Antipasti |
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| Sourdough with Le Ferre estate olive oil | £5.5 | ||||
| Nocellara olives | £5 | ||||
| Capocollo di Lonza | £15.5 | ||||
| Finocchiona salumi crochettes | £9.5 | ||||
| Mozzarella di bufala with Zerbinati melon and speck | £16.5 | ||||
| Butterleaf with raspberries, Dijon mustard and tarragon | £13 | ||||
| Brixham sardines with gremolata | £14.5 | ||||
| Bruschetta of chicken liver with grilled peach | £16.5 | ||||
| Cornish bluefin tuna carpaccio with crispy caper dressing | £18 |
Primi |
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|---|---|---|
| Pappardelle with beef shin ragu | £17 | |
| Pici cacio e pepe | £14 | |
| Fettuccine with Bronte pistachio, basil and mint pesto | £16.5 | |
| Tagliarini with picked Dorset crab, Amalfi lemon and chilli | £22 | |
| Ravioli of rabbit and pancetta with swiss chard | £18.5 |
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Oven and Grill |
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|---|---|
| Roast violetta aubergine with smashed chickpeas, smoked ricotta and salsa rossa | £26 |
| Black Hampshire pork chop with borlotti beans and salsa verde | £31 |
| Dorset lamb rump with bobby beans, San Marzano tomato and Olasagasti anchovy | £36 |
| Torbay lemon sole with wilted escarole, pine nuts and sultanas | £32 |
| Whole Brixham turbot with courgette fritti and aioli (for 2-3 to share) | £74 |
| 40-day aged Hereford T-bone with Scottish girolles, rocket and parmesan (for 2-3 to share) | £98 |
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Sides |
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| Leaves | £6.5 | |
| Cornish Mids | £6.5 |
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Dessert |
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| Chocolate mousse with Capezzana olive oil and sea salt | £9 | |
| Vanilla pannacotta with bitter caramel | £11 | |
| Amalfi lemon tart | £11 | |
| Tiramisu | £11 | |
| Honeymoon melon sorbetto | £7 |
Cheese |
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| Gorgonzola dolce | ||
| With crostini 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 |