The Franklin Restaurant by Alfredo Russo

with fresh mint, extra virgin olive oil and micro herbs

burrata cheese, tomatoes and basil

with butter and toasted bread

with goat cheese and walnuts

mixed leaves with cucumbers, cherry tomatoes and carrots

24h marinated chicken with lemon, paprika and sage, served with Gorgonzola sauce

with fried egg, avocado, bacon, cheese, tomatoes and chicken

bronze die pasta with San Marzano tomato sauce and basil

with bacon, tomatoes, lettuce, onion and pickles

with salmoriglio dressing and mashed potatoes

served with roasted potatoes and fine mixed salad

served with roasted potatoes and paprika

served with pita bread

Chef's selection of two types each

Toasted pecan infused Botanist Gin - Sweet vermouth - Campari

Valdobbiadene Prosecco - Pomegranate - Thyme

Mezcal Verde - Cointreau - Lime - Raspberry

Sipsmith Vodka - Borghetti - Peanut

Xanté - Rémy Martin 1738 Accord Royale - Spiced Bitters

Goose fat infused Four Roses Bourbon - Grand Marnier - Plum

Passion fruit Kombucha - Vanilla

Rhubarb Cordial - Grenadine - Lemonade

Tomato - Lemon - Spicy Mix

Apple juice - Mint - Lemon Cordial - Ginger Ale

Grenache, Rolle, Syrah, Cinsault, Tibouren

Tempranillo, Graciano, Maturana Tinta

Corvina, Corvinone, Rondinella, Molinara

This English Breakfast is a blend of Assam, Ceylon, Darjeeling, Kenyan and Keemun teas, which produces a lovely full-bodied tea with a coppery infusion with hints of flowery sweetness, muscatel and spiciness

This wonderful Afternoon tea is medium bodied black tea ideally drunk between 2 pm and 6 pm. It is a blend of decadent earl grey laced with the sweetness from oolong tea and finished with English rose petals

Earl Grey is one of the most widely drunk teas in the world. Its distinct flavour is a result of combining high quality Chinese black tea and oil of bergamot, originally used to protect the flavour from mould and tar during long sea voyages. This beautifully scented tea with its flowery and citrusy flavour remains the embodiment of the finest English tea

Bai Mao Hou or White Monkey is a green tea that grows along the slopes of the Taimu mountains in the Fujian province of China. The young leaves and unopened buds are carefully gathered and processed exclusively by hand. The result is a tea that appears intricately woven with large and beautiful white tips looking like white-haired monkey's paws, hence the name

This tea comes from the Fujian province and is also known as "Phoenix Dragon Pearls" . The dragon represents the green tea whilst the beauty of the phoenix is found in the jasmine flowers. The jasmine flowers are blended with tea leaves and handrolled together. As the pearls unfold, a wonderfully sweet jasmine fragrance is released

Hōjicha is a roasted green tea made from the summer crop of Sencha. The high heat treatment diminishes tannins and caffeine in the leaves. Toasty nutty flavour is easy to pair with food. This tea is warming and soothing, a real comfort drink for any time of the day

Also known as White Peony, this Chinese white tea from the Fujian province is well-known for its delicate and refreshing flavour. The multi-coloured leaves, ranging from faint green to pale brown, create a clear, light yellow cup with a pleasantly sweet aroma and smooth, mellow flavour with a hint of spiciness and even a touch of nuttiness

Goomtee is ranked among the top gardens in the Darjeeling district, India and produces luscious green leaves with hues ranging from oaky-brown to light green. This tea offers a deliciously light, smooth and refreshing cup with distinctive muscatel characteristics and hints of citrus

Tie Guan Yin is a legendary oolong tea from the Fujian province, China. This loosely-rolled, lightly oxidised tea yields a pale-gold cup with soft, buttery texture and orchid notes that linger to reveal the leaves' complexity. As the liquor cools, a sweet finish becomes apparent and offers faint hints of honeydew melon

Jin Xuan or "Milky oolong" is a variety of oolong tea developed in 1980 in Taiwan. It has a delicious and distinctive flavour with vanilla undertones. This extraordinary tea is characterised by a milky and smooth infusion and is a true delight to all the senses

The Matcha Premium is a powdered shaded green tea, a classic for the traditional Japanese Tea ceremony. This matcha has a slightly nutty taste with a harmonious balance of bitter-sweet. We serve it with a white chocolate chip for better appreciate the aroma

