WHILE YOU WAIT
Sea salt & rosemary focaccia 4,50 £
Nocellara del Belice olives5,00 £
Spicy nduja, toasted sourdough, home pickles8,50 £
Panelle 4,50 £
Padron peppers, smoked almond6,00 £
STARTERS
Seared octopus12,50 £
Sauce Luciana, crispy potato cannolo, black garlic aioli
Grilled quail13,00 £
Smoked Parma ham, fontina, beetroot ketchup, endive & pickled pear salad
Kingfish ceviche15,00 £
Blood orange gel, coconut “leche de tigre”, red cabbage sauerkraut
Cured black angus carpaccio14,00 £
Truffle pecorino, parsnip crisp, pickled shimeji
Delica pumpkin velouté (V)9,00 £
King oyster mushroom, cep tortellini, sage butter
PASTA
Pappardelle23,00 £
Slow cooked Muntjac venison ragu, parmesan fondue
Spaghettoni “Filotea”22,00 £
“Armatore” anchovy, lemon zest, chives (please allow 15 minutes)
Basil scialatielli23,00 £
Clams, mussels, tiger prawns, gurnard & datterino tomato
Paccheri22,00 £
Crispy guanciale, broccoli, black pepper, garlic & chilli
Tagliolini (V)28,00 £
Shaved black truffle, parmesan & butter emulsion
MAINS
Barrack’s farm lamb28,00 £
Mint crusted cannon, belly presse, smoked aubergine, Savoy, harissa yoghurt
Guinea fowl ballotine26,00 £
Truffle, leeks, Hen of the woods, wild garlic, celeriac
Tuna steak26,00 £
Butterbean puree, roasted bell pepper salsa, puntarella, sumac dressing
Skrei cod25,00 £
St Austell mussels, vegetable spaghetti, wilted agretti, miso beurre blanc
Crispy aubergine parmigiana (V)19,50 £
Tomato coulis, scamorza, parmesan fondue
Barracks Farm sirloin “tagliata” (for 2 to share)80,00 £
Skin on fries, rocket, datterino & parmesan salad, peppercorn sauce
SIDES
Roasted new potato5,00 £
Skin on fries5,00 £
Buttered seasonal vegetables5,00 £
Rocket & aged parmesan salad5,00 £
TASTING MENU
£60 per person. Wine flight available £50 per person. (available for the whole table only)
Chef’s choice amuse bouche
Kingfish ceviche, Blood orange gel, coconut “leche de tigre”, red cabbage sauerkraut
Grilled quail smoked Parma ham, fontina, beetroot ketchup, endive & pickled pear salad
Tagliolini, shaved black truffle, parmesan & butter emulsion
Barrack’s farm lamb, mint crusted cannon, belly presse, smoked aubergine, Savoy, harissa yoghurt
Madagascan vanilla cheesecake, lemon, meringue