Food Menu

Big and meaty green olives from Cerignola in Puglia

The most wanted Popcorn

Roman rustic toasted bread whipped alpine butter, Cantabrian anchovies

Deep fried cheesy 'bread balls' on homemade mint mayonnaise

Deep fried crunchy salted cod, homemade ajioli, capers

Selecetion of three cheeses served with carasau Sardinian bread and pairing of honey o jams

The Roman take on Negroni - Seven Hills Gin, Amistà Vermouth, Campari

Mezcal - Amaro Lucano - homemade bergamot liqueur

Select Aperitivo, Cactus liquor, prosecco, soda

Rich tomato sauce, mozzarella fiordilatte, stracciatella di burrata, basil

Mortadella Opera, stracciatella di burrata, pistacchio granella

Fiordilatte mozzarella, Sundried tomatoes, Cantabrian anchovies

Mozzarella fiordilatte, Lemon Ricotta, yellow Datterini tomatoes Courgette's flowers

Traditional sweet and sour mixed vegetables salad

Traditional field salad with cooked and raw vegetables, Pecorino Romano D.O.P.

Slow cooked "Ramata" onions bruschetta 

2 deep fried rice suppli (Roman Arancini), 1 potato croquette with smoked provola

Roman style tripe cooked in rich tomato sauce, chilly, Roman mint and Pecorino Romano D.O.P.

Butter panfried sweetbread, lightly pickled artichokes, Chef's honey Garum

Baby octopus, lightly spiced tomato sauce, red garlic oil thin crispy gutiau bread

Italian mixed tomatoes salad, 12 YO Balsamic Vinegar from Modena, basil, Accademia Olearia EVO oil 

Deep fried Courgette's flowers, yogurt and cucumber salsa, candid ginger

Maccheroncini Metodo Massi, egg yolk, guanciale, Pecorino Romano D.O.P.

Spaghettone Metodo Massi in rich tomato sauce, guanciale, pecorino Romano D.O.P.

Spaghettone Metodo Massi, guanciale, toasted black pepper, pecorino Romano D.O.P.

Homemade egg tagliatelle pasta, toasted black pepper, pecorino Romano D.O.P.

Homemade tagliatelle, confit datterini tomatoes, courgette flower, EVO oil. SERVED LUKEWARM

Maccheroncini Metodo Massi, 10 hours slow cooked Ox-Tail ragù, dark chocolate, pecorino Romano D.O.P.

Linguine di Martino, Scottish mussels, Calamari, violet prawns, chilli, lemon zest

Carnaroli Risobuono "La Mondina", Scottish Langoustines, créme fraiche, lemon zest

Roasted octopus, cauliflower salsa and agrodolce, hazelnuts, mortadella Opera di Bologna

300g Aberdeen Angus Ribeye steak from Regenerative farm, crunchy potato, fondo bruno jus

Fosse meadows "Total Freedom Chicken" from Leicestershire, taggiasca olives, rosemary and garlic salsa 

Norfolk Marshlands regenerative breed lamb, nettles and wild garlic salsa, violetti artichokes