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<\/figure>\n\n\n\nFrom the bright freshness of our appetizers and the delicate nuance of the sea, to the rich warmth of meat and the artistry of dessert \u2014 every dish carries the radiance of sunlight and the passion of an Italian table. With the new SOLARE menu, our Executive Chef David Chauveau invites you on a journey that moves from taste to sensation, from terroir to emotion \u2014 an Italian feast for the senses.<\/p>\n\n\n\n
Between the abundant surprises of our Italian antipasti and dessert bar, every seat at the table opens onto a journey as warm and vivid as Southern European sunlight \u2014 one that lingers long after the meal ends.<\/p>\n\n\n\n
3 Chef-Recommended Signature Mains<\/h2>\n\n\n\n
Yilan Cherry Valley Duck Breast<\/strong> Iberico Pork Collar<\/strong> Australian Grain-Fed Angus Beef Tenderloin (+NT$500)<\/strong> <\/p>\n\n\n\n From now through September 30, guests who order the exclusive Royal Salute five-course semi-buffet will be invited to experience our tableside “New Luxury Table” pouring ceremony, featuring a glass of Royal Salute 21 Year Old whisky per person (20ml\/glass).<\/p>\n\n\n\n Drink responsibly. Don’t drink and drive.<\/p>\n\n\n\n
Pan-seared duck breast paired with eggplant, pumpkin stew, polenta, and a lemon leaf sauce, balancing delicate fruit notes with the richness of the duck.<\/p>\n\n\n\n
Iberico pork collar served with smoked potatoes, beans, toasted breadcrumbs, and a sage sauce, offering a robust, layered Italian character.<\/p>\n\n\n\n
A six-ounce Australian Angus tenderloin with wild mushrooms, herbed gnocchi, and a Chianti wine sauce \u2014 a classic expression of Italian steak.<\/p>\n\n\n\nIL Limone x Royal Salute Exclusive Privilege<\/strong><\/h2>\n\n\n\n
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