The menu
Antipasti to Dolci
Southern Italian cooking, kept simple. Pasta is made here each day and the fish changes with what lands. Ask us about anything.
Antipasti
To start, or to share across the table.
Burrata e Pomodori
£16
Creamy burrata with heritage tomatoes, basil and Amalfi lemon oil.
Vitello Tonnato
£15
Thin slices of cold roast veal under a smooth tuna and caper sauce.
Carciofi FrittiVegetarian
£12
Baby artichokes fried until crisp, with lemon and sea salt.
Polpo alla Griglia
£18
Grilled octopus with soft potato, green olives and parsley.
Crudo di Branzino
£17
Raw sea bass sliced thin, dressed with lemon, chilli and olive oil.
Focaccia e OliveVegan
£7
Warm rosemary focaccia with Nocellara olives and oil for dipping.
Pasta
Rolled and cut in the kitchen every morning. Half portions on request.
Tagliatelle al Ragù
£24
Hand-cut ribbon pasta with beef ragù, cooked slowly for six hours.
Spaghetti alle Vongole
£26
Spaghetti with clams, garlic, white wine and parsley.
Linguine al LimoneVegetarian
£21
Linguine in a light Amalfi lemon and parmesan sauce.
Ravioli di ZuccaVegetarian
£22
Pasta parcels filled with roast pumpkin, in butter and sage.
Rigatoni all’Amatriciana
£22
Rigatoni with cured pork cheek, tomato and sharp pecorino.
Cacio e PepeVegetarian
£20
Spaghetti with pecorino and cracked black pepper. Nothing else.
Secondi
Larger plates. Good with a couple of sides for the table.
Branzino al Forno
£34
Whole sea bass roasted with salsa verde and blistered tomatoes.
Costoletta di Vitello
£42
Veal chop on the bone, grilled over coals, with lemon and rosemary.
Brasato al Barolo
£36
Beef shin braised in Barolo until it falls apart, with soft polenta.
Pollo alla Diavola
£28
Half a chicken marinated in chilli and herbs, pressed flat and grilled.
Melanzane alla ParmigianaVegetarian
£22
Layers of aubergine, tomato and parmesan, baked until soft.
Contorni
Sides.
Patate al Rosmarino
£8
Roast potatoes with rosemary and garlic.
Friarielli
£9
Neapolitan greens, slightly bitter, with chilli and garlic.
Insalata Verde
£7
Green leaves with a sharp lemon dressing.
Pomodori e Cipolla
£8
Tomato and red onion salad with oregano.
Dolci
Made here. The tart is worth waiting for.
Torta al Limone
£11
Amalfi lemon tart on crisp pastry, sharp and cold.
Tiramisù
£10
Coffee-soaked sponge layered with mascarpone cream.
Panna Cotta
£9
Set vanilla cream with figs poached in red wine.
Affogato
£8
Vanilla gelato with a shot of hot espresso poured over.
Formaggi
£14
Three Italian cheeses with honey and crackers.
Wine
A short list, mostly southern. By the glass and by the bottle.
Falanghina, Campania
£11 / £44
Dry white with a bit of citrus. Easy with the antipasti.
Greco di Tufo, Campania
£13 / £52
Fuller white, a little nutty. Good with fish.
Franciacorta Brut, Lombardy
£14 / £60
Italian sparkling with fine bubbles. Drier than prosecco.
Chianti Classico, Tuscany
£12 / £48
Medium red with cherry and herbs. The all-rounder.
Nero d’Avola, Sicily
£11 / £42
Soft, dark and fruity. Nothing to think about.
Barolo, Piedmont
£26 / £110
Full red, firm and long. Drink it with the braised beef.
Cocktails
Served from 5pm, at the counter or at the table.
Negroni Bianco
£14
Gin, white vermouth and bitter aperitivo. Dry and very cold.
Spritz al Limone
£13
Prosecco, limoncello and soda over ice.
Americano
£12
Bitter aperitivo, red vermouth and soda. Low in alcohol.
Espresso Martini
£14
Vodka, coffee liqueur and a fresh shot of espresso.
Tell us about allergies, or anything you avoid, when you book and the kitchen will work around it. A discretionary service charge of 12.5% is added to the bill.