Father’s Day Menu 2019


3 courses £48.50

Broad bean puree, roasted peppers, grilled courgettes and aubergines, homemade pickle V / *

Apulian burrata, deep fried courgette flower, fresh datterini tomato coulis V

English asparagus with parmesan-coated deep fried organic egg V

Seared squid, pearl spelt, giardiniera salad, spicy pepper preserve *

Organic beef carpaccio with fresh broad beans and Pecorino Bocca d’oro cheese *

* * *

Risotto with new season peas, broad beans, artichoke, asparagus, carrot V / *

Pansoti filled with borage, ricotta and parmesan, walnut sauce V

Orecchiette with organic “Saragolla” semola, fiaschetto passata and cacio ricotta cheese V

Agnolotti filled with braised shin of rose veal, butter, saffron and fresh peas

Pappardelle with “Senatore Cappelli” semolina, Pekin duck ragout

Spaghetti with fresh crab, baby plum tomato, chilli and garlic and rocket

* * *

Fillet of lightly salted cod with potato, thyme and pecorino, peas and spring onion *

Fillet of line-caught sea bass with datterini tomato, white wine and samphire, toasted focaccia bread (£5 supp)

Roast breast of guineafowl, sausage leg, peara’ sauce and grilled endive

Calves liver with apple puree and Tropea cipollotto onion *

Braised goat kid with artichokes and potatoes *

Pan-fried English rose veal with rosemary, roasted peppers, tomato and anchovy * (£5 supp)

* * *

Gianduia tiramisu with hazelnut paste

Caramelised apple and polenta cake with rum and raisin ice cream

Crunchy milk and white chocolate, caramel and pistachio cream slice

Lemon “delizia”, limoncello cream and confit zest

Selection of homemade ice creams and sorbets

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


V = Vegetarian * = Non Gluten-containing ingredients


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