Andy Hayler

"The panna cotta itself is worth commenting on. The texture was glorious, silky and wobbly, genuinely top notch."

Andy Hayler

"Tagliolini had terrific texture. This was a simple dish but a lovely platform for the superb white truffles."

Andy Hayler

"The ravioli was excellent, and although this is a very simple dish it was most enjoyable."

Monica Larner

"If you haven’t already feasted on brasato di manzo al Barolo (beef braised in Barolo wine), try it here."

Tom Fielding

"The greatest pasta dish I have ever tasted in my life. It’s hard to describe how incredibly delicious this dish was. The pasta was silky and delectable and perfectly complemented the white truffles shaved on top. I was in pasta heaven."

Tom Fielding

"I savored every single bite. I am a gnocchi aficionado, and I loved this one."

Steve Burkett

"Delicious."

Yuuki Omura

"Beautiful simple dessert. What amazed me was how well the white truffle married with the Panna cotta itself. This was the second time I had white truffle for dessert and it was yet again superb!"

Yuuki Omura

"This dish was all about the white truffle! A simple thin cut tagliolini pasta made with a high egg-to-flour ratio mixture. The flavour and aroma of the white truffle really came through."

Yuuki Omura

"It had a lovely creamy texture and a good balance of bitterness and fruitiness from the virgin olive oil. The parmesan overpowered the truffle slightly, but produced a lovely aftertaste."