Tapioca crisp, scamorza, mortadella, black truffle

Cetara anchovies from the Amalfi coast, butter wick, grilled sourdough

Carlingford rock oysters, wasabi mignonette

Olives marinated in cynar and orange

Umbrian wild chickpea purée, baby radish, spring onion oil (pb)

24 month aged ham from Sicilian, wild roaming Black pigs

Pizzetta, anchovies, stracciatella, datterino

Scottish mussels, datterino cream, garlic, chilli

Thinly sliced rose veal

Raw Yellowtail, cold pressed tomato yuzu kosho dressing

Beef rump, artichoke, pecorino di Fossa, lemon, purple mustard frill

Shaved cauliflower, avocado, almonds, Sardinian ricotta Mustia (v)

Artisan Puglian burrata, Camone and Marinda tomatoes, basil (v)

Sea bass carpaccio, bottarga, lime

Rosso di Mazara prawn tartare, pesto emulsion, burrata

Handmade ravioli, bechamel, pork ragù

Handmade tagliatelle, wild boar ragù

Handmade tortelloni, buffalo mozzarella, spinach, butter, sage (v)

Clear vegetable broth, diced seasonal vegetables, preserved Sorrento lemon (pb)

Chargrilled 35 day dry-aged ribeye on the bone, sourced from a Cumbrian farm which uses regenerative farming

Breaded veal chop, 24 months aged Parma ham, parmesan cream

Served grilled or meunière

Cornish monkfish, Palourde clams, Datterini tomatoes, bay leaf, chilli, Sorrento lemon, poached in Gavi di Gavi

Fried assortment of fish, red mullet, plaice, baby squid, wild tiger prawn, vegetable julienne, caper alioli

Aubergine, tomato, olives, caper berries, 25 years old Modena balsamic vinegar (pb)

Butterhead lettuce, shallots, Chardonnay dressing (v)

Curly kale, rainbow chard, wild spinach, garlic, chilli (pb)

French fries (pb)

Gorgonzola DOC, Lombardy, Caseificio Angelo Croce

A creamy cow’s cheese from Emilia-Romagna, caramelised figs

Apple tart, calvados ice cream, serves 2

Neapolitan baba with berries and Chantilly

Chocolate fondant, Earl Grey ice cream (v)

Gianduja cream, chocolate and Piedmont hazelnut textures  (v)

Cantucci, Pastine di mandorla, Tartufi alle nocciola e frangelico (v)

Sorrento lemon sorbet, Portobello Bergamot vodka, Prosecco (v)

Hazelnut ice cream, Espresso, Algebra extra dry coffee liqueur (v)

Organic Madagascan vanilla bean ice cream, freshly made for the table, serves 2 (v)

Tonda Gentile Hazelnuts from Piedmont (v)

Sicilian pistachio (v)

Dark chocolate (v)

Yuzu and organic vanilla from Madagascar (pb)

Pineapple and fennel (pb)

Raspberry (pb)

Spaghetti, Tomato sauce

A Scoop of Raspberry Ice cream

A Choice of Juice

Shaved fennel, blood orange, pomegranate and bottarga 

Beef rump, pecorino di fossa, mustard frill 

Spicy Grilled chicken poussin, seasonal wild herbs 

Orecchiette pasta, broad beans ,pecorino Romano, cime di rapa 

Hazelnut chocolate tart, coffee glaze

Your choice of two dishes from the available courses

Your choice of three dishes from the available courses

24 month aged ham from Sicilian, wild roaming Black pigs

Cetara anchovies from the Amalfi coast, handmade butter, grilled sourdough

Gorgonzola DOC, Lombardy, Caseificio Angelo Croce

A creamy cow’s cheese from Emilia-Romagna, caramelised figs

Umbrian wild chickpea purée, baby radish, spring onion oil

Olives marinated in cynar and orange

Aubergine, tomato, olives, caper berries, 25 years old Modena balsamic vinegar (pb)

Swordfish supreme, fregola, sundried confit tomatoes, olives, capers, and red shiso

Milk fed lamb, pink fir potatoes, Arctic thyme

Cantucci, Pastine di mandorla, Tartufi alle nocciola e frangelo

Tonda Gentile Hazelnuts from Piedmont, Sicilian pistachio, dark chocolate, yuzu and organic vanilla from Madagascar, pineapple and fennel, raspberry

Napolitan baba with lemon mascarpone Chantilly