Antipasti |
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| Sourdough with Le Ferre estate olive oil | £5.5 | ||
| Nocellara olives | £5 | ||
| Finocchiona salumi crochettes | £9.5 | ||
| Speck Trentino | £14 | ||
| Mozzarella di bufala with smashed broad beans, peas and chilli | £14.5 | ||
| Chargrilled Norfolk quail with 'nduja | £15.5 | ||
| Chopped Dexter beef fillet with crispy caper dressing and egg yolk | £16.5 | ||
| Sea trout carpaccio with salty fingers and Amalfi lemon | £22 | ||
| Shetland mussel and artichoke fritti with aioli | £17 |
Primi |
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| Pappardelle with beef shin ragu | £16 | |
| Pici cacio e pepe | £14 | |
| Fettuccine with fennel sausage ragu | £15 | |
| Tagliarini with picked Dorset crab, chilli and Amalfi lemon | £22 | |
| Ravioli of calves' brain and nutmeg with sage butter | £15.5 |
Oven and Grill |
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| Roast violetta aubergine with slow-cooked tomato, burrata and pine nuts | £26 |
| Dorset lamb rump with poached potatoes, anchovy and peas | £36 |
| Torbay lemon sole with sea vegetables and bottarga | £33 |
| Grilled John Dory with wilted spinach and palourde clams | £34 |
| Roast Anjou pigeon with slow-cooked bobby beans and chicken liver crostini | £44 |
| 40-day aged Hereford bone-in sirloin with wild rocket and parmesan (for 2-3 to share) | £98 |
Sides |
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| Leaves | £6.5 |
| Cornish Mids | £6.5 |
Dessert |
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| Amalfi lemon tart | £11 | |
| Ricotta doughnuts with vanilla custard and fresh cherries | £11 | |
| Vanilla pannacotta with strawberries and grappa | £9 | |
| Tiramisu | £11 | |
| Chocolate sorbetto with Le Ferre olive oil and salt | £6.5 |
Cheese |
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|---|---|---|
| Gorgonzola dolce | ||
| with rye crackers and Oxfordshire honey | £13 |
| We are able to accommodate most dietary requirements if stated on booking. | |
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Our menus change twice daily. This means they could look a little different by the time you reach us.
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An optional £1 donation to Mind Haringey will be added to your bill
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