WHILE YOU WAIT
Sea salt & rosemary focaccia £4.50
Nocellara del Belice olives£5.00
Spicy nduja, toasted sourdough, home pickles£8.50
Panelle £4.50
Padron peppers, smoked almond£6.00
STARTERS
Seared octopus£12.50
Sauce Luciana, crispy potato cannolo, black garlic aioli
Grilled quail£13.00
Smoked Parma ham, fontina, beetroot ketchup, endive & pickled pear salad
Kingfish ceviche£15.00
Blood orange gel, coconut “leche de tigre”, red cabbage sauerkraut
Cured black angus carpaccio£14.00
Truffle pecorino, parsnip crisp, pickled shimeji
Delica pumpkin velouté (V)£9.00
King oyster mushroom, cep tortellini, sage butter
PASTA
Pappardelle£23.00
Slow cooked Muntjac venison ragu, parmesan fondue
Spaghettoni “Filotea”£22.00
“Armatore” anchovy, lemon zest, chives (please allow 15 minutes)
Basil scialatielli£23.00
Clams, mussels, tiger prawns, gurnard & datterino tomato
Paccheri£22.00
Crispy guanciale, broccoli, black pepper, garlic & chilli
Tagliolini (V)£28.00
Shaved black truffle, parmesan & butter emulsion
MAINS
Barrack’s farm lamb£28.00
Mint crusted cannon, belly presse, smoked aubergine, Savoy, harissa yoghurt
Guinea fowl ballotine£26.00
Truffle, leeks, Hen of the woods, wild garlic, celeriac
Tuna steak£26.00
Butterbean puree, roasted bell pepper salsa, puntarella, sumac dressing
Skrei cod£25.00
St Austell mussels, vegetable spaghetti, wilted agretti, miso beurre blanc
Crispy aubergine parmigiana (V)£19.50
Tomato coulis, scamorza, parmesan fondue
Barracks Farm sirloin “tagliata” (for 2 to share)£80.00
Skin on fries, rocket, datterino & parmesan salad, peppercorn sauce
SIDES
Roasted new potato£5.00
Skin on fries£5.00
Buttered seasonal vegetables£5.00
Rocket & aged parmesan salad£5.00
TASTING MENU
£60 per person. Wine flight available £50 per person. (available for the whole table only)
Chef’s choice amuse bouche
Kingfish ceviche, Blood orange gel, coconut “leche de tigre”, red cabbage sauerkraut
Grilled quail smoked Parma ham, fontina, beetroot ketchup, endive & pickled pear salad
Tagliolini, shaved black truffle, parmesan & butter emulsion
Barrack’s farm lamb, mint crusted cannon, belly presse, smoked aubergine, Savoy, harissa yoghurt
Madagascan vanilla cheesecake, lemon, meringue
