Menu

S m a l l b i t e s

house made polenta focaccia - 4

+ whipped cod roe - 6

freshly shucked oyster, lemon - 6ea

giardinera piccante & olives - 14

nduja stuffed & fried green olives - 7

lamb cutlet, papa pomodoro - 16ea

S a l u m i

pork & pepperberry salami, caperberries - 17

wagyu bresaola, taggiasche olives - 19

sopressa piccante, pickled green tomatoes - 16

P l a t e s

pine mushrooms, almond cream, balsamic - 17

fried lily goat halloumi, pumpkin agrodolce - 22

grilled octopus, heirloom zucchini, lemon oil - 24

L a r g e P l a t e s

pappardelle, duck ragu, radicchio - 34

o’connor hanger steak (200g), potato gratin, horseradish - 46

S p e c i a l e

sardine in agrodolce on crostini - 7ea

mortadella di pistacchio, guindilla peppers, lavash - 16

gramigna, pork & sage salsiccia, chicory - 28

comte & jerusalem artichoke, with jura chardonnay - 25

C o n t o r n i

mixed leaves, balsamic dressing - 12

potato dauphinoise, comte - 16

F o r m a g g i o

soft – brillat savarin, sour cherries - 17

wash - prosecco wash rind, baby figs - 15

blue – bleu d’auvergne, blackened quince - 16

hard – 18mth comte, muscatels - 17

D o l c e

vanilla panna cotta, spiced quince - 12

P i z z a‍ ‍

Margherita - tomato, mozzarella, basil - 24

Napoletana - marinara, anchovy, capers - 23

Capricciosa - ham, artichoke, mushroom, olive, mozzarella - 28

Cavolo nero - stracciatella, fermented cabbage, chilli - 28

Salame – spicy cured pork, fior di latte, nduja sugo - 30

Pomodoro Giallo - yellow tomato, buffalo mozzarella, marjoram - 28

Salsiccia - pork & fennel sausage, gorgonzola, frisee, chilli - 32

Prosciutto - 20mth San Daniele, cime di rapa, fior di latte - 35

Funghi - porcini & portobello, mozzarella, taleggio - 31

Gamberi - king prawn, fennel, cherry tomato - 38

Gluten free base + 5