Sencha is the most popular Japanese tea worldwide. This particular organic green tea is grown in semi shaded conditions which creates the very highest quality green tea. The tea is picked in May and offers a pale golden-green cup with a light and pleasantly tangy flavour, the aroma reminiscent of freshly cut grass and sea breeze

This stunning premium tea is made on Feng Huang (or Phoenix") mountain, Guangdong province. The Chaozhou people have been producing this tea for several hundred years which involves roasting the soft tea leaves to produce an elegant flowery and citrusy aroma and taste

ur Chamomile tea is made of the finest chamomile flowers from the Nile River Valley in Egypt. Considered a remedy for all ills by the ancient Egyptians, this golden herb remains a modern favourite to promote calm and relieve anxiety

A native of the Mediterranean, peppermint leaves were often used to crown luminaries in ancient Greece and Rome. It continues to be revered for its cooling, crisp aroma, deeply refreshing flavour and smooth finish

Verbena, known and used in European cuisine since the 17th century, is believed to be a great tonic for the nerves and also known to aid digestion. Its therapeutic effect on the body helps to create a sense of well-being, whereas its highly aromatic flavour is reminiscent of liquorice and camphor with a distinct lemon aftertaste

Globally popular, ginger root offers a wide range of culinary applications and traditional medicinal uses. Bright notes of sweet heat and lingering fire can give any tea blend a little boldness. Historically used for settling temperamental tummies, and soothing colds, ginger is a favourite spice the world over

Aubergine, confit cherry tomato, burrata, and Parmesan biscuit

Slow cooked South Coast octopus served with potato foam, capers and Cerignola olives

Fassona Piemontese tartare served with fresh black truffle

Beetroot salad with caramelised Melusine goat's cheese and balsamic reduction

Bisque and white wine reduction Carnaroli rice served with burrata and Cornish langoustine

Free range chicken tortelli, Parmesan fondue and lime zest

A Roman Shepherd's classic dish of bronze die spaghetti with Pecorino sauce and black pepper

Potato gnocchi with violin pumpkin, guinea fowl jus and chestnuts

Slow cooked veal with celeriac purée, artichoke, parsley cream and red wine sauce

Vanilla butter Dover Sole with grilled onion and rainbow chard

Slow cooked line-caught Sea Bass, tomatoes, basil, ash and Jerusalem artichoke

Fassona Piemontese fillet with traditional grissino crumb, served with carrot purée, and baby carrots

Fresh wild berries, strawberry ice cream, layered with soft caramelised cream

Mascarpone cream layers, Illy coffee, homemade savoiardi biscuits topped with cocoa powder

Selection of 3 or 5 Italian cheeses served with onion compote and honey

Valrhona mille-feuille with mandarin ice cream

A selection of home-made pastries, seasonal fruit and handmade yoghurt, and a selection of locally cured meats, with your choice of fresh juice and tea or coffee

Cucumber, Apple and Kiwi

lovely full-bodied tea with hints of flowery sweetness, muscatel and spiciness

high quality Chinese black tea and oil of bergamot

deliciously light, smooth and refreshing tea with a distinctive muscatel characteristics and hints of citrus

White Monkey is a green tea that grows along the slopes of the Taimu mountains in the Fujian province of China. The young leaves and unopened buds are carefully gathered and processed exclusively by hand

It was created early in the Qing Dynasty in An'Xi, Fujian Province. This tea is characterized by a smooth, refreshing and slightly sweet flavour

This English Breakfast is a blend of Assam, Ceylon, Darjeeling, Kenyan and Keemun teas, which produces a lovely full-bodied tea with a coppery infusion with hints of flowery sweetness, muscatel and spiciness

This wonderful Afternoon tea is medium bodied black tea ideally drunk between 2 pm and 6 pm. It is a blend of decadent earl grey laced with the sweetness from oolong tea and finished with English rose petals

Earl Grey is one of the most widely drunk teas in the world. Its distinct flavour is a result of combining high quality Chinese black tea and oil of bergamot, originally used to protect the flavour from mould and tar during long sea voyages. This beautifully scented tea with its flowery and citrusy flavour remains the embodiment of the finest English tea

Bai Mao Hou or White Monkey is a green tea that grows along the slopes of the Taimu mountains in the Fujian province of China. The young leaves and unopened buds are carefully gathered and processed exclusively by hand. The result is a tea that appears intricately woven with large and beautiful white tips looking like white-haired monkey's paws, hence the name

This tea comes from the Fujian province and is also known as "Phoenix Dragon Pearls" . The dragon represents the green tea whilst the beauty of the phoenix is found in the jasmine flowers. The jasmine flowers are blended with tea leaves and handrolled together. As the pearls unfold, a wonderfully sweet jasmine fragrance is released

