Calamaretti Saltati con Scalogno, Olive, Peperoncino Fresco e Pomodorini

sautéed baby squid with shallots, chilli, olives and cherry tomatoes

£14.90

Burrata con Pesto di Fagioli Verdi, Basilico e Mandorle

fresh burrata from Puglia with a broad bean pesto, basil, preserved lemon and confit almonds

£13.80

Gamberoni All’Aglio, Olio e Peperoncino Servito su Bruschetta

pan fried king prawns with garlic, olive oil and chilli served on a sourdough bruschetta

£15.45

Carpaccio di Manzo con Concasse di Pomodori, Rucola, Parmigiano e Tartufo Nero

finely sliced fillet of beef carpaccio with a fresh concasse of tomatoes, rocket, shaved parmesan and black truffle

£15.00

Insalata Tricolore

plaited buffalo mozzarella, avocado and sliced heritage tomatoes with a basil infused extra virgin oil dressing

£12.50

Zuppa di Zucca Piccante con Zenzero, Peperoncino e Yogurt Naturale

pumpkin soup with spices, ginger and chilli, with a natural yoghurt drizzle

£9.90

Cestino di Pane Artigianale

Italian rustic bread selection with extra virgin olive oil

£4.50

Olive Marinate

large green and black marinated Taggiasche olives

£3.90

Paccheri Cacio e Pepe con Pistacchi

homemade paccheri with Roman pecorino cheese, black pepper and sprinkled with pistachios

£15.50

Risotto con Funghi Misti, Scaglie di Pecorini ed Olio di Tartufo

risotto mantecato with mixed wild mushrooms, shaved pecorino and a truffle oil drizzle

£16.50

Penne con Funghi Misti, Rucola, Pomodorini e Pecorino Romano

penne with mixed wild mushrooms, rocket, sun blushed tomatoes and Roman pecorino

£15.50

Ravioli di Astice con Salsa di Aragosta con Basilico Fresco

lobster ravioli in a lobster bisque sauce with fresh basil

£17.50

Gramigna con Nduja, Pomodoro e Mascarpone

gramigna with spicy Nduja sausage, plum tomato and mascarpone

£15.80

Linguine alle Vongole e Peperoncino

linguine with fresh venus clams, extra virgin olive oil and chilli

£17.80

Spaghetti all’Aglio, Olio e Peperoncino con Polpa di Granchio

spaghetti tossed in garlic, chilli and oil, with fresh Cornish crab and roasted cherry tomatoes

£16.80

Spaghetti alla Chitarra Enzo

homemade chitarra spaghetti with Scottish beef fillet slices sautéed in garlic, chilli and plum tomato

£17.25

Any of the above pasta as a main course carries a £5.00 supplement

Maccheroncini Freschi con Ragu di Vitello,Funghi Misti e Scaglie di Pecorino

fresh macaroncini with a creamy veal ragu, mixed wild mushrooms and Roman Pecorino cheese shavings

£16.80

Spaghetti all’Aglio, Olio e Peperoncino con Polpa di Granchio

spaghetti tossed in garlic, chilli and oil, with fresh Cornish crab and roasted cherry tomatoes

£16.80

Maccheroncini Freschi con Ragu di Vitello,Funghi Misti e Scaglie di Pecorino

macaroncini with a creamy veal ragu, mixed wild mushrooms and Roman Pecorino cheese shaving

£16.80

Trancio di Tonno alla Griglia con Salicornia e Salsa Limone

grilled tuna steak with samphire and an Amalfi lemon sauce

£27.90

Salmone Arrosto con Crema di Aragosta e Gamberi e Caponata

roasted fillet of salmon with a king prawn and lobster sauce with a mixed vegetable caponata

£25.80

Filetto di Branzino con Porri Brasati e Funghi Saltati

pan fried fillet of seabass with creamy braised leeks and sautéed mushrooms

£26.50

Filetto di Merluzzo Avvolto in Prosciutto di Parma, Cipolle Caramellate e Broccoletti

fillet of cod wrapped in Parma ham pan fried with caramelised onion and tender stem broccoli

