Inspired by the flavours of Campania, Chef Enrico presents a five-course set dinner of coastal flavours featuring Totano crispy squid with Da Lat potato and imported truffle, homemade Scialatielli pasta with rabbit ragout and specialty Acqua Pazza with black cod and clams.
VND 1,488,000++ per person
All prices are subject to 5% service charge and 10% VAT.