Our Menu

Gramigna Paglia e Fieno 32

Hailing from Emilia-Romagna, Gramigna takes on the curlicue shape of Bermuda grass extruded through a bronze die known as gramignoni or spaccatelle. Prepared in the style of ‘Paglia e Fieno’, meaning ‘straw and hay’—egg gramigna for the straw, and spinach gramigna for the hay—we dress them in a buttery condiment of pork sausage and Parmigiano Reggiano D.O.P.

Rigatoni alla Vaccinara 34

A dish borne out of ‘cucina povera’ in Rome, Lazio: offal parts of the bovine that nobility never had to endure, yet prized by the proletariat class. Here, bronze-extruded Rigatoni are porous, tubular vessels perfect for holding our braised oxtail ragu of white wine, soffritto, tomato passata and Pecorino Romano D.O.P. Crosta Nera.

Spaghetti Cacio e Pepe 28

Two hallmarks of Italian civilisation come together in this incredibly delicious pasta dish: a well-made Cacio e Pepe from Rome, Lazio with Pecorino Romano D.O.P. Crosta Nera and black pepper; clung cohesively onto bronze-drawn strands of Spaghetti.

Bigoli co’ L’anara 34

Hand extruded through a bigolaro for sauce-grabbing porosity, this specialty of Veneto commonly features duck eggs in the dough. Ours doesn’t (or cannot), but still features an egg-enriched dough. Dressed with a decadent slow-cooked duck ragu and finished with Parmigiano Reggiano D.O.P.

Mezze Paccheri al Sughetto di Zucchine e Seppie 32

Hailing from Campania, these wide tubes of bronze-extruded pasta are also known as calamarata due to their resemblance to calamari rings – which leads to a fitting manner of serving in a delightful combination of rich shellfish stock, grilled squid, and freshness from zucchini and datterini tomatoes.

Selezione di formati di pasta realizzati artigianalmente

Our most time consuming and skilfully handcrafted formats. Limited portions daily. Please approach our staff or visit our pasta programme for more information.

lamb
Costolette di Agnello alla Scottadito 58

grilled new zealand lamb chops, italian spices, fermented jerusalem artichoke puree, balsamic-braised banana shallot, pecorino breadcrumbs (200g).

beef
Costata di Manzo 88

australia black angus, MB4, 200-day grain fed, cube roll from Little Joe (300g).

fish
Merluzzo alla Scafata 42

umbrian-style pan-seared blue cod, fava beans, english peas, cipollini onions, prosciutto, cucielo vermouth-butter sauce.

pork
Cotolette di Maiale alla Zingara 88

25 days dry-aged, free-range gooralie pork tomahawk from queensland, australia (600g).

Ask the Butcher

We offer a daily selection of premium beef cuts dry-aged for up to 55 days, sourced from farms in Australia and USA, that are perfect for sharing. Please enquire with your server on today’s selection.

Torta all’olio Extra Vergine di Oliva 16

an extra virgin olive oil cake with no butter or guilt, evoo gelato, candy fennel, mascarpone mousse.

Archi Soffoca il Tiramisu 16

smoked artichoke & mascarpone mousse, homemade savoiardi sponge, cacao tuile, creme de cacao.

Cannoli 16

stracciatella gelato, Sicilian pistachio, candied orange peel.

Torta della Nonna 18

a nutty take on a tuscan tart with ricotta, chestnut paste, pine nuts, vanilla gelato.