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 |
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 |