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Antipasti

Sicilian caponata, marinated cannellini beans, Pecorino Moliterno & ciabatta

Sicilian caponata, marinated cannellini beans, Pecorino Moliterno & ciabatta

(Allergens in bold)

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

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

Green olives – Olives, chilli, garlic & oregano

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

Ciabatta - Wheat flour, olive oil, salt. 

Chargrilled peppers & raddichio, Mozzarella, salsa pomodoro, Castelvetrano olives, rosemary focaccia.

Chargrilled peppers & raddichio, Mozzarella, salsa pomodoro, Castelvetrano olives, rosemary focaccia.

(Allergens in bold)

Chargrilled peppers & radicchio – Olive oil, garlic, parsley. 

Buffalo Mozzarella (milk) – D.O.P mozzarella produced outside Naples. 

Salsa pomodoro- San Marzano tomato, olive oil, cinnamon, garlic, salt, pepper. 

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

Rosemary Focaccia (wheat) – Made by our local bakery in Brixton.

Marinated Datterino, Toma Maccagno, salsa verde, paesane olives & ciabatta

Marinated Datterino, Toma Maccagno, salsa verde, paesane olives & ciabatta

(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.