The Menu

Charred sourdough, San Marzano tomatoes, garlic, basil, olive oil.

Whole burrata, blistered cherry tomatoes, basil oil, focaccia. Chef's pick

Cured meats and cheeses, honey, pickles, grilled bread — built for the table.

Slow-cooked beef ragù, mozzarella, hand-rolled and fried to order.

Lightly fried squid, lemon, chilli, a spoon of aioli.

Ask your server — changes with what came in fresh this morning.

San Marzano tomato, fior di latte, basil, olive oil.

Tomato, mozzarella, wild mushrooms, Parma ham, rocket.

Tomato, mozzarella, 'nduja, chilli honey. Not shy

Mozzarella, gorgonzola, parmesan, taleggio, a scrape of black pepper.

No tomato — mozzarella, ricotta, truffle oil, thyme.

Tomato, mozzarella, courgette, aubergine, roasted peppers. Vegetarian.

Slow-braised beef and pork ragù, six-hour simmer, parmesan.

Tonnarelli, pecorino romano, cracked black pepper. Simple, and unforgiving if it's not right.

Roast pumpkin and ricotta ravioli, sage butter, toasted walnuts.

Fresh clams, white wine, garlic, chilli, parsley.

Wild mushroom risotto, mascarpone, aged parmesan, thyme oil.

Nonna Lucia's original recipe. We haven't changed a thing. Since 1994

Breaded chicken breast, rocket and cherry tomato salad, lemon.

Whole roasted sea bass, salmoriglio dressing, seasonal greens.

28-day aged T-bone, rosemary potatoes, salsa verde. Serves one, generously.

Layered aubergine, tomato, mozzarella and parmesan, baked to order. Vegetarian.

Mascarpone, espresso-soaked savoiardi, cocoa. The one nobody skips.

Vanilla bean panna cotta, seasonal berry compote.

Crisp shells, sweet ricotta, candied orange, pistachio.

Vanilla gelato, a shot of hot espresso poured at the table.

Tuscany. Bright cherry, firm tannin — built for the ragù.

Veneto. Crisp, citrus-forward, an easy match for seafood.

Veneto. Fine bubbles, green apple, a good way to start the evening.

Gin, Campari, sweet vermouth, orange peel.

Illy blend, pulled to order.

Still or sparkling, 75cl to share.