Available from 17:30 to 22:00
10% of service will be add to your bill
All bookings are provisional until we receive the deposit of £5 per person for lunch and £10 per person for dinner. At any point, should we receive a second enquiry for use of the room on the date of your provisional booking, you will be asked to settle the deposit within 24 hours. Failure to do so will result in the space being released to the second party. If any booking is cancelled with less than 1 week notice, or in the case of a no-show, every attempt will be made to re-sell the room but the deposit will be lost if unsuccessful.
In order to ensure a smooth service you may be asked to preorder.
SARDE AL SAOR
Traditional Venetian recipe of sardines with sweet and sour onions served on sourdough toast
Slow roast crispy lamb breast, chickpea and butternut squash compote, orange puree
BARBE ROSSE (V)
Salad of roasted beetroot and mixed leaves, grilled goat cheese, truffle honey and pine nuts
Traditional tuscan style minestrone soup
BRUSCHETTA DI ANATRA
Bruschetta of confit duck, wild mushrooms and spinach
TAGLIATELLE AI FUNGHI (V)
Tagliatelle pasta, wild mushrooms, leeks, truffle butter, toasted hazelnuts and truffle oil
Tuscan style roast pork, red cabbage roasted celeriac, pumpkin puree
Rigatoni pasta with a ragu’ of beef, pork and Welsh lamb, porcini mushrooms and tomatoes
Fillet of hake, citrus risotto and roasted parsnip
12 hours braised beef, red wine jus, parmesan mash, savoy cabbag
TORTA AL CIOCCOLATO
Chocolate torte with shortbread base and salted caramel.
Traditional sicilian pastry filled with sweet organic ricotta, chocolate, pistachio and candied orange.
Williams pear poached in white wine, blue cheese, truffle honey and pine nuts.
PANNACOTTA ALLA VANIGLIA
Vanilla flavoured pannacotta shortbread crumble and raspberry sauce.
A selection of the finest British French and Italian cheeses with biscuits truffle honey and red onion chutney (Supplement £2)
Basket of fresh bread – £2
Olives – £2.50