Pizzetta, anchovies, stracciatella, datterini

24-month aged ham from Sicilian, wild roaming Black pigs

Cetara anchovies from the Amalfi coast, butter wick, grilled sourdough

Aubergine caviar, tomato yuzu kosho, radish (pb)

Tapioca crisp, scarmoza, bresaola and morel

Olives marinated in cynar and orange

Carlingford rock oysters, wasabi mignonette

Wild sea bass carpaccio, bottarga, lime

Isle of White tomato, cucumber, tropea onion and avocado
+ Burrata
+ Free range chicken
+ Wild tiger prawn

Thinly sliced rose veal

Beef rump, pecorino di Fossa, lemon

Petit violet artichoke, 24-month parmigianno and Sorrento lemon

Fried assortment of seafood, heritage julienne vegetables and caper aioli

Rosso di Mazara prawn tartare, pesto emulsion, burrata

Handmade tagliatelle, wild rabbit ragù

Handmade tortelloni, buffalo mozzarella, spinach, butter, sage (v)

Asparagus soup, ricotta, almonds

Aubergine, tomato, olives, caperberries, 25 years old Modena balsamic vinegar (pb)

Dover sole, served grilled or meunière

Chargrilled 35 day dry-aged ribeye on the bone, sourced from a Cumbrian farm which uses regenerative farming

Butterhead lettuce, shallots, chardonnay dressing (pb)

French fries (pb)

Market greens, chilli and garlic (pb)

French green asparagus, 24-month aged parmigiano reggiano

Semi-soft cow cheese from Lombardy

Cantucci, Pastine di mandorla, Tartufi alle nocciola e frangelico (v)

Gianduja cream, chocolate and Piedmont hazelnut textures  (v)

Chocolate fondant, Earl Grey ice cream (v)

Neapolitan baba with berries and chantilly

Tiramisu cream, savoiardi biscuit, amaretto disaronno

Apple tart, calvados ice cream, serves 2

Sorrento lemon sorbet, Portobello Bergamot vodka, prosecco (v)

Hazelnut ice cream, espresso, Algebra extra dry coffee liqueur (v)

Tonda Gentile Hazelnuts from Piedmont (v)

Sicilian pistachio (v)

Dark chocolate (v)

Yuzu and organic vanilla from Madagascar (v)

Pineapple and fennel (pb)

Strawberry (pb)

Organic Madagascan vanilla bean ice cream, freshly made for the table, serves 2 (v)

Spaghetti, Tomato sauce

A Scoop of Raspberry Ice cream

A Choice of Juice

Shaved fennel, blood orange, pomegranate and bottarga 

Beef rump, pecorino di fossa, mustard frill 

Spicy Grilled chicken poussin, seasonal wild herbs 

Orecchiette pasta, broad beans ,pecorino Romano, cime di rapa 

Hazelnut chocolate tart, coffee glaze

Your choice of two dishes from the available courses

Your choice of three dishes from the available courses

24 month aged ham from Sicilian, wild roaming Black pigs

Cetara anchovies from the Amalfi coast, handmade butter, grilled sourdough

Gorgonzola DOC, Lombardy, Caseificio Angelo Croce

A creamy cow’s cheese from Emilia-Romagna, caramelised figs

Umbrian wild chickpea purée, baby radish, spring onion oil

Olives marinated in cynar and orange

Aubergine, tomato, olives, caper berries, 25 years old Modena balsamic vinegar (pb)

Swordfish supreme, fregola, sundried confit tomatoes, olives, capers, and red shiso

Milk fed lamb, pink fir potatoes, Arctic thyme

Cantucci, Pastine di mandorla, Tartufi alle nocciola e frangelo

Tonda Gentile Hazelnuts from Piedmont, Sicilian pistachio, dark chocolate, yuzu and organic vanilla from Madagascar, pineapple and fennel, raspberry

Napolitan baba with lemon mascarpone Chantilly