Menu

• Homemade focaccia, carasau (crispy Sardinian bread) and sourdough bread, served with olives, and extra-virgin olive oil and balsamic vinegar

  3.50

  
  
  

Antipasti

• Pane frattau (V)

  8.00

  Layers of carasau bread softened in broth and seasoned with tomato sauce, pecorino cheese and a poached egg

   

• Cestino di speck al forno ripieno di caciotta e pistacchi

  8.00

  Baked speck basket filled with melted caciotta cheese and pistachios

   

• Burrata Pugliese con con uva e riduzione al balsamico (V)

  8.00

  Traditional Apulian burrata with grapes and balsamic reduction

   

• Melanzane alla parmigiana (V)

  9.00

  Baked aubergines with tomato sauce, parmesan and buffalo mozzarella

   

• Carpaccio di tonno affumicato con pepe rosa, arancia e aneto

  9.00

  Smoked tuna carpaccio with pink peppercorn, orange and dill

   

• Calamari con crema di ceci e ‘Nduja

  10.00

  Pan fried squid with cream of chickpeas and Calabrian spicy spreadable salami

   

• Salumi misti sardi

  10.00

  Selection of Sardinian cured meats

   

Paste

• Tagliolini freschi cacio e pepe

  11.00

  Homemade tagliolini with pecorino romano and black pepper

• Tagliatelle fresche con pesto di nocciole, pomodoro e basilico con formaggio caprino sardo (V)

  11.00

  Homemade tagliatelle with hazelnut, basil and tomato pesto & goat cheese (V)

   

• Ravioli di topinambour con burro, salvia e nocciole tostate (V)

  12.00

  Homemade Jerusalem artichokes ravioli with butter, sage and toasted hazelnuts

   

• Malloreddus alla Campidanese

  12.00

  Sardinian pasta with fresh sausage ragout, saffron and Sardinian pecorino

   

• Pappardelle al ragù di cinghiale

  13.00

  Homemade pappardelle with wild boar ragout

   

• Spaghetti con gamberi rossi piccanti e pancetta pepata

  13.00

  Spaghetti with spicy red prawns and peppered pancetta

   

• Tagliolini freschi all’astice

  20.00

  Homemade tagliolini with lobster and a slightly spicy bisque sauce

   

• Gluten free and dry pasta options are available with any of the above sauces

Secondi

• Scaloppine di vitello al limone e pistacchi con pure’ di patate

  17.00

  Veal escalopes with lemon and pistachio sauce, served with mash potato

   

• Cosciotto d’anatra alle prugne, con fagiolini

  17.00

  Duck leg with plum sauce and green beans

   

• Costata di manzo alla griglia con burro alle erbe e patate al forno

  20.00

  Grilled rib-eye steak with herb butter and roast potatoes

   

• Filetto di orata con salsa al limone e bottarga, e verdure al forno

  15.00

  Pan-fried seabream fillet with lemon and cured grey mullet roe sauce,
  and roast vegetables

   

• Fregola artigianale con scampi, gamberi, cozze, pomodorini e zafferano

  15.00

  Artisan Sardinian cous cous with langoustines, prawns, mussels, cherry tomatoes and saffron

   

• Filetti di triglia con salsa e briciole alle acciughe, e fagiolini

  16.00

  Pan-fried red mullet fillets with anchovy sauce and breadcrumbs, and steamed green beans

   

Contorni

• Mixed salad

  3.50

   

• Roast vegetables

  3.50

   

• Mash potato

  3.50

   

• Roast potatoes

  3.50

   

• Steamed green beans

  3.50

   

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)

   

• Cremoso al cioccolato bianco e limone

  6.00

  White chocolate and lemon creamy dessert with almond crumble

   

• Formaggi

  7.00

  A selection of Italian cheeses served with homemade jams and toasted bread.

   

  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.