Our warm, freshly baked special flat breads are generously topped with premium ingredients inspired by Italy.
New RUMP STEAK TAGLIATA
Pan-fried rump steak, sliced and dressed Italian-style: with rocket, San Marzano tomatoes, salsa verde, fresh red chillies and Grana Padano cheese. Served on a Rosemary and Sea Salt flat bread.
(The steak is cooked medium-rare).
New funghi portobello (V), (N)
Juicy roasted Portobello mushrooms star with baby spinach, roasted plum tomatoes, walnuts and ricotta salata on a freshly baked Fontal cheese flat bread.
Stone baked with longer, crispy bases, and specially selected toppings.
Margherita Con Bufala (V)
Stone-baked with tomato and mozzarella, and finished with torn buffalo mozzarella, fresh basil, and extra virgin olive oil.
A meaty, spicy pizza. Tomato and mozzarella base topped with fiery Calabrian n’duja sausage meat, chargrilled peppers, pancetta, caramelised onions and Fontal cheese. We’ll add chillies if you like it hotter.
Prosciutto e Bufala
We add torn buffalo mozzarella, smoked prosciutto, rocket and Calabrian oregano to our stone-baked tomato and mozzarella pizza.
Stone-baked with tomato and mozzarella and finished with rocket, soft goat’s cheese, fresh San Marzano tomatoes, olive tapenade and Calabrian oregano.
Four seasons, four sections: artichoke and Fontal cheese; spinach, smoked prosciutto and Grana Padano cheese; roasted red peppers, caramelised onion, anchovies and capers; and mushrooms with Grana Padano.
All our pizzas (except the Pane Speciale and Calzones) can now be made using our no gluten base .
Extra pizza toppings: Meat/fish/cheese 1.50; vegetables 1.00