£25.80

Petto di Pollo con Salsa ai Funghi Selvatici Servito con Broccoli

pan fried breast of chicken on a creamy wild mushrooms sauce served with broccoli

£21.50

Tacchino Tradizionale Arrosto  

roasted Christmas turkey, wild mushrooms, chestnut and pancetta stuffing

£24.50

Fegato di Vitello alla Griglia con Pancetta e Purea di Patate ai Cipollotti

grilled calf’s liver and pancetta served with a spring onion mash

£22.50

Vitello alla Milanese con Rucola e Pomodorini Marinati O con Spaghetti al Pomodoro e Basilico

shallow fried breaded veal with rocket and marinated sun blushed tomatoes or served with spaghetti in a fresh tomato and basil sauce

£24.00

Bistecca di Manzo alla Griglia con Salsa al Pepe Rosa e Patate Fritte

grilled 28 day matured Surrey farm rib eye steak with a pink peppercorn reduction and triple cooked hand cut chips

£28.90

Ossobuco con Riso Mantecato allo Zafferano con Burro e Parmigiano con Caponata

braised veal ossobuco served with a butter and parmesan saffron risotto and a vegetable caponata

£25.50

Pancetta di Maiale al Forno con Purea di Patate

oven roasted crispy pork belly with a red wine reduction and mashed potatoes

£22.50

Nodino di Vitello al Burro e Salvia

pan fried veal chop with fresh sage, butter and red wine reduction

£29.90

Bistecca di Manzo alla Griglia con Salsa al Pepe Rosa

grilled 28 day matured rib eye steak with a pink peppercorn reduction

£28.90

Stinco D’Agnello Brasato con Gremolata, Purea di Patate, Pancetta e Porri Croccanti

slow cooked lamb shank with a Marys Piper potato mash, gremolata, pancetta, crispy leeks and a rich Barolo wine jus

£25.50

Heritage Tomato and Basil Salad / Italian Mixed Leaf Salad

£6.10

Rocket Salad with Parmesan Shavings

£6.10

Triple Cooked Hand Cut Chips / Mashed Potato / Sautéed Potatoes

£5.50

Deep-Fried Courgettes / Lightly Sautéed Spinach

£6.00

Broccoli with Garlic and Chilli

£6.00

Tiramisù al Caffé Ristretto con Biscotto Genovese

traditional tiramisù with Genoese sponge biscuit

£8.75

Profierolles alla Panna con Salsa al Cioccolato

soft choux pasties filled with Chantilly cream, covered with a white chocolate cream

£8.75

Creme Brulée

vanilla custard base with a caramelised brown sugar topping

£8.75

Torta di Mele con Doppio Crema

butter pastry deep dish apple pie with sultanas and an apricot glaze and double cream

£8.75

Tartufo Limone e Limoncello

refreshing lemon ice cream filled with the typical Limoncello liquor made with lemons from the Amalfi coast

£8.75

Crostata ai Frutti di Bosco 

shortcrust pastry filled with Chantilly cream and topped with wild berries

£8.75

Gelato Vaniglia/ Gelato al Cioccolato

Papua New Guinea vanilla ice cream / dairy chocolate chip ice cream

£7.95

Gelato alla Vaniglia Affogato

vanilla ice cream drowned with a shot of espresso

£8.75

Selezione di Formaggi

assortment of soft and hard Italian cheese, served with biscuits and honey

£10.75

Tortino al Cioccolato Rocher

chocolate brownie, Bavarian cream and crunchy hazelnut heart, covered with a milk chocolate and hazelnut icing

£8.75

Grillo Parlante ‘14 Fondo Antico (Sicily, Italy)

100% Grillo grape. A delicate bouquet of jasmine and floral aromas.The palate is extremely fresh with balanced acidity

175ml Gls £8.00 - 250ml Gls £10.75 - Bottle £30.00

Cannonau di Sardegna ‘13 Picco del Sole (Sardegna)

100% Cannonau grape brimming with ripe fruit and hints of sweet spice, good acidity

