Aromi, the signature restaurant at Hilton Molino Stucky Venice, has unveiled a new menu by chef Ivan Fargnoli.

Each course showcases a progression of bold flavours, beginning with starters such as squid tagliolini with ginger dashi and Kaluga caviar, Hamachi amberjack with tomato essence and basil infusion, duck tartare with oyster mayonnaise and lagoon herbs, and seared sweetbreads with Sichuan pepper.

Main courses include Wagyu with beetroot BBQ and hazelnut, glazed eel with umeboshi and rhubarb, pigeon with white asparagus and truffle, and a zucchini dish with vegan garum and puffed quinoa. Pasta and risotto dishes feature sea urchin spaghetti with yuzu kosho bisque, chicken liver tortelli with Buddha’s hand citron, artichoke risotto with Cynar infusion, and cuttlefish gnocchi with beurre blanc and tuna powder.

Diners can choose from three four-course tasting menus, including Eastern Depths, which uses carefully selected ingredients and references to Japanese and Chinese flavours while exploring the ocean’s depths. Land Encounters presents a culinary journey across Italy, Japan and the Middle East, pairing dishes such as mafaldine with baba ganoush and Wagyu with coconut ganache. Meanwhile, Lagoon Garden pays tribute to the gardens, salt marshes and islands of the Venetian lagoon, placing vegetables and seasonal produce at the centre of the experience.

For a longer gastronomic experience, The Silk Road tasting menu offers a seven-course culinary journey that weaves together the rich flavours of Fargnoli’s path between East and West. Each course reflects the chef’s personal journey, building towards a finale of Wagyu and sea urchin spaghetti with yuzu kosho bisque, followed by a trilogy of chocolate desserts.

“Aromi is about storytelling through flavour,” Fargnoli says. “Every dish reflects my experiences across cultures and my passion for combining Italian excellence with Asian influences. This new menu is designed as a journey – one that we invite guests to experience fully, especially through our tasting menu with wine pairings.”