Antipasti |
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| Sourdough with Le Ferre estate olive oil | £5.5 | ||
| Nocellara olives | £5 | ||
| Finocchiona salumi crocchette | £9.5 | ||
| Lamb's lettuce with Victoria plum, tarragon and salted ricotta | £13.5 | ||
| Mozzarella di bufala with pesto Genovese | £14.5 | ||
| Bruschetta of goat's curd and black Italian figs | £14 | ||
| Vitello tonnato | £17 |
Primi |
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| Pappardelle with beef shin ragu | £15 | |
| Fettuccine with Romana courgettes, parmesan and basil | £14.5 | |
| Tagliarini with chopped St Austell mussels, chili and wild oregano | £17 | |
| Pici with chilli and fennel sausage ragu | £15 |
Oven and Grill |
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| Baked buffalo ricotta with roasted Italian peppers, rocket and crispy capers | £24 |
| Shetland cod with coco blanc beans and anchovy rosemary dressing | £33 |
| Dorset lamb rump with runner beans, San Marzano tomatoes and mascarpone | £36 |
| Whole Brixham brill with courgette fritti and aioli (for 2-3 to share) | £74 |
| 45 day aged Aberdeen angus T-bone with Scottish girolles and rocket (for 2-3 to share) | £86 |
Sides |
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| Leaves | £6.5 |
| Cornish Mids | £6.5 |
Dessert |
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| Amalfi lemon tart | £10 | |
| Ricotta doughnuts with custard and blackcurrant | £11 | |
| Tiramisu | £10 | |
| Panna cotta with bitter caramel | £9 |
Cheese |
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| Gorgonzola dolce with rye crackers and millefiori honey | £10.5 |
| 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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