- Trio of charcuterie – 18.50
- ‘Lasagnette fritti’ beef ragu & herb emulsion – 9
- 24 months aged parmesan tart, truffle royale & buckwheat – 9
- Hand-cut Brioche, prawns & thermidor sauce – 9
Snacks
To Start
- Golden apple Tarte-tatin, Chicken Liver & Foie Gras Parfait, IGP hazelnuts – 16
- Rabbit and Ham Hock Terrine, leeks, pain d’epices, coriander & grapes – 16
- Pan fried Scallops, brown butter asparagus, celeriac & coconut – 18
- ‘Acquerello’ Risotto with mushroom, crispy chicken wing, aged parmesan & nori – 16/20
- Ricotta Gnocchi, maltese sausage & sage butter – 16/20
- Linguine ‘Gentile selection’, Mussels, preserved lemon, bottarga & soft herbs – 16/20
To Follow
Fish of the day
Zucchini & parsley puree, octopus bolognese, anchovies & olive oil – 30
Local braised Pork neck
Fondant potato, bbq cabbage & tahini – 30
Beef Sirloin
King oyster mushroom, mushroom ketchup, wilted greens & sauce diable – 35
Roasted Lamb Chump
Caponata, caramelised fennel & madeira jus – 30
Free range Chicken Supreme
Salt baked celeriac, peanut croustillant & tarragon jus – 30
Grilled Aubergine Steak
Sweet harissa, fregola, ras el hanout, miso & walnuts – 27
All main courses are served with potatoes of the day
Sides
- Roasted Cauliflower, Gruyère sauce – 5
- Mushrooms in garlic & tarragon – 5
- Truffle Polenta Fries – 5
Sauces
- Black truffle and mushroom – 3.5
- Peppercorn – 3.5
Desserts & Cheese
- 35 % Milk chocolate and salted caramel pave’-11
- Baked white chocolate Cheesecake,raspberry sorbet – 9
- Praline choux bun, vanilla ice-cream, warm chocolate sauce – 9
- Trio of artisanal cheese selection – 18.50
- Home made ice-creams and sorbets – 1 scoop – 3.50
