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Eggplant Parmigiana, mozzarella di Bufala Campana PDO

Roman pizza with fior di latte de Lecce, truffled Cacio e Pepe

Tigelle with grilled vegetables marinated in olive oil, parmigiano reggiano

Fried raviolis, spring herbs mesclun, seaweed gomasio

Spunta potatoes stuffed with pan-fried foie gras, Albufera truffle sauce (extra truffle + £6)

Scallop carpaccio with olive oil and Omani black lemon

Sea bream ceviche marinated in blood orange, trout roe

Black Angus beef tartare, organic eggs bottarga

Sea bass carpaccio, Tonnato sauce, Pantelleria crispy capers

Bagatelle tuna tartare with Espelette pepper vinaigrette MU, F, SH, S

Riviera salad, small spelt from Provence, rhubarb, goji berries

Burrata from puglia, green asparagus, lovage pest

Kale salad, early peas, minted fresh cheese

Tiny ravioli del Plin with Castelmagno PDO, simmered with winter truffle

Whole wheat rigatoni, beef cheek confit with marjoram

Trenette pasta, grilled blue lobster, shellfish broth with bergamot

Bagatelle's caviar selection by Kaviari To accompany your caviar, the chef recommends 2cl of Louis XIII

Whole free-range chicken with tarragon in a salt crust with aromatic herbs

Black Angus beef sirloin, Sarawak pepper sauce

Lamb chop, tender shoulder, savory jus

Wood-grilled duck breast, lacquered with citrus honey

Whole fish from the coastal fishery, lemon leaves

King prawns, marinated with lemongrass, roasted kumquats, Timut pepper

Octopus confit in the oven, lacquered with spices, citrus vierge sauce

John Dory fillet with prickly artichokes, creamy riso

Homemade puffed potatoes (extra truffle + £6)

Mashed potatoes, brown butter (extra caviar Kristal 20g + £125)

Marinated and smoked cauliflower, vierge sauce with balsamic vinegar

Wild rice simmered in shellfish broth, lemon vierge sauce, cashews.

French fries with oregano (extra truffle + £6)

Grilled broccoli, orange emulsion, roasted cashews

Grilled Romaine heart, Barolo vinegar, Pecorino Romano

Spring vegetables, romesco sauce