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.
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
Cetara anchovies from the Amalfi coast, datterini tomatoes and stracciatella di bufala
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)
Chilled tomato gazpacho, nectarine and celery (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 celeriac, octopus, garlic and mint
Perilla, celery and Isle of Wight tomatoes
Wild sea bass carpaccio, bottarga di muggine and lime
Sicilian red prawns and Sorrento lemon
Seasonal leaves and lettuces, shallots, chardonnay dressing (v)
Sage and lime mayonnaise (v)
Wild spinach, nettle and Swiss chard (pb)
Young carrots from Emilia-Romagna, cultured butter and orange (v)
Handmade tortellini, buffalo mozzarella, spinach, butter and sage (v)
Handmade tagliatelle and wild Scottish rabbit ragù
Doppio ravioli, bechamel and pork ragù
Morel, parmigiano reggiano and aged carnaroli rice
Rosso di Mazara and burrata D.O.P
Aged carnaroli, British coastal seafood and red mullet broth
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
Served alla Catalana or alla Griglia
Semi-soft Piedmontese cheese
Lombardy blue cheese
Summer berries and white peaches (pb)
Guanaja by Valrhona 70% and salted caramel ice cream (v)
Roasted ground barley brûlée, 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 and coffee (v)
Semi-soft Piedmontese cheese
Lombardy blue cheese
Japan (50ml)
Cucumber, celery, datterini tomatoes and perilla (v)
Red & white quinoa, baby gem lettuce, avocado, broccoli, pumpkin & sunflower seeds (pb)
Seasonal market vegetables, Isle of Wight 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
Chilled tomato gazpacho, nectarine and celery (pb)
Handmade tagliatelle and 24-month aged parmigiano reggiano
Basil pesto and burrata D.O.P
Corn-fed poussin, Romano peppers, San Marzano tomatoes and taggiasca olives
Wild sea bass, palourde clams, datterini, bay leaf, chilli, Sorrento lemon, poached in Gavi di Gavi
Coconut (pb) | Grape and grappa (pb) | Yuzu (pb)| White peach and Lavender
Salted caramel(v) | Hazelnut (v) | Sicilian pistachio (v)
Mascarpone, savoiardi and amaretto disaronno (v)
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
King crab, grilled heritage courgette and lamb’s lettuce
Pizza with tomato and cheese
OR
San Marzano tomato and basil (pb)
A scoop of strawberry Ice cream
A Choice of Juice
