Antipasti

(Allergens in bold)

Coppa Toscana (pork) – Produced by Macelleria belli in Tuscany.  

Pecorino Moliterno (milk) – Creamy Ewe's milk cheese from the Val d'Agri region in the Southern Apennines. 

San Marzano salsa rossa- Garlic, cinnamon, salt, pepper, chilli, bay, basil, olive oil. 

Castelvetrano olives - Grown in the Valle del Belice region of south-western Sicily.

Rosemary Focaccia (wheat) – Made by our local bakery in Brixton. Warm through in the oven at 180c for 1 minute.

(Allergens in bold)

Chargrilled courgettes – Mint, garlic, parsley, olive oil, salt, pepper

Pecorino Moliterno (milk) – Creamy Ewe's milk cheese from the Val d'Agri region in the Southern Apennines. 

San Marzano salsa rossa- Garlic, cinnamon, salt, pepper, chilli, bay, basil, olive oil. 

Castelvetrano olives - Grown in the Valle del Belice region of south-western Sicily

Rosemary Focaccia (wheat) – Made by our local bakery in Brixton. Warm through in the oven at 180c for 1 min.

(Allergens in bold)

Sicilian caponata – Aubergine, courgette, tomato, basil, vinegar (sulphites), onion, garlic, celery, carrot, capers, olive oil, salt, pepper

Buffalo Mozerella D.O.P (milk) – Podere dei Leoni have been producing this buffalo mozzarella just outside Naples since 1988.

Green olives – Marinated in chilli, garlic & oregano

Smashed cannellini beans – Garlic, olive oil, salt, pepper & parsley.

Ciabatta (wheat) – Made by our local bakery Il Mulino. Warm through in the oven at 180c for 3 min.

(Allergens in bold)

Finocchiona salami (pork) - Delicious fennel spiced Tuscan salami supplied by Gastronomica. 

Buffalo Mozerella D.O.P (milk) – Podere dei Leoni have been producing this buffalo mozzarella just outside Naples since 1988.

Green olives – Marinated in chilli, garlic & oregano.

Smashed cannellini beans – Garlic, olive oil, salt, pepper & parsley.

Ciabatta (wheat) – Made by our local bakery Il Mulino. Warm through in the oven at 180c for 3 min.

(Allergens in bold)

Datterino tomatoes – Marinated in olive oil, basil, balsamic vinegar (sulphites) & garlic.

Toma Margot (milk) - Traditional Piedmontese cheese.

Salsa Verde – Basil, parsley, olive oil, capers, salt & pepper

Paesane olives – Grown in the Riviera Ligure region of Northern Italy.

Ciabatta (wheat) – Made by our local bakery Il Mulino. Warm through in the oven at 180c for 3 minutes then drizzle with olive oil. 

(Allergens in bold)

Salami Toscana – Delicious Tuscan salami spiced with peppercorns & salt. 

Toma Maccagno (milk) - Traditional Piedmontese cheese. 

Salsa Verde – Basil, parsley, olive oil, capers, salt & pepper

Paesane olives – Grown in the Riviera Ligure region of Northern Italy.

Ciabatta (wheat) – Made by our local bakery Il Mulino. Warm through in the oven at 180c for 2 min and drizzle with olive oil.

(Allergens in bold) - Serve antipasti at room temperature 

Roast shallots & beetroot – Garlic, salt, pepper, parsley, olive oil.

Cravot cheese (milk) – Creamy goats cheese from northern Italy.

Mixed olives – Mixed olives selected by Gastronomica.

Red pepper, tomato & fennel tapenade – Basil, garlic, olive oil, salt, pepper.

Rosemary Focaccia (wheat) – Made by our local bakery in Brixton. Warm through in the oven at 180c for 1 min.

(Allergens in bold) Serve antipasti at room temperature. 

Prosciutto Toscana – 15 month air dried prosciutto from Tuscany. 

Cravot cheese (milk) – Creamy goats cheese from northern Italy.           

Mixed olives – Mixed olives selected by Gastronomica.     

Red pepper, tomato & fennel tapenade – Basil, garlic, olive oil, salt, pepper. 

Rosemary Focaccia (wheat) – Made by our local bakery in Brixton. Warm    through in the oven at 180c for 1 min.

(Allergens in bold)

Coppa Toscana (pork) - Air dried pork neck from Tuscany. Produced by Macelleria belli.

Toma Margot (milk) - Piedmontese cheese matured using a local beer. 

Castelvetrano olives - Grown in the Valle del Belice region of south-western Sicily.

Tomato salsa rossa – Garlic, cinnamon, salt, pepper, olive oil

Ciabatta bread (wheat) - Made locally by Il Mulino bakery. 

(Allergens in bold)

Marinated red peppers – Olive oil, garlic, basil, salt, pepper.

Toma Margot (milk) - Piedmontese cheese matured using a local beer. 

Castelvertrano olives - Grown in the Valle del Belice region of south-western Sicily.

Tomato salsa rossa – Garlic, cinnamon, salt, pepper, olive oil

Ciabatta bread (wheat) - Made locally by Il Mulino bakery. 

(Allergens in bold) 

Datterino tomatoes – Marinated in olive oil, basil, balsamic vinegar (sulphites) & garlic.

Pecorino pastore (milk) – Ewe's milk cheese from Sardinia. 

Marinated green olives – Garlic & oregano 

Roast courgette dip - Garlic, olive oil, salt, pepper, basil

Ciabatta (wheat) – Made by our local bakery Il Mulino. Warm through in the over at 180c for 3 min.

(Allergens in bold)

L’imbrogliona salami (pork) – Tuscan salami seasoned with fennel & black pepper.

Pecorino pastore (milk) – Ewe's milk cheese from Sardinia. 

Marinated green olives – Garlic & oregano 

Roast courgette dip - Garlic, olive oil, salt, pepper, basil

Ciabatta (wheat) – Made by our local bakery Il Mulino. Warm through in the over at 180c for 3 min.