Antipasti |
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| Nocellara olives | £4.5 | |
| Focaccia with Le Ferre estate olive oil | £4.5 | |
| Arancini | £7 | |
| Salumi | £10 | |
| Butterleaf with broad beans, mint and pecorino | £12 | |
| Burrata with fresh Italian peas and mint | £14 | |
| Grilled Norfolk quail with Cobble Lane nduja | £14.5 | |
| Cornish monkfish spiedini with lemon and bottarga | £15 | |
| Tripe alla Romana | £11 |
Primi |
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|---|---|---|
| Pappardelle with beef shin ragu | £15 | |
| Fettuccine with Mangalitza pork ragu | £14 | |
| Tagliarini with datterini tomatoes and basil | £13.5 | |
| Ravioli of Westcombe ricotta and sage butter | £13 |
Oven |
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|---|---|---|
| Swaledale lamb shoulder with chicory, anchovy and pangrattato (for 2-3 to share) | £75 | |
| Whole filleted Cornish seabass with slow-cooked Italian peppers (for 2-3 to share) | £65 | |
| Cornish hake with wilted spring greens and brown crab | £29 | |
| Belted Galloway bavette with Castelluccio lentils and salsa verde | £30 | |
| Mangalitza pork chop with fennel, borlotti beans, celery and mustard | £29 | |
| Mozzarella di bufala with grezzina courgettes, new season's borlotti beans and purple olive dressing | £24 |
Sides |
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| Leaves | £6.5 |
| Roseval potatoes | £6.5 |
Dessert |
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| Affogatto | £6.5 | |
| Almond and apricot tart | £9 | |
| Amalfi lemon tart | £9 | |
| Tiramisu | £9 |
Cheese |
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|---|---|---|
| Pitchfork Cheddar (cow's milk) Somerset | £13.5 | |
| Brightwell Ash (cow's milk) Oxfordshire | ||
| Stilton (cow's milk) Nottinghamshire | ||
| 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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