The Casa65 menu starts with Italian comfort — then takes a few interesting turns.
This is not a restaurant trying to reinvent dinner for the sake of it. We like pasta. We respect mozzarella. We understand the emotional importance of good roasted potatoes.
But we also believe food should have a bit of thought behind it.
Our menu is crafted daily by Executive Chef Joseph Chahine, bringing together Italian favourites, Mediterranean ingredients and a more balanced, considered way of cooking. The result is food that feels generous, fresh and comforting — without leaving you wondering why you need a nap immediately afterwards.
The meal begins with a small Chef's Welcoming Bouchee — a seasonal bite from the kitchen. A little hello before the proper decisions begin.
From there, the starters keep things simple but full of character: Bufala di Andria with cherry tomatoes, Parma ham and rocket; Mediterranean Caprese with mozzarella DOP, basil, avocado and Modena balsamic; Carpaccio di Bresaola with Grana Padano and extra virgin olive oil; and Arancini al Tartufo with Parmesan fondue.
Yes, the arancini are a very good idea.
For pasta, the menu moves between classic comfort and more curious combinations. There is Tagliatelle alla Bolognese, slow-cooked with beef, tomato, herbs and carrots. Lasagna al Forno, properly layered with ragù, béchamel and Parmesan. Rigatoni alla Boscaiola with mushrooms, Tuscan sausage, peas and a touch of cream. And for seafood lovers, Linguine alle Vongole with fresh clams, white wine, garlic, bisque and a little chilli.
The pizza is very much Casa65 too: familiar bases, good ingredients, and just enough personality. From a clean Margherita DOP to La Calabrese with spicy nduja, and Mortadella e Bufala with buffalo mozzarella, mortadella and pistachio.
Then come the bigger plates. Coda alla Vaccinara, a Roman-style slow-braised oxtail in rich tomato sauce. Chicken Milanese with homemade aioli. Grilled Salmon Fillet with green beans and olive paste dressing. And on weekends, grilled skewers and mixed grills bring a more relaxed Mediterranean table feeling.
See our menu
The sides are the kind of things you actually want to order: broccoli with garlic and chilli, roasted potatoes with rosemary, cicoria with extra virgin olive oil, and a bright Greek salad.
And because balance is important — but dessert is also important — the menu finishes with Tiramisù, Sicilian Cannoli, Crème Brûlée, Affogato and ice cream.
At Casa65, the food is fresh, made with care and designed to feel good. Rich when it needs to be. Light when it should be. Simple where possible. Proper where it matters.
No unnecessary fuss.
Just a good table, good ingredients and a kitchen that knows what it is doing.
This is not a restaurant trying to reinvent dinner for the sake of it. We like pasta. We respect mozzarella. We understand the emotional importance of good roasted potatoes.
But we also believe food should have a bit of thought behind it.
Our menu is crafted daily by Executive Chef Joseph Chahine, bringing together Italian favourites, Mediterranean ingredients and a more balanced, considered way of cooking. The result is food that feels generous, fresh and comforting — without leaving you wondering why you need a nap immediately afterwards.
The meal begins with a small Chef's Welcoming Bouchee — a seasonal bite from the kitchen. A little hello before the proper decisions begin.
From there, the starters keep things simple but full of character: Bufala di Andria with cherry tomatoes, Parma ham and rocket; Mediterranean Caprese with mozzarella DOP, basil, avocado and Modena balsamic; Carpaccio di Bresaola with Grana Padano and extra virgin olive oil; and Arancini al Tartufo with Parmesan fondue.
Yes, the arancini are a very good idea.
For pasta, the menu moves between classic comfort and more curious combinations. There is Tagliatelle alla Bolognese, slow-cooked with beef, tomato, herbs and carrots. Lasagna al Forno, properly layered with ragù, béchamel and Parmesan. Rigatoni alla Boscaiola with mushrooms, Tuscan sausage, peas and a touch of cream. And for seafood lovers, Linguine alle Vongole with fresh clams, white wine, garlic, bisque and a little chilli.
The pizza is very much Casa65 too: familiar bases, good ingredients, and just enough personality. From a clean Margherita DOP to La Calabrese with spicy nduja, and Mortadella e Bufala with buffalo mozzarella, mortadella and pistachio.
Then come the bigger plates. Coda alla Vaccinara, a Roman-style slow-braised oxtail in rich tomato sauce. Chicken Milanese with homemade aioli. Grilled Salmon Fillet with green beans and olive paste dressing. And on weekends, grilled skewers and mixed grills bring a more relaxed Mediterranean table feeling.
See our menu
The sides are the kind of things you actually want to order: broccoli with garlic and chilli, roasted potatoes with rosemary, cicoria with extra virgin olive oil, and a bright Greek salad.
And because balance is important — but dessert is also important — the menu finishes with Tiramisù, Sicilian Cannoli, Crème Brûlée, Affogato and ice cream.
At Casa65, the food is fresh, made with care and designed to feel good. Rich when it needs to be. Light when it should be. Simple where possible. Proper where it matters.
No unnecessary fuss.
Just a good table, good ingredients and a kitchen that knows what it is doing.
