Antipasti |
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| Sourdough with Le Ferre estate olive oil | £5.5 | ||
| Nocellara olives | £5 | ||
| Finocchiona salumi crochettes | £9.5 | ||
| Capocollo di Lonza | £15.5 | ||
| Mozzarella di bufala with Zerbinati melon and speck | £16.5 | ||
| Butterleaf with raspberries, Dijon mustard and tarragon | £13 | ||
| Grilled Brixham sardines with gremolata | £14.5 | ||
| Bruschetta of chicken liver and grilled flat peach | £16 | ||
| Cornish monkfish carpaccio with bottarga and Amalfi lemon | £18 |
Primi |
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| Pappardelle with beef shin ragu | £17 | |
| Pici with golden garlic and marjoram | £14.5 | |
| Tagliarini with picked Dorset crab, Amalfi lemon and chilli | £22 | |
| Fettuccine with Bronte pistchio, basil and mint pesto | £15.5 | |
| Ravioli of rabbit and pancetta with swiss chard | £18.5 |
Oven and Grill |
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| Roast Violetta aubergine with smashed chickpeas, smoked ricotta and salsa rossa | £26 |
| Black Hampshire pork chop with borlotti beans and salsa verde | £31 |
| Torbay lemon sole with wilted escarole, pine nuts and sultanas | £29 |
| Dorset lamb rump with bobby beans, San Marzano tomato and Olasagasti anchovy | £36 |
| Whole Brixham seabass with courgette fritti and aioli (for 2-3 to share) | £74 |
| 40-day aged Hereford T-bone with Scottish girolles, rocket and parmesan (for 2-3 to share) | £98 |
Sides |
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| Leaves | £6.5 |
| Cornish Mids | £6.5 |
Dessert |
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| Chocolate mousse with Capezzana olive oil and sea salt | £9 | |
| Amalfi lemon tart | £11 | |
| Fig leaf pannacotta with blackcurrant | £10 | |
| Tiramisu | £11 | |
| Honeymoon melon sorbetto | £7 |
Cheese |
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|---|---|---|
| Gorgonzola dolce | ||
| with rye crackers and Oxfordshire honey | £13 |
| We are able to accommodate 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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