Diavola
Tomato, fior di latte, spicy Calabrian salami, chilli and a drizzle of hot honey.
Learn more Diavola
Margherita
San Marzano tomato, fior di latte and basil on dough proved for 48 hours and fired at 450 °C.
Spaghetti alle Vongole
Spaghetti with fresh clams, white wine, garlic, chilli and parsley, cooked together in one pan.
Tagliatelle, Slow Beef Ragù
Golden egg tagliatelle with a ragù of beef and pork cooked slowly for six hours, finished with parmesan.
Hand-Rolled Pici Cacio e Pepe
Thick, hand-rolled Tuscan pasta tossed with pecorino, parmesan and lots of black pepper.
Seven-Vegetable Tagine
Seven seasonal vegetables slow-cooked with chickpeas, saffron and preserved lemon, served in the tagine over herbed couscous.
Lamb Rump, Salsa Verde
Salt-marsh lamb rump with a sharp salsa verde, smoked aubergine and crispy chickpeas.
Wild Mushroom Risotto
Carnaroli rice stirred with wild mushrooms, aged parmesan and thyme, finished with a spoon of mascarpone.
Duck Breast & Cherries
Crisp-skinned duck breast with a cherry and red wine sauce, celeriac purée and charred hispi cabbage.
Roast Cod, Brown Butter
Thick-cut cod roasted until the flakes just part, with brown butter, capers, samphire and new potatoes.