| Focaccia with Le Ferre olive oil | £5 | |
| Nocellara olives | £4.5 | |
| Arancini cacio e pepe | £7 | |
| Salumi della Rosa | £10.5 | |
| Lamb's lettuce, watermelon, pistachio and salted ricotta | £13 | |
| Burrata with black Italian figs and basil | £15 | |
| Swaledale venison fillet carpaccio with Muscat grapes | £16 | |
| Bruschetta of Cobble Lane 'nduja and mascarpone | £14 | |
| Brixham monkfish carpaccio with bottarga and lemon | £15 |
Primi |
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|---|---|---|
| Stracci with pesto alla Genovese | £14 | |
| Tagliarini with chilli, garlic, anchovy and pangrattato | £14 | |
| Pappardelle with beef shin ragu | £15 | |
| Fettuccine with Scottish girolles, garlic and parmesan | £15 |
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Oven and Grill |
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|---|---|---|
| Yorkshire bavette with Castelluccio lentils and salsa verde | £34 | |
| Chargrilled Steelhead rainbow trout with marinated beetroot and horseradish crème fraîche | £29 | |
| Coco blanc with crostini of Westcombe ricotta, San Marzano tomatoes, courgettes and almonds | £25 | |
| Braised lamb shoulder with endive, slow-cooked garlic, anchovy and breadcrumbs (for 2-3 to share) | £80 | |
| 42 day aged Belted Galloway T-bone with Scottish girolles, marsala, rocket and parmesan (for 2-3 to share) | £98 |
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Sides |
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| Leaves | £6.5 | |
| Tuscan potatoes | £6.5 | |
| Roasted Italian peppers | £6.5 |
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Dessert |
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| Affogato | £6 | |
| Chocolate and caramel tart | £9 | |
| Mirabelle plum and almond tart | £9 | |
| Fig leaf panna cotta | £9 |
Cheese |
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|---|---|---|
| Sparkenhoe Red Leicester (raw cow's milk) Warwickshire | £13.5 | |
| Riseley (sheep's milk) Berkshire | ||
| Brunswick Blue (sheep's milk) Totnes | ||
| 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. |
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An optional £1 donation to Mind Haringey will be added to your bill |
Trullo is on the look out for a Restaurant Manager. If you're a fan of what we do here, please send your CV to [email protected].
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