Antipasti |
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| Sourdough with Le Ferre estate olive oil | £5.5 | ||
| Nocellara olives | £5 | ||
| Capocollo di Lonza | £15.5 | ||
| Finocchiona salumi crochettes | £9.5 | ||
| Burrata with black Italian figs and hazelnuts | £17 | ||
| Lamb's lettuce with victoria plum and salted ricotta | £13 | ||
| Confit lamb tongue with chicory, anchovy and pangrattato | £15.5 | ||
| Brixham sardines with 'ndjua | £14.5 | ||
| Cornish monkfish carpaccio with chilli and fennel dressing | £17 |
Primi |
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| Pappardelle with beef shin ragu | £17 | |
| Pici with Romana courgettes, parmesan and basil | £15.5 | |
| Tagliarini with Torbay red mullet, datterini tomatoes and samphire | £21 | |
| Fettuccine with veal, lemon thyme and mascarpone ragu | £18.5 | |
| Ravioli of Westcombe ricotta with sage butter | £14.5 |
Oven and Grill |
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| Artichokes alla giudia with coco beans, wilted spinach and purple olive dressing | £26 |
| Dorset lamb rump with pale aubergine, golden garlic and toasted almonds | £36 |
| Butterflied Mevagissey mackerel with panzanella | £28 |
| Yorkshire grouse with grilled fig and chicken liver crostini, Castelluccio lentils and watercress | £48 |
| Shetland hake with hispi cabbage, wild oregano and palourde clams | £35 |
| 40-day aged Hereford sirloin with Scottish girolles and Marsala (for 2-3 to share) | £98 |
Sides |
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| Leaves | £6.5 |
| Cornish Mids | £6.5 |
Dessert |
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| Plum and almond upside-down cake | £11 | |
| Vanilla pannacotta with grappa | £9 | |
| Chocolate and salted caramel tart | £11 | |
| Tiramisu | £11 | |
| Granny smith sorbetto | £7 |
Cheese |
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|---|---|---|
| Gorgonzola dolce | ||
| with rye crackers and Oxfordshire honey | £13 |
| We are able to accommodate most dietary requirements if stated on booking. | |
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Our menus change twice daily. This means they could look a little different by the time you reach us.
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An optional £1 donation to Mind Haringey will be added to your bill
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