Delicious choices….

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.

Dinner A La Carte

Start your experience with our Piccolo Aperitivo!
Amalfi Spritz or Negroni Piccolo | 10 per person

Antipasti

BURRATA

Fresh burrata with Camone and Merinda tomatoes, grilled red peppers and walnut pesto
19

SFORMATO DI FONTINA

Baked fontina cheese soufflé with spinach, cream and parmesan
15

TARTARE DI TONNO

Yellowfin tuna tartare with grilled yellow peppers, pangrattato, capers and Amalfi lemon
20

BEEF CARPACCIO

Thinly sliced cured beef with wild rocket, zucchini, parmesan, aged balsamic vinegar
21

INSALATA MISTA

Salad with fresh goat’s cheese, Datterini tomatoes, cucumber, mint, basil and aged balsamic vinegar
15

CALAMARI IN PADELLA

Pan fried squid with cannellini beans, chilli, anchovies, parsley and chopped rocket
20

CAPESANTE IN PADELLA

Pan fried scallops with English asparagus, , Swiss chard, fresh borlotti beans and crispy guanciale
32

Primi

ZUPPA ESTIVA

Fresh tomatoes, courgette, fresh Borlotti beans, courgette flowers and basil
14

RISOTTO PRIMAVERA

Risotto with English asparagus, peas, courgette and basil
22 / 32

RAVIOLI DI ERBETTE

Mixed green ravioli with Swiss chard, rocket, cime di rapa, ricotta, butter and sage
18 / 28

CAPPELLETTI DI VITELLO

Fresh pasta filled with slow-cooked veal, porcini mushrooms and parmesan
18 / 28

ravioli di ARAGOSTA

Fresh pasta filled with Dorset blue lobster, tomato and shellfish broth
22 / 32

PAPPARDELLE CON RAGÙ DI MANZO

Fresh pasta with slow-cooked beef with Chianti and San Marzano tomatoes
18 / 28

Secondi - Pesce

ORATA AL FORNO

Pan-roasted sea bream on Roseval potatoes, fennel, Datterini tomatoes, parsley and caper sauce
31

BRANZINO AL FORNO

Pan-roasted sea bass fillet with asparagus, Italian spinach, white wine sauce, porcini mushrooms and thyme
40

Secondi - Carne

TAGLIATA DI MANZO

Hereford beef sirloin with roasted Datterini tomatoes, wild rocket, aged balsamic vinegar, wild rocket and parmesan shavings
42

SCAMONE DI AGNELLO

Lamb rump with caponata of aubergines, red peppers, zucchini and basil, with spinach, salsa verde and lamb jus
38

CONTROFILETTO DI VITELLO

Pan-roasted veal loin with wild mushrooms, Amarone sauce, potato purée and spinach
40

FILETTO DI MANZO

Aberdeen Angus beef fillet wrapped in Coppa di Parma with carrots, fennel, turnip, spinach, Amarone sauce and salsa verde
45

Contorni

Zucchine fritte

Italian spinach

Bruschetta and focaccia

Rocket, tomato salad and parmesan

Roasted potato with rosemary

Adults need around 2,000kcal a day. 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 discretionary 13.5% service charge will be added to the final bill. Please note that our menus are subject to change depending on the availability and seasonality of the freshest ingredients.

Download Menu PDF