Menu

Antipasti

• Uovo pochè nel nido con crema di patate, cipollotti e mascarpone(V)

  8.00

  Poached egg with crispy parsnip and cream of potato, spring onion and mascarpone

• 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 pere e noci (V)

  8.00

  Traditional Apulian burrata with pear and walnuts

• 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

• Tagliatelle fresche all’arrabbiata con mozzarella di bufala e polvere di peperone (V)

  11.00

  Homemade tagliatelle with spicy tomato sauce, buffalo mozzarella and sweet red pepper powder

• 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 piccanti e cavolfiore

  12.00

  Spaghetti with spicy prawns and cauliflower

• 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

• Ossobuco di tacchino alle castagne con purè di patate

  15.00

  Braised turkey marrowbone with chestnut sauce and mash potato

• Spezzatino di cervo in umido con polenta abbrustolita

  18.00

  Slow-braised venison stew with grilled polenta

• 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 spinaci

  16.00

  Pan-fried red mullet fillets with anchovy sauce and breadcrumbs, and spinach

Contorni

• Mixed salad

  3.50

• Roast vegetables

  3.50

• Mash potato

  3.50

• Roast potatoes

  3.50

• Sautéed spinach

  3.50

• Homemade focaccia, Carasau (crisp Sardinian bread) and sourdough bread 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 ice cream with double espresso.
  With a shot of Amaretto Disaronno, Frangelico, Borghetti or Baileys, add 3.50

• 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.

Coffees & Teas:

• • Espresso

    2.00

  • Double espresso

    2.50

  • Cappuccino

    2.50

  • Latte

    2.50

  • Americano

    2.00

  • Tea pot

    2.50

  • Caffé corretto

    4.00

  • Espresso Martini

    7.50

  • Flat White Martini

    7.50

• • 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.

  • For large tables (8 people or more) a discretionary 10% service charge will be added to your bill.

  • We reserve the right to charge £2.50 per person as “cakeage” if you bring your own cake unless a few desserts are ordered at the table, 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.