Food Menu

Kalamata black and nocellara green olives, marinated in a blend of herbs.

Freshly baked bread served with extra virgin olive oil and aged balsamic vinegar

Deep-fried courgettes and aubergine, served crisp

Classic bruschetta with tomatoes, garlic, oregano, basil, and extra virgin olive oil

Garlic bread

Garlic bread with melted mozzarella

Crisp, golden rice ball filled with minced beef, peas, and melted mozzarella. Served on a bed of tomato and burrata cheese.

Warm baked goat’s cheese with valerian leaves, roasted beetroot, toasted pine nuts, and truffle oil

Fresh mussels in cherry tomato, garlic, and white wine with a touch of spice, served with homemade bread.

Creamy burrata on a bed of minced aubergine, courgettes, and peppers, drizzled with honey, pine nuts, and basil oil.

Deep-fried crispy calamari, served with tartar sauce

Pan-fried fresh scallops with white wine and cherry tomatoes, served on a creamy pea purée with vegetable rice

Pan-fried king prawns sautéed with garlic, white wine, cherry tomatoes, and a hint of chilli

Fiery tomato sauce with garlic, olive oil, and Calabrian chilli.

Fried courgettes in a silky Parmesan and Provolone sauce.

Traditional slow-cooked beef ragù with aged Parmigiano Reggiano.

Green tortelloni filled with ricotta and spinach, served in a buttery sauce with chives, pine nuts, and parmesan

Tagliatelle with Italian sausage, friarielli, garlic, provola, and parmesan

Pasta with tender beef, slow-braised onions, rosemary, and Pecorino.

Fresh Tagliatelle with salmon,  sautéed shallots and spinach in a refined tomato and cream sauce.

Fresh tagliatelle with scallops, prawns, cherry tomatoes, garlic, white wine, and pistachio pesto.

Linguine with king prawns, garlic, chilli, white wine, and cherry tomatoes.

Velvety risotto with porcini and wild mushrooms, finished with parsley and Parmesan.

With prawns, calamari, mussels, and clams in garlic, white wine, and cherry tomato.

Arborio rice with prawns, zucchini, cherry tomatoes, white wine, and fresh herbs.

Linguine with monkfish and clams, enriched with bottarga, garlic, chilli, and parsley.

Crisp breaded chicken breast with linguine in zesty tomato sauce.

Roasted duck breast served with dauphinoise potatoes and delicate orange sauce.

Oven-baked seabass fillet with garlic, capers, black olives, and cherry tomato sauce. Served with dauphinoise potato.

Pan-fried best end of lamb in a wild mixed mushroom sauce, served with seasonal vegetables

Prime ribeye steak with polenta chips, roasted tomatoes, and peppercorn sauce.

Pan-fried salmon encrusted with a pistachio crumble, in a zesty citrus sauce. Served with vegetables

Crispy Fries

Plum tomatoes, red onions, oregano, basil and olive oil

A fresh mix of leaves, cucumber, cherry tomatoes, and grated carrots

Sautéed potatoes

Fresh rocket with cherry tomatoes and parmesan flakes

Mixed boiled vegetables

Tomato and mozzarella base with fresh basil.

Tomato sauce, fior di latte, anchovies, capers, black olives, oregano, and garlic

Tomato sauce, vegan mozzarella, red onions, mixed peppers, mushrooms, basil

Oven-baked folded pizza with tomato and mozzarella, ricotta, ham, and basil.

Tomato and mozzarella base with Italian ham, artichokes, mushrooms, and black olives.

Tomato and mozzarella base with aubergine, peppers, courgette, and basil.

Tomato sauce, mozzarella, spicy salami, chilli, and basil.

Tomato sauce, buffalo mozzarella, cherry tomatoes, basil

Tomato and mozzarella base with spicy ’nduja, creamy burrata, and fresh basil.

Tomato sauce, fior di latte, grilled chicken, sweet peppers

Mozzarella base with Italian sausage, wild broccoli, and Parmesan flakes.

Fior di latte, tuna, red onion, black olives, oregano, basil

Fior di latte, ricotta, gorgonzola, parmesan

Mozzarella base with truffle paste, mushrooms, rocket, truffle oil, and Parmesan.

Fior di latte, parma ham, cherry tomatoes, rocket, parmesan flakes