| Focaccia with Le Ferre olive oil | £4.5 |
| Nocellara olives | £4.5 |
| Salumi della rossa | £10 |
| Olasagasti anchovies, crostini and salted butter | £14 |
| Castelfranco, clementine, pomegranate and salted ricotta | £13 |
| Bruschetta with winter Iberico tomatoes, wild oregano and new season Capazzana estate olive oil | £13.5 |
| Cornish monkfish carpaccio with rosemary and caper dressing | £15 |
| Shetland mussel fritti with aioli | £13.5 |
Primi |
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|---|---|
| Pappardelle with beef shin ragu | £15 |
| Pici with sow-cooked tomato sauce, capers and olives | £12.5 |
| Tagliarini with Amalfi lemon and bottarga | £13.5 |
| Fettuccine cacio e pepe | £12.5 |
Oven and Grill |
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|---|---|---|
| 42 day aged Belted Galloway T-bone with crispy polenta and gorgonzola fonduta (for 2-3 people) | £90 | |
| Black Hampshire pork chop with new season polenta and salsa verde | £27 | |
| Brixham pollock with Castelluccio lentils and salsa rossa | £28 | |
| Whole Brixham seabass with puntarella alla romana (for 2-3 people) | £62 | |
| Violetta artichokes alla Giudea, cime di rapa, burrata and pangrattato | £26 |
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Sides |
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| Bitter leaves | £6.5 | |
| Cavolo Nero | £6.5 | |
| Roseval potatoes | £6.5 |
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Dessert |
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| Tiramisu | £9 | |
| Vanilla panna cotta with grappa | £9 | |
| Clementine granita with creme fraiche and pomegranate | £6.5 | |
| Chocolate tart with new season Capezzana estate olive oil | £9 |
Cheese |
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|---|---|---|
| Montgomery's Cheddar (raw cow's milk) Shropshire | £18 | |
| Stilton (raw cow's milk) Nottinghamshire | ||
| Baron Bigod (cow's milk) Suffolk | ||
| With fennel crackers and quince 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. |
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An optional £1 donation to Unicef's Cook for Ukraine will be added to your bill |