March 25, 2025
Panisse 18 Finochietta 15
Olives 12
French breakfast radishes with smoked cod’s roe 16
Spiedini of chicken livers, sage and pancetta 18
Insalata di ceci, patate e calamari with large-leaf rocketand bottarga di muggine 27
Hand-cut tagliarini with slow-cooked tomato sauce 27
First-of-the-season asparagus with bagna cauda of Fontodi Chianti Classico 28
Strettine of wild nettle and fresh ricotta with nutmeg and parmesan 28
Sugar snap peas and miner’s lettuce salad with mint, pecorino and black pepper 27
Scallops grilled with cima di rapa and Italian chilli 30
Onglet roasted over thyme branches with shoestring potatoes and pink peppercorn sauce 48
Fisherman’s pie of wild hake and cod with celery hearts, leeks and crème fraîche 44
Duck breast roasted in King 2023 rosé with spring leeks,confit baby artichokes and tapenade 46
To share:
Half a ‘Golden’ Chicken chargrilled with a bowl of coco blanc, salsa verde and watercress leaves 82
Contorni 18
Salade verte
Roasted beet root with fresh horseradish cream
Yorkshire rhubarb clafoutis with vanilla ice cream to share 38
Please order at the start of your meal
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Parties of six or more will have an automatic gratuity of 20% added to their bill