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