Tuesday 27th January
Antipasti
Sourdough with Le Ferre estate olive oil
£5.5
Nocellara olives
£5
Culatello di Fiocco
£15
Finocchiona salumi crochettes
£9.5
Mozzarella di bufala with agretti and shaved bottarga
£15
Raw Tema artichoke with rocket, leafy celery and pecorino
£16
Norfolk quail and navel orange fritti with aioli
£17
Palourde clams with confit garlic and Marsala riserva
£14.5
Cornish monkfish carpaccio with blood orange and fennel
£18
Primi
Pappardelle with beef shin ragu
£18
Pici with chilli, garlic and pangrattato
£14
Fettuccine with Tamworth pork and cavolo nero ragu
£17
Tagliarini with chopped St. Austell mussels, Florence fennel and saffron
£19
Ravioli of Westcombe ricotta and delica pumpkin with sage
£15.5
Oven and Grill
Grilled violetta aubergine with smashed chickpeas, burrata, and salsa rossa
£26
Torbay skate wing with poached leeks and brown shrimp
£29
Whole monkfish tail with black Iberiko tomato, taggiasche olive and capers
£36
Dorset lamb rump with soft polenta and salsa verde
£37
Veal chop with purple sprouting broccoli, anchovy and glazed cippolini onions
£44
45-day aged Hereford T-bone with crispy polenta and gorgonzola fonduta
(for 2-3 to share)
£108
Sides
Leaves
£6.5
Cornish Mids
£6.5
Dessert
Vanilla panacotta with bitter caramel
£9
Amalfi lemon tart
£11
Tiramisu
£11
Ricotta doughnuts with vanilla custard and poached rhubarb
£11
Chocolate mousse with Marsala prunes
£10
Cheese
Gorgonzola dolce
with rye crackers and Cotswold honey
£13
We are able to accommodate 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.