Antipasti |
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Sourdough with Le Ferre estate olive oil | £5.5 | ||||
Nocellara olives | £5 | ||||
Finocchiona salumi crocchette | £9.5 | ||||
Olasagasti anchovies with salted butter and crostini | £14.5 | ||||
Decana pear with radicchio, ticklemore and walnuts | £14 | ||||
Mozzarella di bufala with roasted Delica pumpkin, chestunts and crispy sage | £14 | ||||
Braised tripe and pig's trotter with Cobble Lane 'nduja, chickpeas and cavlo nero | £14.5 | ||||
Bruschetta of chopped beef, lardo delle acquane and 2024 Selvapiana Estate olive oil | £17.5 | ||||
Mylor prawn fritti with aioli | £17 |
Primi |
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Pappardelle with beef shin ragu | £16 | |
Pici cacio e pepe | £14 | |
Tagliarini with Amalfi lemon and bottarga | £14.5 | |
Fettucine with chicken livers, marsala and sage | £14.5 | |
Tagliarini with 2024 Capezzana Estate olive oil and parmesan | £13 |
Oven and Grill |
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Violetta artichoke alla Giudia with burrata, cime di rapa and pangrattato | £27 |
Torbay skate wing with wilted spinach and smoked Devon eel cream | £30 |
Dorset lamb rump with poached potatoes, anchovy and roasted trevise | £36 |
Brixham turbot tranche with squid ink polenta, chopped St Austell mussels and wild oregano | £46 |
42 day aged Hereford T-bone with crispy polenta and gorgonzola fonduta (for 2-3 to share) | £98 |
Roast Swaledale partridge with Cotechino, Castellucio lentils and salsa verde | £29 |
Sides |
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Leaves | £6.5 | |
Cornish Mids | £6.5 |
Dessert |
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Amalfi lemon tart | £10 | |
Ricotta doughnuts with cinnamon custard and Vecchia Romagna prunes | £11 | |
Chocolate sorbetto | £6 | |
Tiramisu | £10 | |
Panna cotta with bitter caramel | £9 |
Cheese |
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Baron Bigod (Bungay, Suffolk) | ||
With rye crackers and millefiori honey | £12 | |
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 |