Our Menu

Calamarata con Pesce Spada alla Ghiotta 34

“Alla Ghiotta”, which means “gluttton’s style” is a heaping plate of Sicilian goodness: tomatoes, olives, capers, anchovies and pistachio di verde bronte D.O.P. We serve this with the majestic swordfish, or pesce spada, an indigenous species fished for generations in the Straits of Messina, Sicily, along with short, wide tubes of Calamarata.

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.

Ciccioneddos al Sugo d’Agnello 36

A petite member of the gnochetti sardi family, Ciccioneddos hail from the town of Ittiri in Sassari, Sardinia, where its sauce-trapping grooves are traditionally rolled out for weddings and celebrations. We pay homage to the Sardinian hinterland with a hearty lamb sugo and Fiore Sardo D.O.P, a smoky pecorino imbued with flavours of the land.

Spaghetti alla Corte d’Assise 28

A dish that dates back to 1958 in one of the oldest restaurants in Reggio Calabria, the name “Corte d’Assise” was conferred by a well-known judge, who likened the merciless spicy flavours—a Calabrian trademark—of the modest tomato sugo with the judicial body in Italy that oversees the most grievous crimes. The secret? Crunchy shavings of raw Tropea onions grown in the Calabrian Tyrrhenian coast.

Struncatura Ammollicata 30

Once dubbed a ‘poor man’s dish’, struncatura was first made using residues of wheat mills swept up from its floors and peddled to only the most destitute in Reggio Calabria. We combine the long rye pasta with Mediterranean flavours of anchovies, taggiasca olives, chilli and Mollica di Pane—sauteed bread crumbs once considered ‘cheese of the poor’.

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
Cernia alla Marinara 48

pan-roasted grouper, ceci, oregano, jalapeño, marinara sauce, parsley

pork
Cotolette di Maiale alla Zingara 88

25-day dry-aged, free-range Gooralie pork tomahawk from queensland, australia (600g)

Ask the Butcher

We offer a daily selection of premium beef and pork cuts 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, pistacchio verde di bronte D.O.P., candied orange peel

Crostata al Formaggio 16

taleggio cheese tart, grilled conference pear jam, sicilian honey, hibiscus ice cream

Branzino alla Griglia 62

whole grilled European seabass (350grams), fine herbs, butter, grilled lemon

Lombo di Maiale Iberico alla Griglia 48

grilled Iberico pork loin, caramelised cabbage, fried banana shallots, scallions, fennel pork sauce (250g bone-in)