Antipasti |
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|---|---|---|
| Nocellara olives | £4.5 | |
| Focaccia with Le Ferre olive oil | £5 | |
| Olasagasti anchovies, crostini and salted butter | £16 | |
| Salumi della Rosa | £10.5 | |
| Lamb's lettuce, watermelon, pistachio and salted ricotta | £13 | |
| Burrata with black Italian figs and basil | £15 | |
| Bruschetta of Cobble Lane 'nduja and mascarpone | £14 | |
| Swaledale venison fillet carpaccio with Muscat grapes and wild oregano | £16 | |
| Brixham monkfish carpaccio with shaved bottarga and lemon | £15 |
Primi |
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|---|---|---|
| Pappardelle with beef shin ragu | £15 | |
| Fettuccine with Amalfi lemon, parmesan, golden garlic and marjoram | £13.5 | |
| Stracci with pesto alla Genovese | £14 | |
| Tagliarini with chilli, garlic, anchovy and pangrattato | £14 |
Oven |
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|---|---|---|
| Whole Brixham seabass with brown crab, Amalfi lemon and parsley (for 2-3 to share) | £72 | |
| Chargrilled Steelhead rainbow trout with marinated beetroot and horserdish crème fraîche | £29 | |
| Yorkshire bavette with Castelluccio lentils and salsa verde | £34 | |
| Yorkshire lamb shoulder with chicory, anchovy and pangrattato (for 2-3 to share) | £80 | |
| New season borlotti beans with crostini of Westcombe ricotta and San Marzano tomatoes, courgettes and almonds | £25 |
Sides |
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| Leaves | £6.5 |
| Norfolk Scrapers | £6.5 |
| Roasted Italian peppers | £6.5 |
Dessert |
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| Affogato | £6 | |
| Chocolate and caramel tart | £9 | |
| Fig leaf panna cotta | £9 | |
| Mirabelle plum and almond tart | £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 accomodate most dietary requirements if stated on booking. | |
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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
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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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