Our Food Menu Range

Please note our gluten free bases are cooked in the same oven as the regular one. They are cooked in separate trays to avoid contact but please be aware cross contamination could occur.

Please note our gluten free bases are cooked in the same oven as the regular bases. They are cooked in separate trays to avoid contact but please be aware cross contamination could occur.  

Vine plum tomatoes tossed with Romaine lettuce, Kalamata olives, avocado, cucumber, feta cheese, toasted croutons and house dressing.

Linguine pasta tossed with shrimps, grated courgette, garlic, lemon and parmesan.

Pan fried fillet of sea bream with butter beans, chorizo in a cherry tomato sauce served with parmentier potatoes.

Slow cooked pork ribs in a rich ragu topped with Taleggio cheese gratinated and served with crostini.

Pizza with tomato, mozzarella, spicy salami, chicken and pancetta.

Chicken breast coated in seasoned breadcrumbs pan fried and served with linguine and cherry tomato sauce.

Homemade beef lasagne.

Roast sirloin of beef served with seasonal vegetables, roast potatoes, traditional gravy & Yorkshire pudding.

Puglian bread topped with chopped vine plum tomatoes, garlic, basil and extra virgin olive oil.

Lightly toasted bread with avocado, feta cheese and smoked salmon.

Creamy houmous served with warm pizza bread.

Cured meats, cheese, olives and crostini.

Homemade soup served with bread.

Squid coated in semolina and deep fried served with lemon herb mayonnaise.

Vine ripened plum tomatoes and buffalo mozzarella.

2 scoops of ice cream (Choose from chocolate, strawberry & cream vanilla, salted caramel, fruits of forest & bubblegum.

Choux pastry filled with cream topped with white chocolate

Fresh breaded chicken goujon, tomato sauce, chips & peas

A 7 inch base with tomato & mozzarella

Our traditional lasagne

Penne Pasta with Bolognese sauce

Penne pasta tossed with tomato sauce

Traditional Sunday roast served with all the trimmings

Calamari Fritti with garlic mayo

Pizza base with garlic & cheese

Chef’s special soup of the day, served with bread

Folded pizza filled with bolognese & mozzarella cheese

Floded pizza filled with Veganarella cheese, roasted peppers, broccoli, kalamata olives, oregano & sun dried tomato

Fior di latte mozzarella, chorizo sauce, cubed potatoes & basil

Sweetcorn , should ham, double cream & fior di latte mozzarella

Tomato san Marzano, garlic, origano, anchovies & kalamata olives

Tomato sauce, mozzarella & pepperoni

Tomato sauce with mozzarella (vegan alternative available)

Tomato sauce, mozzarella, cooked ham & mushrooms

Tomato sauce, mozzarella, mussels , king prawns, clams & squid

Tomato sauce, mozzarella, spicy salami, chicken & pancetta

Tomato sauce, mozzarella, mushrooms, roasted peppers & kalamata olives (available with vegan cheese alternative)

Tomato sauce topped with four Italian cheeses

Tomato sauce, Gorgonzola, spicy salami & nduja

Mozzarella, cured ham, chopped tomatoes, rocket & parmesan shavings

Peppercorn sauce   –   Red wine & Thyme jus  –  Chimichurri (veg) (gf)  –  Blue cheese sauce

Sourced from Hereford/Angus breed. This prime cut of beef is cooked to you liking & served with hand cut chips. (approx 230g of meat)

Sourced from Hereford/Angus breed of cattle & quality assured farms. This stunning cut of meat is coated in our burnt onion marinade to give that barbecued flavour served with hand cut chips, tender stem broccoli with chilli & the choice of 2 steak sauces (price by weight)

From grazing on the hills of Montegomeryshire to the Romazzino kitchen the beautiful cut-off meat best cooked medium rare. Served with truffle & parmesan chips & Italian Chimichurri (approx 250g of meat)

Spiced cauliflower steak seasoned with cajun spices then oven roasted & served with tender stem broccoli & chilli, cauliflower puree & Parmentier potatoes

Sea bream from the waters of the Mediterranean. Filleted & pan fried with chorizo & butter beans in a cherry tomato sauce served with Parmentier potatoes & garnished with deep fried fennel.

Lemon sole fished from the waters of the north east Atlantic & roasted on the bone for maximum flavour. Served with garlic mash & a garlic butter sauce.

Supreme of chicken served with confit garlic mash, cavolo nero, parmesan and lemon cream sauce and garnished with micro herbs.

Rack of Lamb sourced from farms in and around Staffordshire and Cheshire this excellent cut of meat is served with a pistachio crumb, truffle and parmesan mash, cavolo nero and a red wine and thyme jus.

