Our Menu

Tortellini in Brodo 36

A beloved and fiercely guarded emblem of Emilia-Romagna’s cuisine, exacting ratios of Mortadella di Bologna, Prosciutto Crudo and Parmigiano Reggiano DOP are painstakingly and religiously sealed into each pork-filled tortellino and left to shine in a clear chicken brodo.

Tagliatelle con Ragù alla Bolognese 32

From the verb ‘tagliare’ or ‘to cut’, tagliatelle are flat wide ribbons of egg pasta measuring 6.5mm to 7mm in width according to the notarised registry in the Palazzo della Mercanzia. In Bologna and its surrounding areas, the success of the tagliatella is irrefutably tied to its counterpoint: a meaty, unctuous ragù alla Bolognese made by slow-simmering minced beef and pork, pancetta, stock, white wine, soffritto, milk, and tomato puree.

Umbricelli alla Norcina 45

These hand-rolled ropes of eggless pasta find their origin in Norcia in Perugia, Umbria. Thanks to their generous form, umbricelli gets an equally hearty “butcher’s” sauce made of crumbled pork sausages, sheep’s ricotta, Pecorino Romano DOP Crosta Nera, and fresh black winter truffles.

Spaghetti alla Puttanesca con Tonno 34

With its triple flavour bomb of capers, olives, and anchovies, there’s little reason why the original dish has become so popular worldwide. We take this Ischian pantry staple up a notch with bronze-extruded spaghetti and fresh tuna.

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 veal based sauce customarily garnished with horseradish, peperoni cruschi; and Canestrato di Moliterno IGP, a sheep and goat’s milk cheese aged in fondaci.

Lorighittas al Sugo di Polpo 36

Made on All Saints’ Day in the Sardinian village of Morgongiori, this endangered ear-shaped pasta is handmade by no more than 10 women each year. Our lorighittas swim in a sugo of octopus, tomatoes and shellfish stock as an homage to the island.

Rigatoni Lisce con Sugo alla Norma 28

Unlike its ridged cousin, this voluptuous iteration holds sauces just as well, thanks to its porosity. We harken to the Catanian folklore of an artist’s lunch with the tubular rigatone lisce — the Sicilian classic of eggplant, basil and ricotta salata.

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.

Torta della Nonna 18

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

“Biscotti” 17

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