A La Carte
(V) Denotes dishes suitable for vegetarians (VG) Denotes dishes suitable for vegans.
Some of our dishes may contain nuts. Fish may contain small bones. Please speak to a member of staff before placing your order if you have any allergies or intolerances or dietary requirements. All prices are inclusive of VAT. A discretionary 12.5% service charge will be added to all bills. Payment by cheque is not accepted.
Bruschetta
Breads & Bruschetta
PANE FRESCO E OLIVE ASSORTITE (V)
Freshly baked breads, butter and marinated artisan olives with toasted almond flakes and rosemary grissini.
BRUSCHETTA CLASSICA (VG)
Toasted olive oil ciabatta with chopped vine tomatoes, red onion, fresh basil and sea salt.
Bruschetta Con Peperoni Arrosto (V)
Toasted olive oil ciabatta with roasted pepper.
GARLIC BREAD (V)
- With Tomato (V)
- With Mozzarella Cheese (V)
- With Porcini Mushroom and Scamorza (V)
GARLIC BREAD SELECTION (V)
Sharing board with three small garlic bread ovals of the above.
FOCACCIA CON SAN DANIELE
Hand-stretched, freshly baked flat bread with rocket, prosciutto San Daniele and Puglian truffle burrata.
Antipasti
Starters
Prosciutto d’anatra con panna cotta al caprino
Duck ham, asparagus, goat’s milk cheese pannacotta and caramelised walnuts.
Crostini con aragosta
Lobster crostini with basil and pickled red chillies.
Capesante a Crudo con arancia bruciata
Scallop crudo with burnt orange, Taggiasca olives and mint.
Pate di fegatini di pollo
Chicken liver pâté with pickled cherries and griddled sourdough.
Polpo grigliato piccante
Grilled octopus tentacles with roast potatoes, N’duja and chopped tomatoes and roast peppers.
Polpette in stile Rosso
Grilled meatballs with rich tomato sauce and topped with whipped cream cheese and chopped herbs served with garlic crostone.
Burrata al forno
Baked Burrata and toasted focaccia with…
- Pesto Genovese and lemon zest (V) – £15
- N’duja and tomato – £17
- Shaved black truffle (V) – £20
Prosciutto Di Norcia con Stracchino
Prosciutto Di Norcia with Stracchino cheese, gnocco frito and grappa soaked raisins.
Cavolfiore fritto (VG)
Fried cauliflower and roasted chickpeas with spiced aubergine and a smoky paprika salsa verde.
Insalata di zucca arrosto (VG)
Salad of squash, with toasted cumin and a fennel jam.
Calamari fritti
Fried calamari with lemon and garlic aioli.
Gamberoni alla Rosso
King prawns simmered in lime and chilli butter, topped with a garlic and dill bread crostone.
Carpaccio di manzo
Green peppercorn crusted fillet of beef, gorgonzola dressing, balsamic roasted shallot and rocket.
Antipasto Misto Terra
Sharing plate of the finest Italian cured meats, marinated vegetables, mushrooms, olives and luxurious cheeses and breads.
Pecorino Fritto Servito con Pera
Breaded and fried pecorino Toscano served with a spiced poached pear and drizzled with truffle honey.
Pasta e Riso
Pasta & Risotto
Gnocchi di barbabietola (VG)
Pan roasted potato gnocchi with roasted beetroot and a watercress oat crème fraiche.
Cavatelli con salsiccia al Tartufo nero
Cavatelli with truffle sausage, white wine, cream, parmesan and black truffle.
Pici con ragu d’agnello e Provola piccante
Pici with smoked lamb ragù finished with pickled fennel and provolone picante.
Tortelloni con Gamberi e Granchio
Prawn and crab tortelloni in a cream sauce with tarragon oil
Spaghetti Carbonara
Spaghetti pasta with cold-smoked pancetta, garlic, egg, parmesan and a touch of cream
Ravioli ai Funghi (VG)
Pasta parcels filled with mushroom, truffle and ricotta mousse in a wild mushroom cream.
Risotto di orzo e riso con Topinambur (VG)
Jerusalem artichoke orzo and arborio risotto with Jerusalem artichoke crisps and lovage oil.
