À la carte

Bruschetta with stracciatella, peas and mint   £12

Heirloom cucumbers with labneh and togarashi   £9

Porridge sourdough and seeded rye bread with kefir butter   £5

 

STARTERS

Scallops with borlotti beans, agretti and chilli oil   £26

Vesuvio tomatoes with nectarine, housemade fig leaf curd and pistachio dressing   £23

Tortellini of sheep’s milk ricotta with girolles and corn butter   £24

Peppers Piedmontese with Umbrian lentils, goat’s curd and basil   £22

Burrata with Merendella peaches, culatello and peach leaf oil   £25

Fern Verrow lettuce with beetroot, gooseberries, candied walnuts and Beenleigh Blue   £22 

 

MAINS

Veal chop with matchstick fries, Fern Verrow leaves and garlic butter   £40 

Grilled monkfish with slow cooked fennel, mint and lemon   £37

Lamb cutlets with caponata and parsley and rocket dressing   £38

Steamed turbot with yellow courgettes, samphire and

verbena beurre blanc   £42

Braised rabbit with saffron, tomatoes, cucumbers and soft white polenta   £36

Imam Bayildi with tomato sauce, labneh, currants and almonds   £32

 

Fern Verrow leaves with honey crème fraiche and soft herbs   £12

Crispy potatoes with harissa and green garlic labneh   £15 

 

DESSERTS