카르보나라 앗 N49

Mixed platter of cured Italian meats and cheeses, caramelised onion, chilli honey and carasau.

Mixed platter of cured Italian meats with carasau and pesto.

Mixed platter of Italian cheeses, caramelised onion, chilli honey and carasau.

Tiger king prawns with mixed leaf salad and mayonnaise.

Mozzarella di bufala (buffalo milk cheese), pesto Romano and vine tomatoes.

Mozzarella di bufala on toasted sourdough with marinated anchovies.

Steamed mussels in tomato sauce with garlic, chilli, white wine and parsley, served alongside focaccia.

Traditional bruschetta with cherry tomatoes, shallots and spring onions on toasted garlic bread.

Seared scallops fried in guanciale fat, finished with pea puree and lemon citronette.

Cured beef carpaccio, topped with rocket, shaved pecorino cheese, raw mushrooms and citronette.

Roman arancini; breadcrumbed and fried rice balls in tomato sauce, with melted mozzarella.

Deep fried aubergine with burrata cheese, tomato sauce, basil and pecorino.

Mozzarella di bufala with DOP 24 month aged prosciutto di Parma served with rocket salad.

Battered squid, mixed leaf salad and mayonnaise.

Traditional carbonara with egg yolk, guanciale, pecorino and black pepper.

Egg yolk, mushrooms, aubergines, courgettes pecorino and black pepper.

Iconic pasta from Amatrice, made with vine cherry tomatoes, olive oil, pecorino, onion, guanciale and a hint of red wine.

Roman twist on pesto, made with basil, pine nuts, pecorino, spinach, lemon, salt and pepper with cherry tomatoes.

‘Fruits of the sea’, containing sea bass, salmon, squid and tuna in a chilli and tomato sauce, with a grilled king prawn and selection of mussels.

Sicilian dish made with aubergine, garlic and onions in a mildly spicy tomato sauce, with pecorino cheese.

A spicy tomato sauce made from vine tomatoes, chilli, garlic, parsley, and olive oil.

Simple Roman pasta with guanciale, pecorino and black pepper.

Neapolitan dish made with vine tomatoes, olives, capers, anchovies, chilli, olive oil, garlic, and parsley.

Potato dumplings in ‘Amatriciana’ sauce.

Potato dumplings in a creamy porcini mushroom sauce with onions and parsley.

A classic of ‘Cucina Povera’, a simple dish made with garlic, olive oil, chillies and parsley.

Fresh mussel pasta with garlic, chilli and parsley in a lemon and white wine sauce.

10oz marbled ribeye with a garnish of chives, spring onions and shallots, alongside baby roasted potatoes or skin on fries.

8oz fillet steak with a garnish of chives, spring onions and shallots, alongside baby roasted potatoes or skin on fries.

Two Italian pork sausages (spicy option available) alongside baby roasted potatoes or skin on fries.

A succulent half rack of lamb grilled accompanied by fresh roman pesto sauce alongside baby roasted potatoes or skin on fries.

Platter of meats consisting of a 4oz fillet steak, spicy pork sausage and either lamb chops or chicken breast, alongside baby roasted potatoes or skin on fries.

Chicken breast cooked in a creamy porcini mushroom sauce, alongside baby roasted potatoes or skin on fries.

Chicken breast cooked in a white wine sauce with olives, capers, garlic, and rosemary, with a garnish of chives, spring onions and shallots, alongside baby roasted potatoes or skin on fries.

Chicken breast cooked in a roasted pepper, garlic, and tomato sauce, alongside baby roasted potatoes or skin on fries.

Chicken breast cooked in a garlic, white wine, lemon, and oregano sauce, with a garnish of chives, spring onions and shallots, alongside baby roasted potatoes or skin on fries.

Deep fried chicken breast alongside baby roasted potatoes or skin on fries.

Grilled giant prawns topped with a lemon citronette, alongside baby roasted potatoes or skin on fries.

Grilled sea bass fillets in a white wine, lemon, garlic, and parsley sauce, with a garnish of chives, spring onions and shallots, alongside baby roasted potatoes or skin on fries.

Two fillets of grilled sea bass with a garnish of chives, spring onions and shallots, alongside baby roasted potatoes or skin on fries.

Two salmon fillets with a garnish of chives, spring onions and shallots, alongside baby roasted potatoes or skin on fries.

Platter of grilled fish, consisting of sea bass, salmon, squid, and king prawn, with a garnish of chives, spring onions and shallots, alongside baby roasted potatoes or skin on fries.

Platter of battered fish, consisting of sea bass, salmon, squid, and king prawn, alongside baby roasted potatoes or skin on fries.

Grilled tuna steak served with a lemon, mustard and honey citronette, alongside baby roasted potatoes or skin on fries.

Grilled tuna steak with garlic, capers, olives, tomato, and olive oil, alongside baby roasted potatoes or skin on fries.

Can’t decide between meat and fish? This grand platter offers an abundant mix of both, including chicken breast, fillet steak, spicy pork sausage, grilled king prawns, scallops, and a fillet of salmon, alongside baby roasted potatoes or skin on fries.

Platter of grilled vegetables including aubergine, tomatoes, mushrooms, onions, and courgette served with a tomato, mixed leaf salad alongside Sardinian Carasau bread.

Pan fried broccoli in a white wine, garlic, chilli, and olive oil.

Mixed leaf salad with baby leaf, spinach and rocket, diced cherry tomatoes, red onion and a balsamic glaze.

Hearty salad with toasted focaccia, cherry tomatoes, cucumber, olives, peppers, red onion, basil and olive oil.

Baby leaf and raddichio salad with sweet grapes and Gorgonzola, finished with an olive oil and balsamic glaze.

Mixed grilled bread, focaccia, and Sardinian Carasau, served with fresh Roman pesto.

Pan fried peas, onion, and guanciale (pork cheek).

Crispy battered courgette fries.

Crispy battered aubergine fries.

Roasted baby potatoes.

Roasted baby potatoes finished with garlic, pecorino and parsley.

Roasted baby potatoes based in guanciale fat.

Skin on chips.

Skin on chips tossed in garlic, pecorino and parsley.

Classic Italian tiramisu made with savoiardi biscuits, coffee, egg whites and yolks, sugar, mascarpone cheese, cocoa, and a hint of baileys.

Mixed platter of Italian cheeses including Gorgonzola, taleggio, pecorino Romano and pecorino sardo, served with caramelised onions, chilli honey, olives, and Sardinian Carasau bread.

Traditional Italian dessert meaning ‘cooked cream’ topped with either a chocolate sauce or marinated strawberries.

Delicate ricotta cheese cake with pears served with dark chocolate sauce and marinated strawberries.

A typical Roman dessert, this vanilla and lemon custard tart is served with whipped cream and marinated strawberries.

An apple tart, served warm, with whipped cream and marinated strawberries.

A Roman speciality - sliced peaches marinated in white wine, sugar, basil, and mint.

Sliced strawberries, marinated in lemon, orange and honey, topped with whipped cream.