Main Menu

Selection of homemade artisan bread: sourdough, focaccia & guttiau (Ve,G). Smoked garlic butter (V) 2£ · Olive oil & vinegar (Ve) 2£ · Pecorino cream (V) 2£

Buffalo burrata with an aubergine, cherry tomato and olive caponata. Served with a rosemary olive oil focaccia (V,G).

Focaccia with confit thyme cherry tomatoes. (Ve,G)

Hearty Italian soup: tomato, fresh pasta, borlotti beans, garlic, rosemary & chilli oil (G,V, can be made Ve).

Crispy arancini filled with truffle and creamy fior di latte cheese, topped with garlic mayo and 24-month-aged Parmigiano Reggiano (Can be made V).

Mackerel and cannellini bean pâté with guttiau, a crisp flat bread from Sardinia (G).

Toasted focaccia with fresh local prawns, fresh lemon zest, lemon and chive mayo (G).

Fresh mussels in a white wine, anchovy, cherry tomato and garlic sauce. Served with our homemade bread (G).

Mortadella freshly sliced with pecorino cream & smoked almonds (GF,n).

Freshly sliced spicy Salame served with artichokes and creamy stracciatella (GF).

Veneto style braised radicchio, Gorgonzola and pecorino cream (V,GF).

Homemade ravioli filled with porcini mushroom and smooth sheep ricotta, served with a rosemary butter sauce (V).

Homemade fettuccine, rich San Marzano tomato, chilli and garlic sauce (G,V, can be made Ve).

Homemade pappardelle served with a sautéed butternut squash, shallots and potato sauce, topped with roasted walnuts (G,V, can be made Ve).

Homemade bucatini pasta, crispy guanciale, egg yolk, pecorino and grated Parmigiano Reggiano (G).

Can be made Gluten free

Homemade spaghetti, pan fried fresh king prawns with a cherry tomato and prawn bisque (G).

Can be made Gluten free

Homemade ravioli filled with smoked salmon and mascarpone. Served with a rich saffron cream sauce.

Homemade ravioli filled with Italian sausage, sauteéd spinach and cream cheese. Served with thyme butter sauce and 24 month aged Parmigiano Reggiano.

Homemade pappardelle pasta served with slow cooked beef mince ragù (G).

18 hour slow cooked short ribs Lasagna, topped with 24-month-aged Parmigiano Reggiano.

Layered breaded aubergine, served with San Marzano tomato sauce and topped with fresh basil, mozzarella and 24 month aged Parmigiano reggiano (Can be made V).

Pan fried salmon served with celeriac purée, braised leek, crispy cavolo nero and a fragrant lemon sauce (GF).

Roasted chicken supreme served with puréed butternut squash, roasted hazelnuts, fried sage and our golden roast potatoes ((GF,n) can be made nut free).

Crispy pork belly, creamy butter mash potato with a red wine jus (GF).

Beef patty served on our homemade buns, topped with Asiago cheese, marinated roasted pepper, crispy onions and honey mustard mayo. Served with our in house fries.

Sirloin steak, served with homemade fries and a choice of peppercorn, red wine, blue cheese or garlic butter sauce (GF).

Pan fried tenderstem broccoli with toasted walnuts and Gorgonzola Piccante (V,GF,n).

Roasted marinated peppers in garlic, olive oil and parsley (GF,Ve).

Homemade fries (Ve).

Golden rosemary roast potatoes (Ve,GF).

Combining the flavours of espresso-soaked Savoiardi and Disaronno infused mascarpone cream, finished with a dusting of rich cocoa powder (V).

Velvety vanilla bean panna cotta with a forest fruit compote and amaretti biscuit (G,n) can be made nut free.

Winter spiced apple tart: buttery sweet pastry base with a layer of frangipani and apple compote, finished with sliced cinnamon spiced apple. Served with homemade vanilla ice cream (V,n).

Creamy baked basque cheesecake with roasted cinnamon and plum conserve (GF).

Homemade ice cream: Vanilla, Chocolate, Honeycomb (V,GF).

One scoop of homemade vanilla ice cream, espresso coffee and a shot of delicious hazelnut Frangelico (GF,V,n).