Spaghetti Bolognese
Its sauce starts with a mixture of minced beef and pork sausage, cooked slowly with onions, leeks, carrots, celery, herbs, and three different preparations of tomato. The finished sauce is redolent of thyme, basil, red wine, fresh cheese and tomato, blended with the rich umami of good quality meat, the kind of taste that only time can create.
Seafood Risotto-Fregola
On the basis of fried rice, seafood soup is added to make it soft. And the tomato cheese makes the shrimps, scallops, squids and the other seafood blend with the rice. Last but not least, we added the Australian Angus flank steak on the top of the seafood which makes this dish more delicious.
Beef Wellington
LEO by Flo selects premium Australian wagyu beef tenderloin, which is spread with truffle mushroom duxelles and foie gras, then wrapped in parma ham. This savoury parcel is then wrapped in puff pastry and baked until golden brown.