Thursday 2nd October
Antipasti
Sourdough with Le Ferre estate olive oil
£5.5
Nocellara olives
£5
Massimo Cora Schiena
£16.5
Finocchiona salumi crochettes
£9.5
Crown prince squash and shallot fritti with gorgonzola fonduta
£15.5
Decana pear with radicchio, ticklemore and walnuts
£14
Tripe alla Romana
£14.5
Berkshire venison carpaccio with raw porcini and Fontodi estate olive oil
£18
Palourde clams with saffron and sweet vermouth
£16.5
Hand-dived Salcombe bay scallops with Amalfi lemon and bottarga
£19
Primi
Pappardelle with beef shin ragu
£18
Pici cacio e pepe
£14.5
Tagliarini with chopped Nelson lobster, chilli and capers
£29
Fettuccine with partridge, girolle and guanciale
£21
Ravioli of Westcombe ricotta with sage butter
£15.5
Oven and Grill
Roast delica pumpkin with mozzarella di bufala, wilted cicoria and salsa rossa
£26
Cornish skate wing with coco beans, mixed wild mushrooms and speck
£31
Brixham pollock with artichokes alla giudia and purple olive dressing
£32
Highland beef sirloin with beetroot, cippolini onions and horseradish crème fraîche
£38
Norfolk quail spiedini with roast muscat grapes, Florence fennel and almond
£33
40-day aged Hereford T-bone with rocket and parmesan (for 2-3 to share)
£108
Sides
Leaves
£6.5
Cornish Mids
£6.5
Dessert
Decana pear and almond tart
£11
Vanilla pannacotta with bitter caramel
£9
Chocolate and salted caramel tart
£11
Tiramisu
£11
Dark chocolate sorbetto
£7
Cheese
Gorgonzola dolce
with rye crackers and Oxfordshire honey
£13
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.
An optional £1 donation to Mind Haringey will be added to your bill