Ave Mario

Crispy endive salad topped with chunks of gorgonzola, Parmigiano Reggiano, balsamic glaze and toasted walnuts. *vegan version available*

Golden-fried arancini filled with cacio e pepe risotto and topped with grated Pecorino.

Toasted focaccia with creamy taleggio topped with a seasonal medley of mushrooms and sautéed kale.

Home-made mafaldine in an indulgent sauce of seasonal mushrooms, with lots of Parmigiano.

Home-made spaghetti alla chitarra, creamy pecorino, crispy guanciale, egg yolk, a lot of pepper.

Creamy ricotta, sautéed mushrooms, prosciutto cotto, mozzarella fior di latte, stracciatella.

Beef carpaccio with rocket, balsamic and 22-month Parmigiano Reggiano.

The unbeatable classic, not so classic.

Thinly sliced pineapple and crispy coconut crumble, served with passionfruit coulis, coconut chantilly, fresh lime.

Zingy tart and humongous 5'9-inch meringue layer, THE must.

Crispy endive salad topped with chunks of gorgonzola, Parmigiano Reggiano, balsamic glaze and toasted walnuts. *vegan version available*

Golden-fried arancini filled with cacio e pepe risotto and topped with grated Pecorino.

Toasted focaccia with creamy taleggio topped with a seasonal medley of mushrooms and sautéed kale.

Home-made spaghetti with a slow-cooked spicy San Marzano tomato sauce, smoky heart of the burrata and fresh chilli. *vegan version available*

Home-made mafaldine in an indulgent sauce of seasonal mushrooms, with lots of Parmigiano.

Home-made mafaldine with indulgent truffle and mascarpone cream, fresh black truffle from Italy.

San Marzano DOP tomato and ‘nduja sauce, from our producer Vittorio Calla, mozzarella fior di latte, spicy spianata sausage, pickled red onion, tarragon.

The unbeatable classic, not so classic.

Soft serve home-made vanilla gelato topped with the three C’s: Chocolate, Caramel and Crunchy peanuts.

Zingy tart and humongous 5’9-inch meringue layer, THE must.

Our virgin mojito with a sunny mandarin twist

Floral rose and juicy pomegranate, alcohol free

Tropical pineapple Margarita with a kick

Juicy peach, raspberry and happy bubbles

Mozzarella di Bufala, pesto di basilico, datterini tomatoes, fresh basil. *vegan version available*

250g Burrata di Puglia, basil pesto, Sardinian carasau bread.

Thin sliced of prosciutto di Parma DOP from Paolo and Gianfranco Leoncini

Mezzi Rigatoni with a spicy San Marzano DOP tomato sauce, and smoky stracciatella. *vegan version available*

Spaghetti alla chitarra, creamy pecorino, crispy guanciale, egg yolk, a lot of pepper.

San Marzano DOP tomato sauce, 'nduja, mozzarella fior di latte, spicy pork salsiccia and caramelised red onions.

Datterini tomatoes, red onions, cucumber, grilled feta, Taggiasca olives and lemon yogurt.

The unbeatable classic, not so classic.

Ultra-creamy organic Madagascar vanilla panna cotta with red fruit coulis

Creamy vanilla rice pudding with salted caramel sauce and roasted peanuts.

A classic for a reason

Made with Olmeca Blanco tequila

Ginger beer, chilli kick, alcohol free

All the Negroni soul, zero alcohol

Mozzarella di Bufala, pesto di basilico, datterini tomatoes, fresh basil. *vegan version available*

250g Burrata di Puglia, basil pesto, Sardinian carasau bread.

Thin sliced of prosciutto di Parma DOP from Paolo and Gianfranco Leoncini

Mezzi rigatoni with a spicy San Marzano DOP tomato sauce, smoky stracciatella. *vegan version available*

Mafaldine with indulgent truffle and mascarpone cream, fresh black truffle from Italy.

Spaghetti alla chitarra, creamy pecorino, crispy guanciale, egg yolk, a lot of pepper.

San Marzano DOP tomato sauce, 'nduja, mozzarella fior di latte, spicy pork salsiccia and caramelised red onions.

Datterini tomatoes, red onions, cucumber, grilled feta, Taggiasca olives and lemon yogurt.

The unbeatable classic, not so classic.

Ultra-creamy organic Madagascan vanilla panna cotta with red fruit coulis

Creamy vanilla rice pudding with salted caramel sauce and roasted peanuts.