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The daily changing menu is inspired by Theo’s regular trips to Italy and dictated by the best seasonal ingredients available from the market each day. Theo has personally overseen the extensive wine list that features 90% Italian varietals.

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breakfast menu

Available from daily 6:30am - 11:00am

Breakfast classics

Traditional English Breakfast £18
Roasted organic pork sausage with field mushrooms, crispy bacon and eggs prepared to your liking

Traditional Continental Breakfast £15
A selection of pastries, sliced fruit, charcuterie and cheeses

Smashed Avocado £17
Sourdough toast, poached eggs and coriander

Smoked Salmon & Scrambled Eggs £15

Porridge with Brûléed Banana £12

Buttermilk Pancakes £13
Raspberries, vanilla sugar and maple syrup

Fruit, Grains & Granola

Cereals £5

Granola with Yoghurt and Berries £9

Seasonal Sliced Fruit Plate £12

Homemade Bircher Muesli £12
With berries and apple

Mixed Toast £5
Your choice of bloomer, brown, white or granary bread with preserves and butter

EGGs

Two Free Range Eggs £10
Prepared to your liking

Eggs Benedict £14
Poached eggs, honey roasted ham and hollandaise sauce on an English muffin

Eggs Royale £14
Poached eggs, smoked salmon and hollandaise sauce on an English muffin

Omelette £14
St. Ewe Cornish egg omelette with your choice of filling

Sides

Bacon
Hash Brown
Organic Pork Sausage
Chicken or Beef Sausage
Black Pudding
Baked Beans
Roast Tomato
Sautéed Field Mushrooms

All for £5

seasonal juices

Enjoy a selection of seasonal fresh fruit juices. 
Please speak to your server for more information on the juices currently available.

hot beverages

Espresso
Double Espresso
Americano
Macchiato
Cappuccino
Café Latte
Flat White
Mocha
Filter Coffee
English Breakfast Tea
Earl Grey Tea
Green Tea
Fresh Mint Tea
Hot Chocolate

All available for £6

 


Please speak to a member of the team if you have any dietary allergies or intolerances.

All prices include VAT at the current prevailing rate.
A 12.5% service charge will be added to the final bill.

a la carte menu

To view the bar list, click here

To view the wine list, click here

*Available with fresh white truffles from Alba
Supplement of £35 for 3 grams

Small Bites

Bruschetta (VE) - Fresh bruschetta with grilled marinated red peppers, chopped Burrata and basil - 9

Salumi Misti - Schiena, felino, fennel salami, capocollo with marinated vegetable "agro dolce" - 9

Anguilla Affumicata - Smoked eel with red and golden beetrot, Italian leaves and fresh horseradish - 10

Focaccia- Warm focaccia with Prosciutto di Parma and Nocellara green olives - 10


ANTI PASTI

Burrata (V) - Fresh Burrata with Swiss chard, grilled red peppers, farinata, Taggiasche olives and basil - 16

Sformato di Zucca e Fontina (V)* - Baked delica squash and fontina cheese soufflé with Italian spinach, cream and Parmesan - 13

Carne Salata* - Thinly sliced marinated black Angus beef with yellow zucchini, pine nuts and Parmesan - 18

Seppia in Padella - Pan fried cuttlefish with red chilli, parsley, anchovies with fresh Borlotti beans and chopped rocket - 16

Insalata Mista (VE) - Mixed Italian leaves with datterini tomatoes, cucumber, fresh basil, caprino fresco and aged balsamico - 11


PRIMI

Minestrone (VE) - Soup of Borlotti beans, carrots, celery, marjoram, San Marzano tomato and Swiss card - 14

Taglierini al Burro* - Fresh Taglierini pasta with butter - 10

Cappelletti di Vitello* - Homemade pasta stuffed with slow cooked veal and pancetta with porcini mushrooms and Parmesan - 16/24

Pappardelle con Ragú di Manzo - Fresh pasta with slow cooked beef in Chianti and San Marzano tomatoes - 16/24

Ravioli di Erbette (V)* - Mixed green ravioli with Swiss chard, rocket, cime di rapa, ricotta, butter and sage - 15/21

Risotto di Mare - Risotto with clams, seabass, mussels, tomatoes, chilli and parsley - 15/21

Risotto al Pomodoro e Zucchine (VE) - Acquarello risotto with fresh tomatoes, basil and yello courgettes - 14/21


SECONDI

Pesce

Trota di Mare - Roasted sea trout fillet with zucchini trifolati, datterini tomatoes, Italian spinach, capers and Taggiasche olives - 24

Branzino in Cartoccio - Sea bass baked with porcini mushrooms, fennel, thyme, vermouth, Catelluccio lentils and Italian spinach - 32

Carne

Arrosto di Faraona - Roasted guineafowl stuffed wtih Proscuitto di Parma, Lemon zest, thyme and Mascarpone on pagnotta bruschetta with Swiss chard and portobello mushrooms - 28

Filetto di manzo - Beef fillet (medium rare) wrapped in coppa di Parma with sweet celeriac, Amarone sauce and salsa verde - 38

 

 

verdure

Polenta con funghi Porcini (VE) - Grilled Bramata polenta with Porcini mushrooms and Girolles, garlic and parsley - 21

Fritto Misto di Verdura (VE) - Deep fried Jerusalem and violet aubergines, chard leaves, Portobello mushroom with chilli and mint sauce - 21

 

