A taste of Italy

Char-grilled sourdough, vine tomatoes, torn basil, Ligurian olive oil and a whisper of garlic.

Golden saffron rice balls filled with mozzarella and slow-cooked ragù, served with a pomodoro dip.

A sharing board of Parma ham, salami Milano, mozzarella di bufala, marinated olives, sun-blushed tomatoes and grissini. For two.

Fresh mussels steamed in white wine, garlic, chilli and parsley. Bread on the side for the sauce.

Whole oven-roasted sea bass, lemon, rosemary and capers. Served with new potatoes and seasonal greens.

Breaded chicken breast, pan-fried golden, served over rocket, cherry tomatoes and shaved Parmigiano.

28-day aged ribeye, cooked over coals, finished with sea salt, rosemary oil and lemon. The Tuscan classic.

Layers of grilled aubergine, San Marzano tomato, mozzarella and Parmigiano, baked until golden. Vegetarian.

Prosecco, Aperol, soda, orange. The way every Italian dinner should begin.

Tuscany. Bright cherry, earthy tannins, versatile enough for pasta or steak. Our house red.

Veneto. Crisp, citrus-fresh, clean on the finish. Perfect with seafood and lighter dishes.

Fine bubbles, green apple, a dry finish. For celebrations — or for Tuesdays.

Proper Italian espresso. Double £3.00. Macchiato £2.80.