Love is fleeting, ragu is forever.

Another short and sweet missive this week to tell you about some new additions to our set lunch menu (£27 for three courses, Tuesday to Saturday!). Creamy ricotta from our favourite dairy in Emilia Romagna is paired with a sweet and sour tumble of radicchio, red onions and currants; Turkish-style whipped smoked cod’s roe is served with a soft-boiled egg, punchy Aleppo pepper flakes and crisp bread; while Ceci in Zimino - a Ligurian chickpea and chard stew - comes with a liberal dusting of 36 month aged Parmigiano Reggiano and plenty of black Sarawak pepper.

Most exciting of all though is our new pasta dish, engineered by sous chef Myles: Rigatoni alla Campidanese. A Sardinian sausage, tomato and saffron ragu finished with lightly smoked Pecorino. It’s a spicy, piquant, sensory thrill ride of a dish. You do not want to miss this one, trust us.

S T A R T E R S

Ricotta Romagna & Radicchio Agrodolce

Camone Tomato, Blood Orange & Salmoriglio 

Tarama with Soft Boiled Egg, Pul Biber & Crisp Bread

M A I N S

Ceci in Zimino with Parmigiano Reggiano

Rigatoni alla Campidanese with Pecorino Sardo

Salt Cod, White Bean & Potato Gratin +5

D E S S E R T S

Chocolate Moelleux Cake with Crème Fraîche

Ecuadorean Vanilla Ice Cream

Cannolo

Hope to see you all soon.

Marcos (🏖️), Nick & the Team