Alberto's Lounge

Handmade spaghetti with a slow-cooked duck ragu, rich with tomatoes, red wine, and herbs.

Black ink gnocchi served with succulent pan-sefried prawns, cherry tomatoes, and a light garlic and chilli oil.

A thick-cut, charcoal-grilled T-bone steak, seasoned simply with rosemary and sea salt, served with rocket and lemon.

Creamy Arborio risotto with wild porcini mushrooms, finished with parmesan and truffle oil.

Silky smooth vanilla panna cotta, topped with a luscious salted caramel sauce.