risotto with Langoustines (scampi), pumpkin and zucchini 850.-

Saffron risotto topped with Avruga caviar, Sardinian sea urchin and stracchino cheese 900.-

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

Alaskan King Crab Risotto with Hokkaido sea urchin and salmon eggs 1800.-

soups

Brown lentil soup with pork guanciale and rosemary 400.-

South Italian style seafood soup with fresh tomato and Italian pepperoncino (chili) 480.-

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

Main course meats

Wood fired roasted baby spring chicken, rosemary and truffle roasted potatoes, sautéed mixed mushrooms 700.-

Slow cooked Veal (Aus) Ossobuco on a truffle scented white polenta 980.-

Veal rack (Aus) wrapped in Parma ham and sage, white wine sauce and saffron mash potato 980.-

Wood fired roasted suckling pig, saffron and violette potatoes, broad beans and it’s own sauce 1250.-

Roasted quail, pan fried foie gras, lentils and glaze of quail sauce 1300.-

Roasted (Aus) lamb loin with a pecorino cheese crust, sweet potatoes, braised shallots in lamb sauce 1300.-

Grilled (Aus) Black Angus beef tenderloin Grain fed 250 days on a potato and spinach purée, truffle gravy sauce
and wild mushrooms. 1400.-

Grilled USA Black Angus beef prime rib eye with roast potatoes and grilled oysters mushrooms (350gr.) 1650.-

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

Grilled tuna fillet “Tagliata” on eggplants and zucchini, fresh cherry tomatoes, capers and oregano sauce. 950.-

Grilled spiced octopus on a trilogy of rosemary potatoes and Burrata’s “stracciatella”. 1100.-

Pan fried Mediterranean seabass, roasted and mash artichokes, Taggiasche olives, Vermentino wine and
Pantelleria’s capers sauce. 1250.-

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. 1450.-

Grilled Sicilian red prawns, baby calamari, Italian lard, yellow polenta, stracchino and black fregola pasta. 1550.-

Pan fried miso marinated French black cod fish, served with wild asparagus sauce and Swiss chard. 1500.-

Pan fried Scampi on cannellini beans mash, crispy smoked pancetta and wood roasted suckling pig belly 1550.-

Poached Maine Lobster (800gr) Sardinia style, marinated in fine extra virgin olive oil, lemon juice, tomatoes, onions,
celery and potatoes (Served room temperature). 1950.-

Lobster a la Rossini, with pan fried foie gras, truffle bisque sauce on toasted brioche bread. 2300.-

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) 320.-

Pizza Margherita (Tomato sauce, Mozzarella) 360.-

Calzone ham, mushrooms, smoked provolone cheese (Tomato sauce, Mozzarella, ham, champignon, smoked cheese) 390.-

Pizza Buffala and Tomato del Piennolo Vesuviano DOP (Special tomato sauce with tomato del Piennolo del
Vesuvio DOP and buffalo mozzarella) 450.-

Pizza Parma Ham and Ricotta (Tomato sauce, Mozzarella, Parma ham, fresh ricotta cheese) 490.-

Pizza Italian sausage, mushrooms, smoked scamorza (Tomato sauce, Mozzarella, fresh sausage, mushrooms, scamorza) 550.-

Pizza Cantabrian Anchovies and Pantelleria’capers (Tomato sauce, Mozzarella, Pantelleria’s capers, Cantabrian anchovies) 590.-

Pizza Stracchino cheese, bottarga and fresh artichokes (Mozzarella, stracchino, bottarga, artichokes) no tomato sauce 650.-

Pizza Acqua (Tomato sauce, Mozzarella, lobster, fresh tuna, Sicilian capers) 750.-

Pizza Joselito, Puglian burrata and Taggiasche olives (Tomato sauce, burrata, Joselito iberico ham, Taggiasche olives) 1000.-

Pizza smoked buffalo mozzarella and Sicilian red prawns (Smoked Mozzarella, stracchino cheese, Sicilian red prawns) 1200.-

Pizza Black Truffle (Truffle paste, mozzarella, stracchino cheese, fresh black Truffle) 2000.-

Pizza Alaska King Crab and Hokkaido Sea Urchin (Tomato sauce, Mozzarella, Alaskan King crab, Hokkaido sea urchin) 5000.-

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.-

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

Fresh fruit platter Chef selection 350.-

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.-
Blue Acqua Sorbet (Coconut, Malibu, Blue Curacao) 130.-

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

Acqua Signature starters