Our menus are subject to seasonal change
Our Executive Chef Paolo Barone, a native of Friuli Venezia Giulia, and his team strive to bring you a true Italian food experience. We work with several key producers to ensure that we produce freshly made good quality food. We continually try to source the best ingredients, with all fresh products bought from London markets to ensure the best quality and flavours. We prepare and use Italian ingredients whenever possible, and all the dishes are made to authentic Italian recipes to ensure guests get a true taste of Italy.
Our supplier partners drop off the very best ingredients to our restaurants everyday. Our chefs meet every week and spend time crafting our recipes to ensure our food tastes great. Many of the dishes are classics, but Paolo remains keen to offer something distinctive for our regular guests. As well as being fanatical about taste, Paolo remains keen to avoid additives and other bad stuff that messes around with so much of modern food.
A la carte menus change seasonally, offering traditional rustic Italian dishes with plenty of choice for meat and fish eaters as well as vegetarians. We are very aware of the growing increase in food allergy and devote considerable time to the traceability of all our ingredients. We offer a Gluten free menu and will endeavour to accommodate any other food allergies wherever possible. Please speak to our managers or head chefs when booking.
We also pay special attention to our finely made drinks. Friend of the owners and tv star mixologist Andy Pearson created and oversees our cocktail list. Mark Elphicke works with several noted wine guys to select the best available wines.