Carlingford rock oysters, wasabi mignonette

Tapioca crisp, scamorza, mortadella, spring white truffle

Olives marinated in cynar and orange

Umbrian wild chickpea purée, baby radish, spring onion oil (pb)

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

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

Pizzetta, anchovies, stracciatella, datterini

Scottish mussels, datterino cream, garlic, chilli

Shaved cauliflower, avocado, almonds, Sardinian ricotta Mustia (v)

Petit violet artichoke, 24-month parmigianno and sorrento lemon

Raw Yellowtail, cold pressed tomato yuzu kosho dressing

Artisan Puglian burrata, Isle of White tomatoes, basil (v)

Thinly sliced rose veal

Beef rump and pecorino di fossa

Sea bass carpaccio, bottarga, lime

Clear vegetable broth, diced seasonal vegetables, preserved Sorrento lemon (pb)

Handmade tagliatelle, wild rabbit ragù

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

Handmade ravioli, bechamel, pork ragù

Rosso di Mazara prawn tartare, pesto emulsion, burrata

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

Fried assortment of fish, red mullet, plaice, baby squid, wild tiger prawn, vegetable julienne, caper aioli

Cornish monkfish, Palourde clams, Datterini tomatoes, bay leaf, chilli, Sorrento lemon, poached in Gavi di Gavi

Breaded veal chop, 24 months aged Parma ham, parmesan cream

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 (v)

French fries (pb)

Curly kale, rainbow chard, wild spinach, garlic, chilli (pb)

French green asparagus, 24-month aged parmigiano reggiano

Gorgonzola DOC, Lombardy, Caseificio Angelo Croce

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

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