Antipasti |
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| Sourdough with Le Ferre estate olive oil | £5.5 | ||
| Nocellara olives | £5 | ||
| Finocchiona salumi crochettes | £9.5 | ||
| Culatello di fiocco | £15.5 | ||
| Mozzarella di bufala with grilled white peach and basil | £15 | ||
| Bruschetta of ricotta and poached romana courgette with golden garlic | £14.5 | ||
| Ox heart with borlotti beans and salsa rossa | £15.5 | ||
| Cornish blue fin tuna carpaccio with crispy caper dressing | £18 | ||
| Hand-dived Paignton scallops with marjoram butter and pangrattato | £19 |
Primi |
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| Pappardelle with beef shin ragu | £17 | |
| Pici cacio e pepe | £14 | |
| Fettuccine with duck and pea ragu | £18 | |
| Tagliarini with Cornish octopus, cinnamon and sultanas | £19 | |
| Ravioli of Westcombe ricotta with sage butter | £14.5 |
Oven and Grill |
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| Roast violetta aubergine with slow-cooked tomato, mozzarella di bufala and pine nuts | £26 |
| Black Hampshire pork chop with San Marzano tomato, runner beans and mascarpone | £31 |
| Brixham lemon sole with wilted spinach and bottarga | £31 |
| Brixham turbot tranche with lardo di colonnata, Castelluccio lentils and salsa verde | £34 |
| 40-day aged Hereford T-bone with Vesuvius tomato and rocket (for 2-3 to share) | £98 |
Sides |
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| Leaves | £6.5 |
| Cornish Mids | £6.5 |
Dessert |
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| Chocolate and salted caramel tart | £9 | |
| Lemon posset with strawberries and shortbread | £11 | |
| Ricotta doughnuts with fig leaf custard and blackcurrant | £11 | |
| 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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