The menus
À la carte, Lunch and dinner
A journey through the regions of Italy, where every dish carries its own story, inspiration and identity.
Sauces born in our kitchen, and a suggested wine with most dishes.
Lunch, Thursday to Saturday, 12pm – 3pm
Make it a true Italian affair: a leisurely journey from starter to dessert, with a glass of wine and all the charm of a long lunch done right.
“However you choose to dine, you are my guest; and that, to me, is everything.”
Not available on Sundays or bank holidays.
Tuesday Early Bird, Tuesdays · £25.99 with a glass of house wine
A starter, a main and a 125ml glass of house wine, £25.99 per person, with a two-hour table.
La dolce vita doesn’t have to cost it.
Sunday lunch, 12pm – 3pm · never more than 25 guests
Sunday deserves more than simply having lunch. It deserves to be savoured.
À la carte, 12pm – 3pm, and never more than 25 guests. Closed on the last Sunday of the month.
Desserts & cheese, from £3.95
Panna cotta sweetened the Brazilian way, with condensed milk. Tiramisù prepared the moment you ask. A board of five premium Italian cheeses, finished with our house truffle honey.
- Panna Cotta della Casa,£7.50
- Tiramisù della Casa,£7.50
- Gelato Italiano,£3.95 a scoop
- The cheese board,£12.50, or £23.50 to share
A little indulgence, done properly.
Groups & celebrations, from £42 per person
Due to the size of our kitchen, large groups are kindly asked to order from our set menu.
- Menu di Celebrazione: three courses, £42 per person (the ribeye carries a £5 supplement).
- Private Dining Menu: £59 per person, for groups of more than 10.
Wine list, Sip slowly, savour fully.
Our wine list is a curated celebration of craft and character, each bottle chosen to complement our menu and honour the heritage of winemaking.
Our most sought-after bottles can be reserved ahead by phone or email, and we’ll have yours waiting for your visit.
I piatti dello Chef
The Chef’s signatures
“best risotto ever”
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Gamberoni Dorati del Patrono
Our Chef Patron’s most treasured creation: golden king prawns with two sauces born in our kitchen.
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Tagliatelle al Filetto e Ragù Lento del Maestro
A timeless Bolognese, made with diced fillet steak instead of mince.
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Risotto al Tonio
Black truffle, asparagus and mascarpone.
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Ossobuco alla Milanese
Veal shank slow-braised for 8 to 9 hours, over a golden saffron risotto.
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Fegato Veneziano con Pancetta
Venetian-style calf’s liver with crispy pancetta.
Pull up a chair.
Tables for up to 6 book online.