RIGO'
 

À la carte

Sourdough bread & butter with Cantabria anchovies  4

Snacks 

Olives from Chef’s family in Valencia    3

Parmesan Bigne' Mortadella, black truffle    2,5 ea

Macaroon, pigeon liver, cocoa   2,5 ea

Quail egg, ume shiso  2 ea

Preserved Organic Rabbit, lovage cream 2 ea

Starters

Cornish Mackerel ceviche 13

Sicilian burnt orange, peanut, green fermented chili

Beef tendons 14

Fresh peas, mussels and Ethiopian pepper

Scottish Venison Tartar 16

Fermented elderberry, wild mustard, dry yolk

Welsh Wild Enoki 17

48 month parmesan, Autumn black truffle (v)

Seared Foie Gras from Eduardo Sousa 18

Quince, burnt goat milk, kale powder

Hand dived Orkney scallop 24

Miso zabaione, black trumpet, Autumn black truffle

Mains

Sweetbread Ravioli 16

Jus, autumn black truffle, sheep milk ricotta, 

Risotto Acquerello 19

7 y. aged rice, Black garlic, Sea anemone (V)

Mieral Guinea Fowl  24

Young onions, potatoes foam, hazelnuts

Giordano Fassona Beef 22

Sake, shitake, soya, chicory

Scottish Stone bass 25

Green bean, basque style salsa verde, black lime

Desserts

Beetroot 9

Raspberry, peper meringue

Black Forest  9

Fermented visciola cherries, Flat peach 

Selection of 3/5/7 cheese from Franco Parola, Cuneo       9/15/18

Four course 53pp

( Three snacks, two starters, one main, one dessert or 3 cheese )

Four course 61pp

( Three snacks, one starters, two main, one dessert or 3 cheese )

Wine pairing 41pp

Prestige wine pairing 68pp

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