Food Menu

Cerignola green olives marinated with fennel seeds and lemon zest

Deep fried crunchy salted cod, homemade ajioli, capers

Deep fried cheesy 'bread balls' on homemade mint mayonnaise

Roman rustic toasted bread whipped alpine butter, anchovies

Select Aperitivo, Cactus liquor, prosecco, soda

The Roman take on Negroni - Seven Hills Gin, Antica Formula Vermut, Campari

Giardiniera Skewer + Sapling English vodka shot

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

Mortadella Opera, stracciatella di burrata, pistacchio granella

Fiordilatte mozzarella, Sundried tomatoes, Sciacca anchovies

Fiordilatte mozzarella, Roma style artichokes, Bottarga

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

Raw, cooked and pickled seasonal field vegetables salad, pecorino Romano D.O.P

Trevisan radicchio, braised chicken, Tropea red spring onions, horseradish, tomatoes, rosemary salsa

Baby Octopus, lightly spiced tomato sauce, red garlic oil thin crispy guttiau bread

Deep fried Mozzarella sandwich, anchovies, Pecorino Romano D.O.P.

Slow cooked "Ramata" onions bruschetta 

Crispy deep fried calamari, homemade ajoli and chilli

Rigatoni Pastificio Soldati, egg yolk, guanciale, pecorino Romano D.O.P.

Spaghettone Pastificio Soldati in rich tomato sauce, guanciale, pecorino Romano D.O.P.

Spaghettone Pastificio Soldati, guanciale, toasted black pepper, pecorino Romano D.O.P.

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

Homemade tortelli, slow cooked Montoro onions, 24 months Parmigiano Reggiano, served with butter, sage and cocoa nibs

Rigatoni Pastificio Soldati, Ox-Tail ragù, dark chocolate, pecorino Romano D.O.P.

Caserecci Pastificio Soldati, "spinosi" artichokes, bottarga "cured fish roe"

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

Carnaroli Risobuono 'La Mondina', strawberry salsa, confit lemon, mint, mascarpone

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 

Roasted wild asparagus, citronette asparagus salsa and lemon zest

Spinach cooked in butter with 24 months Parmigiano Reggiano

Deep fried crunchy potato, 24 months Parmesan and anchovy

Traditional salad of seaasonal sweet and sour vegetables from the garden