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.
Cynar and orange (pb)
House-made tomato focaccia and grissini (v)
(pb)
Tapioca crisp, scamorza, mortadella I.G.P and Umbrian autumn truffle, serves 2
Cetara anchovies from the Amalfi coast, datterini tomatoes, courgette flowers and stracciatella di bufala
24-month aged ham, Iberian black pigs raised wild
Umbrian black autumn truffle, fior di latte and scamorza
Aubergine caviar, tomato yuzu kosho, seeded cracker and radish (pb)
Artisan Puglian burrata, Isle of Wight tomatoes and basil (v)
Autumn market vegetables, Isle of Wight tomatoes, avocado, cucumber and radish (v)
+ Burrata D.O.P
Thinly sliced rose veal and Sicilian capers
Roasted petit violet artichokes, octopus, garlic and mint
Wild sea bass carpaccio, bottarga di muggine and lime
Fried assortment of British coastal seafood, heritage julienne vegetables and caper aioli
Sicilian red prawns and Sorrento lemon
Glazed veal sweetbread with Marsala, white onion puree and ceps
Autumn leaves and lettuces, shallots and chardonnay dressing (v)
Sage and lime mayonnaise (v)
Amalfi lemon (pb)
Wild spinach, nettle and Swiss chard (pb)
Mandarin and ginger (pb)
Pecorino Romano and parmigiano reggiano
Handmade tagliatelle and Muscovy duck ragù
Handmade tortelloni, buffalo mozzarella, woodland mushrooms, butter and thyme (v)
Icelandic sea urchin, lime and bottarga di muggine
Aged carnaroli, British coastal seafood and red mullet broth
Umbrian black autumn truffle
Datterini tomatoes and chilli
Stuffed round courgettes, vegetable ragù (pb)
Wild tiger prawns, palourde clams, orange and chilli
Corn-fed poussin, Romano peppers, San Marzano tomatoes and taggiasca olives
Cornish John Dory, heritage courgettes and palourde clams
200g aged Hereford beef fillet, ceps and woodsman jus
35-day dry-aged ribeye on the bone, served with a red wine sauce
Semi-soft Piedmontese cheese
Lombardy blue cheese
Summer berries and white peaches (pb)
Served with British summer berries (v)
Caramelised fine apple tart, served with vanilla ice cream (v)
Mascarpone, savoiardi and amaretto disaronno (v)
Guanaja by Valrhona 70%, matcha and salted caramel ice cream (v)
Italian profiteroles and Felchlin chocolate 65% (v)
Tonda gentile hazelnut from Piedmont (v)
Sicilian pistachio (v)
British strawberries, lime and mint (v)
Individual
Made to share
Served in its own organic lemon + Limoncello Di Amalfi (25ml)
Cantucci, hazelnut truffles, paste di mandorla (v)
Sorrento lemon sorbet, Portobello bergamot vodka, prosecco (v)
Hazelnut gelato, espresso and coffee (v)
Semi-soft Piedmontese cheese
Lombardy blue cheese
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
