Six Senses — Executive Chef Denis Çerri

3990 ALL / person

CABBAGE SALAD (V)
Cabbage, green apple, dried fig, pepper and citrus dressing

OYSTER (4)
French oyster with cucumber mignonette, lemon and olive oil

GAMBERO (4,7,8)
Spaghetti with tiger prawn, garlic and San Marzano tomatoes

BRISKET BYREK (1,7,8)
A reinvented byrek made with brisket slow-cooked at low temperature and ginger sauce

FREE-RANGE CHICKEN (1,5,7,8)
Half boneless free-range chicken roasted in the oven with cornmeal porridge

TRUFFLE THE THIRD (1,2,5)
Authentic Berati semifreddo with banana chutney sauce, roasted almonds, and fresh truffle
*Dessert with no added sugar

Allergens & Legend: 1. Milk, 2. Egg, 3. Fish, 4. Shellfish and crustaceans, 5. Tree nuts, 6. Peanut, 7. Wheat, 8. Soy, 9. Sesame, V. Vegan