Tel: 020 7378 9933

Parmigiana di melanzane
Fried aubergines baked with San Marzano DOP tomato sauce, smoked mozzarella, Parmesan cheese and fresh basil
Gnocco alla Sorrentina
Homemade potatoes Gnocchi, Italian cherry and San Marzano tomatoes, smoked buffalo mozzarella, Parmesan cheese, organic olive oil from Sicily, black pepper and fresh basil
Frittatina di pasta
Deep fried Gragnano maccaroni filled with mozzarella, smoked cooked ham, sweet peas, Parmesan cheese, white sauce, organic black pepper
Deep fried baby Neapolitan mozzarella served with San Marzano DOP tomato sauce (V)
Deep fried creamy mash potatoes, pecorino cheese, parsley, black pepper and a “hearth” of smoked mozzarella (V)
Polpettina delicata
Organic beef meatballs with Bronte pistachios, Parmesan, bread crumbs, Sorrento’s lemon rind, mint
Mini deepfried pizza topped with cherry tomatoes sauce, Parmesan cheese, black pepper and basil (V)
Calamari e Zucchine
Lightly fried wild Scottish squid and crispy courgettes, salt & pepper, served with our chili and lemon mayo
Carnaroli Rice ball with tomato sauce, Parmesan cheese, smoked mozzarella & sweet peas (V)
Fusillo Paolone
Artisan fusillo pasta, Italian pork sausage from Tuscany simmered with white wine, Porcini mushrooms, A touch of San Marzano DOP tomato sauce, cherry tomatoes, shallots, thyme and fresh Rosemary
Pappardella alla Bolognese
Artisan Pappardella pasta, free range minced beef and veal cooked for 8 hours in a rich San Marzano DOP tomato sauce, flavoured with carrots, red Tropea onions, shallots, celery and rosemary, topped with Parmesan cheese aged 24 months
Our chef’s special: Gragnano pasta served with Genovese ragu’ made of: Free range thick diced beef shin and pork knuckle, slowly cooked for 10 hours in a mix of: Ramata, Tropea, and Rosscoff onions; celery and carrots; topped with Parmesan cheese aged 24 months
La Spigola
Mediterranean wild seabass fillet, served with cold lemon & herbs cold potato salad and tendersteam broccoli
Polpetta Napoletana
Free range beef meatballs with Parmesan cheese, bread crumbs, pine nuts, served in a rich San Marzano sauce cooked for 8 hours and our homemade seawater bread
Rib eye
Freerange British beef rib eye, dry aged for 32 days Served on a “bed” of wild rocket with a side of tepid rosemary and garlic baked baby potatoes
Sponge cake soaked in rum and filled with Chantilly cream
Baked cookie layered with ricotta cheese and dark chocolate chips
Cacao and almond cake served with artisan vanilla ice cream from the Borough market
Capresina al Limone
Lemon and almond cake served with artisan vanilla ice cream from the Borough market
Our unique interpretation of the most iconic Italian dessert
Ricotta and pear cake
Baked cookie layered with light ricotta and fresh pear
Tart with cooked wheat and ricotta, flavoured with orange flower water
Gelato / Affogato
Artisan vanilla ice cream from the Borough market, served on request with coffe or Baileys
Artisan Vegan sorbets
Ask to a member of staff for the available flavours