Antipasti |
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| Sourdough with Le Ferre estate olive oil | £5.5 | ||
| Nocellara olives | £5 | ||
| Finocchiona salumi crocchette | £9.5 | ||
| Decana pear with radicchio, ticklemore and walnuts | £14 | ||
| Mozzarella di bufala with roasted Delica pumpkin, chestnuts and crispy sage | £14 | ||
| Braised tripe and pig's trotter with Cobble Lane 'nduja, chickpeas and cavolo nero | £14.5 | ||
| Bruschetta of chopped beef, lardo delle acquane and 2024 Selvapiana Estate olive oil | £17.5 | ||
| Cornish seabass carpaccio with rosemary and caper dressing | £17 |
Primi |
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| Pappardelle with beef shin ragu | £16 | |
| Pici cacio e pepe | £14 | |
| Tagliarini with picked Dorset crab, Amalfi lemon and chilli | £19 | |
| Fettucine with chicken livers, marslaa and sage | £14.5 | |
| Tagliarini with 2024 Capezzana Estate olive oil and parmesan | £13 |
Oven and Grill |
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| Violetta artichoke alla Giudia with burrata, cime di rapa and pangrattato | £27 |
| Torbay skate wing with wilted spinach and shaved bottarga | £29 |
| Brixham turbot tranche with squid ink polenta, chopped St Austell mussels and chilli | £46 |
| Dorset lamb rump with poached potatoes, anchovy and roasted trevise | £36 |
| 42 day aged Hereford T-bone with crispy polenta and gorgonzola fonduta (for 2-3 to share) | £98 |
Sides |
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| Leaves | £6.5 |
| Cornish Mids | £6.5 |
Dessert |
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| Amalfi lemon tart | £10 | |
| Ricotta doughnuts with cinnamon custard and Vecchia Romanga prunes | £11 | |
| Chocolate sorbetto | £6 | |
| Tiramisu | £10 |
Cheese |
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|---|---|---|
| Baron Bigod (Bungay, Suffolk), | ||
| With rye crackers and millefiori honey | £12 |
| 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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