The Mangalitza pork prime rib steak is considered the best of the rare breeds, served with confit garlic mash, tenderstem broccoli, apple and cider puree and red wine jus.

British Rose Veal cutlet sourced from the Friesian-Holstein breed of cattle. This beautiful cut of meat is coated in seasoned breadcrumbs and pan fried with herbs and butter, served with roasted peppers and rocket salad.

Vine ripened plum tomatoes tossed with Romaine lettuce, Kalamata olives, avocado, cucumber, feta cheese, toasted croutons and house dressing.

Home cured thinly sliced duck breast with Chicory salad leaves, fennel, orange segments, flaked almonds, parmesan dressing and garnished with sundried tomato crumb.

Mix salad leaves tossed together with pear, walnuts, mild and Gorgonzola cheese, dried cranberries, toasted croutons and house dressing.

Chargrilled chicken breast tossed with Romaine lettuce and a classic Caeser dressing. Garnished with crispy Parma ham and sundried tomato crumb.

Risotto with mushroom, miso & tahini finished with lemon juice & olive oil.

Arborio rice cooked with king prawns, calamari, mussels, clams and white wine in a langoustine shell bisque and finished with butter and parsley.

Arborio rice cooked with white wine, chorizo, tender chicken breast and peas finished with butter and Fontina cheese.

Traditional homemade lasagne with a rich beef ragu, bechamel sauce and finished with parmesan.

Mezzi rigatoni pasta in a spicy Arrabiata sauce with Nduja topped with Taleggio cheese and finished in the pizza oven.

Fresh Pappardelle pasta tossed in a ragu of braised duck leg, red wine and Italian San Marzano tomatoes. Finished with aged pecorino and extra virgin olive oil.

Macaroni pasta served in a rich cheese, truffle oil and porcini flavoured sauce topped with Taleggio cheese and gratinated in the oven.

Scialatielli pasta tossed with cocktail prawns, garlic, grated courgette, lemon juice and a hint of parmesan. Garnished with lemon zest.

Homemade ravioli pasta filled with a rich braised beef brisket ragu. Finished in a sage butter sauce garnished with sun-dried tomato crumb and deep-fried sage.

Traditional pasta from the south of Italy served with sauteed king prawns, calamari, mussels and clams in a cherry tomato and langoustine shell bisque. Finished with extra virgin olive oil.

Fresh Neapolitan fusilli pasta tossed with sauté mushrooms, butter beans, sweet paprika, hint of chilli. Finished with parsley and extra virgin olive oil.

Smoked Italian pancetta fried and tossed with linguine then finished with cream, egg yolks, parmesan and black pepper.

Penne pasta served in a rich and spicy cherry tomato sauce garnished with fragrant basil.

Black Angus mince beef cooked in a rich tomato ragu garnished with aged pecorino.

Selection of mix fish. Scottish smoked salmon, salt and pepper calamari, King prawns, marinated anchovies, octopus and potato salad served with roast garlic lemon mayonnaise and crostini bread.

Selection of Italian meat and cheese served with Kalamata olives traditional Italian pickled vegetables and crostini bread.

Soup of the day served with bread.

Cauliflower florets coated in a spicy vegan batter then oven baked and served with a tangy vegan ranch dressing.

Creamy roasted pistachios houmous served with warm pizza bread.

Grilled Mediterranean octopus served with avocado cream, fennel, orange and almond salad garnished with a sun-dried tomato crumb.

Traditional braised pork ribs served in a rich red wine and tomato sauce gratinated with Taleggio cheese from the Lombardy region.

Vine ripened plum tomatoes served with creamy buffalo mozzarella avocado puree and garnished with extra virgin olive oil and fragrant basil.

Salt and pepper calamari deep fried coated in semolina and served with a smoked roast garlic, lemon and herb mayo.

Thinly sliced beef fillet served with aged Pecorino, capers, rocket & lemon wedge.

Pan fried scallops served with a velvety cauliflower puree, crispy Parma ham and dill oil.

Slices of lightly toasted Puglian bread with avocado, feta cheese, the finest Scottish smoked salmon and garnished with dill.

Slices of lightly toasted Puglian bread topped with chopped vine ripened plum tomatoes, Kalamata olives, anchovies and fragrant basil.

Slices of lightly toasted Puglian bread topped with chopped vine ripened plum tomatoes marinated with garlic, basil and extra virgin olive oil.

Small pizza base with garlic, rosemary, mozzarella and Nduja.

Small pizza base with garlic, rosemary and Fior di Latte mozzarella from Naples.

Small pizza base with garlic, rosemary and extra virgin olive oil.

Small pizza base with San Marzano tomato sauce, garlic, oregano and basil.

Home-made bread with olive oil and balsamic.

Nocellara whole green olives from Sicily.