Dine in & Takeway menu

Small pizza with mozzarella cheese, garlic and parmesan

Slow cooked oyster and porcini mushrooms goulash served with creamy corn polenta

Finocchiona salame, Parma ham, Coppa ham, carasau bread, sun-dried tomato

Fried ravioli stuffed with butternut squash and amaretti, burrata drops and balsamic vinegar Modena caviar

Truffle Burrata, fennel taralli crumbs, pickled aubergine and tarragon oil

Crispy rice balls stuffed with mozzarella, chilli butter, sun-dried tomatoes, peppers & anchovy oil reduction

Deep-fried courgettes in crispy tempura, served with mint mayo

Trofie pasta, truffle sauce, fresh black winter truffle shaves,burrata mousse, Parmesan cheese

Spaghetti with creamy Pecorino sauce and six mortar-grated peppercorns: Black, Green, Javanese, nepalese Timur, Madagascarian Voatsiperifery and Sarawak

Cannelloni stuffed with squid, leeks and ricotta, baked in the oven with cavolo nero bechamel

Fresh pappardelle with braised venison sauce with tomato, sweet peppers and Taggiasca olives, finished with shaved Parmesan.

Bratzel bun, Roman traditional porchetta IGP roll thinly sliced, quince jam, brie and red chicory, served with sweet potato fries and smoked paprika mayo

Served with a light gorgonzola fondue, citrus and garlic breadcrumbs, chilli flakes and parsley, bisque and squid ink crispycorals

Deep-fried chicken breast in aromatic herb breadcrumbs, lemon & capers mayo, skin-on fries

Pan-searer 9oz 30-day aged sirloin, sliced and served over rocket, topped with shaved Parmesan, Evo oil, balsamic reduction and skin-on fries

Tomato sauce and mozzarella

Margherita with peppeoni and peppers

Margherita with onions, sweetcorn, peppers, mushrooms

Tomato base, fresh Burrata, garlic oil, rocket leaves, oregano

Margherita with Gorgonzola, Parmesan and smoked provola cheese

Folded Margherita with ham and mushrooms

Margherita with ham, Taggiasca olives, mushrooms and oregano

-White pizza base- Mozzarealla, hot 'nduja sausage, cime di rapa broccoli, ricotta drops, parmesan cheese, garlic oil

Mixed leaves, cherry tomato, sweetcorn

Cheesecake topped with red berries and a layer of berry sauce

Ricotta and fig semifreddo on a walnut biscuit base, served with poppy seeds and meringue

Sweeet and savory Sardinian dessert, deep fried crispy pastry filled with light cheese and lemon zest, drizzled with warm honey

Pistachio fondant with a liquid core, served with pistachio sauce and chopped nuts

Dome shaped sponge, lightly filled with custard and coated with a lemony diplomat whipped cream

A crumbly chocolate pastry base, a layer of rich toffee, topped with chocolate ganache

Two scoops of vanilla ice cream topped with espressoand a touch of whipped cream

Chocolate gelato, Raspberry sauce, whipped cream, raspberry topping

Vanilla gelato, pistachio sauce, chopped nuts

Chocolate gelato, carmel sauce, caramel mini fudge

Vanilla and chocolate gelato, raspberry sauce, Smarties mini, whipped cream