Order Takeaway

Grilled sourdough, heirloom tomatoes, garlic, basil, olive oil.

Apulian burrata, tomatoes from the market, basil oil, sea salt.

Cured meats and three cheeses with grapes, honey and grissini.

Castelvetrano and Gaeta olives, orange zest, fennel seed.

Roasted squash, crème fraîche, toasted pumpkin seeds.

Bitter leaves, pomegranate, walnuts, aged balsamic.

Egg pasta rolled each morning, a six-hour beef and pork ragù.

Tonnarelli, pecorino romano, cracked black pepper.

Ricotta and walnut tortelli, brown butter, crisp sage.

San Marzano tomatoes, garlic and Calabrian chilli.

Farro cooked like risotto with porcini and parmigiano.

Baked in the skillet with ragù, béchamel and mozzarella.

Beef cheek braised overnight in red wine, soft polenta.

Half a roast chicken, lemon, garlic and thyme.

Flourless chocolate and almond cake, cream.

Mascarpone, savoiardi and berries, set in a jar.

Shortcrust, vanilla ricotta, poached pear.

Lemon ring cake with a lemon glaze.

Our own blend, pulled short.

Oat milk on request.

Espresso, cocoa and milk foam in a small glass.

Single origin through the glass carafe, for two.

Butter croissant, plain or with apricot jam.

Raisin and almond loaf, dusted with sugar.

A fried egg on sourdough with slow-roast tomatoes.

Ciabatta, prosciutto crudo, mozzarella, rocket.

Amalfi lemons, cane sugar, sparkling water.