Burrata, peach, basil oil
Cream-centred burrata from Puglia, grilled white peach, cold-pressed basil oil.
Autumn menu · changed weekly
The menu.
We cook what the market gives us. Prices are examples for this concept project, in pounds sterling, and include a small cover charge.
£11
Vitello tonnato
Rose veal, tuna mayonnaise, capers, lemon zest.
Bruschetta al pomodoro
Grilled sourdough, San Marzano tomato, garlic, oregano.
Olive ascolane
Stuffed, breaded and fried green olives with a lemon aioli.
Spaghetti al pomodoro
San Marzano, garlic, basil, aged pecorino. The plate we judge every kitchen by.
Tagliatelle al ragù
Beef and pork ragù cooked for five hours, butter, parmesan.
Risotto ai funghi
Carnaroli rice, wild mushrooms, butter and parmesan, finished at the table.
Cacio e pepe
Tonnarelli, pecorino romano, black pepper. Three ingredients, no shortcuts.
Gnocchi di patate
Hand-rolled potato gnocchi, sage butter, toasted hazelnut.
Branzino al forno
Whole sea bass, fennel, lemon, salsa verde.
Osso buco
Braised veal shank, gremolata, saffron risotto.
Pollo al mattone
Brick-pressed chicken, rosemary, roast potatoes.
Melanzane alla parmigiana
Slow-baked aubergine, tomato, basil, mozzarella.
Tiramisù della casa
Mascarpone, espresso, savoiardi. Made in the morning, served until it runs out.
Panna cotta, amarena
Vanilla cream, sour cherries.
Cantucci e vin santo
Almond biscuits with a glass of sweet Tuscan wine.
Casa rosso — glass / bottle
Montepulciano d'Abruzzo, poured by the glass or the carafe.
Allergens available on request. Vegetarian and vegan variations for most primi. Prices shown are illustrative samples for this original concept project by PIARDI STUDIO.