Sourdough with Le Ferre estate olive oil | £5.5 | ||
Nocellara olives | £5 | ||
Salumi della Rosa | £11 | ||
La Latteria burrata with marinated Olasagasti anchovies | £15.5 | ||
Butterleaf with Italian peas, mint and pecorino | £13 | ||
Chopped Angus beef fillet with anchovy, rosemary and egg yolk | £16.5 | ||
Herefordshire asparagus with crispy capers and Amalfi lemon | £16 | ||
Grilled ox heart with fresh borlotti beans and salsa rossa | £14 | ||
Baked Brixham scallop with Cobble Lane 'nduja | £11 |
Primi |
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Papardelle with beef shin ragu | £15 | |
Pici with golden garlic and marjoram | £13.5 | |
Tagliarini with St Austell mussels, chilli and wild oregano | £16.5 | |
Fettuccine with datterini tomatoes and basil | £13.5 |
Oven and Grill |
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Violetta artichokes alla giudia with chickpeas, mozzarella di bufala and purple olive dressing | £26 |
Black Hampshire pork neck with spring greens and dragoncello dressing | £27 |
Brixham lemon sole with marinated rainbow chard and shaved bottarga | £30 |
Whole Cornish John Dory with roast Italian peppers, capers and rocket (for 2-3 to share) | £66 |
42 day aged Belted Galloway T-bone with crispy polenta and gorgonzola fonduta (for 2-3 to share) | £98 |
Sides |
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Leaves | £6.5 | |
Ratte potatoes | £6.5 |
Dessert |
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Chocolate tart | £9 | |
Vanilla panna cotta with roasted nespole and grappa | £9 | |
Amalfi lemon tart | £9 | |
Tiramisu | £10 |
Cheese |
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Westcombe cheddar (raw cow's milk) Somerset | £13.5 | |
Devon Blue (cow's milk) Devon | ||
Riseley (goat's milk) Herefordshire | ||
with rye crackers and damson jelly | ||
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. |
An optional £1 donation to Mind Haringey will be added to your bill |