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

capocollo, caperberries - 16

wagyu salami, taggiasche olives - 19

salsiccia sarda, pickled green tomatoes - 17

P l a t e s

heirloom tomatoes, goats curd, pickled red onion - 19

fried lily goat haloumi, burnt honey - 18

grilled octopus, heirloom zucchini, lemon oil - 24

L a r g e P l a t e s

buffalo mozzarella tortelli, tomato, olive, basil - 30

half chicken, lemon sauce, fried herbs - 34

S p e c i a l e

sardine impanate, olive tapenade, pickled shallot - 7ea

black fig, toasted brioche, vincotto, gorgonzola - 7ea

mussels, fennel, confit tomatoes, sourdough - 22

C o n t o r n i

mixed leaves, balsamic dressing - 12

kipflers, pancetta, herbs - 15

F o r m a g g i o

soft – brillat savarin, muscatels - 15

wash - soumaintrain, baby figs - 15

blue – bleu d’auvergne, blackened quince - 15

hard – tete de moine, wild cherry - 17

D o l c e

mango semifreddo, nocello, hazelnut - 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

Cozze - mussels, mizuna, charred fennel - 29

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

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

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

Funghi - porcini & portobello, mozzarella, taleggio - 31

Gluten free base + 5