The menu below is an example, we change it daily for seasonal and fresh products

FOOD MENUWINE MENU

Small Plates

  • 6
    Smoked Almonds & Manzanilla Olives
    (8B,12)
  • 6
    Soppressata Dolce Salami
    (12) 6
  • 7
    Padron Peppers
  • 8
    Iberico Chorizo Croquettes
    (1A,3,7,12)
  • 16
    Bluefin Tuna Tostada & Tomatillo Salsa
    (1A,7,12)

  • 15
    Burrata, Sicilian Peach & White Balsamic
    (7,12)

Fresh Pasta

  • 17
    Pappardelle, Ragu Bolognese
    (1A,3,7,9,12)
  • 17
    Tagliolini, Girolles & Garlic
    (1A,3,7,12)
  • 16
    Pumpkin Cappellacci, Walnuts & Sage
    (1A,3,7,8A,12)

Grill

  • 70
    McLoughlins Striploin On The Bone 800g
    (7,12)
  • 60
    Hannans Salt Aged Rib Eye 500g
    (7,12)
  • 35
    Organic Pork Chop & Girolles
    (7,12)
  • 26
    Piri Piri Chicken & Burnt Lemon
    (12)
  • 40
    John Dory On The Bone & Tarragon Butter
    (1A,4,7,12)
  • 55
    Whole Black Sole & Salsa Verde
    (1A,4,7,12)

Side Plates

  • 7
    Baby Gem, Comte, Hazelnuts & Caesar
    (3,4,7,8C,12)
  • 7
    Sungold Tomatoes, Roast Onion & Romesco
    (1A,7,8B,12)
  • 5
    Fried Potatoes & Aioli
    (1A,3,7,10,12)

Desserts

  • 10
    Chocolate Pot & Crumble

  • 10
    Tiramisu

  • 9
    Burnt Ricotta Cheesecake

  • 8
    Hazenlnut Affogatto

    + Amaretto 3

Dessert Wine & Port

  • 10
    Domaine Ciringa, Sauvignon ‘17

  • 12
    Fritz Haag Riesling Auslese ‘18

  • 7.5
    Niepoort ‘Trudy’, Ruby Port

  • 11
    Niepoort, 10 Year Old White Port

Digestif

  • 7.5
    Fernet Branca, Milan

  • 7
    Amaro Montenegro, Bologna

  • 6.5
    Amaretto Disaronno

Chef’s Menu For Two

  • Bluefin Tuna Tostada

    Burrata & Sicilian Peach

    Pappardelle, Ragu Bolognese

    Pumpkin Cappellacci, Walnuts, Sage

    CHOICE OF (1) :

  • 70 pp
    Hannans Rib Eye 500g
  • 58 pp
    Pork Chop & Girolles
  • 53 pp
    Piri Piri Chicken
  • 67 pp
    Whole Black Sole
  • CHOICE OF (2) :
  • Leaves, Comte, Ceaser, Hazelnuts

    Tomatoes, Roast Onion & Romesco

    Fried Potatoes & Aioli

  • Dessert to share

Sparkling

  • 16.5 | 99
    XAREL-LO+, Pardas, Hermos, Catalonia ‘18
  • 48
    PROSA, Sparkling Pet Nat Rose, Meinklang, Burgenland ’23

Rose

  • 11 | 55
    ROSE, Clos de L’Ours, L’Accent, Provence ‘23
  • 58
    CLARETE, Close PePINK, Casa Aurora, Bierzo Alto ‘23

White

  • 7.5 | 32
    GRECANICO, Corte Dei Mori, Sicily ‘22
  • 42
    WHITE RIOJA, Vina Real, Rioja ‘20
  • 52
    VERDEJO, Cantalapiedra Viticultores, Rueda ‘23
  • 11 | 53
    GRUNER SILVANER, Wagner Stempel, Rheinessen ‘23
  • 54
    ETNA BIANCO, Scalunera, Torre Mora, Sicily ‘20
  • 12 | 57
    XISTO ILIMITADO, Luis Seabra, Douro ‘23
  • 58
    ALBARINO, Leirana, Rias Baixas ‘23
  • 60
    VITAL, Pop Cozs, Tiago Telles, Lisbon ‘22 (Orange)
  • 13 | 65
    MOLL, Supernova, Ca’n Verdura, Mallorca ‘22
  • 68
    VIURA, Txuria, Aseginolaza & Leunda, Navarra ‘22
  • 70
    FALANGHINA, ‘Enoz’, Roccamonfina, Campania ‘22 (Orange)
  • 77
    SANCERRE, Ciril De Benoist, Domaine du Nozay ‘21
  • 78
    CHENIN BLANC, Pauline Lair, Celeste, Angers ‘22
  • 80
    CHARDONNAY, Pierre Dorees, Chantereves, Maranges ‘22
  • 85
    MACONNAIS BOURGOGNE, Viré-Clessé, Rijckaert ‘21

Red

  • 7.5 | 32
    BOBAL, La Traca, Valencia ’21
  • 45
    ‘SEMPAR’, Niepoort, Alentejo ‘19
  • 46
    SANGIOVESE, Spezieri, Col D’Orcia, Tuscany ‘22
  • 50
    COTES DU RHONE, La Borde, Le Plan Des Moines ‘22
  • 52
    DOURO TINTO, Vallado, Douro ‘22
  • 10 | 55
    BARBERA, Sette 1 Litre, Piedmont ‘22
  • 58
    GRENACHE NOIR, Roc, Domaine Vinci, Rousillon ‘20
  • 12 | 60
    SANGIOVESE, Juice Asylum, Il Terzo Grado, Tuscany ‘22
  • 60
    NEGRETTE, Le Pitchou, Plaisance Penavayre, Fronton ‘19
  • 62
    TEMPRANILLO, Gabaxo, Olivier Riviere, Rioja ‘22
  • 15 | 73
    MERLOT, Chateau Loudenne, Bordeaux ‘18
  • 75
    MONTELPUCIANO, Burello, San Lorenzo, La Marche ‘20
  • 78
    FLEURIE, Charbonnieres, Domaine Chapel, Beaujolais ‘20
  • 83
    PINOT NOIR, Montanet-Thoden, Garance, Burgundy ‘22
  • 87
    BOURGOGNE ROUGE, Maison Romane, Nuits St. Georges ‘21
  • 120
    BAROLO, La Tartufaia, Giulia Negri, Piedmont ‘19

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