175ml Gls £5.75 - 250ml Gls £7.50 Bottle £21.50

Zuppa Fredda di Mandorle, Sedano Rapa e Mele

chilled celeriac and apple soup with flaked almonds and olive oil

£7.00

Salmone Marinato con Pompelmo, Soncino, Avocadoe Crema al Limone

grapefruit marinated Stornaway salmon with lambs lettuce, avocado and lemon cream

£7.75

Riccia e Indivia Belga con Fegatini di Pollo e Scalogno Fritto

chicory and endive salad with sautéed chicken livers and deep fried shallots

£7.25

Orrecchiette con Ragú di Manzo

orrecchiette with slow cooked Surrey Farm beef ragú

£12.50

Filetto di Sogliola con Melanzane, Pomodorini Arrosto e Salsa Crescione

fillet of Torbay sole with aubergine and slow roasted tomatoes with a watercress drizzle

£14.00

Faraona Brasata con Pomodoro, Limone, Rosmarino e Purea di Cipolotti

slow cooked guinea fowl in a rustic plum tomato, lemon and rosemary sauce served with a spring onion mash

£14.25

Tiramisù al Caffé Ristretto con Biscotto Genovese

traditional tiramisù with Genoese sponge biscuit

£7.00

Coppa Yogurt con Frutti di Bosco

frozen yoghurt enriched with blueberrie, redcurrants and a berry sauce

£6.50

Zuppa di Zucca Piccante con Zenzero, Peperoncino e Yogurt Naturale

pumpkin soup with spices, ginger and chilli, with a natural yoghurt drizzle

Insalata Tricolore

plaited buffalo mozzarella, avocado and sliced heritage tomatoes

Arancini di Riso con Pomodoro Piccante

deep fried saffron rice balls with a buffalo mozzarella filling on a spicy Datterino tomato salsa

Gamberoni All’Aglio, Olio e Peperoncino Serviti su Bruschetta

pan fried king prawns with garlic, olive oil and chilli served on a sourdough bruschetta

Paccheri Cacio e Pepe con Pistacchi

paccheri with Roman pecorino cheese, black peppercorn and sprinkled with pistachios

Gramigna con Nduja, Pomodoro e Mascarpone

homemade gramigna with spicy Nduja sausage, plum tomato and mascarpone

Filetto di Merluzzo Avvolto in Prosciutto di Parma, Cipolle Caramellate e Broccoletti

fillet of cod wrapped in Parma ham pan fried with caramelised onion and tender stem broccoli

Tacchino Tradizionale Arrosto

roasted Christmas turkey, wild mushrooms, chestnut and pancetta stuffing with all the trimmings

Stinco D’Agnello Brasato con Gremolata, Puréa di Patate, Pancetta e Porri Croccanti

slow cooked lamb shank with a Maris Piper potato mash, gremolata, pancetta, crispy leeks and a rich Barolo wine jus

Petto di Pollo con Salsa ai Funghi Selvatici Servito con Broccoli

pan fried breast of chicken on a creamy wild mushrooms sauce served with broccoli

Salmone Arrosto con Crema di Aragosta e Gamberi e Caponata

roasted fillet of Stornoway salmon with a king prawn and lobster sauce with a mixed vegetable caponata

Tiramisù al Caffé Ristretto con Biscotto Genovese

traditional tiramisù with Genoese sponge biscuit

Torta di Mele con Doppia Crema

butter pastry deep dish apple pie with sultanas and an apricot glaze

Profiterolles alla Panna con Salsa al Cioccolato Bianco

soft choux pastries filled with Chantilly cream, covered with a white chocolate cream

Tartufo al Limone e Limoncello

refreshing lemon ice cream filled with the typical Limoncello liquor made with lemons from the Amalfi coast

Crostata ai Frutti di Bosco

short crust pastry with Chantilly cream and topped with wild berries

Tartara di Tonno con Peperoncino, Zenzero, Semi di Sesamo e Crostini di Focaccia

tuna tartare with light chilli, ginger, sesame seeds and focaccia croutons

Burrata con Pesto di Fagioli Verdi, Basilico e Mandorle

fresh burrata from Puglia with a broad bean pesto, basil, preserved lemon and confit almonds

