IT ALWAYS STARTS IN ITALY
Italian foundations run through our menu - shaped by seasonality, simplicity and respect for ingredients. The flavours, techniques and combinations you’ll find here reflect a much wider world.
You can expect bold seasonal cooking built around exceptional ingredients, handmade pastas with unexpected sauces, vegetables treated with the same care and the depth of flavour born from fire, fermentation, pickling and smoke.
WEEKDAY LUNCH
Served Wednesday-Saturday 12-4
Easygoing plates, handmade pasta and pizzas expect some of our classics
Workers lunch Wed-Fri - 2 courses £21, 3 Courses £27
DINNER
Tuesday to Saturday from 5pm
The menu focuses on playful plates mixing Italian roots with ideas and ingredients from across the world. Expect a changing menu with lots of specials. A menu designed to be shared with plenty to enjoy alone.
SUNDAY
Weekly 12-9
From Sunday the 21st of May we’ll be serving a new Sunday Lunch menu featuring elements from our core menu, pizza, pasta and roast meats.
PIZZA
Always available
Pizza is one of our greatest loves. We serve a core menu of favourites with weekly specials.
Our kitchen is led my Marta Sandini, our very own avant-garde Nonna
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Sample May Lunch
Snacks
Focaccia
Green Olives (ve)
Croquette - Leek and Pecorino, Preserved Lemon (v)
Brizza - Confit Garlic Butter, Parmesan (v/ve)
Charcuterie Plate - Coppa, Mortadella
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Roasted Apricot and Tomato Salad, Creme Fraiche (v/ve) £13
White Asparagus, Jersey Royals, Fontina Cream (v/ve) 14
Lardo Fried Chicken, House Mayo, Pickled Cucumber £14
Spring Roll - Potato, Fermented Cabbage, Parmesan Cream, Chilli Oll (v/ve) £14
Burrata, House Pickles, Glug Oil (v) £11
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Beef Rib Ragu £20
Asparagus Gnoccheti Sardi, OX Sauce, Potato Emulsion (v/ve) £17-
Tirami-choux (v) £10
Chocolate Mousse £10Add a Glass of Our Wine of the Week for £6
Two select course £21 / 3 for £27
PIZZAMarinara
Tomato, Fresh Garlic, Capers, Olives, Oregano (ve) £13Margarita
Fior di Latte, Tomato, Basil (v) £14Funghi
Wild Mushrooms, Fior di Latte, Confit Garlic, Parmesan £14Carbonara
Guancale, Egg Yolk, Pecorino £17Hawaiian
Dry Aged Ham, Pickled Pineapple, Mozzarella £18Hotties
Pepperoni, Scamorza, pickled jalepiños £18
Weekly specials on the board -
Focaccia £4
Green Olives (ve) £5
Croquette - Leek and Pecorino, Preserved Lemon (v) £7
Brizza - Confit Garlic Butter, Parmesan (v/ve) £9
Charcuterie Plate - Coppa, Mortadella £15
Roast Apricot and Tomato Salad, Creme Fraîche (v/ve) £13
White Asparagus, Jersey Royals, Fontina Cream (v/ve) £14
Steak Tartare, Oyster Mayo and Horseradish Umami £16
Spring Roll - Potato, Fermented Cabbage, Parmesan Cream
and Crispy Chilli Oll (v/ve) £14
Cuttlefish “Lardo” Pinenut Milk, Wild Garlic Oil £18
Tomato-glazed Roast Aubergine, Black Garlic and Peanut Butter, Cottage Cheese (v/ve) £18
Stone Bass Poached in Cep Oil, Roast hen of the Woods, Date Tea £24
Confit Rabbit Open Lasagna, Fermented Radish, Chicken jus Gras £20
Leafy Salad (ve) £5.5
Polenta fries, Parmesan (v) £6
Tirami-choux (v) £10
Whipped Brown Butter Panna Cotta, Pickled Strawberries, Basil (v) £10
PIZZA
Marinara
Tomato, Fresh Garlic, Capers, Olives, Oregano (ve) £13Margarita
Fior di Latte, Tomato, Basil (v) £14Funghi
Wild Mushrooms, Fior di Latte, Confit Garlic, Parmesan £14Carbonara
Guancale, Egg Yolk, Pecorino £17Hawaiian
Dry Aged Ham, Pickled Pineapple, Mozzarella £18Hotties
Pepperoni, Scamorza, pickled jalepiños £18
Weekly specials on the board -
Coming soon
Drinks
Sourcing the very best of local spirits to make some really good cocktails, regional beers that not only are from our neighbours or friends but are also delicious, and a range of wines that have had minimum intervention - often organic or sourced from biodynamic farming and gentle winemaking from both the UK and abroad. These are the things we like to drink and we assume that you will too.
