Freddi - Cold Starters:

Antipasto misto all` Italiano

Selection of cured meats, marinated olives, roasted red peppers, buffalo mozzarella and toasted bread. (Sharing for 2 people)

Bruschetta

Homemade toasted bread topped with cherry tomatoes, basil, extra virgin olive oil, salt, pepper, red onion, oregano and buffalo mozzarella. (V)

Fegato d’oca (Duck Pâté)

Homemade duck liver and tokaj wine pâté, served with red grape chutney, caramelised walnut crisps and toasted bread.

Beef Tartar

Shallots, French mustard, ketchup, paprika, Worcester sauce, egg yolk and gherkins. Served with toasted bread.

Parma e Mozzarella

Parma ham with buffalo mozzarella.

Caldi - Hot starters:

Zuppa del Giorno

Homemade soup served with parmesan croutons.

Calamari Fritti

Deep fried calamari served with saffron tartar sauce.

Gamberoni

Pan seared king prawns with shallots, garlic, white wine and parsley. Served with toasted bread with garlic oil.

Tortino di Pesce

Cod and salmon fishcake served with leek, cream and white wine sauce, Parma ham powder.

Capesante

Pan seared king scallops served with minted pea purée, chilli oil, sweet peas, Parma ham and pea powder.

Secondi di Pesce - Fish dishes:

Branzino

Fresh Sea bass fillet served with confit cherry tomato, baby spinach and parmesan, lemon potato puree and finished with basil oil.

Halibut

Fresh halibut fillet served with asparagus, olives, green peas, pea puree and a halibut fishcake. With fish stock, beurre blanc sauce, mixed green herbs and smoked almond pesto.

Secondi di carne - Beef dishes:

Filetto alla griglia

Grilled 8oz prime fillet steak served with a sauce of your choice and mashed potato.

Filetto Rossini

Grilled 8oz prime fillet steak Rossini style on a bed of homemade toasted bread, pâté and with a Madeira wine sauce.

New Dry Aged Meat Selection:

Dry ageing is a process of dehydration that seals the meat, tenderising the fibres. The meat will stay a minimum of 20 days to a maximum of 72 in refrigerating cellars with a medium humidity and a ventilated dynamic air, rather than static, to allow the meat to dry up instead of moulding. Dry ageing gives to the meat an extreme tenderness, and an explosion of flavour.

T-Bone Steak

Served with tender-stem broccoli and crispy garlic. Aged for 5-7 weeks

Rib-Eye Steak

Served with apple, cabbage and fennel salad. Aged for 5-7 weeks.

Sirloin Steak

Served with apple, cabbage and fennel salad. Aged for 5-7 weeks.

* All served with homemade chunky chips

Polli - Chicken dishes:

Rotolo di pollo farcito

Pan seared rolled chicken breast with fregola pasta and red cabbage. Served with port and cabbage jus and a Parma ham crisp.

Pollo ai Funghi

Pan seared chicken supreme with sautéed wild mushrooms, shallots, garlic, white wine and tarragon. Served with a parsnip fondant, chicken jus and potato purée.

Kids Menu

Chicken breast with potato purée and chicken jus
Penne pasta with napoli sauce

Sides

Homemade chunky chips
Potato purée
Rocket and parmesan salad
Sautéed potatoes with red onion and rosemary
Roasted seasonal baby vegetables, glazed with beurre noisette.

Sauces

Diane sauce, Peppercorn sauce, Blue cheese sauce

Drinks:

See our Wine List and our other Drinks List View the Cocktails being made

* We are currently operating on a reduced Menu (download here)