44 - 카페 - 바 - 비스트로

Aperol, Prosecco, Soda, Orange.

Campari, Martini Rosso and Prosecco.

White Peach juice and Prosecco.

Nocellara & Kalamata olives.

Our pinsa Romana base brushed with garlic oil.

Home made Tuscan flat bread.

Cold, crunchy head of romaine lettuce, creamy and briny Caesar dressing and homemade croutons.

Baby squid and courgette deep fried in a delicate batter. Served with aioli.

A selection of cured meats from around northern Italy.

Tender strips of buttermilk chicken in a pecorino crumb topped with melted mozzarella. Served with a tomato dipping sauce.

One classic mozzarella, One three cheese with pistachio crumb. Rustic Roman street food like arancini freshly made in our kitchen.

San Marzano tomatoes, fior di latte mozzarella and fresh basil.

San Marzano tomatoes, fior di latte mozzarella, prosciutto and rocket.

San Marzano tomatoes, fior di latte mozzarella, spicy salami and Nduja.

The creamy heart of the burrata, premium quality mortadella and chopped pistachios.

Classic defined layers of slow cooked beef ragu and creamy bechamel sauce.

Our authentic carbonara made with Guanciale, Pecorino and egg.

King prawns in a chilli, tomato and garlic sauce served with parsley.

Nduja sausage in a spicy sauce made with Italian cream cheese.

We use a tender, marbled cut full of flavour. It comes with a salsa verde.

Pan fried Sea bass for a crispy skin served on a tomato, olive and caper sauce.

Butterflied chicken breast in a crumb full of pecorino and Italian herb flavour. Served with a lemon dressing.

Potato Fries.

A simply dressed salad of mixed leaves and olives.

Skinny courgette fries.

Our pinsa Romana base brushed with garlic oil.

Potatoes slow roasted in rosemary and garlic.

Burrata with truffle oil on a pepper sauce.

A selection of crostini topped with Stracciatella, cucumber and mint. Gorgonzola and pomegranate. Bolognaese,Tomato and onion.

Spaghetti in a silky basil sauce.

Rigatoni tossed in a rich tomato sauce with aubergine.

Pinsa romana with pomegranate Gorgonzola , ricotta, rocket, Parmesan, walnut.

with lemon oil dressing, cumber, olives, onion and tomato.

with watermelon, radish , onion and date sauce dressing.

Tender chicken strips coated in a pecorino crumb, fior di latte mozzarella, pesto cream and sundried tomatoes.

Thinly sliced cured ham, fior di latte mozzarella, basil pesto cream, sun-dried tomatoes, and rocket leaves.

Fior di latte mozzarella, sundried tomatoes, basil pesto cream.

Thinly sliced seasoned ham, Italian cream cheese stracciatella, Pistachio cream and chopped pistachio nuts.

Crème de Menthe, Crème de Cacao White, Cream.

Vodka, Kahlua, Espresso.

Cognac, Crème de Cacao Dark, Cream.

Literally translates as pick me up. One of Italy’s most popular desserts. Ours is made the traditional way with layers of espresso coffee-soaked biscuit, mascarpone, and cacao.

Cream filled puffs of choux pastry covered in chocolate, pistachio, and white chocolate.

Black forest chocolate cake. Embellished with cherries, the exterior is covered with a cascade of curls of dark chocolate.

A heavenly cake which is diabolically complex to make but well worth the effort. Pears, hazelnuts, and ricotta go in to make this southern Italian classic.

Almond nougat from Calabria is encased in a frozen custard like ice cream to create a wonderful texture.

Choose from: Chocolate, Strawberry, Hazelnut, Pistachio, Vanilla, Chocolate shavings, Wild Cherry, and Lemon Sorbet

Scoop of Gelato Ice Cream, Covered in a shot of Monsoon espresso,and amaretto biscuit.

Hot chocolate with Grappa, Jamesons Whisky, Amaretto, baileys, or dark rum.

A shot of Espresso with Grappa, Jamesons WhiskyAmaretto, Baileys, or Dark Rum.

While the definitive origin remains unclear, one thing’s for sure: the Margarita’s legacy speaks for itself. Refreshing simplicity and endless adaptation.

Dick Bradsell, London 1983, initially calling it “vodka espresso”, before it evolved into the iconic drink we know today.