Contorni

Zucchine Fritte - 7
Bruschetta and Focaccia (VE) - 4
Italian Spinach (V) - 7
Rocket, tomato salad and Parmesan (VE) - 5
Roasted potato with rosmary (VE) - 7

 

DOLCI

Amalfi Lemon Tart (V) - with crème fraiche - 7
Pannacotta - with raspberries and almond croccante - 8
Soft Chocolate Cake (V) - with crema di mascarpone - 8
Ricotta Cheesecake (V) - with pears, sultanas marinated in Marsala and vanilla - 8
Ill Formaggio - Selection of Italian artisanal cheeses served with mostarda and homemade crackers - 11
Affogato (V) - Vanilla Ice cream with chilled espresso -7
Seasonal Sorbet (VE) - 5

 

V - Suitable for vegetarians
VE - Suitable or adaptable for vegans

Please note that our menus are subject to change depending on the availability and seasonality of the freshest ingredients.

Regional Tasting Menu

 

Sicily

3 - 12 December

  

Polpo– Octopus with Roseval potatoes, Taggiasche olives, parsley and capers

Linguine con le Sarde – Pasta with sardines, pine nuts, saffron, sultanas and pangrattato

Bistecca d'agnello - Chargrilled rump of lamb with caponata and salsa verde

Cannoli Siciliani - Crisp cannoli filled with sheep’s ricotta candied orange and pistachios

 

£50 per person
Including wine pairing

 

 

Tuscany

15 - 30 December

 

Sformato Di Zucca- Delica squash double baked soufflé with pecorino, spinach and black winter truffle

Pappardelle all’ anatra- Handmade wide ribbon pasta with slow cooked Gressingham duck sauce with sweet wine and rosemary

‘Tagliata’- Grilled Hereford beef Sirloin, thinly sliced with borlotti beans, roasted datterini tomatoes, salsa verde and wild rocket

Torta Di Castagne e Cioccolato - Chocolate  and chestnut cake with vin santo gelato
 

 

£65 per person
Including wine pairing

Menu is not available 24 - 25 December

Set menu

Sample Menu

£39 per person
Inclusive of half bottle of wine 


ANTI PASTI

Insalata mista - Mixed italian leaves, datterini tomatoes, cucumber, fresh basil and caprino fresco

Burrata - Fresh Burrata with Swiss chard, grilled red peppers, farinata, Taggiasche olives and basil

Salumi misti - Schiena, felino, capocollo and lardo with marinated vegetables "agro dolce"


PRIMI

Ravioli di erbette - Mixed green ravioli with Swiss chard, rocket, cime di rapa, ricotta, butter and sage

Risotto di mare - Risotto with clams, seabass, mussels, tomatoes, chilli and parsley

Pappardelle con ragú di manzo - Fresh pasta with slow cooked beef in Chianti and San Marzano tomatoes


SECONDI

Frittata- Organic eggs with zucchini, caprino fresco, marjoram and mixed Italian leaves

Trota di mare - Roasted sea trout fillet with zucchini trifolati, datterini tomatoes, Italian spinach, capers and Taggiasche olives

Arrosto di faraona - Wood roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and Mascarpone on pagnotta bruschetta with Swiss chard, Portobello mushrooms

 

Contorni

Bruschetta and Focaccia - 4
Italian Spinach - 7
Zucchine fritte - 6
Rocket, tomato salad and ricotta salata - 5
Mashed Roseval potato with new season olive oil - 6

 

DOLCI

Amalfi lemon tart - with crème fraiche
Soft chocolate cake - with crema di mascarpone - 8
Seasonal sorbet

 

Available:
Tuesday - Saturday 5:30pm - 6:30pm

Book now

To avail this offer, please quote "Set Menu" at the time of booking.
For reservations, please call +44 (0) 20 7318 8747 or email us.

 

Please note that our menus are subject to change depending on the availability and seasonality of the freshest ingredients.

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RISOTTO DI PEPERONI CON PARMIGIANO REGGIANO

1 hour I Serves 4 as a starter or 2 for supper

INGREDIENTS

2 red peppers
2 yellow peppers
4 ripe plum tomatoes
2 tbsp extra virgin olive oil
1 white onion, finely chopped
3 celery sticks, finely chopped
200g Carnaroli risotto rice
1/2 glass of white wine
1 litre hot, fresh chicken stock
200g Parmesan cheese, freshly grated
handful of basil leaves, roughly torn
75g unsalted butter
Sea salt and freshly ground black pepper

METHOD

1. Preheat the grill, then char the red and yellow peppers all over. Place them in a bowl and cover with clingfilm. Leave to cool for 10 minutes before scraping off the charred skin with a serrated knife. Rinse off the seeds, then chop the pepper flesh finely. Set aside.

2. While the peppers are cooling, score the skin of the tomatoes, then put them into a pan of boiling water and leave to blanch for 1 minutes. Lift into a bowl of cold water. When cool enough to handle, peel the tomatoes. Remove the seeds and finely chop the flesh.

3. Heat the oil in a large saucepan and soften the onion and celery for 5 minutes over a low heat. Add the rice and stir for 5 minutes until translucent. Turn up the heat and add the white wine. Cook, still stirring, until it has almost all evaporated, then start adding the hot stock, little by little, stirring continuously and letting each addition be absorbed before adding more. When cooked the rice should still have a bite but no crunch.

4. When the risotto is almost ready add the chopped peppers, tomatoes, Parmesan, basil and butter and stir vigorously to obtain a lovely creamy consistency. Season with salt and pepper to taste. Serve hot.

BUON APPETITO!