A crunchy mix of chickpeas, peas, corn and broad beans.

Creamier and more indulgent than mozzarella, burrata is served with plum tomatoes, rocket and basil.

Tomato and mozzarella with oregano.

Sweet dreams are made of cheese - mascarpone, mozzarella, fontal and riserva cheese on a tomato base.

Pepperoni on a tomato and mozzarella base. We’ll add chillies if you like it hot.

Artichokes, mushrooms, roasted peppers, fontal cheese and olives dressed with rocket leaves.

Chicken and sautéed mushrooms, tomatoes and mozzarella.

Tender lamb shoulder, fontal cheese, roasted peppers, spinach, balsamic red onions onions and pine nuts.

Two soft-baked free range eggs, spinach, olives, mozzarella and mascarpone cheese. Add coppa ham for 1.95.

Seasoned chicken breast, pancetta, roasted peppers, red chillies, mushrooms, spinach, rosemary and fontal cheese.

Fiery Calabrian N’duja sausage meat, red pepper pearls, balsamic red onions and fontal cheese. We’ll add chillies if you like it hotter.

A pea purée base topped with tender baby kale, asparagus, peas, red pepper pearls, spinach, balsamic red onions and vegan mozzarella alternative.

Milano and fennel salami, pepperoni and smoked prosciutto, roasted peppers and balsamic red onions.

Plum tomatoes, garlic and fresh basil in a rich tomato sauce topped with Fior di Latte (cow's milk) mozzarella.

Our hearty beef and pork ragu sauce.

Crispy pancetta in a rich creamy sauce with Pecorino, mascarpone and Riserva cheese.

A hearty ragu of green lentils and mixed vegetables in a rich sundried tomato sauce.

Chicken breast in a fiery rich tomato and basil sauce. Make it veggie without chicken 9.00

Risotto with tender chicken breast and sautéed mushrooms in a creamy white wine sauce.

Vibrant creamy pea and asparagus risotto topped with crispy smoked prosciutto and pea shoots. Make it veggie without prosciutto 11.55.

Skinny cut fries, served with a spicy tomato dip.

Zesty dark chocolate tart with a seeded base, served with tangy raspberry sorbet.

Hot toffee sauce is poured over the dark chocolate cup at your table, revealing a hidden scoop of vanilla gelato on top of a heavenly hot chocolate fondant. 

A lighter take on a classic made with yoghurt and cream, dressed with raspberries, strawberries and an edible flower.