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Saturday 18th July

Fried olives, labne, dukkah   

Creamy burrata with black figs, honey & hazelnuts  

Fresh rosemary focaccia 

Sardenaira – tomato bread with anchovy 

Jumbo carabinero red prawn 

Roast cod with fresh borlotti beans & Italian pepers

Pan roast Dover sole with Sorrento tomato salad

Grilled octopus, seaweed baba & za’atar

Risotto nero – cuttlefish & ink

Taglierini – hand picked dorset crab & bottarga

Gnudi – naked ricotta ravioli with marjoram 

Agnolotti – pork cheek & porcini butter    

Spiced lamb, carrot tahini, pane carasau, pinenuts 

Sweet

Rosemary olive oil cake  with baked apricots

Chocolate hazelnut mousse 

Burnt honey panna cotta with advieh