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 zucchini grigliati e carote croccanti (V)

  8.00

  Traditional Apulian burrata with grilled courgettes and carrot crisps

• 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

• Moscardini con crema di zucchine e scaglie di pecorino

  9.00

  Baby octopus, cream of courgettes and pecorino shavings

• Salumi misti sardi

  10.00

  Selection of Sardinian cured meats

Paste

• Tagliatelle fresche ai funghi con crema di zucca (V)

  11.00

  Homemade tagliatelle with mushrooms and cream of pumpkin

• 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

• Tagliolini con ragu’ di haddock affumicato, zafferano, olive e capperi

  12.00

  Homemade tagliolini with smoked haddock, saffron, olives and capers ragout

• Spaghetti con vongole e bottarga

  13.00

  Spaghetti with clams and air dried mullet roe

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

Secondi

• Petto d’anatra in salsa di fragole e abbamele con spinaci

  15.00

  Duck breast in strawberry & honeycombs must sauce with sautéed spinach

• Cosciotto di coniglio al timo e nocciole tostate con purè di patate

  16.00

  Rabbit leg with thyme and toasted hazelnuts sauce and mash potato

• 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 branzino in crosta di carasau ed erbe con verdure al forno

  14.00

  Carasau and herbs crusted seabass fillet with roast vegetables

• Fregola artigianale ai gamberi e carciofi freschi

  14.00

  Artisan Sardinian cous cous with fresh artichokes and prawns

• Filetto di nasello avvolto nella pancetta con cozze, zafferano e spinaci saltati

  15.00

  Pancetta-wrapped hake fillet in mussels and saffron sauce with sautéed 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

• 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

  • DBL espresso

    2.50

  • Cappuccino

    2.50

  • Latte

    2.50

  • Americano

    2.00

  • Tea pot

    2.00

  • Caffé corretto

    4.00

  • Espresso 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.

• 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.