Available from 12 to 2:30
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.
Traditional Tuscan style minestrone soup
Andy Holt’s chili back pudding roasted apple ginger ketchup and red onion chutney
BARBE ROSSE (V)
Salad of roasted beetroot mixed leaves and grilled goat’s cheese topped with pine nuts and truffle honey
Salt beef terrine, salsa verde and toasted sourdough bread
SARDE AL SAOR
Traditional Venetian recipe of sardines with sweet and sour onions served on sourdough toast
Fillet of hake, citrus risotto and roast parsnip
TAGLIATELLE AI FUNGHI (V)
Tagliatelle pasta, wild mushrooms, leeks, toasted hazelnuts and truffle oil
Tuscan style roast pork, parmesan mash and red cabbage
Rigatoni pasta with a ragu’ of Welsh lamb pork and beef cooked with tomatoes and red wine
TAGLIATELLE FEGATINI E SPINACI
Tagliatelle pasta, confit duck, spinach and herb butter
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)