Fresh egg frilly tagliatelle with sprouts and crispy pancetta, in a velvety carbonara sauce made with mascarpone, pecorino and riserva cheese.

Fresh egg frilly tagliatelle with succulent king prawns and crayfish in a creamy tomato and lobster bisque with a hint of chilli, topped with a large king prawn in its shell.

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

Fresh egg frilly tagliatelle with green pesto and cream sauce, with fine green beans and pine nuts. Topped with purple basil pesto – winner of a 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.

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

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

Beef and Chianti ragu, dressed up for the occasion in this special charcoal black and white ravioli; served with a red wine sauce.

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

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

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

Our hearty beef and pork ragu is served with flat ribbon fettuccine, they 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.

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

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

Crispy pancetta in a rich creamy sauce with mascarpone, pecorino and riserva cheese. Add smoked prosciutto for 1.95

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

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

Seasoned chicken, balsamic red onion, spinach and red pepper pearls, with a ‘stuffing’ of chicken, pancetta and chestnuts.

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

Goat’s cheese, rocket, plum tomatoes and olive tapenade and mozzarella.

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

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

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.

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. 

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

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

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

Tomato and mozzarella with oregano. Make it Prima 10.15. 

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. Make it Prima 11.45.

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