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.

Mixed beans, lentils and spinach in a spicy tomato soup.

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.

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

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.

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

Milano salami and coppa ham, 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 mayonnaise.

Skinny cut fries, served with a spicy tomato dip.

Lightly battered courgette sticks.

Served with garlic mayonnaise.

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

Garden peas topped with pancetta.

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 - winner of Great Taste 2018 award. 

Add chicken for 2.00

Crispy pancetta and asparagus in a velvety sauce made with mascarpone, pecorino and riserva cheese, with a rainbow salad.

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.

Slow cooked beef brisket and chianti ragu, with a rainbow salad.

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

Rigatoni 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 Italian sausage ragu, baked in a tomato and basil sauce and topped with mascarpone.

Our hearty beef and pork 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 veggie without chicken 9.00.

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 cheese.

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.

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

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

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

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.

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

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

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

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. 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 mozzarella. Make it Prima 12.45.

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 10.95. 

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

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.

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

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

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 on shortcrust pastry, served warm with raspberries and vanilla gelato.

Almonds, cashews, crispy corn kernels, chickpeas.

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

Large green Nocellara olives from Sicily.

Served with sweet mustard dressing.

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

Beans and lentils in a spicy tomato soup.

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

Santos 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.

Mixed vegetable and lentil ragu.

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

Pizzas can be made with our non gluten containing base.

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

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.