| Nocellara olives | £4.5 |
| Focaccia with Le Ferre estate olive oil | £4.5 |
| Cobble Lane nduja arancini | £4 |
| Salumi della Rosa | £10 |
| Chargrilled Norfolk quail with aioli | £13.5 |
| Grilled ox tongue with radicchio, crispy capers and tarragon | £13 |
| Burrata with marinated beetroot and marjoram | £14 |
| Bruschetta of whipped Westcombe ricotta and confit garlic | £13 |
Primi |
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|---|---|
| Pappardelle with beef shin ragu | £15 |
| Pici cacio e pepe | £12 |
| Fettuccine with Mangalitza pork ragu | £15 |
| Tagliarini with slow-cooked Brixham cuttlefish, olives and capers | £14.5 |
Oven and Grill |
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|---|---|---|
| 42 day aged Belted Galloway T-bone with crispy polenta and gorgonzola fonduta (for 2-3 to share) | £95 | |
| Brixham hake tranche with cannellini beans and anchovy and rosemary dressing | £38 | |
| Shetland monkfish tail with Amalfi lemon and parsley (for 2-3 to share) | £90 | |
| Dorset lamb rump with Castelluccio lentils and salsa rossa | £32 | |
| Rosemary farinata with Jerusalem artichokes, trevise, slow-cooked Italian geens and gorgonzola | £22 |
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Sides |
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| Bitter leaves | £6.5 | |
| Tuscan potatoes | £6.5 | |
| Roast Florence fennel | £6.5 |
|
Dessert |
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| Salted caramel ice cream | £6.5 | |
| Pannacotta with grappa | £9 | |
| Amalfi lemon tart | £9 | |
| Tiramisu | £9 |
Cheese |
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|---|---|---|
| Coolea (cow's milk) Cork | £13.5 | |
| St Tola (goat's milk) County Clare | ||
| Cashel Blue (cow's milk) Tipperary | ||
| With rye crackers and damson jelly | ||
| 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. |
|
An optional £1 donation to Mind Haringey will be added to your bill |