Jacuzzi

Crunchy grissini with bocconcini di mozzarella and mixed olives.

Creamy risotto with a medley of sautéed mushrooms, finished with a silky Taleggio fonduta and Parmigiano Reggiano.

Hand made potato gnocchi in a rich, slow-braised oxtail ragù alla vaccinara, finished with pine nuts and raisins.

San Marzano DOP tomato, mozzarella fior di latte, spicy 'nduja, salame piccante, caramelised red onions, tarragon.

Pumpkin cream, mozzarella fior di latte, gorgonzola, pecorino flakes, hazelnuts. *vegan version available*

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

Grilled romaine lettuce, red cabbage, rocket, home-made caesar dressing, 22-month Parmigiano Reggiano, croutons. With fried mushrooms (VEG) or with breaded free-range chicken.

The unbeatable classic, not so classic

Beautiful meringue petals, vegan vanilla chantilly, citrus compote and supremes, spicy juice.

Chocolate mousse with hazelnut praline, fior di sale, roasted hazelnuts.

Crunchy grissini with bocconcini di mozzarella and mixed olives.

Creamy risotto with a medley of sautéed mushrooms, finished with a silky Taleggio fonduta and Parmigiano Reggiano.

Hand made potato gnocchi in a rich, slow-braised oxtail ragù alla vaccinara, finished with pine nuts and raisins.

San Marzano DOP tomato, mozzarella fior di latte, spicy 'nduja, salame piccante, caramelised red onions, tarragon.

Pumpkin cream, mozzarella fior di latte, gorgonzola, pecorino flakes, hazelnuts. *vegan version available*

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

Grilled romaine lettuce, red cabbage, rocket, home-made caesar dressing, 22-month Parmigiano Reggiano, croutons. With fried mushrooms (VEG) or with breaded free-range chicken.

The unbeatable classic, not so classic

Beautiful meringue petals, vegan vanilla chantilly, citrus compote and supremes, spicy juice.

Chocolate mousse with hazelnut praline, fior di sale, roasted hazelnuts.

Warm home-made focaccia.

Home-made onion and Parmigiano grissini smothered in creamy labneh and wrapped in beef Bresaola della Valtellina.

Caramelised shallot tatin with pecorino cream and mustard.

Juicy 250g burrata di Puglia finished with truffle-infused basil oil and fresh black truffle.

Golden-fried saffron risotto croquettes, topped with veal tartare.

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

Home-made spaghetti alla chitarra in a San Marzano tomato sauce with Taggiasche olives, anchovies and capers served with fresh tuna tartare. Finished with lemon zest.

Hand made potato gnocchi in a rich, slow-braised oxtail ragù alla vaccinara, finished with pine nuts and raisins.

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

Parmigiano Reggiano cream, Prosciutto San Daniele, provola, confit datterini, black pepper.

Home-made profiterole, gelato al pistacchio with pistacchio spread, topped with indulgent dark chocolate sauce.

The unbeatable classic, not so classic, with a touch of marsala.

Crunchy grissini with bocconcini di mozzarella and mixed olives.

Creamy risotto with a medley of sautéed mushrooms, finished with a silky Taleggio fonduta and Parmigiano Reggiano.

Hand made potato gnocchi in a rich, slow-braised oxtail ragù alla vaccinara, finished with pine nuts and raisins.

San Marzano DOP tomato, mozzarella fior di latte, spicy 'nduja, salame piccante, caramelised red onions, tarragon.

Pumpkin cream, mozzarella fior di latte, gorgonzola, pecorino flakes, hazelnuts. *vegan version available*

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

Grilled romaine lettuce, red cabbage, rocket, home-made caesar dressing, 22-month Parmigiano Reggiano, croutons. With fried mushrooms (VEG) or with breaded free-range chicken.

The unbeatable classic, not so classic

Beautiful meringue petals, vegan vanilla chantilly, citrus compote and supremes, spicy juice.

Chocolate mousse with hazelnut praline, fior di sale, roasted hazelnuts.

Warm home-made focaccia.

Home-made onion and Parmigiano grissini smothered in creamy labneh and wrapped in beef Bresaola della Valtellina.

Caramelised shallot tatin with pecorino cream and mustard.

Juicy 250g burrata di Puglia finished with truffle-infused basil oil and fresh black truffle.

Golden-fried saffron risotto croquettes, topped with veal tartare.

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

Home-made spaghetti alla chitarra in a San Marzano tomato sauce with Taggiasche olives, anchovies and capers served with fresh tuna tartare. Finished with lemon zest.

Hand made potato gnocchi in a rich, slow-braised oxtail ragù alla vaccinara, finished with pine nuts and raisins.

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

Parmigiano Reggiano cream, Prosciutto San Daniele, provola, confit datterini, black pepper.

Home-made profiterole, gelato al pistacchio with pistacchio spread, topped with indulgent dark chocolate sauce.

The unbeatable classic, not so classic, with a touch of marsala.

Beefeater gin, citrus and cassis with aperitif charm

Espresso Martini vibes with a pistachio twist

Cherry and almond sour, alcohol free joy

Our virgin mojito with a sunny mandarin twist

Warm home-made focaccia.

One of the finest cuts of beef leg, cured for 40 days and produced by San Nicola Prosciuttificio. Lean and flavourful, lightly dressed with olive oil and lime zest.

Generous 250g burrata served with a creamy pistachio pesto, crispy Sardinian carasau bread

Breaded croquettes with slow-cooked pulled veal, salsa tonnata and big juicy capers.

Beef carpaccio with rocket, balsamic and 22-month Parmigiano Reggiano. *add black truffle for £5*

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

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

San Marzano DOP tomato sauce, mozzarella fior di latte, prosciutto crudo, sautéed spinach.

Creamy vanilla panna cotta with grapefruit, orange, candied lemon, and lime zest.

The unbeatable classic, not so classic, with a touch of marsala.

Our virgin mojito with a sunny mandarin twist

All the Paloma joy, zero alcohol, pure refreshment

Olmeca Blanco Margarita with Sicilian sunshine

Golden hour spritz, made for aperitivo

Generous 250g Burrata served with a creamy pistacchio pesto, crispy Sardinian carasau bread.

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

Truffle risotto arancini with mozzarella and caciocavallo, served with truffle mayo and fresh black truffle.

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 tagliarini with fresh local hand-picked crab, thyme, chilli in a langoustine bisque and lemony butter sauce.

Pumpkin cream, mozzarella fior di latte, gorgonzola, pecorino flakes, hazelnuts. *vegan version available*

Grilled romaine lettuce, red cabbage, rocket, home-made caesar dressing, 22-month Parmigiano Reggiano, croutons. With fried mushrooms (VEG) or with breaded free-range chicken.

The unbeatable classic, not so classic

Creamy vanilla panna cotta with grapefruit, orange, candied lemon, and lime zest.