Calamaretti Saltati con Scalogno, Olive Nere, Peperoncino Fresco e Pomodorini

sautéed baby squid with shallots, chilli, black olives and cherry tomatoes

Carpaccio di Manzo con Concasse di Pomodori, Rucola e Parmigiano

finely sliced beef carpaccio with a fresh concasse of tomatoes, rocket and shaved parmesan

Maccheroncini Freschi con Ragú di Vitello, Funghi Misti e Scaglie di Pecorino

macaroncini with a creamy veal ragú, mixed wild mushrooms and Roman Pecorino cheese shavings

Risotto con Funghi Misti, Scaglie di Pecorino ed Olio di Tartufo

risotto mantecato with mixed wild mushrooms, shaved pecorino and a truffle oil drizzle

Filetto di Branzino con Porri Brasati e Funghi Misti

pan fried fillet of sea bass with creamy braised leeks and sautéed mushrooms

Trancio di Tonno alla Griglia con Salicornia e Salsa Limone

grilled tuna steak with samphire and an Amalfi lemon sauce

Tacchino Tradizionale Arrosto

roasted Christmas turkey, wild mushrooms, chestnut and pancetta stuffing with all the trimmings

Osso Buco con Riso Mantecato allo Zafferano con Burro e Parmigiano e Caponata

braised veal osso buco served with a butter and parmesan saffron risotto and a vegetable caponata

Bistecca di Manzo alla Griglia con Salsa al Pepe Rosa, Patate Fritte

grilled 28 day matured rib eye steak with a pink peppercorn reduction, with French fries

Tiramisù al Caffé Ristretto con Biscotto Genovese

traditional tiramisù with Genoese sponge biscuit

Profiterolles alla Panna con Salsa al Cioccolato Bianco

soft choux pastries filled with Chantilly cream,covered with a white chocolate cream

Tortino al Cioccolato Rocher

chocolate brownie, Bavarian cream and crunchy hazelnut heart, covered with a milk chocolate and hazelnut icing

Crostata ai Frutti di Bosco

short crust pastry with Chantilly cream and topped with wild berries

Creme Brulée

vanilla crème brulée

Zuppa di Zucca Piccante con Zenzero, Peperoncino e Yogurt Naturale

pumpkin soup with spices, ginger and chili, with a natural yoghurt drizzle

Burrata con Pesto di Fagioli Verdi, Basilico e Mandorle

fresh burrata from Puglia with a broad bean pesto, basil, preserved lemon and confit almonds

Arancini di Riso con Pomodoro Piccante

deep fried saffron rice balls with a buffalo mozzarella filling on a spicy Datterino tomato salsa

Bruschetta con Pomodorini Freschi, Basilico ed Olio d’Oliva

sour dough bruschetta topped with chopped fresh tomatoes, garlic, basil, shallots and extra virgin olive oil

Risotto con Funghi Misti, Scaglie di Pecorino ed Olio di Tartufo

risotto mantecato with mixed wild mushrooms, shaved pecorino and a truffle oil drizzle

Penne con Funghi Misti, Rucola e Pomodorini

penne with mixed wild mushrooms, rocket, cherry tomatoes and Roman pecorino cheese

Paccheri Cacio e Pepe con Pistacchi

paccheri with Roman pecorino cheese, black pepper and sprinkled with pistachios

Melanzane alla Parmigiana

classic oven baked aubergine layered with parmesan, tomatoes, buffalo mozzarella and fresh basil

Tiramisù al Caffé Ristretto con Biscotto Genovese

traditional tiramisù with Genoese sponge biscuit

Profiterolles alla Panna con Salsa al Cioccolato Bianco

soft choux pastries filled with Chantilly cream, covered with a white chocolate cream

Coppa Gelato di Pistacchio e Amarena

sour cherry and pistaccio swirled ice cream

Crostata ai Frutti di Bosco

shortcrust pastry filled with Chantilly cream and topped with wild berries

Creme Brulée

vanilla custard base with a caramelised brown sugar topping

Insalata Tricolore

plaited buffalo mozzarella, avocado and sliced heritage tomatoes with a basil infused extra virgin olive oil dressing

