Led by Chef Emanuele Pollini, we offer seasonal Italian cuisine. The menu includes new dishes as well as Pollini’s signature dishes that have gained him international recognition.
Bambino Menu available for your little ones.
Friday Jazz Menu available every Friday with live music in the Sunbeam Theatre, book now.
†Sample menu, changes weekly.
Wasabi mignonette
House-made tomatoes focaccia and grissini (v)
Cynar and orange (pb)
Tapioca crisp, scamorza, mortadella, black autumn truffle, serves 2
Aubergine caviar, tomato yuzu kosho, radish (pb)
Cetara anchovies from the Amalfi coast, butter wick, grilled sourdough
24-month aged ham from Sicilian, wild roaming black pigs
Provolone di Recco, scamorza, Pregiato black truffle (v)
Seasonal market vegetables, winter tomatoes, avocado, cucumber and radish (v)
+ Burrata
Fried assortment of seafood, heritage julienne vegetables and caper aioli
Thinly sliced rose veal and Sicilian caper
Roasted petit violet artichoke, baby squid, mint and garlic
Spiced, cured beef shoulder, pecorino di Fossa, wild rocket and preserved lemon
Wild sea bass carpaccio, bottarga di muggine and lime
Seasonal leaves and lettuce, shallots, chardonnay dressing (v)
Sage and lime (pb)
Tomato sauce, chilli and garlic (pb)
Braised escarole, taggiasca olives and chilli (pb)
Heritage vegetables, cannellini beans and preserved lemon (pb)
San Marzano tomatoes and basil (pb)
Handmade tortelloni, buffalo mozzarella, spinach, butter and sage (v)
Handmade tagliatelle, Muscovy duck ragú
Doppio ravioli, bechamel and pork ragú
Aged carnaroli, British coastal seafood and red mullet broth
Bottarga di muggine, chilli and lime
Stuffed round courgettes, vegetable ragù (pb)
Corn-fed poussin, Romano peppers, San Marzano tomatoes and taggiasca olives
Wild sea bass, palourde clams, datterini tomatoes, bay leaf, chilli, Sorrento lemon, poached in Gavi di Gavi
200gr fillet mignon and fresh green peppercorns
Brixham dover sole, served grilled or meunière
35-day dry-aged ribeye on the bone, sourced from a farm which uses regenerative farming
Cow and sheep’s milk cheese from Piedmont, honey and muscat grapes
Lombardy blue cheese and sourdough
Crunchy caramelised almond parfait (v)
Malling Jewel raspberry tart (v)
Roasted ground barley brulée, served with vanilla gelato (v)
Caramelised fine apple tart, served with vanilla gelato (v)
Sabayon cream, savoiardi and amaretto disaronno (v)
Tonda gentile hazelnut from Piedmont (v)
Sicilian pistachio (v)
Old Hill farm raw Jersey milk, organic Madagascan vanilla bean gelato, freshly made for the table, serves 2 (v)
Cantucci, hazelnut truffles, paste di mandorla (v)
Sorrento lemon sorbet, Portobello bergamots vodka, prosecco (v)
Hazelnut gelato, espresso, Algebra extra dry coffee liqueur (v)
Lombardy blue cheese and sourdough
Cow and sheep’s milk cheese from Piedmont, honey and muscat grapes
Quaglia (50ml)
Cocchi (50ml)
‘Audrey’, Domaine Haut Montlong, 2018 (100ml)
Japan (50ml)
Grilled vegetables, buffalo mozzarella and pesto (v)
Pistachio, rocket and buffalo mozzarella
Wilted radicchio, scamorza and sun-dried tomatoes
Red & white quinoa, baby gem lettuce, avocado, broccoli, pumpkin & sunflower seeds (pb)
Seasonal market vegetables, tomatoes, avocado, cucumber and radish (v)
+Burrata DOP 4
+Free range chicken 4.5
+ Wild tiger prawns 6
Heritage vegetables, cannellini beans and preserved lemon (pb)
San Marzano tomatoes and basil (pb)
Fried assortment of seafood, heritage julienne vegetables and caper aioli
Grape and grappa (pb) | Strawberry (pb) | Yuzu (pb)
Coconut (pb) | Earl Grey (v) 5
Hazelnut (v) | Sicilian pistachio (v) 6
Frozen acai bowl with strawberries and granola (pb)
French toast, plums and vanilla ice cream
Buttermilk pancakes, forest fruit and maple syrup
Wasabi mignonette
House-made tomato focaccia and grissini (v)
Cynar and orange (pb)
Sourdough, crushed avocado, sunflower seeds
+ Poached eggs (+6)
+ House cured bacon (+9)
+ London cured smoked salmon (+9)
+ Burrata (+7)
Red & white quinoa, baby gem lettuce, avocado, broccoli, pumpkin & sunflower seeds (pb)
+ Burrata (+7)
Truffled scrambled eggs, prosciutto cotto, taleggio, woodland mushrooms
Seasonal market vegetables, winter tomatoes, avocado, cucumber and radish (v)
+ Burrata (+7)
Tuscan kale, Brussel sprouts, Romano pepper and sourdough
24-month aged ham from Sicilian wild roaming black pigs
Devon crab omelette, zucchini, lamb’s lettuce
Delica squash, mandarin and lemongrass (pb)
Provolone di Recco and black autumn truffle (v)
Stuffed round courgettes, vegetable ragú (pb)
Handmade tagliatelle, duck ragú
Wild sea bass, palourde clam, datterini tomatoes, bay leaf, chilli, Sorrento lemon, poached in Gavi di Gavi
35-day dry-aged ribeye on the bone, sourced from a farm which uses regenerative farming
Half chicken from the Fosse Meadows farm
300g char-grilled ribeye Hereford ribeye off the bone
Roast Cornish lamb shoulder
Baby gem lettuce, shallots, chardonnay dressing (v)
Tomato sauce, chilli and garlic (pb)
Braised escarole, taggiasca olives and chilli (pb)
Pizza with tomato and cheese
OR
San Marzano tomato and basil (pb)
A scoop of strawberry Ice cream
A Choice of Juice
