Menus
“For me it’s about really good simple,
tasty food.”
Angela Hartnett
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Cicchetti
Seven seeded focaccia, Angela Hartnett olive oil (VG)
5
Porcini & truffle arancini, aged parmesan
9.5
Winter crostini, fig & goats curd, white bean & pancetta
10
Cullatello di Zibello from Parma, rosemary carta di musica
24
Antipasti
Sea bream crudo, orange & fennel salad, pepperoncino
18
Decana pear, pickled beetroot, Castelfranco, walnut
17
La latteria burrata, treviso, charred grapes, toasted hazelnuts
16.5
Roasted cauliflower, Scamorza cheese, toasted pine nuts
14
Beef carpaccio, pickled artichokes, rocket & parmesan
18
Primi
Rigatoni, spicy fennel sausage ragu, radicchio
18 / 26
Potato gnocchi, chanterelle mushrooms, confit garlic
20 / 28
Forge farm pumpkin tortelli, sage, walnut
16 / 24
Cavatelli, braised cavolo nero, chilli, chestnuts
14 / 22
Carnaroli risotto, braised rabbit, marjoram
20 / 28
Secondi
Whole plaice, spinach & caper brown butter, charred lemon
30
Chicken Milanese, rocket & parmesan salad
26
Cornish hake, Umbrian lentils, rainbow chard
32
Pork chop, plum agrodolce, butter beans, rosemary cream
32
Contorni
Potato ‘al forno’
7
Cavolo nero, chilli, garlic (V)
7
Green herb salad (VG)
6.5
Hispi cabbage, pistachio Romesco (V)
8
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