Antipasti |
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| Sourdough with Le Ferre estate olive oil | £5.5 | ||||
| Nocellara olives | £5 | ||||
| Capacolla Lonza | £16.5 | ||||
| Finocchiona crochettes | £9.5 | ||||
| Mozzarella di bufala with black Iberiko tomatoes and crispy rosemary dressing | £14.5 | ||||
| Lamb's lettuce, Sicilian pink grapefruit and salted ricotta | £13.5 | ||||
| Norfolk quail and blood orange fritti with aioli | £16.5 | ||||
| Hand-dived Salcombe Bay scallops with 'nduja and Amalfi lemon | £18 | ||||
| Grilled Cornish squid with caper, parsley and moscatel vinegar dressing | £16.5 |
Primi |
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|---|---|---|
| Pappardelle with beef shin ragu | £16 | |
| Pici with golden garlic and marjoram | £14.5 | |
| Tagliarini with chopped St. Austell mussels, Florence fennel and saffron | £18 | |
| Ravioli of delica pumpkin and Westcombe ricotta with sage butter | £14.5 | |
| Fettuccine with Italian sausage ragu | £15 |
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Oven and Grill |
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|---|---|
| Florence fennel, Jerusalem artichoke and porcini al forno with bitter leaves and mustard | £26 |
| Cornish turbot tranche with Castelluccio lentils, salsa rossa and palourde clams | £44 |
| Black Hampshire pork chop with soft polenta and salsa verde | £29 |
| Torbay red mullet with wilted spinach and bottarga | £32 |
| 45 day aged Hereford T-bone with crispy polenta and gorgonzola fonduta (for 2-3 to share) | £98 |
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Sides |
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| Leaves | £6.5 | |
| Cornish mids | £6.5 | |
| Agretti with slow-cooked tomato | £9 |
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Dessert |
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| Ricotta doughnuts with cinnamon custard and Marsala prunes | £11 | |
| Tiramisu | £10 | |
| Amalfi lemon tart | £9 | |
| Vanilla panna cotta with poached Yorkshire rhubarb | £11 |
Cheese |
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| Gorgonzola dolce | ||
| With rye crackers and millefiori honey |
£13 |
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| 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 |