Antipasti |
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| Sourdough with Le Ferre estate olive oil | £5.5 | ||
| Nocellara olives | £5 | ||
| Finocchiona salumi crocchette | £9.5 | ||
| Mozzarella di bufala with smashed chickpeas and cime di rapa | £14 | ||
| Lamb's lettuce, Sicilian grapefruit and salted ricotta | £13.5 | ||
| Grilled Norfolk quail with quince aioli | £14.5 | ||
| Roast hand-dived Salcombe Bay scallops with 'nduja and Amalfi lemon | £18 | ||
| Monkfish carpaccio with blood orange and fennel | £16.5 |
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 |
| Chalkstream trout with Iberiko tomatoes, agretti and salmoriglio | £30 |
| Black Hampshire pork chop with soft polenta and salsa verde | £29 |
| Brixham seabass 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. | |
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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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