Menu

SICILIAN SUNDAY LUNCH

Sunday the 9th of August

Sunday the 13th September

£38pp - 2pm & 4.30pm

STARTER

Sicilian cassoulet - Slow-cooked Italian cherry tomatoes, cannellini beans, shallot and garlic, slow-braised in Chianti and finished with cold-pressed olive oil, fresh thyme, and salted ricotta. Served with a side of toasted sourdough

MAIN

Tarragon chicken - Brined and roasted herb-fed organic chicken with a white wine, shallot and tarragon pan sauce

or

Taleggio Cheese, Courgette & Confit Leek Tart

(For the vegetarian)

All of the above are served with sharing sides of:

Garlic & rosemary confit roast potatoes, green beans

shallot and Parmesan herb salad and a side of tarragon and shallot aioli

DESSERT

Sicilian lemon Syllabub, olive oil sorbet brown butter drizzle cake crumb and candied lemon

Prebook only

Please inform us of your menu choices when making your reservation, so we can prepare everything for your arrival, we do not accept requests on the day. It should also be noted for any severe allergies that our kitchen space is small and open, therefore we do not cater for allergies. Gluten & dairy is present throughout our menu. For this reason unfortunately we cannot accommodate dairy or gluten intolerances and are unable to omit these elements from our dishes.

We take pride in the food that we cook and serving you a dish without these elements is not a true representation of our cooking.

ITALIAN AUGUST MENU

Launching the start of August

£48pp - 7pm Fri/Sat

STARTER

Bufala Pizz - In-house Isle of Wight tomato fresh butter sauce, Isle of wight beef steak tomato, garlic and parsley butter, capers buffalo mozzarella, marinated anchovy, in house aioli, basil, micro herbs

(without anchovy for the vegetarians)

MAINS

Linguine Frutti Di Mare - King prawn and clam linguine - prawn butter fresh confit tomatoes, garlic, parsley, chilli, parmesan

Or

Linguine alle zucchine - stracitella, pistachio fried roman courgettes, herbs, V. parmesan

(for the vegetarians)

DESSERT

Fragola dolci

Sweet ricotta, poached british strawberries in champagne, burnt vanilla meringue, almond crumb

OPTIONAL CHEESE

Cheese option with fruit and crackers £9.00

serves 2

Prebook only

Please inform us of your menu choices when making your reservation, so we can prepare everything for your arrival, we do not accept requests on the day. It should also be noted for any severe allergies that our kitchen space is small and open, therefore we do not cater for allergies. Gluten & dairy is present throughout our menu. For this reason unfortunately we cannot accommodate dairy or gluten intolerances and are unable to omit these elements from our dishes.

We take pride in the food that we cook and serving you a dish without these elements is not a true representation of our cooking.

AUTUMN MENU

Launching the 4th September

ANTIPASTI

Cacio e Pepe Whipped Butter
Served with our homemade focaccia and Perelló olives.

PRIMI

Seared Scottish King Scallop
Served with apple and raisin, Café de Paris butter, and cauliflower purée.

or

Wild Mushroom Tart
Served with Madeira sauce, truffle, and black garlic.

(for the vegetarians)

SECONDI

Slow-Braised Lamb Ragù
Cooked in white wine and served with trofie pasta, gremolata, lemon goat's ricotta, and Parmesan.

or

Roasted Crown Prince Squash Lasagne
Made with handmade green spinach pasta, layered with roasted Crown Prince squash, and served with spinach and walnut pesto, Taleggio béchamel, and toasted pine nuts.

(for the vegetarians)

DOLCI

Vanilla & Almond Cream
Served with fig compote, thyme and crème fraîche sorbet, and pistachio - honey pastry cake.

FORMAGGI

Italian/French cheese, fruit, crackers preserve

Please inform us of your menu choices when making your reservation, so we can prepare everything for your arrival, we do not accept requests on the day. It should also be noted for any severe allergies that our kitchen space is small and open, therefore we do not cater for allergies. Gluten & dairy is present throughout our menu. For this reason unfortunately we cannot accommodate dairy or gluten intolerances and are unable to omit these elements from our dishes.

We take pride in the food that we cook and serving you a dish without these elements is not a true representation of our cooking.