Burrata Tricolore
Creamy burrata cheese topped with pesto, served on a bed of slow-roasted and plum tomatoes with rocket, finished with grated ricotta salata.
THE ITALIAN EXPERIENCE SET MENU
Three courses for 29.95. We've crafted a great value set menu full of Italian classics and ASK favourites. Plus, unlock 10% off the Italian Experience Set Menu when you download the ASK Perks rewards app.
Starters
King Prawn Al Forno
Five giant king prawns oven-baked in garlic and herbs, served on toasted ciabatta with fresh parsley and a squeeze of lemon.
3 Chicken Lecca Lecca
3 Golden crispy chicken fillets. Choose 1 dip
Calamari
Crispy golden-fried squid served with garlic mayo.
Mushrooms Al Forno
Garlicky mushrooms stuffed with mozzarella, riserva cheese, breadcrumbs and onions, baked on ciabatta and served with garlic mayo.
Mozzarella Garlic Bread
Make this Vegan with MozzaRisella. Add balsamic onion confiture.
Bruschetta Pizzetta
Stone-baked Wildfarmed dough baked with pomodoro sauce, topped with slow-roasted tomatoes, baby plum tomatoes, rocket, ricotta salata and balsamic glaze.
3 Vegan Lecca-Lecca
3 THIS™ Isn't Chicken goujons. Served with 1 dip.
Vegan Garlic Bread with Mozzarisella
Stone-baked garlic bread, topped with MozzaRisella.
Vegan Bruschetta Pizzetta
Stone-baked Wildfarmed dough baked with pomodoro sauce, topped with slow-roasted tomatoes, baby plum tomatoes, rocket and balsamic glaze.
Mains
Fiery Trio di Carne
Fiery 'Nduja, pepperoni, pancetta and fresh chillies on a tomato & mozzarella base, finished with oregano, fresh basil and a drizzle of hot honey.
Pollo Piccante
NEW | Calabrian spiced torn chicken with roasted red peppers and balsamic onions on a tomato & mozzarella base. Finished with fresh stracciatella, hot honey and basil.
Salami Misti
A meaty medley of salami, pepperoni and prosciutto with roasted peppers and balsamic red onions on our tomato & mozzarella base.
Primavera
Roasted artichokes, peppers, olives, mushrooms, slow-roasted tomatoes and balsamic onions on a tomato & mozzarella base, finished with green pesto.
Margherita
A proper Italian classic with tomato, mozzarella, fresh basil and oregano.
Truffle Funghi
Garlicky mixed mushrooms with creamy truffle mascarpone, mozzarella and thyme on our carbonara base.
Burrata & Pancetta Carbonara
Our ultimate carbonara. Frilly tagliatelle in a creamy carbonara sauce with smoky pancetta, topped with burrata, slow-roasted tomatoes and crispy prosciutto.
Pesto Stracciatella
Creamy pesto sauce with green beans and frilly tagliatelle, topped with silky stracciatella, toasted pine nuts and lemon.
Fettuccine Bolognese
Our signature hearty beef & red wine ragu tossed with flat ribbon fettuccine.
Fettuccine Lentil Ragu
A hearty ragu of green lentils and mixed vegetables in a sundried tomato sauce.
Linguine con Frutti di Mare
All the flavours from the Italian seaside. Prawns, mussels and crayfish in a creamy seafood sauce with linguine, finished with parsley and lemon.
Vegan Margherita
A tomato & MozzaRisella base, with fresh basil and oregano.
Vegan Primavera
Roasted artichokes, peppers, olives, mushrooms, slow-roasted tomatoes and balsamic onions on a tomato & MozzaRisella base, finished with green pesto.
Slow-Cooked Beef Pappardelle
Comforting beef brisket and rib ragu with red wine and slow-roasted tomatoes, tossed through flat ribbon pappardelle and finished with a crisp cheese shard.
Desserts
Sticky Coffee Pudding
Served with salted caramel gelato.
Baileys Tiramisu
Marsala & coffee-soaked sponge layered with cream and chocolate powder, with Baileys espresso sauce to pour over.
Caramello Chocolate Torta
Rich layers of caramel & chocolate ganache on a crumbly tart base. Served with caramel gelato.
Sicilian Lemon Tart
Zingy lemon filling on a crumbly tart base, served with a mixed berry coulis.
Chocolate Etna
A gooey chocolate fondant with a scoop of vanilla gelato, topped with a dark chocolate dome & melted with hot toffee sauce.
Warm Chocolate Brownie
Served with vanilla gelato, white chocolate curls and chocolate sauce.
Biscoff Cheesecake
Served with toffee sauce.