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Father’s Day Sunday June 19th.
A celebration of our father’s for caring, protecting and providing for us.
Set menu inspired by the uniquely wonderful food of Calabria.
From 12 to 5pm
(5pm last order in the kitchen)
Salumi e Pecorino di Fossa: Mixed cured meat’s and Pecorino cheese with onion mustard.
Caponata di Verdure: Caponata of peppers, aubergine, pine nuts, sultana, chilli.
Carpaccio di Spada al Finocchietto: Sword fish carpaccio, marinated in pink pepper corn, lemon, dill.
Scialiatelli Nduja e Ricotta Infornata: Scialatelli pasta with Nduja, topped with grated roasted ricotta.
Bistecca di Maiale: Pork cutlets grilled served with roasted peppers and potatoes.
Sformato di Verdure: Layers of sweet potatoes peppers, creamed chickpea, oven baked.
Seppia in Umido con Patate e Piselli: Cuttle fish casserole with peas and potatoes.
Il Tartufo Pizzo Calabro: Hazelnut ice cream, chocolate fondu, cacao dust
Le necantole di Reggio Calabria: Dumpling strips scented in elderflower and orange blossom, fried, dusted in caster sugar.
Macedonia di Frutta: Fresh fruit salad, mint, and a drizzle of Limoncello.
Selezione di Formaggi: A selection of cheeses.
3 Courses £29.50
£10 children under eight. A choice of a pizza or lasgne.