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The legendary Roman pasta: guanciale, egg yolk, Pecorino Romano and freshly cracked black pepper brought together into a creamy sauce by the heat of the pasta alone.

1 serving · 320 g

• Gluten
• Egg
• Milk

French cuisine's most prestigious beef dish: slow-braised for hours with fresh herbs, shallots, mushrooms and red wine.

1 serving · 380 g

• Gluten
• Milk
• Sulphites

Thinly sliced döner laid over oven-baked pide, finished with tomato sauce and sizzling hot butter, served with thick strained yoghurt.

1 serving · 420 g

• Gluten
• Milk

Layers of homemade custard, crushed tea biscuit and fresh strawberries. Served chilled.

1 serving · 227 g

• Gluten
• Egg
• Milk

Baldo rice slow-cooked in whole milk, then browned in the oven. Served warm or cold.

1 serving · 235 g

• Egg
• Milk

Hand-rolled phyllo, butter and coarsely ground pistachio. A serving is two pieces.

2 pieces · 121 g

• Gluten
• Milk
• Tree nuts