Antipasti |
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Sourdough with Le Ferre estate olive oil | £5.5 | ||
Nocellara olives | £5 | ||
Salumi della Rosa | £11 | ||
Marinated beetroot, chicory and walnuts with salted ricotta | £13.5 | ||
La Latteria burrata with wilted spinach and bottarga | £14.5 | ||
Grilled Norfolk quail with Cobble Lane Cured 'nduja | £15.5 | ||
Marinda winter tomatoes with Olasagasti anchovies and wild oregano | £16 | ||
Confit lamb's tongue with watercress, anchovy and pangrattato | £14 | ||
Mangalitza pig head fritti with anchovy | £12 |
Primi |
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Pappardelle with beef shin ragu | £15 | |
Pici with mangalitza pork ragu and wild garlic | £15 | |
Ravioli with cavolo nero, ricotta, parmesan and sage butter | £14 | |
Tagliarini with picked Dorset crab, Amalfi lemon and chilli | £16 |
Oven and Grill |
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Florence fennel, Jerusalem artichokes and porcini al forno with rocket, trevise and mustard salad | £25 |
Lamb rump with purple sprouting broccoli and olive dressing | £32 |
Cornish cod with cannellini beans and anchovy and rosemary dressing | £32 |
Whole Brixham brill with agretti, white vermouth and St Austell mussels (for 2-3 to share) | £72 |
Belted Galloway T-bone with crispy polenta and gorgonzola fonduta (for 2-3 to share) | £98 |
Sides |
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Leaves | £6.5 |
Jersey potatoes | £6.5 |
Dessert |
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Amalfi lemon tart | £9 | |
Chocolate tart | £9 | |
Pannacotta with grappa | £9 | |
Roasted nespole with vanilla custard and almond praline | £8 |
Cheese |
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Montgomery cheddar (raw cow's milk) Somerset | £13.5 | |
Shropshire blue (cow's milk) Shropshire | ||
Dorstone (goat's milk) Herefordshire | ||
with rye crackers and Scottish blossom honey |
We are able to accomodate most dietary requirements if stated on booking. | |
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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