WHILE YOU WAIT
Sea salt & rosemary focaccia GBP 4.50
Nocellara del Belice olivesGBP 5.00
Spicy nduja, toasted sourdough, home picklesGBP 8.50
Panelle GBP 4.50
Padron peppers, smoked almondGBP 6.00
STARTERS
Seared octopusGBP 12.50
Sauce Luciana, crispy potato cannolo, black garlic aioli
Grilled quailGBP 13.00
Smoked Parma ham, fontina, beetroot ketchup, endive & pickled pear salad
Kingfish cevicheGBP 15.00
Blood orange gel, coconut “leche de tigre”, red cabbage sauerkraut
Cured black angus carpaccioGBP 14.00
Truffle pecorino, parsnip crisp, pickled shimeji
Delica pumpkin velouté (V)GBP 9.00
King oyster mushroom, cep tortellini, sage butter
PASTA
PappardelleGBP 23.00
Slow cooked Muntjac venison ragu, parmesan fondue
Spaghettoni “Filotea”GBP 22.00
“Armatore” anchovy, lemon zest, chives (please allow 15 minutes)
Basil scialatielliGBP 23.00
Clams, mussels, tiger prawns, gurnard & datterino tomato
PaccheriGBP 22.00
Crispy guanciale, broccoli, black pepper, garlic & chilli
Tagliolini (V)GBP 28.00
Shaved black truffle, parmesan & butter emulsion
MAINS
Barrack’s farm lambGBP 28.00
Mint crusted cannon, belly presse, smoked aubergine, Savoy, harissa yoghurt
Guinea fowl ballotineGBP 26.00
Truffle, leeks, Hen of the woods, wild garlic, celeriac
Tuna steakGBP 26.00
Butterbean puree, roasted bell pepper salsa, puntarella, sumac dressing
Skrei codGBP 25.00
St Austell mussels, vegetable spaghetti, wilted agretti, miso beurre blanc
Crispy aubergine parmigiana (V)GBP 19.50
Tomato coulis, scamorza, parmesan fondue
Barracks Farm sirloin “tagliata” (for 2 to share)GBP 80.00
Skin on fries, rocket, datterino & parmesan salad, peppercorn sauce
SIDES
Roasted new potatoGBP 5.00
Skin on friesGBP 5.00
Buttered seasonal vegetablesGBP 5.00
Rocket & aged parmesan saladGBP 5.00
TASTING MENU
£60 per person. Wine flight available £50 per person. (available for the whole table only)
Chef’s choice amuse bouche
Kingfish ceviche, Blood orange gel, coconut “leche de tigre”, red cabbage sauerkraut
Grilled quail smoked Parma ham, fontina, beetroot ketchup, endive & pickled pear salad
Tagliolini, shaved black truffle, parmesan & butter emulsion
Barrack’s farm lamb, mint crusted cannon, belly presse, smoked aubergine, Savoy, harissa yoghurt
Madagascan vanilla cheesecake, lemon, meringue
