Three Course £29.95 (per person)

Zuppa (V)


Roast red pepper & San Marzano tomato soup, drizzled with basil oil.

Served with crusty bread (V)


Oxtail ravioli


Home made ravioli pasta filled with braised oxtail served in a light pecorino cheese sauce

Funghi selvatici (V)

Porcini & wild mushroom sauteed in garlic & thyme served on a bed of chargrilled polenta. Finished with truffle oil


Primo dello pizzaiolo (sharing for two)

Bowl of King prawns, mussels, clams & calamari in a langoustine bisque topped with tear & dip pizza dome

Mangalitsa pork

Succulent Mangalitsa pork slow cooked for 8 hours, served with potato terrine, burnt onion & friarelli (broccoli rabe)


Scottish salmon fillet & sorrel pesto in a filo pastry parcel. Accompanied with a rose prosecco sauce, tender stem broccoli & boiled charlotte potatoes


Pappardelle d’anatra

Braised duck ragu in Aglianico red wine tossed with fresh Pappardelle pasta



Supreme of chicken seved with a broad bean & pancetta fricassee, Parmesan hasselback potaotes & a Gorgonzola cheese sauce

Melanzane dello Chef (V)


Chargrilled marinated aubergines served with confit vine tomatoes & a mix nut & chickpea croquette


Tavolozza of desserts to Share


Sharing trio of Passion fruit panna cotta.

Baci di dama cookies with orange & cinnamon sauce.

Panettone bread & butter pudding with creme anglais