Our Menu

Corzetti Stampati con Pesto alla Genovese 28

Stamped out of sheets of dough with beechwood moulds, the patterns imprinted on this medieval Ligurian pasta not just offers visual delight, but gives texture for sauces to cling on to. Served with potato and green beans dressed in another Ligurian specialty: pesto alla Genovese, a sauce of unmistakable freshness thanks to its core of aromatic basil.

Culurgionis d’Ogliastra con Sugo di Pomodoro e Basilico 34

These seemingly hearty parcels belie their lightness. Originating from Ogliastra in Sardinia, this pasta is stuffed with a pillowy mix of potato, Pecorino Romano crosta nera DOP garlic, and mint. To highlight the lightness that we can achieve with such a filling, the sauce is a similarly restrained combination of tomato passata, onions, and fresh basil.

Ziti con la Genovese 38

Despite its name, ragu alla Genovese is mostly regarded as a product of Naples, having been widely prepared by Genovese immigrants running restaurants in the southern city. A ragu of superb richness, thanks to a base of slowly-caramelised onions and the use of both beef brisket and pork ribs. Long, tubular ziti are the classic accompaniment here.

Raschiatelli con Ragù alla Potentina 36

This close relation of the orecchiette from Potenza in the south gets its open bean pod shape from scraping cylinders of dough across a wooden board. Sauced with ragu alla potentina; a pork and lamb based sauce customarily garnished with horseradish, peperoni cruschi; and Canestrato di Moliterno IGP, a sheep and goat’s milk cheese aged in fondaci.

Linguine al Limone 29

A dish with roots in the deep South or Mezzogiorno; known for its fresh and zesty cuisine. An emulsified sauce made from lemons of the Amalfi coast and Provolone del Monaco DOP clings on nicely to the long, porous surface of bronze-extruded linguine.

Schiaffoni con Sugo di Polpo 36

Hailing from Naples in the south, schiaffoni (also known as paccheri) are wide tubes of short pasta, here served with a soul-warming sugo of tender octopus tentacles, shellfish stock, red onions, and Datterini tomatoes. Topped with prosciutto crudo affumicato for an extra layer of savouriness. 

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.

Torta Barozzi 16

one of modena’s best kept secrets: dark chocolate, almond, peanut, toffee rum, vanilla gelato, rum and salted caramel sauce.

Cannoli 16

stracciatella gelato, Sicilian pistachio, candied orange peel.

“Biscotti” 17

hazelnut, pistachios, almond crumble, vanilla cream, raspberry chips, chocolate and vanilla gelato.