A LA CARTE MENU AVAILABLE MONDAY - FRIDAY 5.30 PM - 10 PM and SATURDAY 12.30 PM - 10 PM

SET LUNCH MENU AVAILABLE THURSDAY - FRIDAY 12.30 PM - 3.30 PM

SAMPLE LUNCH MENU

3-course lunch 28

2-courses and coffee 28

STARTERS

Puparuolo

Baked Large, sweet Sicilian red Pepper stuffed with Sicilian aubergines, fresh basil pesto, bread and Parmigiano

Alici

Burrata cheese from Puglia (mozzarella with creamy centre), marinated anchovy fillets, marinated aubergine, olive oil, garlic, oregano and a kiss of chilli

 SalsicciAmo

Charcoal grilled Italian Pork sausage baked Neapolitan traditional frittata filled with braised white onions and Parmigiano.

 Ravioli

 Large parcels of fresh egg pasta with a filling of the day (please ask), tossed with butter, fresh sage and nutmeg sprinkle

MAIN

Pasta

Fresh pasta tossed with vegetable ragu (aubergine, sweet Sicilian peppers, San Marzano tomato Passata and provola smoked cheese

Pesce del Giorno

Monkfish tail bites in the rich Guazzetto (hot pot) of Italian cannellini beans, Vesuvian Piennolo tomatoes, garlic and fresh herbs

Carne del giorno

Slow-cooked rare breed Scottish pork cheeks with Mixed mushrooms, cherry tomatoes, basil and garlic Served with a side of vegetables and potatoes

Torta Salata

Neapolitan baked “sandwich” layered with zucchini, cured ham from Parma, Provola (smoked cheese), egg and Parmigiano. Baked till cheese gooey

DESSERT

Hazelnut ice cream

Coffee and baileys cremoso

Vanilla ice cream

Caribbean Lime sorbet

Pistachio Panna cotta

SAMPLE

A LA CARTE MENU

Gatto – Savoury potato mash “gateau”, baked in the oven, Burrata cheese from Puglia (mozzarella with a creamy centre), mortadella (cured ham from Bologna) and pistachio 13

Polpettone – Rare breed pork and beef mince gateau infused, baked till golden, finished in rich San Marzano tomato and basil ragu 10

Timballo – Orzo timbale infused with mixed mushrooms and truffle, finished with Caccio e pepe crème (pecorino Romano and black pepper and provola smoked cheese) baked till gooey 9

Crostata – Baked cheese pie! Shortcrust pastry tartlet filled with asparagus, peppery ricotta, smoked mozzarella and baked till golden 10

Polipo – Diced Mediterranean octopus salad with Buffalo mozzarella from Campania, Taggiasca black olive and lemon drizzle 13

Insalatina –  Italian cannellini bean salad with fresh mussels, garlic, lemon, fresh herbs and finished with tarralo Napoletano (savoury biscuit) crumble 9

Paccheri –Paccheri tubes of fresh pasta from Gragnano, tossed with velvet scottish crab bisque and finished with fresh Handpicked white Scottish crab meat 30

All`Astice – Whole Scottish Lobster served with a linguine pasta tossed with lobster stock, vesuvian Piennolo tomatoes, olive oil, garlic and kiss of chilli 40

A`Pescatora – Calamarata rings of fresh pasta tossed with Scottish mussels, baby clams, prawn, langoustine, calamari in a light crustacean bisque, garlic and kiss of chilli 30

Ragu – Orecchiette tossed in a rich San Marzano tomato and Lamb shoulder ragu 24

Genovese – Garganelli small tubes of fresh pasta tossed with braised white onion and shin of beef sugo, basil, white wine and Parmigiano 24

Fusilli – Fusilli lunghi long fresh pasta from Avellino tossed with crème of Fava beans, diced guanciale (pork cheek) and a few vesuvian tomatoes 19

Ravioli – Large parcels of fresh pasta filled with porcini mushrooms, tossed with butter, fresh sage and nutmeg sprinkle 15 (starter) / 24 (main)

Pasta, patate e provola – Broken pappardelle tossed in a velvety potato sugo, vesuvian tomatoes, basil and provola smoked gooey cheese 19

Mare nel Piatto – House special!  Literally “sea on the plate,” this is a freshly sautéed hot seafood feast (fresh mussels, baby clams, king prawns, langoustine, squid and scallops) in a delicious crustacean bisque with white wine, garlic, olive oil, and a bit of chilli. Served with crostini (grilled bread) to dip in the bisque. 42 (for one)/ 84 (for two)

Grigliata di Pesce – House special! Charcoal grilled assorted Scottish fish and crustacean medley (selection of filleted fish (sea bass, sashimi grade Tuna steak and swordfish, trout), langoustine, hand-dived scallop and king prawn) finished with lemon-infused extra virgin olive oil and garnish of mixed salad. 38 (for one)/ 79 (for two)

Agnello – Charcoal grilled Organic Scottish lamb chops, marinated with lemon, white wine and fresh herbs. Finished with mixed mushroom infused creme, served with roasted vegetables and potatoes 29

Coniglio – Slow-cooked rabbit in a rich cacciatora sugo, Vesuvian tomatoes, garlic, fresh basil, white wine and kiss of chilli, served with vegetables and potatoes. 28

A`Scarpone – Aubergine “shoes” filled with Vesuvian tomatoes, garlic, fresh basil, smoked Mozzarella cheese and aubergine pulp, baked till golden. 19

Verdure – Roast vegetable of the day and potatoes. 7

Insalata – Mixed salad. 7

PANNA COTTA

8

Vanilla panna cotta topped with Pistachio cream

DELIZIA AL LIMONE

8

Lemon sponge cake topped with limoncello-infused mascarpone cream and finished with fresh berry

CREMOSOO

8

Coffee and Kahlua liquore pudding finished with amaretto biscuit

FORMAGGI

15

Selection of cheeses (taleggio, fontina, pecorino, provolone piccante) served with biscuits or fresh bread

AFFOGATO

8

Vanilla ice cream served with a shot of Neapolitan Kimbo coffee 

Add Baileys, Frangelico or other liquor

11

PAN DI STELLE

8

Pan di Stelle Italian biscuit crema (Infused with Chocolate and hazelnut) layered with Dark chocolate sponge