Lunch a la carte


Broad bean puree, cime di rape, garlic, chilli and bay leaf (Puglia) V / * 12.50

Apulian burrata, roasted artichoke, seared datterini tomato (Puglia) V / * 16.50

Sardines filled with pecorino, garlic and parsley, Swiss chard with pine nuts and raisins (Sicilia) * 13.50

Seared scallops with salad of Controne beans, radicchio tardivo and pancetta Spigaroli (Veneto) * 19.50

Calves kidney sautéed with garlic and parsley, polenta taragna (Lombardia) * 15.50

Seared carpaccio of organic beef, asparagus chicory, anchovy, quail’s egg, parmesan shavings (Piemonte) * 16.50




Risotto with radicchio tardivo, Recioto della Valpolicella, Asiago cheese (Veneto) V / * 16.50/20.50

Pasta parcels filled with beetroot and ricotta, butter and poppy seed sauce, candied beetroot (Veneto) V 13.50/17.50

Orecchiette with organic “Saragolla” semola, turnips tops broccoli, anchovy, garlic, chilli, mollica (Puglia) 13.50/17.50

Duck ravioli with cavolo nero, thyme and duck jus (Toscana) 13.50/17.50

Pappardelle with veal shin ragout, simmered in white wine, saffron and herbs (Toscana) 14.50/18.50

Spaghetti, fresh crab, tomato, garlic, chilli and rocket (Campania) 19.00/23.00


Fillet of lightly salted cod baked with potato and tomato sauce, baccala’ Ascolana olives (Marche) 24.00

Fillet of line-caught sea bass, vongole veraci guazzetto, fennel parmigiana (Campania) * 32.00

Roast and braised rabbit wrapped in speck, canederli and white cabbage (Trentino) 24.00

Slow-cooked ox cheek, polenta gnocchi, roasted root vegetables, fontina fonduta (Lombardia) 22.00

Roast breast of duck, crispy confit leg, peverada salsa, braised radicchio tardivo, caramelised orange (Lombardia) * 26.00

English rose veal cutlet pan-fried with rosemary, Controne beans all’uccelletto, cavolo nero puree (Toscana) * 32.00



Wilted spinach / Green beans / Sauteed potato 5.50

Cime di rape / Deep-fried courgette 6.00

Salads: Green / Mixed / Tomato / Rocket 5.00

Rocket and parmesan 6.00


Fava bean puree, red onion (Puglia) V / * 6.50

Swiss chard with pine nuts and raisins (Sicilia) V / * 6.50

Cime di rape, garlic, chilli and bay leaf (Puglia) V / * 6.50

Controne beans all’uccelletto (Toscana) V / * 6.50

Burrata, datterini tomato (Puglia) V / * 10.50

Sardines filled with pecorino, garlic and parsley (Calabria) * 10.00

Salame Martina Franca (Puglia) 8.50

Lardo con magro Spigaroli on toasted rye bread crostini (Emilia Romagna) 7.50

V Vegetarian * Non-gluten containing ingredients Please advise us of any allergies

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