The menu

Baked twice daily. Rosemary, sea salt and our own olive oil.

Creamy Apulian burrata, blood orange, crushed pistachio and basil oil.

Beef and pork meatballs braised in San Marzano tomato sugo.

Crisp squid, whitebait and courgette with lemon and saffron aioli.

Fried artichokes, mint, lemon zest and shaved pecorino.

Cured meats from Emilia, aged pecorino, olives and grissini.

Eight-hour beef shin ragù, the recipe our mother still checks on.

Chilli, garlic and San Marzano tomatoes. Properly angry.

Carnaroli rice, porcini, mascarpone and thyme.

Slow lamb shoulder, rosemary and gremolata.

Palourde clams, white wine, garlic and parsley.

Hand-rolled potato gnocchi, basil pesto and green beans.

San Marzano tomato, fior di latte, basil. The benchmark.

Spianata calabrese, nduja honey and fior di latte.

Taleggio, wild mushrooms and truffle oil. No tomato.

Prosciutto crudo, rocket and shaved parmesan.

Chargrilled vegetables and vegan mozzarella.

Dry-aged T-bone for two, roast potatoes and salsa verde.

Brick-pressed half chicken, lemon, chilli and oregano.

Whole sea bass, fennel, capers and agrodolce.

Layered aubergine, tomato, basil and parmesan.

Aged balsamic and olive oil.

Shoestring courgettes, lemon salt.

Roast potatoes, rosemary and garlic.

Savoiardi, espresso, mascarpone and cocoa. Made to Nonna Pina’s ratio.

Vanilla panna cotta, strawberries and aged balsamic.

Vanilla gelato drowned in a double espresso.

Ricotta, candied orange and pistachio.

Three scoops. Ask what is in the counter today.

Gin, Campari and sweet vermouth. Stirred, never hurried.

The orange one. Prosecco, Aperol, soda.

Amalfi limoncello, prosecco and mint.

Vodka, coffee liqueur and a proper double shot.

Nero d’Avola or Catarratto, 175ml glass.

330ml bottle.

750ml bottle, still or sparkling.