Set Menu

Set Menu

Roasted summer vegetables with fennel seed tarallo and broad bean puree

Aubergine layered with scamorza cheese, fresh datterini tomato sauce and basil

Romanesco pepper, lightly salted cod smoked aioli and parsley extract

Shredded rabbit with oven-dried tomato, potato foam and black garlic

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Button ravioli filled with ricotta mustia, beetroot medley, butter and poppyseed

Fillet of turbot with olives and capers, fresh borlotti beans and red pepper broth

Slow-cooked organic pork collar steak with braised endive, dried lemon and shallot ash

Organic rump of lamb with aubergine chutney, goat’s cheese and caponata

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Poached nectarine, Passito gel and verbena ice cream

Olive oil sponge, pistachio, thyme mousse and lemon glaze

Caprese chocolate cake with apricots and burnt milk ice cream

A selection of traditionally made Italian farmhouse cheeses
served with walnut bread and homemade preserves

Opening Times

Monday - Thursday,   Lunch 12.00 - 14.30,   Dinner 18.30 - 22.30
Friday & Saturday,   Lunch 12.00 - 14.30,   Dinner 18.30 - 23.00