Risotto con pollo affumicato
Smoked chicken and marjoram risotto of aged carnaroli rice, confit cherry tomato.
Spaghetti neri alla chitarra con cozze e vongole
Mussel and clam spaghetti neri alla chitarra with a garlic, chilli and tomato sauce.
Tagliatelle Bolognese
Mixed slow cooked minced beef and chopped shin of beef ragù with long pasta ribbons.
Rigatoni con gamberi e zucchine
Creamy king prawn and courgette rigatoni topped with a herb and lemon zest pangrattato.
Spaghetti all’ Aragosta
Half or full fresh lobster roasted in chilli butter with spaghetti in a lobster bisque soup, cherry tomatoes and a hint of brandy.
Pizzeria
Pizza
Margherita (V)
Classic San Marzano tomato sauce, mozzarella cheese and fresh basil.
Puttanesca
Tomato sauce, tuna fillets, capers, chilli, fresh chopped tomatoes and oregano.
Anacaprese (V)
Tomato sauce, basil, buffalo mozzarella, fresh chopped tomatoes and roasted peppers
Zucca e Pomodori Secchi (V) (VG)
Tomato sauce, roasted squash, sundried tomato pesto, walnuts, rocket.
Add goat’s milk cheese or vegan cheese + £4
Fantasia di Carne
Tomato sauce, meatballs, N’duja, roasted ham, pepperoni, pancetta, mozzarella and pecorino romano cheese.
Funghi selvatici
Mozzarella, grilled wild mushrooms, basil pesto, parmesan shavings, rocket and truffle oil.
Bianche con Fichi
Mozzarella, fig chutney, guanciale, rosary ash goat’s milk cheese, fresh figs and rocket.
Pollo Affumicato
Tomato sauce smoked shredded chicken, mozzarella, roasted peppers, bbq sauce.
Pesce
Fish
GAMBERI ROSSI IN SALSA, CON RISO AL LIMONE
Large red prawns in a tomato, garlic and chilli sauce with lemon wild rice and a flat herb dressing.
IPPOGLOSSO IMPANATO CON CAPONATA
Breaded halibut loin with red pepper, burnt aubergine, caper and fennel pollen vinaigrette.
FILETTO DI BRANZINO
Sea bass fillets, crispy langoustine tails and a Calabrian chilli and flat leaf parsley dressing.
TRANCIO DI TONNO CON INSALATINA DI VERDURE
Tuna steak with a fennel, carrot and zucchini coleslaw with seaweed and chilli flake crackers.
SOGLIOLA DI DOVER RIPIENA CON TARTUFO NERO
Black truffle stuffed Dover sole with chicken butter sauce, broad beans and crispy Lardo di Colonata.
GRIGLIATA MISTO DEL MARE
A daily selection of our finest mix of grilled fish and shellfish served with sweet potato fries and a roasted garlic, chilli, tomato and flat herb dressing.
Secondi
Secondi
BISTECCA DI COSCIA D’AGNELLO BRASATA
Braised lamb leg steaks with figs and black chickpeas served with wilted cavolo nero.
GALLETTO ALLA BRACE MARINATO IN LIMONE
Roasted brace of spatchcocked poussin marinated in a mix of chilli, lemon and fresh oregano, served with blistered peppers, sweet and sour red onions and soured cream.
FILETTO ROSSINI
Fillet steak Rossini – dry aged 8oz fillet steak, duck fat puff pastry disc, foie gras, madeira sauce and fresh shaved black truffle
SEDANO RAPA ARROSTITO CON RAFANO E RADICI (VG)
Coal roasted celeriac steak with horseradish and root veg braised lentils with a watercress and preserved lemon dressing.
VITELLO ALLA MILANESE
Veal escalope pan-fried in breadcrumbs and duck egg served with spaghetti in tomato sauce.
COSTOLETTA DI VITELLO ALLA PAPRIKA
Veal chop – served with tenderstem broccoli and smoked paprika salsa verde.
CODA DI BUE BRASATA AL CHIANTI
Oxtail braised in chianti with nocellara olives served on garlic, onion and herb mashed potato.
