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Mussels in a spicy tomato, garlic and white wine sauce with crostini and Saffron aioli dip.
MELANZANE AL FORNO (V)
Tender aubergine slices layered with rich tomato and béchamel sauces and mozzarella, topped with no-gluten breadcrumbs and baked until golden. (Available as a main option for 10.25)
Special Mixed Mushroom Soup (V)
A creamy mushroom soup topped with sautéed mushrooms and cheese crostini.
GARLIC BREAD SPECIALE
Melted mozzarella, Fontal and Grana Padano cheeses tucked inside a folded Italian style garlic bread.
ANTIPASTI MEAT BOARD FOR ONE
Coppa ham, smoked prosciutto, Milano and Finocchiona salami, rocket salad and rosemary & sea salt bread with olive tapenade.
Winter Special BAKED MEATBALLS GIGANTI
Large pork & beef meatballs baked in a rich spicy tomato sauce, topped with torn buffalo mozzarella and served with warm rosemary & sea salt bread.
Linguine Con Frutti Di Mare
King prawns, mussels, clams and squid in a rich tomato sauce.
Chicken breast, sage and Fontal cheese wrapped in smoked prosciutto, served with roasted new potatoes, broccoli and a chicken broth.
Special PRIMA PIZZA NATALE
A festive combination of smoked turkey, pancetta, caramelised onions, chestnuts, spinach, red peppers, fontal and mozzarella cheeses.
PRIMA PIZZA CAPRINA (V)
Soft goat’s cheese, rocket, San Marzano tomatoes and olive tapenade.
PRIMA PIZZA BEEF & GORGONZOLA
Pulled beef, gorgonzola, chestnut mushrooms, caramelised onions, tomato and mozzarella.
TAGLIATELLE FUNGHI MISTI
Porcini and mixed mushrooms in a cream sauce seasoned with garlic and fresh thyme.
Winter Special PANCETTA & CHESTNUT RAVIOLI
Warming pockets of pasta stuffed with a smokey pancetta & chestnut filling, with courgettes in a crunchy walnut and cream sauce, garnished with rocket.
MELANZANE AL FORNO
Tender aubergine slices layered with rich tomato and béchamel sauces and mozzarella, topped with no-gluten breadcrumbs and baked until golden.
CHOCOLATE AMORE (V)
Indulgent chocolate cake, gooey in the middle and served with a scoop of vanilla gelato.
Winter Special CHOCOLATE PROFITEROLE GRANDE (V)
A large choux pastry bun filled with 2 scoops of hazelnut gelato, generously topped with a hot rich chocolate sauce.
Vanilla sponge cake soaked in espresso coffee, layered with mascarpone cream.
PISTACHIO & OLIVE OIL CAKE (V)
Winner of 2015 Great Taste award, this deliciously moist and nutty cake is served warm with vanilla gelato.
Winter Special Salted CARAMEL GELATO GONDOLA (V)
Salted caramel, vanilla and espresso ice creams topped with chocolate coated coffee beans and served with a jug of salted caramel sauce.
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