Our Menu is inspired by real regional Italian food from the regions of Sicily, Tuscany and Liguria. Our head chef and and his team have spent the last few months researching and developing an exceptional menu and renowned chef and owner of the Bertinet Kitchen, Richard Bertinet has designed some bespoke breads for the restaurant.
Antipasti
Insalata di puntarelle con alici e mozzarella di bufala
Apullian asparagus with anchovy dressing and Buffalo mozzarella
£10.00
Capesante e topinambur puré
Hand dived sea scallops on Jerusalem artichoke puree
£11.50
Filetto Robespierre
Flash grilled sliced fillet of beef with rocket, Parmesan and balsamic rosemary dressing
£10.00
Prosciutto crudo, speck e gnocco fritto
Parma ham, speck ham and fried dough puffs
£10.50
Calamari in umido con crostone
Slow-cooked calamari with tomato and chilli with toasted bread
10.00
Zuppa di borlotti e cozze
Borlotti beans and mussels soup
£9.50
Pasta
Spaghetti Caldesi
Spaghetti with tomato, chilli and garlic and a drop of cream
£12.00/£15.00
Ravioli ripieni di branzino con salsa di limone e burro
Homemade ravioli stuffed with seabass in lemon and butter sauce
£10.00/£12.00
Malfatti di zucca con ragu di maiale
Homemade pasta envelopes stuffed with pumpkin ravioli and pork ragu
£10.00/£12.00
Pappardelle al ragu di anatra
Pappardelle pasta with duck ragu
£10.00/£12.00
Tagliolini al tartufo nero
Tagliolini with black truffle shavings
£14.00/£18.00
Pesce
Grigliata Caldesi ~ orata, salmone e gamberoni
Chargrilled seabream, salmon and king prawns alla Caldesi with chilli and parsley dressing
£18.50
Sogliola alla mugnaia con spinaci all’aglio
Pan-fried lemon sole with sage and butter sauce on spinach
£18.50
Cernia al brandy con semi di finocchio e puré di patate
Pan-fried stone bass with brandy and fennel seeds and mashed potato
£22.00
Gamberoni con contorno rustico
King prawns with white wine and rustic potatoes
£24.00
Carne
Stufato di cervo al Barbera d’ alba e cioccolato
Venison stewed in Barbera d’ alba red wine and chocolate sauce, mash potato
£19.50
Fegato con burro e salvia
Pan fried calf’s liver with butter and sage, mash potato and caramelised shallots
£18.00
Petto d’anatra con Vin Santo e germogli di broccolo viola
Pan-fried duck breast with Vin Santo, apricots and prunes with purple sprouting broccoli
£19.00
Scalloppine di vitello con funghi selvatici, tartufo nero e patate saltate
Veal escalope with wild mushrooms and black truffle on sautéed potatoes
£21.50
Polletto alla diavola con spinaci e patate salatate
Whole baby chicken in devil’s sauce with spinach and sautéed potatoes
£16.50
Filetto al pepe verde
Fillet of beef with brandy and green peppercorns on cannellini beans
£24.00
Contorni
Spinach £4.00 Sautéed Potatoes £4.00 Vegetables of the day £4.00
Selection of vegetables £5.00
Mixed Salad £4.00 Rocket and Parmesan Salad £5.00
A discretionary service charge of 12.5% will be added to your bill. VAT is included
Sample menu - subject to change without notice
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