Served for both lunch and dinner, menu highlights include smoked swordfish to start with Taggiasche olive purée, semi-dried Datterino tomatoes and pickled onion; a range of indulgent pastas including crowd pleaser, Cacio e Pepe; and for main, share a 20oz rib eye steak on the bone, served with roast potatoes and a peppercorn sauce. Save space for a number of tempting desserts including chef’s Tiramisu served tableside, or a honey roasted fig and almond tart with Fior di Latte ice cream.
Autumn Menu