LOMBATA DI CERVO ARROSTO
Roast loin of venison with blackberries, pickled walnuts, truffled heritage potato galette and smoked bone marrow butter.
Insalate
Salads
INSALATA DI POLLo
Chicken, smoked pancetta and avocado salad with baby gem lettuce and a lemon basil aioli.
INSALATA DI SALMONE AFFUMICATO
Cold smoked salmon and grilled endive salad with blue cheese dressing and pumpernickel crumb.
INSALATA DI MANZO
Tagliata of dry-aged sirloin steak with roasted peppers, almonds and smoked garlic with rocket.
INSALATA ORTOLANA
Salad of roasted artichoke, zucchini and broad beans with crispy new potatoes, sourdoughcroutons with a basil and pine nut dressing.
The Grill
The Grill
OCCHIO DI BUE 10oz, 283gm
Dry-aged rib eye steak, Portobello mushrooms sautéed with onions, grilled tomato and hand cut chips.
FILETTO DI MANZO 8oz, 227gm
Dry-aged prime beef fillet, Portobello mushrooms sautéed with onions, grilled tomato and hand cut chips.
BISTECCA DI MANZO 10oz, 283gm
Dry-aged beef sirloin, Portobello mushrooms sautéed with onions, grilled tomato and hand cut chips.
Pollo
Skin-on chicken fillet, Portobello mushrooms sautéed with onions, grilled tomato and hand cut chips.
COSTOLETTE D’AGNELLO
Lamb cutlets, Portobello mushrooms sautéed with onions, grilled tomato, hand cut chips.
CHATEAUBRIAND
Prime beef fillet, Portobello mushrooms sautéed with onions, grilled tomatoes, hand cut chips, rocket and parmesan and served with a pot of freshly made sauce.
GRIGLIATA MISTA
Our selection of prime beef fillet (4oz), beef sirloin (5oz), lamb cutlets (2oz) and chicken fillet (9oz), served with Portobello mushrooms sautéed with onions, grilled tomato and hand cut chips.
Add a sauce
Peppercorn – £4
Diane – £4
Béarnaise – £4
Truffle béarnaise – £7
Roasted garlic, chilli tomato and flat herb dressing – £5
Salsa di burrata – £5
FIORENTINA DI CHIANINA
Recommended for two, Min Weight 1.4kg
Our Head Chef is delighted to present our Fiorentina Di Chianina. Reared almost exclusively for its high-quality meat, the Chianina hails from the Italian region of Tuscany and is the largest and one of the oldest cattle breeds in the world.
Carved to a board and served with baked potatoes topped with soured cream and freshly shaven truffle, roasted tender stem broccoli, almonds and your choice of sauce.
Due to its rarity and exclusivity, we kindly ask that you contact us ahead of your visit to guarantee availability.
Contorni
Sides
CAROTE GLASSATE
Roasted carrots finished with a little chicken stock and crispy chicken skin.
BROCCOLI E MANDORLE (VG)
Grilled tenderstem broccoli with almonds.
SPINACI CON CREMA (V)
Creamed spinach.
PUREE DI PATATE (V)
Garlic, herb and onion creamed potato.
Add truffle and parmesan + £2
CAVOLFIORE (V)
Cauliflower and cheese.
LEGUMI MISTI (VG)
Mixed market vegetables with olive oil.
PATATE SPESSE (V)
Hand cut chips.
Add truffle and parmesan + £2
PATATE FRITTE (V)
Thinly cut potato fries.
Add truffle and parmesan + £2
PATATE DOLCI FRITTE (V)
Sweet potato fries.
Add truffle and parmesan + £2
PATATE SALTATE (V)
Herb and onion sautéed potatoes.
Add truffle and parmesan + £2
LATTUGA BRASATA CON PISELLI E PANCETTA
Braised lettuce and peas with pancetta.
INSALATA RUCCOLA
Wild rocket salad with 36 month aged parmesan and aged balsamic vinegar.
INSALATA MISTA (V)
Mixed seasonal salad with a citrus and olive oil dressing.
INSALATA POMODORI (VG)
Ripe beef tomato, fresh basil, sea salt and olive oil.