Cheryl Cook, a bartender known as the “Martini Queen of South Beach” was looking for a more visually appealing twist on the martini. She made the cosmopolitan using vodka, citrus juice and cranberry.

Its exact birthplace is unclear, but some speculate it originated in southern Italy, the Amalfi coast, the ancestral home of limoncello.

1919 in Padova, Italy. Brothers Luigi and Silvio Barbieri, inspired by French apértifs and the spritz trend, create Aperol - a bittersweet, low-alcohol orange liqueur made for spritz.

The Hugo Spritz is a delightful Italian cocktail that captures the essence of summer and has been described as the most refreshing drink in the world.

Signature blue hue and sweet orange of the Curaçao. This modern addition to the spritz style is sweet, bubbly and extremely refreshing.

Crodino-No-Secco-Soda and a slice of Orange

Tender chicken strips coated in a pecorino crumb, fior di latte mozzarella, pesto cream and sundried tomatoes.

Thinly sliced cured ham, fior di latte mozzarella, basil pesto cream, sun-dried tomatoes, and rocket leaves.

Fior di latte mozzarella, sundried tomatoes, basil pesto cream.

Thinly sliced seasoned ham, Italian cream cheese stracciatella, Pistachio cream and chopped pistachio nuts.

Crème de Menthe, Crème de Cacao White, Cream.

Vodka, Kahlua, Espresso.

Cognac, Crème de Cacao Dark, Cream.

Literally translates as pick me up. One of Italy’s most popular desserts. Ours is made the traditional way with layers of espresso coffee-soaked biscuit, mascarpone, and cacao.

Cream filled puffs of choux pastry covered in chocolate, pistachio, and white chocolate.

Black forest chocolate cake. Embellished with cherries, the exterior is covered with a cascade of curls of dark chocolate.

A heavenly cake which is diabolically complex to make but well worth the effort. Pears, hazelnuts, and ricotta go in to make this southern Italian classic.

Almond nougat from Calabria is encased in a frozen custard like ice cream to create a wonderful texture.

Choose from: Chocolate, Strawberry, Hazelnut, Pistachio, Vanilla, Chocolate shavings, Wild Cherry, and Lemon Sorbet

Scoop of Gelato Ice Cream, Covered in a shot of Monsoon espresso,and amaretto biscuit.

Hot chocolate with Grappa, Jamesons Whisky, Amaretto, baileys, or dark rum.

A shot of Espresso with Grappa, Jamesons WhiskyAmaretto, Baileys, or Dark Rum.

While the definitive origin remains unclear, one thing’s for sure: the Margarita’s legacy speaks for itself. Refreshing simplicity and endless adaptation.

Dick Bradsell, London 1983, initially calling it “vodka espresso”, before it evolved into the iconic drink we know today.

Cheryl Cook, a bartender known as the “Martini Queen of South Beach” was looking for a more visually appealing twist on the martini. She made the cosmopolitan using vodka, citrus juice and cranberry.

Its exact birthplace is unclear, but some speculate it originated in southern Italy, the Amalfi coast, the ancestral home of limoncello.

1919 in Padova, Italy. Brothers Luigi and Silvio Barbieri, inspired by French apértifs and the spritz trend, create Aperol - a bittersweet, low-alcohol orange liqueur made for spritz.

The Hugo Spritz is a delightful Italian cocktail that captures the essence of summer and has been described as the most refreshing drink in the world.

Signature blue hue and sweet orange of the Curaçao. This modern addition to the spritz style is sweet, bubbly and extremely refreshing.

Crodino-No-Secco-Soda and a slice of Orange

White peach puree prosecco

Gin, Campari, Rosso Vermouth

Vodka, Kahlua espresso

Spiced rum, Grand Marnier, orange juice, lime juice, lemonade Grenadine

Aperol, presoecco, topped with soda

Silver tequila, lime juice, Cointreau, dash of salt

Bourbon whiskey, Angostura bitters, sugar orange peel

Vanilla vodka, Cointreau, passion fruit puree, lime juice, vanilla syrup, prosecco

Chambord, vodka, pineapple juice

Honey, gin, lemon juice orange juice

White rum, banana rum, coconut cream pineapple juice

Muddled raspberries, raspberry gin, white rum, lemon juice lemonade

Vodka, white rum, silver tequila, Cointreau, spiced gin, lemon juice cola

Muddled strawberries, sugar syrup, silver tequila, gin, lime juice soda

Muddled strawberries, elderflower cordial lemonade

Mint basil, sugar syrup, soda lime juice

Aperol, Prosecco, Soda, Orange.

