Dalla Tartare al Brasato
From Tartare to Brasato
From tartare to brasato, embark on a culinary journey through the authentic flavours of Italy, thoughtfully crafted by Chef Giordano with passion, tradition and a contemporary twist.
Available daily from 1 November 2026
Prices are subject to a 10% service charge and 7% VAT.
Menu
Tartare di Wagyu con Scaglie di Parmigiano e Pomodoro - 750
Raw Wagyu beef tenderloin dressed with olive oil and lemon, served with shaved Parmesan, chopped tomatoes and pine nuts.
Involtini di Carpaccio con Funghi e Formaggio - 790
Thin beef rolls stuffed with mushrooms and cheese, drizzled with olive oil, lemon juice and balsamic vinegar.
Tagliatelle al Ragù di Manzo Stufato - 920
Fresh egg tagliatelle tossed with slow-cooked beef ragù, white wine and Parmesan.
Brasato di Manzo al Vino Rosso con Polenta - 820
Slow-braised beef cheek in red wine with herbs, served with creamy Parmesan polenta.
Gallery
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Tartare di Wagyu con Scaglie di Parmigiano e Pomodoro
Raw Wagyu beef tenderloin dressed with olive oil and lemon, served with shaved Parmesan, chopped tomatoes and pine nuts.
750
Involtini di Carpaccio con Funghi e Formaggio
Thin beef rolls stuffed with mushrooms and cheese, drizzled with olive oil, lemon juice and balsamic vinegar.
790
Tagliatelle al Ragù di Manzo Stufato
Fresh egg tagliatelle tossed with slow-cooked beef ragù, white wine and Parmesan.
920
Brasato di Manzo al Vino Rosso con Polenta
Slow-braised beef cheek in red wine with herbs, served with creamy Parmesan polenta.
820Secure Your
Table
Reserve your spot for this exclusive dining experience at La Gritta.