Aperol, Prosecco, Soda water. Rocks
Prosecco Spumante, Peach purée.
Campari, Martini Rosso, soda water. Rocks
Hendricks Gin, Campari, Martini Rosso. Rocks
|Antipasti - Starters||Price|
Bruschetta al Pomodoro
Italian classic: tomato, bruschetta and basil served with greens. Mozzarella
Mozzarella alla Caprese
Fresh Buffalo Mozzarella cheese, fresh plum tomatoes on the vine and basil.
Gnocchi di patate al Gorgonzola e Spinaci
Potato dumplings with Gorgonzola cheese “Dolcelatte” and baby-spinach.
Selection of thinly sliced Italian cured meat, Italian cheese, grilled vegetables, sun-dried tomato pesto, olives and grilled rustic bread
Selection of Italian cheese, grilled vegetables, sun-dried tomato pesto, olives and grilled rustic bread.
Vitello tonnato is a well-known Italian dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna. It is served chilled or at room temperature, generally in the summertime, as the main course of an Italian meal or as
Capesante al Parma
Seared King scallops wrapped with Parma ham served with red wine reduction.'
Carpaccio di Tonno
Yellow fin “Sashimi” tuna carpaccio with greens, sun-blushed tomatoes and Pecorino Romano cheese
Minestrone di Verdure
Italian classic vegetables soup.
Pasta, Fagioli e Salsiccia
Traditional Italian soup. Pasta, Cannellini beans, Italian sausage, Pancetta garlic, chili and tomato sauce. Excellent. Pasta e fagioli, meaning
Insalata allʼ Italiana
Mixed salad with Mozzarella cheese, grilled vegetables, red onions, capers, anchovis and black olives
Spaghetti al Pomodoro e Basilico
Spaghetti with fresh homemade tomato sauce, cherry tomatoes and basil.
Penne with fresh homemade tomato sauce, chilli, garlic, cherry tomatoes and flat leaf parsley
Penne Salmone e Gamberoni
Penne with salmon, King prawns, Sambuca and touch of cream
Penne, Pollo e Broccoli
Penne with chicken, Broccoli and cherry tomatoes.
Bucatini alla Carbonara
Traditional Italian Pasta Carbonara. Long pasta “Bucatini” with Pancetta, pastorised egg yolk, black pepper and Pecorino romano. The dish forms part of a family of dishes involving pasta with Pancetta, cheese, and pepper, such as tonnarelli alla gricia. Indeed, it is very similar to the central-southern Italian pasta cacio e uova, dressed with melted lard and mixed eggs and cheese.There are many theories for the origin of the name, which may be more recent than the dish itself. Since the name is derived from carbonaro (the Italian word for charcoal burner), some believe the dish was first made as a hearty meal for Italian charcoal workers.
Spaghetti alla Carrettiera
Spaghetti with fresh tuna, Pancetta, capers, black olives and rich tomato sauce
Traditional Italian Lasagna with “Bolognese” sauce served with fries
Tagliatelle alla Bolognese
Tagliatelle with “Bolognese* sauce.
Tortelli di Ricotta e Spinaci
Italian classic: tortelli filled with spinach and ricotta cheese served with tomato sauce and a touch of cream.
Tortelloni ai Porcini e Olio al Tartufo
Large Tortelli filled with Porcini mushrooms served with creamy sauce, rocket salad, cherry tomatoes and white truffel oil
Paccheri, Salsiccia e Peperoni
Large Maccheroni with Italian sausage, red peppers and rich tomatosauce.
Paccheri al raguʼ di pesce
Large Maccheroni with fish ragout
Linguine alla Pescatora
Risotto alla Pescatora
Seafood Risotto (Calamari, mussels and king prawns).
Spiedino di Manzo e Salsiccia
Skewer of 100% Irish fillet of beef and Italian sausage served with potatoes and mix salad.
Spiedino di Pollo alla Mediterranea
Skewer of chicken and vegetables served with potatoes and mixed salad
Petto di Pollo ai Funghi
Chicken medallions with mushrroms served with roasted potatoes.
Saltimbocca alla Romana con Pureʼ di Patate
Veal medaillons topped with Parma ham and sage served with mash potato. Considered the king among all Roman “main-courses”, Saltimbocca alla Romana is a quintessentially Roman dish meant to literally “jump in the mouth.” Unifying the local flavors of the region into one luscious offering, Saltimbocca alla Romana combines extra virgin olive oil, white wine, thin fillets of veal, prosciutto Parma and sage in a complex symphony for the taste buds. With one whiff of this classic Lazio mainstay bubbling away on your stove, it won’t be long before every last fillet has jumped into your dish. Welcome a bit of Lazio into your home tonight with this rustic dish. Buon proseguimento!
Costolette di Agnello alla Griglia
Grilled lamb chops served with rocket salad and potatoes.
Arrosto di maiale e lenticchie
Slow-roasted pork loin served with lentils. white truffel extra virgin olive oil and apple chutney.
Filetto di tonno con Pomodorini e Rucola
Grilled “Sashimi” Tuna served with rocket salad, cherry tomatoes and potatoes
Filetto di Branzino al Forno con Pomodorini e Verdure Grigliate
Roasted fillet of sea bass served with grilled vegetables, cherry tomatoes and potatoes.
Spiedino di Gamberoni
Skewered King prawns served with mix salad and potatoes.
Pacinoʼs tomato sauce, Mozzarella cheese, Buffalo Mozzarella and basil
Pacinoʼs tomato sauce, grated Mozzarella cheese, Buffalo Mozzarella cheese, spicy Italian pepperoni and basil.
Pacinoʼs tomato sauce, Mozzarella cheese, Buffalo Mozzarella, anchovis, capers, black olives and basil
Prosciutto e Funghi
Pacinoʼs tomato sauce, Mozzarella cheese, Italian cooked ham and mixed mushrooms.
Pacinoʼs tomato sauce, Mozzarella cheese, Buffalo Mozzarella, Parma ham and basil.
Pacinoʼs tomato sauce, Mozzarella cheese, Buffalo Mozzarella, Italian pepperoni, caramelised red onions, goat cheese and basil pesto.
Pacinoʼs tomato sauce, Mozzarella cheese, Buffalo Mozzarella, Italian cooked ham, black olives, red pepper, mushrooms, Italian pepperoni and basil
Pacinoʼs tomato sauce, Mozzarella cheese, Buffalo Mozzarella, Italian cooked ham, black olives, mushrooms, egg and artichokes.
Pacinoʼs tomato sauce, Mozzarella cheese, Buffalo Mozzarella, grilled vegetables and basil
Pacinoʼs tomato sauce, Mozzarella cheese, Buffalo Mozzarella, Italian cooked ham, Italian pepperoni, jalapeño and basil.