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.
Jazz Menu available every Friday with live music in the Sunbeam Theatre, book now.
†Sample menu, changes weekly.
Escarole & Taggiasca olive focaccia and streghe di Bologna (v)
(pb)
Tapioca crisp, scamorza, mortadella I.G.P and Umbrian autumn truffle, serves 2
Cetara anchovies from the Amalfi coast, datterini tomatoes and stracciatella di bufala D.O.P
24-month aged ham, Iberian black pigs raised wild
Umbrian black autumn truffle, fior di latte and scamorza
Mandarin and ginger (pb)
Tomato yuzu kosho, seeded cracker and radish (pb)
Autumn market vegetables, Isle of Wight tomatoes, avocado, cucumber and radish (v)
+ Burrata D.O.P
Thinly sliced rosé veal, leafy celery, cornichons and Sicilian capers
Octopus, roasted petit violet artichokes, garlic and mint
Rosé veal, foie gras e lardo di Colonnata, toasted brioche, cornichons and mostarda di Cremona
Wild sea bass carpaccio, bottarga di muggine and finger lime
Fried assortment of British coastal seafood, heritage julienne vegetables and caper aioli
Autumn leaves and lettuces, shallots and chardonnay dressing (v)
Sage and lime mayonnaise (v)
Taggiasca olives, chilli and garlic (pb)
Silky San Marzano and datterini sauce, with burrata D.O.P (v)
Handmade tortelloni, buffalo mozzarella, spinach, butter and sage (v)
Aged pearl barley, season’s best winter vegetables (v)
Wild boar ragù, Rosso di Montalcino
Aged carnaroli, British coastal seafood and red mullet broth
Icelandic sea urchin, lime and bottarga di muggine
Umbrian black autumn truffle
Stuffed round courgettes, vegetable ragù (pb)
Corn-fed poussin, Romano peppers, San Marzano tomatoes and Taggiasca olives
Grilled Herdwick lamb rump, salsa verde Piemontese and endive
Cornish monkfish, palourde clams, datterini tomatoes, bay leaf, chilli, Sorrento lemon, poached in Gavi di Gavi
Aged Hereford beef fillet and fresh green peppercorn
Mascarpone, savoiardi and amaretto disaronno (v)
Served with British autumn berries (v)
64% Manjari chocolate delice, hazelnut gelato espresso, Trucillo coffee sauce (v)
Ivoire by Valrhona 35%, matcha and pistacchio ice cream (v)
Pink lady apples, served with vanilla ice cream (v)
Italian profiteroles and Felchlin chocolate 65% (v)
Autumn berries and white peaches (pb)
Sicilian pistachio (v)
Madagascan vanilla bean, made to order (v)
Sorrento lemon, prosecco and lime (v)
Hazelnut gelato and espresso (v)
Japan (50ml)
Served with summer berries and granola (pb)
Served with summer berries and vanilla ice cream (v)
Served with peach melba and mascarpone chantilly (v)
Sourdough, crushed avocado and sunflower seed (pb)
+ Poached eggs 6 | + Streaky bacon 7 | +Burrata D.O.P 8 | +Smoked salmon 11
Scrambled eggs, prosciutto cotto, taleggio and woodland mushrooms
Grilled heritage courgette and lamb’s lettuce
Freshly squeezed juices
Fresh fruit smoothies
House-made peach purée and Nyetimber
Bitters and Nyetimber
House-made spicy mix and Belvedere vodka
Palmarae gin and Nyetimber
Pizza with tomato and cheese
OR
San Marzano tomato and basil (pb)
A scoop of strawberry Ice cream
A Choice of Juice
