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

Marinated green Nocellara olives from Sicily.

Add N'duja ketchup, 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 ricotta and spinach risotto balls served with a spicy tomato dip.

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

Lightly breaded and fried until golden, served with garlic mayonnaise. MSC (Marine Stewardship Council) approved.

Crispy golden-fried squid served with garlic mayonnaise.

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

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

A light vegetable broth with peas, courgettes, leeks, baby kale and potatoes, topped with pea shoots. Under 200 calories (kcal)*

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

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

Milano salami and coppa ham, fresh mozzarella, aged hard cheese, Nocellara olives, rocket salad and rosemary & olive oil 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 mayonnaise.

Skinny cut fries, served with a spicy tomato dip.

Battered courgette sticks, served with garlic mayonnaise.

Served with garlic mayonnaise.

Chips with garlic and grated fontal cheese. Served with garlic mayonnaise.

Tender baby kale, cos lettuce and radicchio in a Caesar dressing, topped with ciabatta croutons and riserva cheese.

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

Fresh egg tagliatelle in a green pesto and cream sauce, with fine green beans and pine nuts, topped with purple basil pesto - winner of Great Taste 2018 award. 

Add chicken for 1.95

Fresh egg frilly tagliatelle with crispy pancetta and asparagus in a velvety sauce made with mascarpone, pecorino and riserva cheese, with a rainbow salad.

Fresh egg frilly tagliatelle in a green pesto and cream sauce, with fine green beans. Topped with purple basil pesto – winner of a Great Taste 2018 award, with a rainbow salad.

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

Penne pasta with beef meatballs, beef and pork ragu, fresh chillies, roasted peppers and balsamic red onions; topped with mozzarella.

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

Cannelloni filled with a hearty beef and pork sausage ragu, baked in a tomato and basil sauce and topped with mascarpone.

Our hearty beef and red wine ragu 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 vegan without chicken 8.55.

Plum tomatoes, garlic and basil in a rich tomato sauce topped fresh mozzarella. Make it vegan without fresh mozzarella 7.95.

Crispy pancetta in a rich creamy mascarpone and cheese sauce.

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 and white wine sauce.

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

Chicken breast and sautéed mushrooms in a rich cheese and white wine sauce.

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

Served in a creamy tomato and lobster bisque. Topped with a large king prawn in its shell and fresh samphire.

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

A pea puree base topped with rocket, asparagus, peas, roasted peppers, spinach, balsamic red onions and vegan MozzaRisella.

Goat’s cheese, rocket, plum tomatoes, olive tapenade and mozzarella on a tomato base.

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

Salami, pepperoni, smoked prosciutto, roasted peppers, balsamic red onions and mozzarella on a tomato base.

Seasoned chicken breast, pancetta, roasted peppers, red chillies,
mushrooms, spinach, mozzarella and fontal cheese on a tomato base.

Goat's cheese, rocket, plum 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, ham, beef and red wine ragu, fresh chillies, sautéed mushrooms, tomato sauce and mozzarella.

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

Goat’s cheese, grilled aubergines, roasted peppers, oven roasted tomatoes, spinach, tomato sauce and mozzarella.

Tomato base with mozzarella and oregano. Make it Prima 9.95.

Sweet dreams are made of cheese - mascarpone, mozzarella, fontal and aged hard cheese on a tomato base. Make it Prima 11.45.

Pepperoni on a tomato and mozzarella base. We’ll add chillies if you like it hot. Make it Prima 11.45.

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

Chicken and sautéed mushrooms, tomatoes and mozzarella. Make it Prima 12.45.

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

Pan-fried chicken breast, tender baby kale, cos lettuce and radicchio in a Caesar dressing, topped with ciabatta croutons and riserva cheese.

Goat’s cheese and balsamic onion crostinis, on tender baby kale, cos lettuce, artichokes, plum tomatoes and red pepper pearls, tossed in a citrus dressing.

Breaded butterfly chicken breast, seasoned and roasted. Served with roasted new potatoes or chips, broccoli and a creamy mushroom sauce.

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

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 on a seeded base, served with tangy raspberry sorbet.

A take on a classic made with yoghurt and cream, dressed with raspberries and strawberries.

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

Poached pear on a base of almond frangipane, served warm with raspberries and vanilla gelato.

Passion fruit and raspberry cheesecake on a biscuit base, drizzled with tangy passion fruit sauce, served with vanilla gelato.

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

Large green Nocellara olives from Sicily.

Add olive tapenade or spicy tomato dip for £1.00

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

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

Penne pasta in a fiery rich tomato and basil sauce.

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

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

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

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

Choose from:

Marinated Artichokes | Sautéed mushrooms | Grilled aubergines | Balsamic red onions | Roasted peppers | Olives

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

Balsamic onion and vegan mozzarella alternative crostinis, on tender baby kale, cos lettuce, artichokes, plum tomatoes and red pepper pearls, tossed in a sweet mustard dressing.

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