IL Pampero

Grilled prawns with garlic, chilli & parsley

Fried squid with red chilli, spring onion & lemon aioli

Apulian focaccia served with Parma ham

Roasted cherry tomato & basil oil

Crispy fried courgettes

With truffle mayo

Sicilian green olives

Citrus-cured tuna, pink grapefruit emulsion, avocado purée & carasau shard

Pepper-seared beef carpaccio, mustard mayonnaise, wild mushroom 24-month aged Parmesan

Creamy Andria burrata, yellow & red tomatoes, finished with basil oil

Aubergine parmigiana, tomato & basil

Seasonal vegetable minestrone

Served with lettuce, croutons, anchovies & Parmesan

Roast Potatoes

Tender-stem broccoli, chilli & garlic

Mixed leaf garden salad

French Fries

Sirloin steak (7oz), served with wild rocket, Parmesan & a balsamic vinegar glaze

Sesame-crusted tuna, carrot purée & wilted baby fennel

Chicken Milanese, wild rocket, Parmesan & a balsamic vinegar glaze

Beef lasagna with a basil tomato sauce

Creamy risotto with peas & asparagus, finished with a hint of lemon zest

Celeriac fondant with carrot purée, tender green asparagus & crispy kale

Pici in a creamy Pecorino & black pepper sauce, (prepared tableside in a Pecorino cheese wheel)

Avocado and prawn salad, lettuce & sun dried tomatoes

Southern fried pizza with a basil and tomato base, topped with Parmesan

Tonnarelli yellow and red cherry tomato sauce & basil