FOR THE TABLE
OLIVE BELLA DI CERIGNOLAGBP 5.50
Cerignola green olives
PANE BURRO E ALICIGBP 6.50
Roman rustic toasted bread, whipped alpine butter, marinated anchovies
PALLOTTE CACIO E OVAGBP 8.25
Deep fried cheesy 'bread balls' on homemade mint mayonnaise
CROCCANTE DI BACCALÀGBP 12.00
Deep fried crunchy salted cod homemade ajoli and capers
PIZZETTE
MARGHERITA GARUMGBP 16.50
Rich tomato sause, fiordilatte mozzarella, stracciatella di burrata, basil
GARUMGBP 18.50
Fiordilatte mozzarella, sundried tomatoes, sciacca anchovies
MORTAZZAGBP 18.50
Mortadella Opera, straciatella di burrata, pistachio granella
ANTIPASTI
STARTERS
VELLUTATA DI ZUCCA VIOLINAGBP 13.50
Butternut squash and potato soup, rosemary croutons and 30 months Parmigiano Reggiano
SUPPLIZIOGBP 14.00
Two deep fried rice suppli One smoked provola cheese and Avezzano's potato croquette
TRIPPA ALLA ROMANAGBP 14.00
Roman style veal tripe, rich tomato sauce, mint, Pecorino Romano D.O.P
MOSCARDINI E PANEGBP 15.00
Baby octopus, lightly spiced tomato sauce and garlic bread
MOZZARELLA IN CARROZZAGBP 12.00
Deep fried Mozzarella sandwich with chef's Garum
PANE CAFONE E CIPOLLE DI MONTOROGBP 8.50
Slow cooked "Ramata" onions bruschetta
PASTE E RISOTTI
PASTA AND RISOTTO
RIGATONI ALLA CARBONARAGBP 19.00
Mezzi rigatoni di Gragnano, egg yolk, pecorino Romano D.O.P. and guanciale
SPAGHETTI ALLA AMATRICIANAGBP 19.00
Spaghetti alla chitarra di Gragnano in rich tomato sauce, guanciale and pecorino Romano D.O.P.
SPAGHETTI ALLA GRICIAGBP 19.00
Spaghetti alla chitarra di Gragnano, guanciale, pecorino Romano D.O.P., toasted black pepper
TORTELLI DI CIPOLLATAGBP 19.75
Homemade tortelli, slow cooked Montoro onions and 30 months Parmigiano Reggiano. served with butter, sage and choco nibs
RIGATONI DI CODA ALLA MODA DEI VACCINARAGBP 21.00
Rigatoni di Gragnano, slow cooked Ox-tail ragout, dark chocolate, pecorino Romano D.O.P.
RIGATONI COZZE LIMONE E BOTTARGA
Mezzi rigatoni pasta, mussels, lemon zest and bottarga
FUNGHI E TARTUFO NEROGBP 34.00
Homemade egg tagliatelle with mixed wild and porcini mushrooms, seasonal black truffle
RISOTTO AIGLI SCAMPI GBP 27.00
Carnaroli Risobuono 'La Mondina', Scottish Langoustines, créme fraiche, lemon zest
RISOTTO AL VERDE E FORMAGGIGBP 24.00
Carnaroli Risobuono La Mondina, broccoletti salsa, smoked provola fondant, blue cheese
SECONDI
COSTATA DI MANZO ANGUS DEL WILTSHIREGBP 42.00
300gr Aberdeen Angus Ribeye steak from Regenerative farm, crunchy potato, fondo bruno jus
POLPO AROSTOGBP 26.00
Roasted octopus, cauliflower salsa, huzelnut and mortadella Opera di Bologna
POLLO ALLA CACCIATORAGBP 25.00
Fosse meadows "Total Freedom Chicken" from Leicestershire, taggiasca olives, rosemary and garlic salsa
CONTORNI
SIDE DISHES
BROCCOLETTI AJO E OJOGBP 5.75
Roman Broccoletti in garlic, chilli end EVO oil
SPINACI BURRO E PARMIGIANOGBP 5.75
Spinach cooked in butter with 30 months Parmigiano Reggiano
PUNTARELLEGBP 7.00
Traditional Roman chicory, shreds with conteporary chef's Garum
PATATA CROCCANTEGBP 5.75
Chrunchy potato 30 months Parmigiano Reggiano and anchovy
DOLCI
DESSERTS
TIRAMISU'
Savoiardi biscuits, espresso, mascarpone cream, XOCO cocoa nibs
ZABAIONE E LINGUA DI GATTO
Homemade Zabaione XOCO cocoa nibs, hazelnuts served with homemade shortbread
FORMAGGI E PANE
Selection of 3 cheeses served with bread
RICOTTA
Soft sheep's ricotta cheese, sour cherries, toasted almonds, chocolate
CIOCCOLATO BIANCO
Mayan Red 40% XOCO white chocolate, capers, orange zest, EVO oil Trevisi
