Main Course - Pasta

Zuppa del giorno

18.50

Freshly made seasonal soup of the day, served with grilled ciabatta

Ravioli zucca e mascarpone (V option – without pancetta)

24.50

Homemade pumpkin and mascarpone ravioli, served with crispy pancetta (Italian bacon), butter, and sage

Il Trovatore

24.50

Gerardo di Nola pasta with broccoli, walnuts, guanciale and asiago cheese

GFRisotto del Piemonte

25.50

Risotto with radicchio, pancetta, peas, chilli and pecorino romano

Fettuccine all’uovo con ragu di agnello

25.50

Fettuccine egg pasta with lamb ragu and pecorino romano

VCrespelle di spinaci e ricotta

24.50

Crepes filled with spinach, ricotta, and pecorino cheese with sage butter

Lasagna tradizionale

24.50

Lasagna layers with béchamel, tomato bolognese, and parmigiano reggiano

Linguine alle vongole classico o moderno - Classico

26.50

Rummo linguine with clams. Clams, chilli, garlic, parsley, and white wine

Linguine alle vongole classico o moderno - Moderno

26.50

Rummo linguine with clams. Clams, chilli, garlic, parsley, and cherry tomatoes

Main Course - Important Plates

GFForza napoli… sempre!

32.50

La bella Italia homemade free-range pork sausages, with parmigiano potato purée and friarelli

Ossobuco alla Milanese

35.00

Slow cooked veal shin with saffron risotto and germolata

GFBella piena

35.00

250g char-grilled prime scotch fillet with hand-cut chips, anchovy butter and watercress

Il pollo

32.50

Slow cooked free range chicken leg with potato gratin, crushed peas and red wine jus

GFTrancio di pesce fresco alle cinque terre

35.00

Fresh fish fillet with tomatoes, anchovies, clams, and mussels

GFPesce intero luigi cacace o alla mediterranea - Luigi cacace - POA

Antonio’s father’s baked whole fish dressed with capers, gherkins, and extra virgin olive oil (for 2 or 3 people)

GFPesce intero luigi cacace o alla mediterranea - Mediterranea - POA

Whole fish with cherry tomatoes, mussels, clams, potatoes, and white wine (for 2 or 3 people)