Campari, Martini Rosso and Prosecco.

White Peach juice and Prosecco.

Nocellara Kalamata olives.

Our pinsa Romana base brushed with garlic oil.

Home made Tuscan flat bread.

Cold, crunchy head of romaine lettuce, creamy and briny Caesar dressing and homemade croutons.

Baby squid and courgette deep fried in a delicate batter. Served with aioli.

A selection of cured meats from around northern Italy.

Tender strips of buttermilk chicken in a pecorino crumb topped with melted mozzarella. Served with a tomato dipping sauce.

One classic mozzarella, One three cheese with pistachio crumb. Rustic Roman street food like arancini freshly made in our kitchen.

San Marzano tomatoes, fior di latte mozzarella and fresh basil.

San Marzano tomatoes, fior di latte mozzarella, prosciutto and rocket.

San Marzano tomatoes, fior di latte mozzarella, spicy salami and Nduja.

The creamy heart of the burrata, premium quality mortadella and chopped pistachios.

Classic defined layers of slow cooked beef ragu and creamy bechamel sauce.

Our authentic carbonara made with Guanciale, Pecorino and egg.

King prawns in a chilli, tomato and garlic sauce served with parsley.

Nduja sausage in a spicy sauce made with Italian cream cheese.

We use a tender, marbled cut full of flavour. It comes with a salsa verde.

Pan fried Sea bass for a crispy skin served on a tomato, olive and caper sauce.

Butterflied chicken breast in a crumb full of pecorino and Italian herb flavour. Served with a lemon dressing.

Potato Fries.

A simply dressed salad of mixed leaves and olives.

Skinny courgette fries.

Our pinsa Romana base brushed with garlic oil.

Potatoes slow roasted in rosemary and garlic.

Burrata with truffle oil on a pepper sauce.

A selection of crostini topped with Stracciatella, cucumber and mint. Gorgonzola and pomegranate. Bolognaese,Tomato and onion.

Spaghetti in a silky basil sauce.

Rigatoni tossed in a rich tomato sauce with aubergine.

Pinsa romana with pomegranate Gorgonzola , ricotta, rocket, Parmesan, walnut.

with lemon oil dressing, cumber, olives, onion and tomato.

with watermelon, radish , onion and date sauce dressing.

Tender chicken strips coated in a pecorino crumb, fior di latte mozzarella, pesto cream and sundried tomatoes.

Thinly sliced cured ham, fior di latte mozzarella, basil pesto cream, sun-dried tomatoes, and rocket leaves.

Fior di latte mozzarella, sundried tomatoes, basil pesto cream.

Thinly sliced seasoned ham, Italian cream cheese stracciatella, Pistachio cream and chopped pistachio nuts.

Crème de Menthe, Crème de Cacao White, Cream.

Vodka, Kahlua, Espresso.

Cognac, Crème de Cacao Dark, Cream.

Literally translates as pick me up. One of Italy’s most popular desserts. Ours is made the traditional way with layers of espresso coffee-soaked biscuit, mascarpone, and cacao.

Cream filled puffs of choux pastry covered in chocolate, pistachio, and white chocolate.

Black forest chocolate cake. Embellished with cherries, the exterior is covered with a cascade of curls of dark chocolate.

A heavenly cake which is diabolically complex to make but well worth the effort. Pears, hazelnuts, and ricotta go in to make this southern Italian classic.

Almond nougat from Calabria is encased in a frozen custard like ice cream to create a wonderful texture.

Choose from: Chocolate, Strawberry, Hazelnut, Pistachio, Vanilla, Chocolate shavings, Wild Cherry, and Lemon Sorbet

Scoop of Gelato Ice Cream, Covered in a shot of Monsoon espresso,and amaretto biscuit.

Hot chocolate with Grappa, Jamesons Whisky, Amaretto, baileys, or dark rum.

A shot of Espresso with Grappa, Jamesons WhiskyAmaretto, Baileys, or Dark Rum.

