The dishes are specially curated with imported high-quality Norwegian salmon, Chillean sea bass, New Zealand lamb shanks to offer guests an authentic experience.
They also have Giardino, a trio of carrot textures, artistically replicated as a small garden on the plate, Pere Cotte Al Vino Rosso, slow poached pears infused with secret spices, red wine and citrus, Gondole, a boat- shaped cheese and cold meat platter presented with dry ice clouds, Cappuccino, a wild mushroom soup served with truffle and potato, Ravioli Del Plin Faraona, a slow – braised French guinea fowl ravioli paired with sage and poultry jus, Maiale, Belgium pork belly, severed with siphon potato and golden apple puree, Portobello, mushrooms cooked with Italian lime and thyme and finally Pollo, a sous vide cooked chicken served with cauliflower shine.
With an exquisite collection of classic Italian wines, grapes, and aperitifs, Romano’s range of cocktail selections showcases the spirit of Italian craftsmanship that meets mixology mastery, where guests can enjoy handcrafted cocktails inspired by the rich tapestry of Italian culture.
