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.
House-made focaccia and grissini (v)
Wasabi mignonette
Cynar and orange (pb)
Tapioca crisp, scamorza, mortadella, black summer truffle, serves 2
Aubergine caviar, tomato yuzu kosho, radish (pb)
Cetara anchovies from the Amalfi coast, butter wick, grilled sourdough
Provolone di Recco and black autumn truffle (v)
24-month aged ham from Sicilian, wild roaming black pigs
Lombardy blue cheese
Cow and sheep’s milk cheese from Piedmont, honey and muscat grapes
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
Marinated black angus cured beef, pecorino di Fossa, lemon
Roasted petit violet artichoke, mint and garlic (pb)
Wild sea bass carpaccio, bottarga di muggine and lime
Jerusalem artichoke soup (v)
San Marzano tomatoes and basil (pb)
Black pepper and pecorino Romano
Handmade tagliatelle, duck ragú
Handmade tortelloni, buffalo mozzarella, spinach, butter and sage (v)
Carnaroli rice, seafood selection, scorpion fish 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, fresh green peppercorns and its sauce
Brixham dover sole, served grilled or meunière
35-day dry-aged ribeye on the bone, sourced from a farm which uses regenerative farming
Baby gem lettuce, shallots, chardonnay dressing (v)
Fragrant salt and bayleaf (pb)
Tomato sauce, chilli and garlic (pb)
Winter greens, chilli and garlic (pb)
Fresh plums from Emilia-Romagna
Thin apple tart, served with vanilla ice cream
Bourjasotte noire fig tart
Crunchy caramelised almond parfait
Vanilla panna cotta with mixed berries
Sabayon cream, savoiardi and amaretto disaronno
Coconut (pb)
Earl Grey (v)
Tonda gentile hazelnuts from Piedmont (v)
Sicilian pistachio (v)
Organic Madagascan vanilla bean ice cream, freshly made for the table, serves 2 (v)
Strawberry sorbet (pb)
Yuzu sorbet (pb)
Cantucci, hazelnut truffles, paste di mandorla (v)
Hazelnut ice cream, espresso, Algebra extra dry coffee liqueur (v)
Sorrento lemon sorbet, Portobello bergamot vodka, prosecco (v)
Lombardy blue cheese
Cow and sheep’s milk cheese from Piedmont, honey and muscat grapes
‘Audrey’, Domaine Haut Montlong, 2018 (100ml)
Japan (50ml)
18 years old (50ml)
Grilled vegetables, scarmoza and pesto (v)
Pistachio, rocket and buffalo mozzarella
Radicchio, mozzarella 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)
+ Free range chicken 4.5
+ Burrata 5
+ Wild tiger prawns 6
Jerusalem artichoke soup
Fried assortment of seafood, heritage julienne vegetables and caper aioli
San Marzano tomatoes and basil (pb)
Black pepper and pecorino Romano
Coconut (pb) | Earl Grey (v) | Hazelnut (v) | Sicilian pistachio (v)
Strawberry (pb) | Yuzu (pb)
Hazelnut orange cake with marinated plums
Frozen acai bowl with strawberries and granola (v)
French toast, plums and vanilla ice cream
Buttermilk pancakes, forest fruit and maple syrup
House-made focaccia and grissini (v)
Wasabi mignonette
Cynar and orange
Sourdough, crushed avocado, sunflower seeds
+ Poached eggs (+6)
+ House cured bacon (+9)
+ London cured smoked salmon (+9)
+ Burrata (+7)
Baked eggs and tomatoes in parmigiana sauce
Truffled scrambled eggs, prosciutto cotto, taleggio, woodland mushrooms
24-month aged nebrodock
Devon crab omelette, zucchini, lamb’s lettuce
Red & white quinoa, baby gem lettuce, avocado, broccoli, pumpkin & sunflower seeds (pb)
+ Burrata (+7)
Seasonal market vegetables, winter tomatoes, avocado, cucumber and radish (v)
+ Burrata (+7)
Jerusalem artichoke soup (v)
Black pepper and pecorino Romano
Provolone di Recco and black autumn truffle (v)
Handmade tagliatelle, duck ragú
Stuffed round courgettes, vegetable ragú (pb)
Wild sea bass, palourde clams, 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 saddle on the bone, serves 2
Baby gem lettuce, shallots, chardonnay dressing (v)
Winter greens, chilli and garlic (pb)
Tomato sauce, chilli and garlic (pb)
Pizza with tomato and cheese
OR
San Marzano tomato and basil (pb)
A scoop of strawberry Ice cream
A Choice of Juice
