to share
this morning’s breadGBP 7.00
semi-dried datterini foccacina and streghe di Bologna (v)
mortadella e tartufoGBP 7.14
tapioca crisp, scamorza, mortadella I.G.P. and Umbrian black summer truffle
aubergine caviarGBP 14.00
tomato yuzu kosho and fresh vegetables for dipping (pb)
starters
graziella’s saladGBP 16.00
seasonal market vegetables, radish, avocado and cucumber (v) (add burrata D.O.P. +7)
cured wagyu carpaccioGBP 24.00
thinly sliced bresaola, aged in stone pots in Valtellina
crudo di spigolaGBP 28.00
wild sea bass carpaccio and bottarga di muggine, drizzled citrus
pizzette
datterini tomato and anchovyGBP 22.00
accughe di Cetara and stracciatella di bufala D.O.P.
fior di latte and wagyu bresaolaGBP 24.00
white Paris mushrooms and mozzarella
tartufo neroGBP 28.00
Umbrian black summer truffle, fior di latte and scamorza
pasta
paccheri pomodoro e oroGBP 22.00
silky San Marzano and datterini sauce, with burrata D.O.P (v)
tortelloni di bufala e spinaciGBP 27.00
wild spinach, ricotta, buffalo mozzarella D.O.P, sage and butter (v)
tagliatelle lamb ragùGBP 32.00
egg yolk and spinach pasta ‘paglia e fieno’, P.G.I. Welsh lamb, with gavi
spaghetti gambero rossoGBP 44.00
chef Pollini’s specialty, with pesto, stracciatella & red prawn, served lukewarm
mains
scaloppine al limoneGBP 34.00
an Emilia-Romagna classic, rosè veal escalope with Amalfi lemon
spigola alla grigliaGBP 36.00
line caught Cornish sea bass and British coastal sea herbs
filetto al pepe verdeGBP 46.00
aged Hereford beef fillet and fresh green peppercorns
sides
spring leaf saladGBP 7.14
on the side or for the table, with chardonnay vinaigrette (v)
sprouting broccoliniGBP 7.00
poached, with preserved lemon dressing (pb)
triple-cooked potatoesGBP 9.00
served with home-made salted caper mayonnaise (v)