Menu

Antipasti

• Crostino con pomodoro e mozzarella di bufala con salamino sardo

  7.00

  Toasted tomato and buffalo mozzarella crostino with Sardinian salami

• Grigliata di verdure con olio extra vergine di oliva al balsamico (V)

  7.00

  Mixed grilled vegetables with extra virgin balsamic oil

• Bresaola con parmigiano e rucola

  8.00

  Bresaola with parmesan and rocket

• Melanzane alla parmigiana (V)

  9.00

  Baked aubergines with tomatoes and mozzarella

• Burrata Pugliese con pomodorini e basilico (V)

  9.00

  Traditional Apulian burrata with cherry tomatoes &amp basil

• Carpaccio di tonno affumicato con pomodorini confit

  10.00

  Smoked tuna carpaccio with confit tomatoes

• Moscardini con crema di zucchine e scaglie di pecorino

  10.00

  Baby octopus, cream of courgettes and pecorino shavings

Paste

• Tagliolini cacio e pepe (V)

  9.00

  Homemade tagliolini with pecorino cheese and black pepper

• Spaghetti con crema di piselli, briciole di carasau alla menta, pomodorini e parmigiano (V)

  12.00

  Spaghetti with cream of peas, mint carasau breadcrumbs, cherry tomatoes and parmesan

• Tagliatelle fresche con cozze ed asparagi

  12.00

  Homemade tagliatelle with mussels and asparagus

• Malloreddus alla Campidanese

  12.00

  Sardinian pasta with fresh sausage meat and saffron ragout

• Pappardelle al ragù di cinghiale

  13.00

  Homemade pappardelle with wild boar ragout

• Tagliolini al granchio

  16.00

  Homemade tagliolini with fresh crab

• Gluten free pasta is available with any of the above sauces

Secondi

• Galletto in salsa di olive e pinoli servito con puree di patate

  14.00

  Chicken poussin in olive and pine nuts sauce served with mash potato

• Arista di maiale in salsa di aneto e pancetta servito con patate arrosto

  15.00

  Pork loin in dill and pancetta sauce served with roast potatoes

• Costata di manzo alla griglia con insalata di rucola e pomodorini

  19.00

  Grilled rib-eye with rocket and cherry tomatoes salad

• Filetto di orata alla griglia con crema di topinambour e spinaci

  14.00

  Grilled seabream fillet with Jerusalem artichokes cream and spinach

• Fregola artigianale con gamberi e bottarga

  14.00

  Artisan Sardinian cous cous with prawns and air dried mullet roe

• Gallinella di mare, gamberi e cozze in zuppetta

  15.00

  Seafood stew with gurnard, mussels and prawns, served with sourdough bread

Contorni

• Mixed salad

  3.50

• Sauteed spinach

  3.50

• Mash potato

  3.50

• Roast potatoes

  3.50

• Green beans

  3.50

• Sauteed broccoli

  3.50

• Homemade bread and Carasau (crisp Sardinian bread) and organic bread from The Bread Peddlar served with olives, extra virgin olive oil and balsamic vinegar

  3.00

Dolci

• Tiramisu

  5.00

  Traditional mascarpone cream with coffee-soaked sponge fingers

• Pannacotta al mirto

  5.00

  Pannacotta with Sardinian myrtle berry liqueur and berries coulis

• Seadas

  5.00

  Pastry filled with a creamy, lemony sheep cheese, orange zest and honey

• Artisan Ice Creams and Sorbets

  2.00 per scoop

  Selection of ice creams and sorbets from Award Winner La Gelatiera in East Village, Stratford (lagelatiera.co.uk)

• Affogato al caffè

  5.00

  2 scoops of Madagascan vanilla ice cream with double espresso

• Cremoso al cioccolato bianco e limone

  6.00

  White chocolate and lemon creamy dessert with almon crumble

• Formaggi

  7.00

  A selection of Italian cheeses served with homemade apple and onion marmalade and toasted bread.

Coffees & Teas:

• Espresso

  2.00

• DBL espresso

  2.50

• Cappuccino

  2.50

• Latte

  2.50

• Americano

  2.00

• Tea pot

  2.00

• Please let us know of any allergies or dietary requirements you may have and we will advise on alternative dishes. We can’t guarantee our dishes are allergen free.

• We reserve the right to charge £2.50 per person as “cakeage” if you bring your own cake, however we are of course delighted to discuss making a cake for your event. Please enquire at time of booking. We would need at least 24h notice.