Slow-cured guanciale, farm-fresh eggs, aged Pecorino Romano and cracked black pepper tossed with al dente spaghetti in a silky, cream-free sauce.

San Marzano tomatoes, fiery Calabrian chilli, garlic and extra-virgin olive oil. A bold Roman classic that lets the simplest ingredients shine. Vegetarian.

Thick-cut T-bone dry-aged for 28 days, grilled over charcoal to a perfect medium-rare and finished with Tuscan olive oil, flaked sea salt and rosemary.

Savoiardi biscuits soaked in double-shot espresso and Marsala wine, layered with whipped mascarpone and dusted with Valrhona dark cocoa. Made fresh daily.