2 Weeks in Italy

Join us between 3 June and 14 June for an Italian menu showcasing Cucina Contemporanea. This is our second Italian Themed experience where the first was fully booked.

Primi Piatti - Starters

Brushcetta - Roast Tomato, Olive, Basil, Capers, Tomato Powder
£8

Prosciutto de Parma e Meloni
£8

Antipasti Toscani - Prosciutto, Grilled Artichoke, Charred and Marinated Aubergine, Fennel Salame, Semolina Sourdough, Giant Capers, Nocellara Olives (serves 2)
£15.50

Brushcetta Alla Funghi - Wild Mushroom Pate, Pickled Shimeji Mushrooms, Chilli Oil, Semolina Sourdough
£9

Secondi - Mains

Spaghetti Carbonara allo Zafferano con Guanciale - A rich Saffron and Guanciale Carbonara experience
£18

Lasagne Negro - Squid Ink Lasagne, Pork and Wild Boar Lasagne, Marzano, Buffalo Mozzarella, Herb Oil
£22

Spaghetti Aglio e Olio with Wild Garlic - Wild Garlic Sauce, Extra Virgin Olive Oil, Mustard, Toasted Pine Nuts
£18

Conchiglie Rigate - Anchovy, Parsley, Chilli Oil, Buratta, Whipped Ricotta
£19

Pesce al Cartoccio (Parchment Baked Fish) - Cod, Fresh Herbs, Cherry Tomatoes, Olives, Capers, Lemon, Extra Virgin Olive Oil, Fennel
£24

Sultemboca Alla Romana - Veal, Prosciutto, Sage
£28

Desserts

Panna Cota - Berry Sauce, Salted Blackberries
£8

Homemade Gelato - one scoop of Lemon, Rich Vanilla and Strawberry topped with Toasted Almonds
£8

Pistachio Tiramisu - White Miso, Pistachio, Zabaglione
£9