Antipasti |
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|---|---|---|---|---|---|
| Sourdough with Le Ferre estate olive oil | £5.5 | ||||
| Nocellara olives | £5 | ||||
| Culatello di fiocco | £15.5 | ||||
| Finocchiona salumi crochettes | £9.5 | ||||
| Mozzarella di bufala 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 'nduja | £14.5 | ||||
| Cornish monkfish carpaccio with chilli and fennel dressing | £17 |
Primi |
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|---|---|---|
| Pappardelle with beef shin ragu | £18 | |
| Pici with Romana courgettes, parmesan and basil | £16.5 | |
| Fettuccine with veal, lemon thyme and mascarpone ragu | £18.5 | |
| Tagliarini with datterini tomatoes and basil | £15.5 | |
| Ravioli of Westcombe ricotta with sage butter | £15.5 |
|
Oven and Grill |
|
|---|---|
| Artichokes alla giudia with coco beans, wilted spinach and purple olive dressing | £26 |
| Butterflied Mevagissey mackerel with panzanella | £28 |
| Dorset lamb rump with pale aubergine, golden garlic and toasted almonds | £36 |
| Yorkshire grouse with grilled fig and chicken liver crostini, Castelluccio lentils and watercress | £48 |
| Shetland cod with hispi cabbage, wild oregano and palourde clams | £35 |
| 40-day aged Hereford T-bone with Scottish girolles and Marsala (for 2-3 to share) | £110 |
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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 panna cotta with grappa | £9 | |
| Chocolate and salted caramel tart | £11 | |
| Tiramisu | £11 |
Cheese |
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| Gorgonzola dolce | ||
| With rye crackers and Oxfordshire honey |
£13 |
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| 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. |
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An optional £1 donation to Mind Haringey will be added to your bill |
Trullo will be cooking at Frieze Masters this year from the 15th - 19th October
We will be taking bookings for 5-8 people
If you would like to book in, please email us at [email protected]
There will be walk in tables for smaller amounts so if attending Frieze, please come along