Large green Nocellara olives from Sicily.

Almonds, cashews, crispy corn kernels, chickpeas.

Add olive tapenade (v) or spicy tomato dip (v) for £1.00

Served with Extra Virgin Olive Oil and balsamic vinegar. Choose between Fontal cheese and chilli (v) or pepperoni; or try a mix.

A folded garlic bread stuffed with mozzarella and riserva cheeses.

Crispy smoky ricotta and spinach risotto balls served with a spicy tomato dip.

Breaded chicken fillets served with a spicy tomato dip and garlic mayo.

Crispy golden-fried squid served with garlic mayonnaise.

Mushrooms stuffed with mozzarella and riserva cheese, breadcrumbs, garlic and onions, baked on Italian bread, served with garlic mayonnaise.

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

Succulent king prawns, oven-roasted on Italian bread with garlic and parsley.

Milano and fennel salami, fresh mozzarella, gorgonzola, rocket salad and rosemary & sea salt bread with smoked chilli jelly and olive tapenade.

Mushrooms al forno, calamari, chicken lecca-lecca, dough sticks and zucchini fritte, served with a spicy tomato dip and garlic mayo.

Lightly battered courgette sticks.

Served with garlic mayonnaise.

Chips with garlic and grated riserva cheese.

Rocket and tomato, dressed with balsamic and shaved Grano Padano cheese.

A spicy mix of cashews, almonds & chickpeas.

Crispy risotto and pumpkin balls served with a spicy tomato dip.

Lobster and king prawns in a creamy tomato sauce, with a hint of chilli. Topped with a large king prawn in its shell.

Crispy pancetta and asparagus in a velvety sauce made with mascarpone, pecorino and riserva cheeses.

Slow cooked beef brisket and chianti ragu. 

Fresh egg tagliatelle in a green pesto and cream sauce, with fine green beans and pine nuts, topped with purple basil pesto.

Add chicken for 2.00

Green egg pasta sheets with beef and pork ragu sauce, topped with creamy béchamel sauce.

Rigatoni pasta with beef meatballs, beef and pork ragu, fresh chillies, roasted peppers and caramelised onions; topped with mozzarella.

Seasoned chicken breast, mushrooms and pasta baked in a creamy mushroom and white wine sauce.

Cannelloni filled with a hearty Italian sausage ragu, baked in a tomato and basil sauce and topped with mozzarella.

Swapping pasta for slices of tender aubergine, layered with rich tomato and bechamel sauces topped with mozzarella. Available as a starter for 5.85.

Our hearty beef and pork ragu sauce is served with flat ribbon fettuccine, the way they eat it in Rome. If you prefer, you can choose Spaghetti.

Chicken breast in a fiery rich tomato and basil sauce. Make it veggie without chicken 8.80

Santos tomatoes, garlic and basil in a rich tomato sauce topped fresh mozzarella.

Crispy pancetta in a rich creamy sauce with pecorino, mascarpone and riserva cheeses.

Meaning 'sunflower', these pretty pasta parcels are served with spinach and a mascarpone cream sauce.

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

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

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

Pulled beef seasoned with oak smoked tomatoes, gorgonzola, roquito pepper pearls, tomato and mozzarella. Topped with baby watercress.

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

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

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

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

Coppa ham, smoked scamorza and marscarpone cheeses with mushrooms.

Soft goat's cheese, rocket, Santos tomatoes, olive tapenade and mozzarella, with a rainbow salad. 

Seasoned chicken breast, pancetta, roasted peppers, red chillies, mushrooms, spinach, rosemary and mozzarella, with a rainbow salad. 

Pepperoni, fresh chillies, ham, beef and pork ragu, sautéed mushrooms, tomato sauce and mozzarella.

Chicken breast, pancetta, mushrooms, roasted peppers, olives, tomato sauce, and mozzarella.

Tomato and mozzarella with oregano.

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.

Pan-fried chicken breast on Cos lettuce with Riserva cheese, Caesar dressing and baked rosemary & sea salt ciabatta sticks.

Pan-fried chicken breast and crispy pancetta, served with avocado, tomatoes, spinach, Cos lettuce and red onion with sweet mustard dressing.

Roast salmon fillet, lentils, spelt and orzo pasta; tomatoes, cucumber and rocket, topped with asparagus and flavoured with parsley and mint. Make it veggie and swap salmon for fresh mozzarella 10.75. 

Spelt, barley and rice; tomatoes, cucumber and rocket; topped with asparagus and flavoured with parsley and mint.

Make it veggie and swap salmon for fresh mozzarella 10.95

Breaded butterfly chicken breast, seasoned and roasted in this Milan-inspired dish. Served with roasted new potatoes or chips, broccoli, and a creamy mushroom sauce on the side.

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

A Tuscan classic: slow-roasted pork belly in herbed red wine sauce, served with roasted new potatoes and broccoli.

Vanilla sponge cake soaked in espresso coffee, layered with mascarpone cream.

Winner of a Great Taste award, this deliciously moist and nutty cake is served warm with vanilla gelato.

Zesty dark chocolate tart with a nut and date base, served with tangy raspberry sorbet.

A set yoghurt and cream dessert, flavoured with vanilla seeds, dressed with raspberries.

Zesty lemon tart, tangy blood orange drizzle and vanilla gelato.

Creamy cheesecake on a cookie base, sprinkled with crunchy honeycomb chocolate pieces. Served with a scoop of vanilla gelato.

Large green Nocellara olives from Sicily.

Served with sweet mustard dressing.

Add olive tapenade or spicy tomato dip (v) for £1.00

Baked dough balls with extra virgin olive oil and balsamic vinegar.

Candy stripe beetroot, yellow courgettes, Santos tomatoes, cucumber, red pepper, mixed leaves, radish, pine nuts, and a sweet mustard dressing on the side. 

Torn Tuscan bread, yellow courgettes, tomatos, cucumber, roasted peppers, red onions, and pine nuts. Dressed with extra virgin olive oil and balsamic vinegar. 

Santos tomatoes, garlic and fresh basil in a rich tomato sauce.

Flat ribbon pasta with grilled aubergines in a rich tomato, garlic and basil sauce.

Flat ribbon pasta with courgettes, oven-roasted tomatoes and spinach, seasoned with chilli and garlic, and topped with olive tapenade.

Mixed vegetable and lentil ragu.

Add 3 toppings to our tomato and vegan mozzarella alternative base.

Choose from:

Marinated Artichokes | Sautéed mushrooms | Grilled aubergines | Caramelised onions | Roasted peppers | Olives

Pizzas can be made with our non gluten containing base.

Lentils, spelt and orzo pasta; tomatoes, cucumber and rocket, topped with asparagus and flavoured with parsley and mint. 

Spelt, barley and rice; tomatoes, cucumber, and rocket; topped with asparagus and flavoured with parsley and mint.

A spicy mix of cashews,almonds and chickpeas.

Zesty dark chocolate tart with a nut and date base, served with tangy raspberry sorbet.