Arancini di Riso con Pomodoro Piccante

deep fried saffron rice balls with a buffalo mozzarella filling on a spicy Datterino tomato salsa

Burrata con Pesto di Fagioli Verdi, Basilico e Mandorle

fresh burrata from Puglia with a broad bean pesto, basil, preserved lemon and confit almonds

Tortelloni Ripieni di Pere e Gorgonzola al Burro e Salvia

homemade tortelloni filled with pear and gorgonzola with a butter and fresh sage sauce

Penne con Funghi Misti, Rucola, Pomodorini e Pecorino Romano

penne with mixed wild mushrooms, rocket, sun blushed tomatoes and Roman pecorino

Risotto con Pesto e Formaggio di Capra

risotto mantecato with goats cheese and a fresh basil and bean pesto

Tiramisù al Caffé Ristretto con Biscotto Genovese

traditional tiramisù with Genoese sponge biscuit

Cheesecake al Cioccolato Bianco e Frutto della Passione

white chocolate and passion fruit cheesecake

Tartufo di Limone e Limoncello

refreshing lemon ice cream filled with the typical Limoncello liquor made with lemons from the Amalfi coast

Zuppa di Zucca Piccante con Zenzero, Peperoncino e Yogurt Naturale

pumpkin soup with spices, ginger and chili, with a natural yoghurt drizzle

Insalata Tricolore

plaited buffalo mozzarella, avocado and sliced heritage tomatoes with a basil infused extra virgin oil dressing

Arancini di Riso con Pomodoro Piccante

deep fried saffron rice balls with a buffalo mozzarella filling on a spicy Datterino tomato salsa

Gamberoni All’Aglio,Olio e Peperoncino Serviti su Bruschetta

pan fried king prawns with garlic, olive oil and chilli served on a sourdough bruschetta

Paccheri Cacio e Pepe con Pistacchi

paccheri with Roman pecorino cheese, black pepper and sprinkled with pistachios

Gramigna con Nduja, Pomodoro e Mascarpone

homemade gramigna with spicy Nduja sausage, plum tomato and mascarpone

Filetto di Merluzzo Avvolto in Prosciuto di Parma,Cipolle Caramellate e Broccoletti

fillet of cod wrapped in Parma ham pan fried with caramelized onion and tender stem broccoli

Salmone Arrosto con Crema di Aragosta e Gamberi e Caponata

roasted fillet of salmon with a king prawn and lobster sauce with a mixed vegetable caponata

Tacchino Tradizionale Arrosto

roasted Christmas turkey, wild mushrooms, chestnut and pancetta stuffing with all the trimmings

Stinco D’Agnello Brasato con Gremolata Puréa di Patate, Pancetta e Porri Croccanti

slow cooked lamb shank with a Maris Piper potato mash, gremolata, pancetta, crispy leeks and a rich Barolo wine jus

Petto di Pollo con Salsa ai Funghi Selvatici Servito con Broccoli

pan fried breast of chicken on a creamy wild mushrooms sauce served with broccoli

Tiramisù al Caffé Ristretto con Biscotto Genovese

traditional tiramisù with Genoese sponge biscuit

Torta di Mele con Doppia Crema

apple pie with sultanas and an apricot glaze and double cream

Profiterolles alla Panna con Salsa al Cioccolato Bianco

soft choux pastries filled with Chantilly cream, covered with a white chocolate cream

Tartufo al Limone e Limoncello

refreshing lemon ice cream filled with the typical Limoncello liquor made with lemons from the Amalfi coast

Crostata ai Frutti di Bosco

short crust pastry filled with Chantilly cream and topped with wild berries

Tartara di Tonno con Peperoncino, Zenzero, Semi di Sesamo e Crostini di Focaccia

tuna tartare with light chilli, ginger, sesame seeds and focaccia croutons

Burrata con Pesto di Fagioli Verdi, Basilico e Mandorle

fresh burrata from Puglia with a broad bean pesto, basil, preserved lemon and confit almonds