Hōjicha is a roasted green tea made from the summer crop of Sencha. The high heat treatment diminishes tannins and caffeine in the leaves. Toasty nutty flavour is easy to pair with food. This tea is warming and soothing, a real comfort drink for any time of the day

Also known as White Peony, this Chinese white tea from the Fujian province is well-known for its delicate and refreshing flavour. The multi-coloured leaves, ranging from faint green to pale brown, create a clear, light yellow cup with a pleasantly sweet aroma and smooth, mellow flavour with a hint of spiciness and even a touch of nuttiness

Goomtee is ranked among the top gardens in the Darjeeling district, India and produces luscious green leaves with hues ranging from oaky-brown to light green. This tea offers a deliciously light, smooth and refreshing cup with distinctive muscatel characteristics and hints of citrus

Tie Guan Yin is a legendary oolong tea from the Fujian province, China. This loosely-rolled, lightly oxidised tea yields a pale-gold cup with soft, buttery texture and orchid notes that linger to reveal the leaves' complexity. As the liquor cools, a sweet finish becomes apparent and offers faint hints of honeydew melon

Jin Xuan or "Milky oolong" is a variety of oolong tea developed in 1980 in Taiwan. It has a delicious and distinctive flavour with vanilla undertones. This extraordinary tea is characterised by a milky and smooth infusion and is a true delight to all the senses

The Matcha Premium is a powdered shaded green tea, a classic for the traditional Japanese Tea ceremony. This matcha has a slightly nutty taste with a harmonious balance of bitter-sweet. We serve it with a white chocolate chip for better appreciate the aroma

Sencha is the most popular Japanese tea worldwide. This particular organic green tea is grown in semi shaded conditions which creates the very highest quality green tea. The tea is picked in May and offers a pale golden-green cup with a light and pleasantly tangy flavour, the aroma reminiscent of freshly cut grass and sea breeze

This stunning premium tea is made on Feng Huang (or Phoenix") mountain, Guangdong province. The Chaozhou people have been producing this tea for several hundred years which involves roasting the soft tea leaves to produce an elegant flowery and citrusy aroma and taste

ur Chamomile tea is made of the finest chamomile flowers from the Nile River Valley in Egypt. Considered a remedy for all ills by the ancient Egyptians, this golden herb remains a modern favourite to promote calm and relieve anxiety

A native of the Mediterranean, peppermint leaves were often used to crown luminaries in ancient Greece and Rome. It continues to be revered for its cooling, crisp aroma, deeply refreshing flavour and smooth finish

Verbena, known and used in European cuisine since the 17th century, is believed to be a great tonic for the nerves and also known to aid digestion. Its therapeutic effect on the body helps to create a sense of well-being, whereas its highly aromatic flavour is reminiscent of liquorice and camphor with a distinct lemon aftertaste

Globally popular, ginger root offers a wide range of culinary applications and traditional medicinal uses. Bright notes of sweet heat and lingering fire can give any tea blend a little boldness. Historically used for settling temperamental tummies, and soothing colds, ginger is a favourite spice the world over

Aubergine, confit cherry tomato, burrata, and Parmesan biscuit

Slow cooked South Coast octopus served with potato foam, capers and Cerignola olives

Fassona Piemontese tartare served with fresh black truffle

Beetroot salad with caramelised Melusine goat's cheese and balsamic reduction

Bisque and white wine reduction Carnaroli rice served with burrata and Cornish langoustine

Free range chicken tortelli, Parmesan fondue and lime zest

A Roman Shepherd's classic dish of bronze die spaghetti with Pecorino sauce and black pepper

Potato gnocchi with violin pumpkin, guinea fowl jus and chestnuts

Slow cooked veal with celeriac purée, artichoke, parsley cream and red wine sauce

Vanilla butter Dover Sole with grilled onion and rainbow chard

Slow cooked line-caught Sea Bass, tomatoes, basil, ash and Jerusalem artichoke

Fassona Piemontese fillet with traditional grissino crumb, served with carrot purée, and baby carrots

Fresh wild berries, strawberry ice cream, layered with soft caramelised cream

Mascarpone cream layers, Illy coffee, homemade savoiardi biscuits topped with cocoa powder

