Antipasti |
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Sourdough with Le Ferre estate olive oil | £5.5 | ||
Nocellara olives | £5 | ||
Finocchiona salumi crocchette | £9.5 | ||
Olasagasti anchovies with salted butter and crostini | £14.5 | ||
Mozzarella di bufala with smashed chickpeas and cime di rapa | £14 | ||
Lamb's lettuce, Sicilian grapefruit and salted ricotta | £13.5 | ||
Whipped cod's roe with winter crudité | £13 | ||
Roast hand-dived Salcombe Bay scallops with 'nduja and Amalfi lemon | £18 |
Primi |
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Pappardelle with beef shin ragu | £16 | |
Tagliarini with shaved violetta artichoke and bottarga | £18 | |
Pici with guindilla chilli, garlic and pangrattato | £13 | |
Ravioli of delica pumpkin and Westcombe ricotta with sage butter | £14.5 | |
Fettuccine with Middlewhite pork, rabbit and radicchio ragu | £17 |
Oven and Grill |
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Florence fennel, Jerusalem artichoke and porcini al forno with bitter leaves and mustard | £26 |
Black Hampshire pork chop with soft polenta and salsa verde | £29 |
Cornish turbot tranche with cicoria, cannellini beans and palourde clams | £41 |
28 day aged veal ribeye with chicory, anchovy and roasted cippolini onions (for 2-3 to share) | £98 |
Sides |
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Leaves | £6.5 |
Cornish Mids | £6.5 |
Dessert |
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Ricotta doughnuts with cinnamon custard and Marsala prunes | £11 | |
Tiramisu | £10 | |
Chocolate and salted caramel tart | £10 | |
Vanilla panna cotta with poached rhubarb | £10 |
Cheese |
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Gorgonzola dolce | ||
with rye crackers and millefiori honey | £13 |
We are able to accommodate most dietary requirements if stated on booking. | |
Our menus change twice daily. This means they could look a little different by the time you reach us.
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An optional £1 donation to Mind Haringey will be added to your bill
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