I. Il Menu
A taste of what we're cooking today. Full daily-special board in the restaurant. Every dish is made to order — let us know about any allergies and we'll work around them.
Toasted sourdough, San Marzano tomatoes, basil, Sicilian olive oil. v
Creamy burrata, heritage tomatoes, basil, Sicilian olive oil, sea salt. v · gf
Crisp saffron risotto balls, mozzarella heart, pomodoro for dipping.
Slow-braised globe artichokes, garlic, wild mint, lemon. v · gf
Slow-braised beef & pork, San Marzano tomato, fresh tagliatelle, parmigiano.
Guanciale, pecorino, free-range egg yolk, cracked black pepper.
Tonnarelli, aged pecorino romano, freshly cracked Tellicherry pepper. v
Hand-rolled orecchiette, broccoli rabe, anchovy, garlic, chilli, breadcrumb.
Sourdough base, fior di latte, San Marzano, fresh basil, Sicilian olive oil. v
Spicy 'nduja, fior di latte, San Marzano, pickled chillies, oregano.
Fior di latte, gorgonzola, taleggio, parmigiano, walnut, a thread of honey. v
Wild mushrooms, taleggio, black truffle, thyme, garlic oil. v
Mascarpone, espresso-soaked savoiardi, dark cocoa, a whisper of marsala.
Vanilla cream set with sheet gelatin, macerated strawberries, mint. gf
Single-origin, pulled to order from our 1962 Faema.
A scoop of fior di latte gelato, drowned in a fresh espresso shot. v
