DINNER MENU
Savor the Flavors of Italy: A Journey through Regional CuisineS
CECCHINI
Polpette di Pesce 60
mackerel fish balls and herbs
Crocchette Formaggio e Serrano 70
croquette of cured serrano ham and cheese
Fiori di Zucca 90
zucchini flowers filled with fresh housemade ricotta cheese, anchovies, and lemon zest
Olives 40
selection of marinated olives
Hummus 50
mashed chickpeas, tahini, evoo, lemon juice, and garlic
ANTIPASTI
Il Mio Vitello Non Vitello 150
thinly-sliced beef tenderloin cooked for 6 hours at low temperature, tonnato sauce, polenta croutons, capers, lemon gel, micro herbs
Il Polentone 115
creamy polenta with gorgonzola, sautéed chard in evoo, poached egg, bread crumble
Tonno Tra un Po 170
spicy tuna tartare, chili pesto, capers, black olive powder, sour cream
Carpaccio Esotico 130
red snapper carpaccio with pomegranate vinaigrette, green apple, squid ink croutons, micro herbs
Paranza 120
Mediterranean golden-fried seafood: baby prawns, squid, red mullet, whitebait; mixed tempura: kale, sage, basil
Burrata di Melanzane 130
housemade burrata cheese filled with tomato-mozzarella eggplant gratin
Il Pomo d’Oro 130
yellow cherry tomatoes, heirloom tomatoes, compressed shallots, stracciatella cheese, black olive tapenade, baby romaine lettuce, tomato croutons
PRIMI
Lasagnina 170
white lasagna à la minute, quail ragù, house made guanciale, porcini mushrooms
Tortellini in Brodo (Zibiru signature) 140
housemade ring-shaped pasta filled with pork, beef, parmesan cheese and herbs. served with organic free-range chicken broth
Raviolini Carbonara 145
housemade raviolini filled with carbonara cream. served with crispy guanciale, and pecorino romano fondue
Tagliolini ai Ricci di Mare 240
housemade tagliolini with Japanese sea urchin and lemon zest
Mezza Manica con Guancia Di Ricciola 255
housemade mezze maniche with Japanese amberjack cheek, black olives, capers, anchovies and basil in cherry tomato sauce
Gnoccoloni ai Fiori di Zucca 155
housemade streched pumpkin gnocchi served with zucchini flowers, grana padano, lemon sauce
Schiaffoni alla Norma 190
our reinterpretation of the classic norma sauce, oven-baked stuffed paccheri with eggplant and salted ricotta, tomato velouté, crispy eggplant, basil
RISOTTI
Vista Mare 150
carnaroli rice, mascarpone, tuna belly (otoro) carpaccio, lime, mint
Conigli e Zafferano 200
carnaroli rice, saffron, rabbit ragout, warm grana padano fondue
SottoBosco 190
carnaroli rice, sautéed forest mushrooms, grana padano, Italian herbs
SECONDI
L`Insolita Sogliola 240
low temperature cooked sole fish rolled in spinach, marinated tomatoes with anchovies and capers, mozzarella cream sauce
Merluzzo e Vellutata 310
slow-roasted Atlantic black cod encrusted with squid ink crumb, leek and potato velouté, red onions and mushroom pickles
Pesce al Sale 260
oven-baked, salt encrusted Bali red snapper flavored with Italian herbs. served with rosemary potato and selection of sauces: salsa verde, chili-herbs evoo, tomato emulsion
La Quaglia 350
quail cooked in 2 ways: sous vide breast wrapped in housemade pancetta and Italian herbs, and breaded leg stuffed with foie gras. served with mixed berries and amarena cherry red wine reduction, rosemary-apple mash and Zibiru-style eggplant
Agnello in Cappuccio 340
7-hour braised lamb leg in red wine sauce, mashed potatoes, sautéed green peas, under a puff pastry “hat”.
La Nostra Carne
200g Wagyu Beef Flank MB5/6 480
250g Grass-Fed AUs Black Angus rib eye 610
served with sautéed rosemary potatoes, grilled asparagus, selection of sauces and mustard
CONTORNI
Puntarelle 115
traditional Roman salad, anchovies, garlic dressing
Broccoletti Capperi e Origano 75
boiled broccoletti with evoo, oregano, capers, garlic
Asparagi 95
marinated asparagus sautéed, butter, garlic
Verdure Miste 65
grilled eggplant, zucchini, capsicum, marinated with evoo, garlic, herbs
Gnocchi all Romana 105
baked semolina gnocchi served with butter, sage, and parmesan cheese
Patate Saltate 65
sautéed potatoes with butter, garlic and rosemary
Melanzane Zibiru 55
fried baby eggplant skin stuffed with sautéed eggplant in Italian herbs, cherry tomatoes, onions, garlic
DULCIS IN FONDO
Ricordo di un Bambino 95
cream and vanilla mousse, strawberry textures, Italian meringue
Babà 130
traditional Neapolitan sponge pastry soaked in rum, chantilly cream, mixed berries
Tartufo Gelato 90
cocoa covered hazelnut and chocolate gelato dome, chocolate sauce
Profiteroles 95
pâte à choux au craquelin filled with chantilly coffee, diplomat cream and whipped cream, dark chocolate sauce
Aria Di Napoli 115
lemon bavarois, pistachio cream, mixed citrus, chocolate soil, pistachio gelato
Zibiru Gelato & Sorbet 60
choose 1: pistachio, chocolate, hazelnut, or strawberry sorbet
Per Finire 240
imported cheese selection from Valtellina, Italy