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.
Sorrento lemon mignonette
Cynar and orange (pb)
House-made tomato focaccia and grissini (v)
Tapioca crisp, scamorza, mortadella I.G.P and morel, serves 2
Cetara anchovies from the Amalfi coast, butter wick, grilled sourdough
24-month aged ham from Sicilian, wild roaming black pigs
Cetara anchovies from the Amalfi coast, datterini tomatoes and stracciatella
Aubergine caviar, tomato yuzu kosho, seeded creacker and radish (pb)
Seasonal market vegetables, Isle of Wight tomatoes, avocado, cucumber and radish (v)
+ Burrata D.O.P
Thinly sliced rose veal and Sicilian capers
Fried assortment of British coastel seafood, heritage julienne vegetables and caper aioli
Roasted petit violet artichoke, octopus, mint and garlic
Spiced, cured beef shoulder, pecorino di Fossa, wild rocket and preserved lemon
Wild sea bass carpaccio, bottarga di muggine and lime
Perilla, celery and Isle of Wight tomatoes
Seasonal leaves and lettuces, shallots, chardonnay dressing (v)
Sage and lime mayonnaise (v)
Wild spinach, nettle and Swiss chard (pb)
Wye Valley green asparagus and Sorrento lemon (pb)
Wye Valley green asparagus, whipped ricotta and almonds (v)
Handmade tortellini, buffalo mozzarella, spinach, butter and sage (v)
Handmade tagliatelle and wild Scottish rabbit ragù
Doppio ravioli, bechamel and pork ragù
Aged carnaroli, British coastal seafood and red mullet broth
Morel, parmagiano reggiano and aged carnaroli rice
Datterini tomatoes and chilli
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
200g fillet mignon and fresh green peppercorns
300g west country turbot, pink fir potatoes, petit violet artichoke and taggiasca olives, served on or off the bone
35-day dry-aged ribeye on the bone, served with a red wine sauce
Semi-soft Piedmontese cheese
Lombardy blue cheese
Crunchy caramelised almond parfait (v)
British strawberries, Yorkshire forced rhubarb (pb)
Guanaja by Valrhona 70% and Earl Grey ice cream (v)
Roasted ground barley brulée, served with vanilla ice cream (v)
Caramelised fine apple tart, served with vanilla ice cream (v)
Mascarpone, savoiardi and amaretto disaronno (v)
Tonda gentile hazelnut from Piedmont (v)
Sicilian pistachio (v)
British strawberries, lime and mint (v)
Individual
Made to share
Cantucci, hazelnut truffles, paste di mandorla (v)
Sorrento lemon sorbet, Portobello bergamot vodka, prosecco (v)
Hazelnut gelato, espresso, Algebra extra dry coffee liqueur (v)
Semi-soft Piedmontese cheese
Lombardy blue cheese
Quaglia (50ml)
Cocchi (50ml)
‘Audrey’, Domaine Haut Montlong, 2018 (100ml)
Japan (50ml)
Red & white quinoa, baby gem lettuce, avocado, broccoli, pumpkin & sunflower seeds (pb)
Cucumber, celery, datterini tomatoes and perilla (v)
Seasonal market vegetables, tomatoes, avocado, cucumber and radish (v)
+Burrata D.O.P 4
+Free range chicken 5
+Wild tiger prawns 6
Fried assortment of British coastal seafood, heritage julienne vegetables and caper aioli
Wye Valley green asparagus, whipped ricotta and almonds (v)
Handmade tagliatelle and 24-month aged parmigiano reggiano
Basil pesto and burrata D.O.P
Line-caught sea bass, cannellini beans, escarole and taggiasca olives
Corn-fed poussin, Romano peppers, San Marzano tomatoes and taggiasca olives
Coconut (pb) | Grape and grappa (pb) | Yuzu (pb)
Earl Grey (v) 5
Hazelnut (v) | Sicilian pistachio (v) 6
Ricotta and frangipane (v)
Frozen acai bowl with spring berries and granola (pb)
French toast, served with spring berries and vanilla ice cream (v)
Buttermilk pancakes, Sicilian blood orange and rhubard (v)
Sorrento lemon mignonette
Cynar and orange (pb)
House-made tomato focaccia and grissini (v)
Sourdough, crushed avocado, sunflower seeds
+ Poached eggs (+6)
+ Streaky bacon (+7)
+ Burrata D.O.P (+8)
+ Smoked salmon (+11)
Red & white quinoa, lettuce, avocado, broccoli and seeds (pb)
+ Burrata (+8)
Seasonal market vegetables, Isle of Wight tomatoes, avocado, cucumber and radish (v)
+ Burrata D.O.P (+8)
Scrambled eggs, prosciutto cotto, taleggio, woodland mushrooms
Braised market greens, Romano pepper, taleggio and sourdough (v)
24-month aged ham from Sicilian, wild roaming black pigs
King crab, grille heritage courgette and lamb’s lettuce
Wye Valley green asparagus, whipped ricotta and almonds (v)
Stuffed round courgettes, vegetable ragù (pb)
Handmade tagliatelle and wild Scottish rabbit ragù
Cetara anchovies from the Amalfi coast, datterini tomatoes and stracciatella
35-day dry-aged ribeye on the bone, served with a red wine sauce
Pork ragù, bechamel and parmigiano reggiano
Wild sea bass, cannellini beans and braised market greens
Corn-fed poussin, Romano peppers, San Marzano tomatoes and taggiasca olives
Seasonal leaves and lettuces, shallots and chardonnay dressing (v)
Sage and lime mayonnaise (v)
Wild spinach, nettle and Swiss chard (pb)
Wye Valley green asparagus and Sorrento lemon (pb)
Pizza with tomato and cheese
OR
San Marzano tomato and basil (pb)
A scoop of strawberry Ice cream
A Choice of Juice
