Menu

Menu

Led by Chef Emanuele Pollini, our 65-cover restaurant offers 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.

Artist Lunch Menu available Monday-Friday, 12:00 pm – 14:30 pm.

Friday Jazz Menu available every Friday with live music in the Sunbeam Theatre, book now.

*Sample menu, changes weekly.

MORTADELLA E TARTUFO NERO

Tapioca crisp, scamorza, mortadella, black truffle

each 7
ALICI E BURRO

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

19
OSTRICHE

Carlingford rock oysters, wasabi mignonette

each 4
OLIVE MARINATE

Olives marinated in cynar and orange

8
PESTO DI CICERCHIA

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

12
PROSCIUTTO CRUDO NEBRODOK

24 month aged ham from Sicilian, wild roaming Black pigs

22
PIZZETTE AL TARTUFO

Provolone di Recco, black truffle pizzette (v)

18
COZZE IN CREMA DI DATTERINO

Scottish mussels, datterino cream, garlic, chilli

16
VITELLO TONNATO

Thinly sliced rose veal, tuna sauce

24
CRUDO DI RICCIOLA

Raw Yellowtail, cold pressed tomato yuzu kosho dressing

22
CARPACCIO DI MANZO

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

22
CAVOLFIORE E RICOTTA MUSTIA

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

16
BURRATA E POMODORO

Artisan Puglian burrata, Heirloom tomatoes, basil (v)

20
SPAGHETTI IN CREMA DI PESTO E GAMBERI

Rosso di Mazara prawn tartare, pesto emulsion, burrata

32
RAVIOLI DELLA GRAZIELLA

Handmade ravioli, bechamel, pork ragù

24
TAGLIATELLE CON RAGÙ DI CINGHIALE

Handmade tagliatelle, wild boar ragù

22
TORTELLONI DI BUFALA E SPINACI

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

22
MINESTRONE

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

12
ZUPPA DI ZUCCA

Delica pumpkin soup, lemongrass, mandarin and ginger (pb)

14
COSTATA AI FERRI

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

600g - 65
1000g -110
COTOLETTA ALLA BOLOGNESE

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

54
DOVER SOLE

Served grilled or meunière

48
CODA DI ROSPO ALL’ ACQUA PAZZA

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

38
FRITTO MISTO DI MARE

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

36
SICILIAN CAPONATA

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

22
INSALATA VERDE

Butterhead lettuce, shallots, Chardonnay dressing (v)

7
ERBE DI CAMPO

Seasonal wild greens, curly kale, rainbow chard, wild spinach, marigold, garlic, chilli (pb)

8
PATATINE FRITTE

French fries (pb)

7
PATATINE FRITTE AL TARTUFO

French fries, black truffle, parmesan

13
GORGONZOLA DOLCE

Gorgonzola DOC, Lombardy, Caseificio Angelo Croce

12
SQUAQUERONE

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

15
CREMOSO ALLA GIANDUJA DI VALRHONA

Gianduja cream, chocolate and Piedmont hazelnut textures  (v)

12
SOUFFLE DI MANDARINO

Clementine soufflé, yoghurt, allow 15 mins (v)

14
FONDENTE AL CIOCCOLATO

Chocolate fondant, Earl Grey ice cream (v)

14
BISCOTTI ASSORTITI

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

8
GELATO AL MOMENTO

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

21
NOCCIOLA

Tonda Gentile Hazelnuts from Piedmont (v)

6
PISTACCHIO

Sicilian pistachio (v)

6
CIOCCOLATO

Dark chocolate (v)

6
YUZU E VANIGLIA

Yuzu and organic vanilla from Madagascar (pb)

6
ANANAS E FINOCCHIO

Pineapple and fennel (pb)

6
LAMPONE

Raspberry (pb)

6
GELATO AFFOGATO

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

12
SGROPPINO

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

12
SPAGHETTI AL POMODORO

Spaghetti, Tomato sauce

GELATO AL LAMPONE

A Scoop of Raspberry Ice cream

SUCCO

A Choice of Juice

PRICE
18
PANZANELLA SALAD

Tomato, red onion, cucumber, with balsamic vinaigrette soaked croutons

POLPO E PATATE

Mediterranean octopus, with potatoes , olives and datterini tomatoes

LASAGNA AL RAGU’ DI AGNELLO

Lamb ragù lasagna

NASELLO

Fillet of hake with fregola and spinach

TARTALETTE AL LIMONE E RABARBARO

Amalfi lemon and rhubarb tart

2 COURSES

Your choice of two dishes from the available courses

24
3 COURSES

Your choice of three dishes from the available courses

28
PROSCIUTTO CRUDO NEBRODOK

24 month aged ham from Sicilian, wild roaming Black pigs

22
ALICI E BURRO

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

19
GORGONZOLA DOLCE

Gorgonzola DOC, Lombardy, Caseificio Angelo Croce

12
SQUACQUERONE

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

15
PESTO DI CICERCHIA

Umbrian wild chickpea purée, baby radish, spring onion oil

12
OLIVE MARINATE

Olives marinated in cynar and orange

8
SICILIAN CAPONATA

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

22
PESCE SPADA ALLA SICILIANA

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

24
AGNELLO AL FORNO CON PATATE ARROSTO

Milk fed lamb, pink fir potatoes, Arctic thyme

38
BISCOTTI ASSORTITI

Cantucci, Pastine di mandorla, Tartufi alle nocciola e frangelo

8
GELATI / SORBETTI

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

6
LIMONE BABA

Napolitan baba with lemon mascarpone Chantilly

12
THE SPRITZ

Suze, Berto Bitter, Chandon Spritz, Cucumber & Watermelon Soda

12
COFFEE AT CHERRY GROVES

Portobello Coffee Bean Vodka, Fair Coffee Liquor, Heering Cherry, Double Espresso, Chocolate Bitters

13
TEA & G

Tanqueray Ten, Cocchi Americano, Quaglia ‘Liquore Rabarbaro’, Homemade Oolong Rare Tea syrup, Angostura Bitters

14
HIGHLAND TRIP

Shiitake-infused Glenmorangie ‘Original’, Quaglia ‘Liquore Kummel’, Maple Syrup, Saline Solution

14
CRYSTAL MARY

Clarified tomato-infused Belvedere Vodka, ‘La Tomato’ liqueur, Lemon Juice, Soda Water

15
IT’S SOUR, SWEETIE

Eminente rum, Aba Pisco, Lemon juice, Pineapple juice, Orgeat, Angostura Bitters

15
MEZCALEEN

Mezcal Verde, Fair Kumquat, Anchor Reyes Verde, Spicy Lime Juice Mix, Agave Syrup

16
PINK TEQUILA

Casamigos Blanco, Pink Grapefruit Soda, Berto Bitter, Agave Syrup, Fresh Lime Juice

16
TEATOTALITARIAN

Jasmine-infused Seedlip, Pineapple Juice, Olive Brine, Fresh Lime Juice, Pomegranate & Basil Soda

10