Selection of 3 or 5 Italian cheeses served with onion compote and honey

Valrhona mille-feuille with mandarin ice cream

with fresh mint, extra virgin olive oil and micro herbs

burrata cheese, tomatoes and basil

with butter and toasted bread

with goat cheese and walnuts

mixed leaves with cucumbers, cherry tomatoes and carrots

24h marinated chicken with lemon, paprika and sage, served with Gorgonzola sauce

with fried egg, avocado, bacon, cheese, tomatoes and chicken

bronze die pasta with San Marzano tomato sauce and basil

with bacon, tomatoes, lettuce, onion and pickles

with salmoriglio dressing and mashed potatoes

served with roasted potatoes and fine mixed salad

served with roasted potatoes and paprika

served with pita bread

Chef's selection of two types each

Toasted pecan infused Botanist Gin - Sweet vermouth - Campari

Valdobbiadene Prosecco - Pomegranate - Thyme

Mezcal Verde - Cointreau - Lime - Raspberry

Sipsmith Vodka - Borghetti - Peanut

Xanté - Rémy Martin 1738 Accord Royale - Spiced Bitters

Goose fat infused Four Roses Bourbon - Grand Marnier - Plum

Passion fruit Kombucha - Vanilla

Rhubarb Cordial - Grenadine - Lemonade

Tomato - Lemon - Spicy Mix

Apple juice - Mint - Lemon Cordial - Ginger Ale

Grenache, Rolle, Syrah, Cinsault, Tibouren

Tempranillo, Graciano, Maturana Tinta

Corvina, Corvinone, Rondinella, Molinara

A selection of home-made pastries, seasonal fruit and handmade yoghurt, and a selection of locally cured meats, with your choice of fresh juice and tea or coffee

Cucumber, Apple and Kiwi

lovely full-bodied tea with hints of flowery sweetness, muscatel and spiciness

high quality Chinese black tea and oil of bergamot

deliciously light, smooth and refreshing tea with a distinctive muscatel characteristics and hints of citrus

White Monkey is a green tea that grows along the slopes of the Taimu mountains in the Fujian province of China. The young leaves and unopened buds are carefully gathered and processed exclusively by hand

It was created early in the Qing Dynasty in An'Xi, Fujian Province. This tea is characterized by a smooth, refreshing and slightly sweet flavour

This English Breakfast is a blend of Assam, Ceylon, Darjeeling, Kenyan and Keemun teas, which produces a lovely full-bodied tea with a coppery infusion with hints of flowery sweetness, muscatel and spiciness

This wonderful Afternoon tea is medium bodied black tea ideally drunk between 2 pm and 6 pm. It is a blend of decadent earl grey laced with the sweetness from oolong tea and finished with English rose petals

Earl Grey is one of the most widely drunk teas in the world. Its distinct flavour is a result of combining high quality Chinese black tea and oil of bergamot, originally used to protect the flavour from mould and tar during long sea voyages. This beautifully scented tea with its flowery and citrusy flavour remains the embodiment of the finest English tea

Bai Mao Hou or White Monkey is a green tea that grows along the slopes of the Taimu mountains in the Fujian province of China. The young leaves and unopened buds are carefully gathered and processed exclusively by hand. The result is a tea that appears intricately woven with large and beautiful white tips looking like white-haired monkey's paws, hence the name

This tea comes from the Fujian province and is also known as "Phoenix Dragon Pearls" . The dragon represents the green tea whilst the beauty of the phoenix is found in the jasmine flowers. The jasmine flowers are blended with tea leaves and handrolled together. As the pearls unfold, a wonderfully sweet jasmine fragrance is released

Hōjicha is a roasted green tea made from the summer crop of Sencha. The high heat treatment diminishes tannins and caffeine in the leaves. Toasty nutty flavour is easy to pair with food. This tea is warming and soothing, a real comfort drink for any time of the day

Also known as White Peony, this Chinese white tea from the Fujian province is well-known for its delicate and refreshing flavour. The multi-coloured leaves, ranging from faint green to pale brown, create a clear, light yellow cup with a pleasantly sweet aroma and smooth, mellow flavour with a hint of spiciness and even a touch of nuttiness

Goomtee is ranked among the top gardens in the Darjeeling district, India and produces luscious green leaves with hues ranging from oaky-brown to light green. This tea offers a deliciously light, smooth and refreshing cup with distinctive muscatel characteristics and hints of citrus

Tie Guan Yin is a legendary oolong tea from the Fujian province, China. This loosely-rolled, lightly oxidised tea yields a pale-gold cup with soft, buttery texture and orchid notes that linger to reveal the leaves' complexity. As the liquor cools, a sweet finish becomes apparent and offers faint hints of honeydew melon

Jin Xuan or "Milky oolong" is a variety of oolong tea developed in 1980 in Taiwan. It has a delicious and distinctive flavour with vanilla undertones. This extraordinary tea is characterised by a milky and smooth infusion and is a true delight to all the senses

