Pasta at noon, pizza till late

Thick, hand-rolled Tuscan pasta tossed with pecorino, parmesan and lots of black pepper.

VVegetarianbigger bowl $25

Golden egg tagliatelle with a ragù of beef and pork cooked slowly for six hours, finished with parmesan.

egg pasta

Spaghetti with fresh clams, white wine, garlic, chilli and parsley, cooked together in one pan.

DFDairy-freeHotSpicywith garlic and chilli

San Marzano tomato, fior di latte and basil on dough proved for 48 hours and fired at 450 °C.

VVegetarianadd burrata +$5

Tomato, fior di latte, spicy Calabrian salami, chilli and a drizzle of hot honey.

HotSpicywith hot honey

Thick-cut cod roasted until the flakes just part, with brown butter, capers, samphire and new potatoes.

GFGluten-freewith seasonal greens

Crisp-skinned duck breast with a cherry and red wine sauce, celeriac purée and charred hispi cabbage.

GFGluten-freecooked pink

Carnaroli rice stirred with wild mushrooms, aged parmesan and thyme, finished with a spoon of mascarpone.

VVegetarianGFGluten-freeadd truffle +$8

Salt-marsh lamb rump with a sharp salsa verde, smoked aubergine and crispy chickpeas.

GFGluten-freeDFDairy-freewith smoked aubergine

Seven seasonal vegetables slow-cooked with chickpeas, saffron and preserved lemon, served in the tagine over herbed couscous.

VGVeganNContains nutswith herbed couscous

Espresso-soaked savoiardi layered with mascarpone cream and finished with bitter cocoa.

VVegetarianmade every morning

A warm dark chocolate fondant with a molten middle, salted caramel ice cream and cocoa nib crumble.

VVegetarianwith salted caramel ice cream

A crisp butter tartlet filled with sharp Amalfi lemon curd under a swirl of toasted meringue.

VVegetarianwith raspberries

A scoop of vanilla gelato drowned in a hot shot of our house espresso, at the table.

VVegetarianGFGluten-freeadd amaretto +$5