Products behind the menu.
Every dish begins at the source. The 11th Floor seeks ingredients born of heritage, patience and passion — where extraordinary is the standard.
Amarena Fabbri Cherries
A dark Italian cherry steeped in perfumed syrup — used as more than garnish, bringing wild cherry, almond and spice to desserts and drinks.
Bole Foods — Italian Peeled Tomatoes
Peak-ripeness Italian tomatoes that form the bright, honest foundation of sauces across the menu.
Bull and Bush Meat Selection
Free-range, grass-fed meat selected for integrity, texture and taste, including Wagyu sirloin, short rib, fillet and free-range baby chicken.
Callebaut Belgian Chocolate
Ethically sourced Belgian chocolate with silk-like smoothness and deep caramel-to-roasted complexity.
Caputo Doppio Zero Flour
Neapolitan flour milled with precision — the soul of the signature pizzas and their light, crisp structure.
Castrovinci Anchovies
Salt-cured anchovies that bring elegant umami to pizza, sauces and Mediterranean dishes.
Due Vittorie Oro Balsamic Vinegar
A Modena balsamic aged in oak, rich with black cherry, fig and woodsmoke, used to deepen and glaze savoury dishes.
Gemignani Truffle Oil
White and black truffle essence in extra virgin olive oil — an aromatic finishing stroke for pasta, risotto and meat.
Granarolo Buffalo Mozzarella
Campania buffalo mozzarella: cloud-soft, clean, delicately tangy and naturally rich.
Le Conserve Della Nonna Marinated Green Olives
Plump green olives marinated with garlic, chilli and fennel.
Nutella
Roasted hazelnut and cocoa used as a familiar, nostalgic indulgence in dessert.
Parmigiano Reggiano
Long-aged Emilia-Romagna cheese with crystalline texture, toasted nuttiness and savoury depth.
Prontofresco Kalamata Olives and Artichokes
Mediterranean olives and marinated artichokes balancing fruit, salt and earth.
Prosciutto di San Daniele
Friuli Venezia Giulia prosciutto, slowly cured and precision sliced for a silken, rose-gold finish.
Ronnefeldt Teas
Hand-selected tea leaves from a house founded in 1823, served as a ritual of calm elegance.
Rumo Italian Durum Wheat Pasta
Slow-processed bronze-die pasta made from durum wheat and mountain spring water for exceptional sauce cling.
Rupert and Rothschild Extra Virgin Olive Oil
South African estate olive oil from Frantoio and Coratina olives, smooth, nutty and peppered.
Sara Cannellini Beans
Creamy Mediterranean cannellini beans used in soups, salads and slow-cooked dishes.
Segafredo Coffee
Italian coffee with cocoa, spice and a deep golden crema — the final note of a meal.
Thistlewood Preserves
Small-batch South African preserves made from ripe seasonal fruit.
Velha Risotto Rice
Northern Italian risotto rice prized for starch release, creaminess and a delicate al dente core.