The Matcha Premium is a powdered shaded green tea, a classic for the traditional Japanese Tea ceremony. This matcha has a slightly nutty taste with a harmonious balance of bitter-sweet. We serve it with a white chocolate chip for better appreciate the aroma

Sencha is the most popular Japanese tea worldwide. This particular organic green tea is grown in semi shaded conditions which creates the very highest quality green tea. The tea is picked in May and offers a pale golden-green cup with a light and pleasantly tangy flavour, the aroma reminiscent of freshly cut grass and sea breeze

This stunning premium tea is made on Feng Huang (or Phoenix") mountain, Guangdong province. The Chaozhou people have been producing this tea for several hundred years which involves roasting the soft tea leaves to produce an elegant flowery and citrusy aroma and taste

ur Chamomile tea is made of the finest chamomile flowers from the Nile River Valley in Egypt. Considered a remedy for all ills by the ancient Egyptians, this golden herb remains a modern favourite to promote calm and relieve anxiety

A native of the Mediterranean, peppermint leaves were often used to crown luminaries in ancient Greece and Rome. It continues to be revered for its cooling, crisp aroma, deeply refreshing flavour and smooth finish

Verbena, known and used in European cuisine since the 17th century, is believed to be a great tonic for the nerves and also known to aid digestion. Its therapeutic effect on the body helps to create a sense of well-being, whereas its highly aromatic flavour is reminiscent of liquorice and camphor with a distinct lemon aftertaste

Globally popular, ginger root offers a wide range of culinary applications and traditional medicinal uses. Bright notes of sweet heat and lingering fire can give any tea blend a little boldness. Historically used for settling temperamental tummies, and soothing colds, ginger is a favourite spice the world over

Aubergine, confit cherry tomato, burrata, and Parmesan biscuit

Slow cooked South Coast octopus served with potato foam, capers and Cerignola olives

Fassona Piemontese tartare served with fresh black truffle

Beetroot salad with caramelised Melusine goat's cheese and balsamic reduction

Bisque and white wine reduction Carnaroli rice served with burrata and Cornish langoustine

Free range chicken tortelli, Parmesan fondue and lime zest

A Roman Shepherd's classic dish of bronze die spaghetti with Pecorino sauce and black pepper

Potato gnocchi with violin pumpkin, guinea fowl jus and chestnuts

Slow cooked veal with celeriac purée, artichoke, parsley cream and red wine sauce

Vanilla butter Dover Sole with grilled onion and rainbow chard

Slow cooked line-caught Sea Bass, tomatoes, basil, ash and Jerusalem artichoke

Fassona Piemontese fillet with traditional grissino crumb, served with carrot purée, and baby carrots

Fresh wild berries, strawberry ice cream, layered with soft caramelised cream

Mascarpone cream layers, Illy coffee, homemade savoiardi biscuits topped with cocoa powder

Selection of 3 or 5 Italian cheeses served with onion compote and honey

Valrhona mille-feuille with mandarin ice cream

with fresh mint, extra virgin olive oil and micro herbs

burrata cheese, tomatoes and basil

with butter and toasted bread

with goat cheese and walnuts

mixed leaves with cucumbers, cherry tomatoes and carrots

24h marinated chicken with lemon, paprika and sage, served with Gorgonzola sauce

with fried egg, avocado, bacon, cheese, tomatoes and chicken

bronze die pasta with San Marzano tomato sauce and basil

with bacon, tomatoes, lettuce, onion and pickles

with salmoriglio dressing and mashed potatoes

served with roasted potatoes and fine mixed salad

served with roasted potatoes and paprika

served with pita bread

Chef's selection of two types each

Toasted pecan infused Botanist Gin - Sweet vermouth - Campari

Valdobbiadene Prosecco - Pomegranate - Thyme

Mezcal Verde - Cointreau - Lime - Raspberry

Sipsmith Vodka - Borghetti - Peanut

Xanté - Rémy Martin 1738 Accord Royale - Spiced Bitters

Goose fat infused Four Roses Bourbon - Grand Marnier - Plum

Passion fruit Kombucha - Vanilla

Rhubarb Cordial - Grenadine - Lemonade

Tomato - Lemon - Spicy Mix

Apple juice - Mint - Lemon Cordial - Ginger Ale

Grenache, Rolle, Syrah, Cinsault, Tibouren

Tempranillo, Graciano, Maturana Tinta

Corvina, Corvinone, Rondinella, Molinara