A La Carte Menu

Cerignola’s “Bella” green olives

Sweet and sour giardiniera salad skewer + Sapling English vodka shot

Cacio e pepe popcorn + glass of champagne Salmon Montgolfiere NV

Sourdough bread, whipped alpine butter, Sciacca anchovies

Deep fried crunchy salted cod, homemade ajioli, capers

Deep fried cheesy ‘bread balls’ on homemade mint mayonnaise

2 deep fried rice suppli (Roman Arancini), 1 potato and smoked provola croquette

Roman style veal tripe, rich tomato sauce, Roman mint, Pecorino Romano D.O.P.

Butternut squash and potato soup, rosemary croutons and 30 months Parmigiano Reggiano

Baby Octopus, lightly spiced tomato sauce, garlic oil bruschettina

Deep fried Mozzarella sandwich, anchovies, Pecorino Romano D.O.P.

Slow cooked Montoro ramata onions bruschetta 

Crispy deep fried calamari, homemade ajoli and chilli

Rigatoni di Gragnano, egg yolk, guanciale, pecorino Romano D.O.P.

Spaghetti alla chitarra di Gragnano in rich tomato sauce, guanciale, pecorino Romano D.O.P.

Spaghetti alla chitarra di Gragnano, guanciale, toasted black pepper, pecorino Romano D.O.P.

Homemade egg tagliatelle, toasted black pepper, pecorino Romano D.O.P.

Homemade tortelli, slow cooked Montoro onions and 30 months Parmigiano Reggiano, served with butter, sage and choco nibs

Rigatoni di Gragnano, slowcooked Ox-tail ragù, dark chocolate, pecorino Romano D.O.P.

Homemade egg tagliatelle with mixed wild and porcini mushrooms, seasonal black truffle

Carnaroli Risobuono ‘La Mondina’, Scottish Langoustines, créme fraiche, lemon zest

Carnaroli Risobuono ‘La Mondina’, broccoletti salsa, smoked provola fondant, blue cheese

Rich tomato sauce, mozzarella fiordilatte, stracciatella di burrata, basil

Mortadella Opera di Bologna, stracciatella di burrata, pistacchio granella

Fiordilatte mozzarella, Sundried tomatoes, Sciacca anchovies

Mozzarella fiordilatte, mixed wild mushrooms, dried porcini mushrooms, Italian ‘Pregiato’ black truffle

Roasted octopus, cauliflower salsa and agrodolce, hazelnuts, coppa di testa ham

300g Aberdeen Angus Ribeye steak from Regenerative farm, crunchy potato, fondo bruno jus

Fosse meadows “Total Freedom Chicken” from Leicestershire, taggiasca olives, rosemary and garlic salsa 

Roman Broccoletti in garlic, chilli end EVO oil

Roman chicory sprouts’ salad, chef’s Garum, anchovy

Deep fried crunchy potato, Parmigiano Reggiano 24 months, anchovy

Spinach cooked in butter with 30 months Parmigiano Reggiano