book now
Download Menu

WHILE YOU DECIDE

Nocellara olives (vg) Sicilian green olives 3.75

Fucina bread & oil (v) selection of freshly baked Italian bread, rosemary oil 4.50

Arancini ragu 7.50

Cured meat board finocchiona, mortadella, 24 months aged Parma ham, chilli jam, truffle cream 12.50

Fried courgette (v) crispy salt and pepper courgettes, lemon 4.50

TO BEGIN

Organic burrata on a smoked chili peach chutney (v) fresh mint, basil oil finished with a balsamic glaze 12.50

The Fucina salad (vg) cantaloupe melon, avocado, tomato, beetroot, sherry vinegar dressing 9.50

Crispy Squid sautéed in roasted garlic & red chili 11.50

Tuna tartare on a bed of tobiko & avocado 12.50

Beef carpaccio with a rocket and Parmesan salad 12.50

Prosciutto di Parma served with melon 9.00

Bruschetta stracciatella, anchovy, bbq sweet peppers 9.00

Porcini mushroom & cannellini bean soup infused with truffle & topped with smoked mozzarella 8.00

PASTA & RISOTTO

all of our pastas are handmade daily in our kitchen using the finest rich Italian egg yolk

Rigatoni 12 hour beef short rib ragu finished with Pecorino cheese 21.50

Pennette fennel sausage white ragu   17.50

Tagliatelle Gressingham duck leg white ragu white Gressingham duck leg ragú 18.50

Grandma’s pappardelle (v)  pressed tomato, fresh basil, smoked mozzarella 16.50

Bone marrow & Parmesan risotto  served with Parmesan crusted roasted bone 18.50

Baked three cheese beef short rib lasagne  with fior di latte, Fontina and Parmesan cheese 18.00

Mezza manica "cacio e pepe" (v) with black truffle 18.00

Black taglionlini crab 19.50 black pasta, chilli, parsley, bergamotto 19.50

Green ravioli  ricotta, spinach, walnut and Parmesan sauce 17.50

FROM THE FORGE

we grill all meat and fish dishes on our woodfire barbecue emulating the traditional method of Italian cooking

Veal cutlet Milanese pan fried 31.00

BBQ bass fillet  on lemon and cannellini bean jus 25.00

Wood fired whole wild sea bass sea salt, Tuscan olive oil, lemon 32.00

Charred marinated chicken  with a rich jus  21.50

Duck confit cannellini bean jus 22.00

BBQ veal chop choice of sauce peppercorn or red wine 24.00

Fillet steak 28 day dry aged  grass fed Angus with choice of sauce peppercorn or red winegrass fed Angus fillet  34.50

Rib eye steak 28 day dry aged grass fed Angus with choice of sauce peppercorn or red wine 32.00

BBQ crackled pork belly 'Nduja lentil ragu 

Charred seafood platter (serves two) 49.00

Seafood fritto misto  24.00

Fontina cheese burger gorgonzola fondue, pancetta relish, rosemary salt fries and rocket salad 19.50

SIDES DISHES

 Cherry tomato salad (vg) 5.00

 Fried courgette 4.50

 Rocket and Parmesan salad 4.50

 Truffle Parmesan fries 5.50

 Rosemary salt fries 4.50

 Sautéed green beans confit shallot 4.50

 Sprouting broccoli garlic, oil, chilli 4.50

back to menu
JORDAN
SCLARE
EXECUTIVE
CHEF
PASQUALE
AMICO
HEAD
CHEF