As the days grow longer, the winds grow stronger!

Spring is here - blossoms, cauliflowers and blood oranges

Spring has arrived with blossoms everywhere.

After a 'powerless' end to August and the beginning of September, we're hoping our services are stable for a few months at least!

Blood oranges are still in their oh-so-short season and our Pizza Rossa remains on the menu for September - along with our Pollo al'Arancia - a delicious blood ornage sauce on freshly poached chicken with sweet potato mash.

This month is all about cauliflower - an incredibly versatile vegetable that we've adapted in so many ways and will appeal to all our gluten free, vegetarian and vegan customers:

Our pizza has roasted cauliflower (spiced with cumin, paprika and a little chili), apple, onion, spinach, walnuts, black pepper and mozzarella. Finished with fresh spinach this is a flvour bomb.

Our Italian burrata is paired with the same flavourful roast cauliflower, fresh herb vinagrette and crusty bread.

For something different we are offering a share plate (or could be an entree or main) of roasted cauliflower, sultana scappece (think sultanas and carrots marinated in a vinegar dressing) and almond cream. Totally vegan and a great starter to share.

We're making cauliflower polpette for entree too - sweet balls of pureed cauliflower, potato, lemon and thyme, dipped in gluten free bread crumbs and fried to perfection.

For the meat lovers we're bringin in a chicken, leek and cauliflower casserole with creamy bechamel and gratin, as well as a beef tortellini with a cheesy cream sauce.

Check out our current specials to feast your eyes and set your tummy rumbling below and we'll see you soon.

And don't forget! We're open Thursday to Sunday from now on.

Current Specials

Final Event for 2024

We're re-visiting Italy's regions in a compressed format in 2024 - Three degustation dinners reflecting the north, the centre and the south of this fabulous country.

We visited the north in June and the centre in August - which leaves just the south in October to finish our journey through Italiy's cuisine.

27th October we head south and explore the mountains, volcanoes, seas and isalnds - wild rabbit, spicy 'nduja, garlic, anchovies, pistachios, berries and nuts. Big wines from volcanic soils, exceptional cheeses, fresh seafood and the most flavourful vegetables are the distinguishing points for this region

Join us if you can - we'd love to see you!

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