Tuscan extra virgin olive oil & balsamic vinegar (V)

Belle di Cerignola green olives (V)  

Deef-fried ravioli filled with Pecorino cheese & dried mint. 4 ravioli per portion (V)

Classic tomatoes, garlic and basil bruschetta (V)

Typical snack from Marche region. Stuffed giant green olives with pork mince, breaded and deep fried. Served with paprika flavoured mayo

Sardinian salami

Deep-fried prawns, calamari and courgettes

Swordfish rolls filled with breadcrumbs, capers, pine nuts, parsley and grated Grana Padano, served warm with rocket and salmoriglio sauce (Sicilian green sauce)

Burrata (creamy centre mozzarella) with oven‑roasted aubergine, softly crushed to a creamy texture (V)

Slow‑cooked dried broad bean soup, simmered with onion, celery, tomato and fresh mint, then blended to a silky, creamy texture  (V)

House‑made beef carpaccio, served with Belgian endive (chicory), Grana Padano and shaved black truffle.

Sardinian cured ham from locally raised pigs, thinly sliced and served with melon and a touch of fresh mint

Tagliatelle with mix fish ragu and sorrel sauce

Curly sheets of pasta (fusilli like) with slow cooked beef in red wine and tomato sauce*

Home-made ravioli filled with mascarpone cheese, spinach and Italian sausage mince. Served with butter and sage sauce *

House‑made potato gnocchi served in a mascarpone, thyme and black truffle sauce, finished with shaved black truffle  (V) *

Risotto with asparagus  * (V)

Tagliatelle in a thick pistachio emulsion, finished with grated bottarga (grey mullet roe)