Sunday Menu
Gordal Olives
(VG)
4.5
Marcona Almonds
(VG)
4.5
Focaccia, Extra Virgin Olive Oil
(VG)
6
Antipasti Board
Selection of cured meats, Italian cheeses, Gordal olives, sun-dried tomatoes, roasted Romero peppers
22 to share
Burratina
grilled peach, mint pesto, salted almond & chilli dressing
(V)
12
Grilled Calamari
‘nduja, lardo, Romano peppers & Lilliput capers
12
Sicilian Caponata
almond puree, basil
(VG)
8
Prosciutto di Parma
cantaloupe melon, citrus & Aleppo pepper
13
Tuna Crudo
limoncello, preserved lemon, Sicilian pistachios
15
‘Nduja Flat Bread
smoked mozzarella, basil
10
Roasts
Garlic Roasted Porchetta
salsa verde, burnt lemon
22 / 40 to share
Roast Leg of Lamb
rosemary polenta, Italian sausage & caper jus
24 / 46 to share
Aubergine Ripiene
three cheese, tomato
(V/VGO)
19
Served with garlic parmesan roasted potatoes & spring green
Tagliatelle Verde
asparagus, peas, whipped goat’s curd, pistachio pangrattato
(V)
20
Beef Lasagne
21
Risotto Milanese
gambero Rosso di Marzaro
28
Spaghetti Carbonara,
guanciale, Parmesan
20
(V) – vegetarian (VG) – vegan (VGO) – vegan option available (GF) – Non gluten containing ingredients.
Some of our pastas are available without gluten, please ask your server. Please inform your server of any allergies or dietary needs.
While we take care to accommodate, our open kitchen means we can’t guarantee allergen-free dishes. A discretionary 12.5% service charge goes entirely to our team. We are a cashless venue.