Friday 10th April
Antipasti
Sourdough with Trullo x Le Ferre estate olive oil
£5.5
Nocellara olives
£5
Basinelli Capocollo
£15
Finocchiona salumi crochettes
£9.5
Bruschetta of goat's curd, agretti and confit garlic
£14.5
Mozzarella di bufala with smashed peas and mint
£15
Lincolnshire asparagus with almond sauce
£15
Newlyn octopus with datterini tomato, leafy celery and capers
£16.5
Calves' brain, sweetbread and artichoke fritti with dragoncello mayonnaise
£18
Cornish monkfish carpaccio with salty fingers and Amalfi lemon
£17
Hand-dived Paignton scallops with San Daniele prosciutto and rosemary pangrattato
£19
Primi
Pappardelle with beef shin ragu
£18
Pici with golden garlic and marjoram
£14
Fettuccine verde with rabbit, guanciale and nocellara olive ragu
£19
Tagliarini with St Austell mussels and shaved bottarga
£18
Triangoli of potato with wild garlic, walnuts and morels
£17
Oven and Grill
Baked Westcombe ricotta with Romana courgette trifolati and crispy capers
£26
Torbay John Dory with Palourde clams, pig's trotter and broad beans
£34
Black Hampshire pork chop with coco beans, grilled nespole and chilli
£32
Dorset lamb rump with vignole
£34
40-day aged Hereford sirloin with crispy polenta and gorgonzola fonduta
(for 2-3 to share)
£108
Sides
Leaves
£6.5
Cornish Mids
£6.5
Dessert
Vanilla pannacotta with bitter caramel
£9
Chocolate and salted caramel tart
£10
Tiramisu
£11
Ricotta doughnuts with vanilla custard and amaretto nespole
£11
Rum baba with blood orange
£14
Chocolate sorbetto
£6.5
Cheese
Gorgonzola dolce
with rye crackers and Cotswold 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.