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"We believe that great Italian food is never rushed. It is made with intention, served with warmth, and remembered long after the last course."
— Chef Marco Ferretti
From the Kitchen
Tonight's Highlights
Antipasto
Burrata con Pomodori
£18Creamy burrata, heritage tomatoes, aged balsamic, Sicilian sea salt
Primo
Tagliatelle al Tartufo
£32Hand-rolled egg pasta, black truffle, Parmigiano Reggiano, truffle oil
Secondo
Branzino al Forno
£38Whole sea bass, capers, lemon, Taggiasca olives, white wine
Dolce
Tiramisù della Casa
£12Our signature recipe. Mascarpone, espresso, Savoiardi, dark cocoa
