Our Menu

Grilled sourdough rubbed with garlic, piled with marinated vine tomatoes, basil and a drizzle of Sicilian olive oil.

Whole creamy Puglian burrata with garden heirloom tomatoes, fresh basil and aged balsamic.

A generous board of cured meats, marinated olives, roasted peppers and aged pecorino — perfect for the table.

Lightly floured squid fried until golden, served with lemon and a chilli-spiked aioli.

Hand-cut ribbon pasta tossed in a silky parmesan cream with shaved black truffle.

Fresh clams, white wine, garlic and parsley folded through spaghetti with a hint of chilli.

Layers of egg pasta, slow-cooked beef ragù and béchamel, baked until bubbling and golden.

Creamy Carnaroli rice with wild mushrooms, white wine and a generous shower of parmesan.

The Roman classic — guanciale, egg yolk, pecorino and black pepper, emulsified to order. No cream, ever.

Slow-braised veal shank over saffron risotto, finished with a bright lemon-and-parsley gremolata.

Breaded free-range chicken breast baked with San Marzano tomato, mozzarella and basil.

Whole oven-roasted sea bass with lemon, rosemary and new potatoes, dressed in salsa verde.

Chargrilled 300g ribeye rested with rosemary butter, served with rocket and parmesan.

San Marzano tomato, fior di latte mozzarella, fresh basil and extra virgin olive oil.

Spicy Calabrian salami, tomato, mozzarella and a kiss of chilli honey.

Tomato, mozzarella, cooked ham and earthy chestnut mushrooms.

Espresso-soaked savoiardi layered with mascarpone cream and a dusting of cocoa.

Silky vanilla-bean cream set just so, with a seasonal berry compote.

A trio of artisan gelato — ask your server for today's flavours.