Almonds, cashews, crispy corn kernels, chickpeas.

Large green Nocellara olives from Sicily.

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

Oven roasted butterfly king prawns seasoned with lemon juice and Santos tomatoes, topped with rocket and yellow courgette ribbons.

Tomato and mozzarella with oregano. Make it Prima 10.25.

Sweet dreams are made of cheese - mascarpone, mozzarella, fontal and riserva cheese on a tomato base. Make it Prima 11.75.

Pepperoni on a tomato and mozzarella base. We’ll add chillies if you like it hot. Make it Prima 12.00.

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

Chicken and sautéed mushrooms, tomatoes and mozarella.

Butternut squash two ways; squash purée on the base and squash on top with balsamic red onions, roquito pepper pearls, spinach, pumpkin seeds and vegan mozzarella alternative.

Soft goat’s cheese, rocket, Santos tomatoes and olive tapenade and mozzarella.

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

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

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

Soft baked free range egg, coppa ham, spinach, asparagus, tomato and mozzarella. 

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

Santos 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.

Chicken breast in a fiery rich tomato and basil sauce. Make it veggie without chicken 8.50

King prawns, mussels, clams and squid in a rich tomato sauce.

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

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

Vibrant creamy butternut squash risotto topped with crispy smoked prosciutto, baby ruby radish shoots and pumpkin seeds. Make it veggie without prosciutto 11.30.

Sea bass fillet baked in a white wine sauce with new potatoes, tomatoes, mushrooms and spinach.

Salmon fillet wrapped in coppa ham, served with new potatoes, green beans, roasted peppers, and olives, in a rich tomato sauce.

Skinny cut fries, served with a spicy tomato dip.

Garden peas topped with pancetta.

Zesty dark chocolate tart with a nut and date 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.

Chocolate (V) | Espresso (V) | Hazelnut (V) | Vanilla (V) | Strawberry (V) | Pistachio (V) | Salted Caramel (V) | Raspberry Sorbet (V) | Mango Sorbet (V) | Prosecco Sorbet (V)