Lunch a la carte


Parmesan “from the valley, hills, mountain” selected and aged by Spigaroli, with walnut and celery (Emilia Romagna) V / * 16.00

Broad bean puree, roasted peppers, grilled courgettes and aubergines, homemade pickles (Puglia) V / * 13.50

Charred baby artichokes with stracciatella cheese and wild garlic (Puglia) V / * 16.50

English asparagus with parmesan-coated deep-fried organic egg (Puglia) V / * 16.50

Seared squid, pearl spelt, giardiniera salad, spicy pepper preserve (Toscana) 18.00

Seared scallops with lardo Spigaroli and fresh new season peas (Veneto) * 20.50

Organic beef carpaccio with fresh broad beans and Pecorino Bocca d’oro cheese (Veneto) * 16.50

Parma ham “24 months artisan made” with homemade pickles (Emilia Romagna) * 25.00

Cured meats –Parma ham, capocollo, black pig lardo con magro black pig Salame antico, homemade rye toast and pickles (Emilia Romagna) 25.00




Risotto with new season peas, broad beans, artichoke, asparagus, carrot (Veneto) V / * 15.50/19.50

Pansoti filled with borage, ricotta and parmesan, walnut sauce (Liguria) V 14.50/18.50

Orecchiette with organic “Saragolla” semola, fiaschetto passata and cacio ricotta cheese (Puglia) V 14.50/18.50

Agnolotti filled with braised shin of rose veal, butter, saffron and fresh peas (Lombardia) 15.50/19.50

Pappardelle with “Senatore Cappelli” semolina, Pekin duck ragout (Toscana) 15.50/19.50

Spaghetti with fresh crab, baby plum tomato, barba di frate, chilli and garlic (Campania) 21.50/25.50


Fillet of lightly salted cod with artichoke, spring onion, peas and broad beans (Sicilia) * 27.00

Fillet of line-caught sea bass with datterini tomato, white wine and barba di frate, focaccia bread (Campania) 34.00

Roast breast of guineafowl, sausage leg, peara’ sauce and grilled endive (Veneto) 27.00

Pan-fried calves liver with butter and sage, Swiss chard, potato mash, pine nuts and raisins (Lazio) * 27.00

Braised goat kid with artichokes and potatoes (Sardinia) * 28.00

Pan-fried English rose veal cutlet, roasted peppers, tomato and anchovy (Piemonte) * 35.00



Wilted spinach / Green beans / Sauteed potato 5.50

Deep-fried courgette 6.00

Salads: Green / Mixed / Tomato / Rocket 5.00

Rocket and parmesan 6.00

V Vegetarian * Non-gluten containing ingredients Please advise us of any allergies


Opening Times

Monday - Thursday,   Lunch 12.00 - 14.30,   Dinner 18.30 - 22.30
Friday & Saturday,   Lunch 12.00 - 14.30,   Dinner 18.30 - 23.00