Modern Mediterranean

Whole burrata, sweet heirloom tomatoes, basil and our first-press olive oil.

Charred over the wood fire with new potatoes, capers and lemon.

Golden saffron rice croquettes, oozing taleggio, with a basil aïoli.

Hummus, smoked aubergine, marinated olives, grilled vegetables and warm flatbread to share.

Hand-cut tagliatelle, sweet prawns, a whisper of chilli and bright lemon.

Carnaroli rice, wild mushrooms, aged parmesan and a thread of truffle oil.

Soft potato gnocchi baked in San Marzano tomato, basil and fior di latte.

Whole-fillet sea bass from the wood fire, shaved fennel and a sharp salsa verde.

Lamb shoulder braised until falling, with rosemary, roots and pan juices.

Spatchcocked chicken under a brick, fierce with chilli, garlic and lemon.

The classic — espresso-soaked savoiardi, mascarpone and a dusting of cocoa.

Moist pistachio sponge, olive oil, fresh figs and a spoon of crème fraîche.

Vanilla gelato drowned at the table in a shot of hot espresso.

Our house pour — gin, Campari, sweet vermouth and a twist of blood orange.

Aperol, prosecco and soda, served long over ice with an olive.

Coastal Sardinian white — saline, citrus-bright and made for the sea.

Sangiovese with cherry, leather and a savoury edge — our red of the house.