Food Menu

Golden Sicilian rice balls filled with minced beef, peas and parmesan cheese served over tomato sauce with creamy burrata.

Warm baked goat’s cheese with valerian leaves, roasted beetroot, toasted pine nuts, and truffle oil

Fresh mussels in cherry tomato, garlic, and white wine with a touch of spice, served with homemade bread.

Roasted Portobello mushrooms with creamy goat’s cheese and ripe avocado.

Crispy calamari and zucchini fritti, served with a delicate dipping sauce.

Pan-seared golden scallops with butter, garlic, and lemon, resting on delicate fregola pasta.

Sautéed with garlic, white wine, cherry tomatoes, and a hint of chilli.

Creamy burrata with Parma ham and gnocchi fritto, finished with basil-infused olive oil.

Fiery tomato sauce with garlic, olive oil, and Calabrian chilli.

Fried courgettes in a silky Parmesan and Provolone sauce.

Traditional slow-cooked beef ragù with aged Parmigiano Reggiano.

Ricotta and spinach tortelloni in a creamy tomato and basil sauce.

Pasta with tender beef, slow-braised onions, rosemary, and Pecorino.

Fresh Tagliatelle with salmon,  sautéed shallots and spinach in a refined tomato and cream sauce.

Fresh tagliatelle with scallops, prawns, cherry tomatoes, garlic, white wine, and pistachio pesto.

Linguine with king prawns, garlic, chilli, white wine, and cherry tomatoes.

Velvety risotto with porcini and wild mushrooms, finished with parsley and Parmesan.

With prawns, calamari, mussels, and clams in garlic, white wine, and cherry tomato.

Arborio rice with prawns, zucchini, cherry tomatoes, white wine, and fresh herbs.

Linguine with monkfish and clams, enriched with bottarga, garlic, chilli, and parsley.

Crisp breaded chicken breast with linguine in zesty tomato sauce.

Baked salmon fillet with julienne vegetables in a saffron-infused sauce.

Slow-cooked duck leg with potato dauphinoise, served with Kentish black cherry or Amalfi orange sauce.

Pan-seared sea bass with broccoli and roasted cherry tomatoes in a white wine and lemon sauce.

Lamb cutlets in a pistachio crust with mashed potatoes, pea & mint purée, and red wine jus.

Prime ribeye steak with polenta chips, roasted tomatoes, and peppercorn sauce.

Tomato and mozzarella base with fresh basil.

Tomato and mozzarella base with Italian pepperoni.

Tomato and mozzarella base with anchovies, capers, and black olives.

Tomato and mozzarella base with Italian ham and mushrooms.

Oven-baked folded pizza with tomato and mozzarella, ricotta, ham, and basil.

Tomato and mozzarella base with Italian ham, artichokes, mushrooms, and black olives.

Tomato and mozzarella base with aubergine, peppers, and courgette, finished with basil oil.

Tomato and mozzarella base with ’nduja, Calabrese salame, and jalapeños.

Tomato and mozzarella base with ham, pepperoni, grilled chicken, and pancetta.

Tomato and mozzarella base with spicy ’nduja, creamy burrata, and fresh basil.

Mozzarella base with Italian sausage, wild broccoli, and Parmesan flakes.

Mozzarella base with grilled chicken, roasted peppers, and smoky BBQ glaze.

Mozzarella base with dolce latte, Parmesan, smoked scamorza, and apricot glaze.

Mozzarella base with truffle paste, mushrooms, rocket, truffle oil, and Parmesan.

Mozzarella base with confit duck, goat’s cheese, caramelised red onion, and Roquito peppers.

Mascarpone cream and smoked scamorza base with Parma ham, cherry tomatoes, rocket, and Parmesan.

Mozzarella base with buffalo mozzarella, pistachio pesto, roasted cherry tomatoes, and Parmesan.

Mozzarella and mascarpone base with fresh tomato, rocket, and smoked salmon.