Thursday 12th November
Antipasti
Sourdough with Trullo x Le Ferre estate olive oil
£5.5
Nocellara olives
£5
Finocchiona salumi crochettes
£9.5
Simone Testini bresaola with rocket and parmesan
£15
Mozzarella di bufala with black Iberiko tomatoes and crispy caper dressing
£16.5
Poached salt cod with Florence fennel, puntarelle and cara cara orange
£18
Bruschetta of cavolo nero and lardo di Colonnata
£14.5
Delica pumpkin and shallot fritti with gorgonzola fonduta
£17
Hand-dived Paignton scallops with shaved bottarga and Amalfi lemon
£19
Primi
Pappardelle with beef shin ragu
£18
Pici with mixed Swaledale game and winter mushroom ragu
£24
Fettuccine with chopped St Austell mussels, vermentino and cream
£19
Ravioli of Westcombe ricotta and bitter leaves with sage
£15.5
Tagliarini with white truffle, parmesan and egg yolk
£48
Oven and Grill
Violetta artichokes alla giudia with cime di rapa, burrata and purple olive dressing
£26
Torbay red mullet with poached ratte potato, Dorset crab and minestra nera
£36
Brixham turbot tranche with Castelluccio lentils, palourde clams and salsa rossa
£43
Swaledale pheasant breast with coco beans, swiss chard and chestnuts
£35
Milk-fed veal chop with wilted spinach, parmesan and Olasagasti anchovy
£44
40-day aged Hereford T-bone with crispy polenta and gorgonzola fonduta
(for 2-3 people)
£108
Sides
Leaves
£6.5
Cornish Mids
£6.5
Dessert
Valpolicella poached pear
£9
Tiramisu
£11
Amalfi lemon tart
£11
Ricotta doughnuts with cinnamon custard and Marsala prunes
£12
Affogato
£8
Cheese
Taleggio
with rye crackers and Cotswold honey
£14.5
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.