Starters
Charred on the Josper grill and finished with a crumble of mixed herbs and Portobello mushrooms, served with brown jus and sourdough.
Oven-balfzed eggplant timbale with mozzarella Q? tomato sauce reduction.
Crispy-dough with tomato sauce, oregano, anchovies Q? black olive served with fresh cherry tomatoes, red onion, basil Q? stracciatella cheese.
Italian crocchette and deep-fried calamari, served with garlic tomato mayonnaise.