Thursday 8th October
Antipasti
Sourdough with Trullo x Le Ferre estate olive oil
£5.5
Nocellara olives
£5
Culatello di fiocco
£15
Finocchiona salumi crochettes
£9.5
Mozzarella di bufala with slow-cooked friarelli and Olasagasti anchovy
£17
Decana pear with radicchio, pecorino stagionato and walnuts
£13.5
Mallard Moat quail with chicken liver crostini and Marsala prunes
£18.5
Cornish bluefin tuna tartare with fennel seeds, orange and chilli
£21
Hand-dived Paignton scallops with bottarga and Amalfi lemon
£19
Primi
Pappardelle with beef shin ragu
£18
Pici with confit garlic, chilli and pangrattato
£14.5
Pappardelle with venison, Selvapiana Chianti Rufina, pancetta and chicken livers
£19
Fettuccine with fennel sausage, chilli and black peppercorns
£17
Tagliarini with Cornish bluefin tuna, San Marzano tomato and taggiasche olive
£22
Oven and Grill
Tema artichokes alla guidea with cime di rapa and, burrata and taggiasche olive dressing
£26
Cornish skate wing with mashed potato, brown shrimp and treviso
£32
Brixham turbot tranche with wilted spinach, delica pumpkin and Etruscan salsa
£41
Milk-braised Tamworth pork belly with coco beans, Scottish girolles and cavolo nero
£35
Swaledale partridge with new season polenta, grilled porcini and salsa verde
£39
40-day aged Hereford T-bone with rocket and parmesan
(for 2-3 to share)
£108
Sides
Leaves
£6.5
Cornish Mids
£6.5
Dessert
Valpolicella poached pear with double cream
£9
Tiramisu
£11
Amalfi lemon tart
£11
Ricotta doughnuts with cinnamon custard and Marsala prunes
£12
Hazelnut ice cream
£8
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.