Alberto's Lounge

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.

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

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