Two courses for £20
Reservation times available Monday – Thursday between 12 – 6pm and Friday – Saturday between 12 – 4pm.
(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.
TARTINA CON POMODORI, CON RICOTTA DI BUFALA (V)
Roasted & raw tomatoes, brick pastry, buffalo ricotta cheese, basil oil and Acqua Sale.
CROSTINI DI FEGATINI DI POLLO
Pan fried chicken livers, apple & red grape chutney, sourdough toast, pickled shallots.
INSALATA NIZZARDA 2.O
Flaked tuna, confit egg yolk, fried garlic, olive crumb, lemon & capers, fried pasta and frisée lettuce.
RISOTTO DI ZUCCA DOLCE E MIRTILLI (V)
Roasted squash risotto, pickled walnut and blueberries with goat’s milk cheese.
ZUPPA DI SCORZANERA CON CICORIA ARROSTO (V)
Soup of black salsify with roasted chicory, barley biscuit and leek dust.
AGNOLOTTI IN PASTA DI CACAO RIPIENI D’ANATRA
Agnolotti of duck in cocoa pasta with chestnuts, currants and a sage butter sauce.
CODA DI ROSPO CON PURÉ DI FAGIOLO BIANCHI
Roasted monkfish tail on a saffron white bean purée, with chilli glazed quince.
TAGLIATA DI SCAMONE DI MANZO
Tagliata of dry aged rump steak with salt baked celeriac & white truffle purée, pickled celeriac and roast garlic butter.
POLENTA CON RAGÙ DI FUNGHI AL VINO ROSSO (VG)
Wild mushroom & red wine ragù on top soft polenta, finished with a herby lemon gremolata.
PETTO DI POLLO CON FRITTELLE DI PARMIGIANO
Pan-roasted chicken breast with a globe artichoke purée, marjoram and parmesan fritter.