Changes weekly
Menu
To start
Wood-fired bread
Cultured butter, sea salt
6
Burrata
Blood orange, fennel, chili oil
14
Grilled octopus
White beans, smoked paprika
17
Beef carpaccio
Rocket, parmesan, lemon
16
Pasta
Tagliatelle
Lamb ragù, pecorino, mint
22
Ricotta ravioli
Brown butter, sage, hazelnut
20
Linguine vongole
Clams, garlic, white wine
24
Pappardelle
Wild mushroom, thyme, cream
21
From the fire
Sea bream
Charred lemon, saffron butter
29
Half chicken
Harissa, yoghurt, flatbread
26
Ribeye for two
Bone marrow, salsa verde
68
Roast cauliflower
Tahini, pomegranate, dukkah
19
Sweet
Dessert wine pairings available.
Burnt honey panna cotta
Figs, pistachio
10
Olive oil cake
Citrus, crème fraîche
9
Affogato
Espresso, vanilla gelato
8
Cheese plate
Three cheeses, quince
15
Please tell your server about any allergies. A discretionary 12% service charge is added for parties of six or more.