Antipasti |
||
|---|---|---|
| Nocellara olives | £4.5 | |
| Foccacia with Le Ferre estate olive oil | £5 | |
| Fontanelle | £11 | |
| Castelfranco, pomegranate, clementine and salted ricotta | £13.5 | |
| Burrata with roasted delica pumpkin and crispy sage | £14.5 | |
| St. Austell mussel fritti | £15 | |
| Bruschetta of Lardo di Colonnata, Aberdeen Angus beef fillet and new season 2023 Capezzana olive oil | £16.5 | |
| Brixham monkfish carpaccio with bottarga and Amalfi lemon | £16 |
Primi |
||
|---|---|---|
| 3g | ||
| Tagliarini with white truffle, egg yolk and parmesan | £37 | |
| Pappardelle with beef shin ragu | £15 | |
| Tagliarini with picked Dorset crab, chilli and Amalfi lemon | £16 | |
| Fettuccine with fennel and chilli sausage ragu | £15 | |
| Ravioli of Westcombe ricotta with slow-cooked tomato | £14.5 |
Oven |
||
|---|---|---|
| Violetta artichokes alla Giudia, mozzarella di bufala, cime di rapa and purple olive dressing | £26 | |
| Brixham monkfish with wilted Italian spinach, smoked eel and cream | £34 | |
| Dorset lamb rump with poached potatoes, anchovy and radicchio | £32 | |
| Whole Brixham seabass with rosemary salt chips and aioli (for 2-3 to share) | £58/64 | |
| 42 day aged Belted Galloway T-bone with crispy polenta and gorgonzola fonduta (for 2-3 to share) | £98 |
Sides |
|
| Leaves | £6.5 |
| Roseval potatoes | £6.5 |
Dessert |
||
| Tiramisu | £9 | |
| Amalfi lemon tart | £9 | |
| Bitter caramel panna cotta | £9 | |
| Dark chocolate sorbetto | £4.5 |
| Sparkenhoe Red Leicester (raw cow's milk) Warwickshire | £13.5 | |
| St. Helena (cow's milk) Suffolk | ||
| Stichelton (raw cow's milk) Nottinghamshire | ||
| with rye crackers and quince jelly |
| We are able to accomodate 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
|