While the definitive origin remains unclear, one thing’s for sure: the Margarita’s legacy speaks for itself. Refreshing simplicity and endless adaptation.

Dick Bradsell, London 1983, initially calling it “vodka espresso”, before it evolved into the iconic drink we know today.

Cheryl Cook, a bartender known as the “Martini Queen of South Beach” was looking for a more visually appealing twist on the martini. She made the cosmopolitan using vodka, citrus juice and cranberry.

Its exact birthplace is unclear, but some speculate it originated in southern Italy, the Amalfi coast, the ancestral home of limoncello.

1919 in Padova, Italy. Brothers Luigi and Silvio Barbieri, inspired by French apértifs and the spritz trend, create Aperol - a bittersweet, low-alcohol orange liqueur made for spritz.

The Hugo Spritz is a delightful Italian cocktail that captures the essence of summer and has been described as the most refreshing drink in the world.

Signature blue hue and sweet orange of the Curaçao. This modern addition to the spritz style is sweet, bubbly and extremely refreshing.

Crodino-No-Secco-Soda and a slice of Orange

White peach puree & prosecco

Gin, Campari, Rosso Vermouth

Vodka, Kahlua & espresso

Spiced rum, Grand Marnier, orange juice, lime juice, lemonade & Grenadine

Aperol, presoecco, topped with soda

Silver tequila, lime juice, Cointreau, dash of salt

Bourbon whiskey, Angostura bitters, sugar & orange peel

Vanilla vodka, Cointreau, passion fruit puree, lime juice, vanilla syrup, prosecco

Chambord, vodka, pineapple juice

Honey, gin, lemon juice & orange juice

White rum, banana rum, coconut cream & pineapple juice

Muddled raspberries, raspberry gin, white rum, lemon juice & lemonade

Vodka, white rum, silver tequila, Cointreau, spiced gin, lemon juice & cola

Muddled strawberries, sugar syrup, silver tequila, gin, lime juice & soda

Muddled strawberries, elderflower cordial & lemonade

Mint & basil, sugar syrup, soda & lime juice

Aperol, Prosecco, Soda, Orange.

Campari, Martini Rosso and Prosecco.

White Peach juice and Prosecco.

Nocellara & Kalamata olives.

Our pinsa Romana base brushed with garlic oil.

Home made Tuscan flat bread.

Cold, crunchy head of romaine lettuce, creamy and briny Caesar dressing and homemade croutons.

Baby squid and courgette deep fried in a delicate batter. Served with aioli.

A selection of cured meats from around northern Italy.

Tender strips of buttermilk chicken in a pecorino crumb topped with melted mozzarella. Served with a tomato dipping sauce.

One classic mozzarella, One three cheese with pistachio crumb. Rustic Roman street food like arancini freshly made in our kitchen.

San Marzano tomatoes, fior di latte mozzarella and fresh basil.

San Marzano tomatoes, fior di latte mozzarella, prosciutto and rocket.

San Marzano tomatoes, fior di latte mozzarella, spicy salami and Nduja.

The creamy heart of the burrata, premium quality mortadella and chopped pistachios.

Classic defined layers of slow cooked beef ragu and creamy bechamel sauce.

Our authentic carbonara made with Guanciale, Pecorino and egg.

King prawns in a chilli, tomato and garlic sauce served with parsley.

Nduja sausage in a spicy sauce made with Italian cream cheese.

We use a tender, marbled cut full of flavour. It comes with a salsa verde.

Pan fried Sea bass for a crispy skin served on a tomato, olive and caper sauce.

Butterflied chicken breast in a crumb full of pecorino and Italian herb flavour. Served with a lemon dressing.

Potato Fries.

A simply dressed salad of mixed leaves and olives.

Skinny courgette fries.

Our pinsa Romana base brushed with garlic oil.

Potatoes slow roasted in rosemary and garlic.

Burrata with truffle oil on a pepper sauce.

A selection of crostini topped with Stracciatella, cucumber and mint. Gorgonzola and pomegranate. Bolognaese,Tomato and onion.

Spaghetti in a silky basil sauce.

Rigatoni tossed in a rich tomato sauce with aubergine.

Pinsa romana with pomegranate Gorgonzola , ricotta, rocket, Parmesan, walnut.

with lemon oil dressing, cumber, olives, onion and tomato.

with watermelon, radish , onion and date sauce dressing.