Calamaretti Saltati con Scalogno, Olive Nere, Peperoncino Fresco e Pomodorini

sautéed baby squid with shallots, chilli, black olives and cherry tomatoes

Tartara di Tonno con Peperoncino, Zenzero, Semi di Sesamo e Crostini di Focaccia

thinly sliced beef carpaccio with a fresh concasse of tomatoes, rocket and shaved parmesan

Maccheroncini Freschi con Ragú di Vitello, Funghi Misti e Scaglie di Pecorino

homemade macaroncini with a creamy veal ragú, mixed wild mushrooms and Roman Pecorino cheese shavings

Risotto con Funghi Misti, Scaglie di Pecorino ed Olio di Tartufo

risotto mantecato with mixed wild mushrooms, shaved pecorino and a truffle oil drizzle

Filetto di Branzino con Ragú di Gamberi, Pomodorini, Erbe Fresche e Spinaci Saltate

oven baked fillet of sea bass with a king prawn ragú, cherry tomatoes, fresh herbs and sautéed spinac

Trancio di Tonno alla Griglia con Salicornia e Salsa Limone

grilled tuna steak with samphire and an Amalfi lemon sauce

Tacchino Tradizionale Arrosto

roasted Christmas turkey, wild mushrooms, chestnut and pancetta stuffing with all the trimmings

Osso Buco con Riso Mantecato allo Zafferano Mantecato con Burro e Parmigiano e Caponata

braised veal osso buco served with a butter and parmesan saffron risotto and a vegetable caponata

Bistecca di Manzo alla Griglia con Salsa al Pepe Rosa, Patate Fritte e Broccoli

grilled 28 day matured rib eye steak with a pink peppercorn reduction, French fries and broccoli

Tiramisù al Caffé Ristretto con Biscotto Genovese

traditional tiramisù with Genoese sponge biscuit

Profiterolles alla Panna con Salsa al Cioccolato Bianco

soft choux pastries filled with Chantilly cream, covered with a white chocolate cream

Tortino al Cioccolato Rocher

choccolate brownie,Bavarian cream and crunchy hazelnut heart, covered

Crostata ai Frutti di Bosco

Short crust pastry filled with Chantilly cream and topped with wild berries

Creme Brulée

vanilla custard base with a caramelised brown sugar topping

Zuppa di Zucca Piccante con Zenzero, Peperoncino e Yogurt Naturale

pumpkin soup with spices, ginger and chili, with a natural yoghurt drizzle

Burrata con Pesto di Fagioli Verdi, Basilico e Mandorle

fresh burrata from Puglia with a broad bean pesto, basil, preserved lemon and confit almonds

Arancini di Riso con Pomodoro Piccante

deep fried saffron rice balls with a buffalo mozzarella filling on a spicy Datterino tomato salsa

Bruschetta con Pomodorini Freschi, Basilico ed Olio d’Oliva

sour dough bruschetta topped with chopped fresh tomatoes, garlic, basil, shallots and extra virgin olive oil

Risotto con Funghi Misti, Scaglie di Pecorino ed Olio di Tartufo

risotto mantecato with mixed wild mushrooms, shaved pecorino and a truffle oil drizzle

Penne con Funghi Misti, Rucola e Pomodorini

penne with mixed wild mushrooms, rocket, cherry tomatoes and Roman pecorino cheese

Paccheri Cacio e Pepe con Pistacchi

paccheri with Roman pecorino cheese, black pepper and sprinkled with pistachios

Melanzane alla Parmigiana

classic oven baked aubergine layered with parmesan, tomatoes, buffalo mozzarella and fresh basil

Tiramisù al Caffé Ristretto con Biscotto Genovese

traditional tiramisù with Genoese sponge biscuit

Profiterolles alla Panna con Salsa al Cioccolato Bianco

soft choux pastries filled with Chantilly cream, covered with a white chocolate cream

Coppa Gelato di Pistacchi e Amarena

sour cherry and pistachio ice cream cup

Crostata ai Frutti di Bosco

shortcrust pastry filled with Chantilly cream and topped with wild berries

Creme Brulée

vanilla custard base with a caramelised brown sugar topping