FORMAGGI ANTIPASTI one 17 | two 28 | three 37 & CICCHETTI BLUE GORGONZOLA VERDE CAPRA LOMBARDIA Broad bean & pecorino fiore sardo dop 13 wrapped in vine leaves, organic, firm, {goat} Carpaccio del giorno creamy, earthy, medium bite Calabrian peppers ‘ripieni’, with baby caper BLU di PECORA PIEMONTE & anchovy fillets 20 semi hard blue, sharp, hint of milk, yoghurt & herbs {sheep} Marinated south coast sardine fillets ‘in soar’ 18 Eggplant ‘parmigiana’18 WHITE WASHED RIND Gundaroo suckling pig, quail & pistachio terrine, ROBIOLA TRE LATTE PIEMONTE stone fruit mostarda 19 mixed milk washed rind, lingering, {goat/cow/sheep} Duck liver ‘toscani’ vecchia romagna brandy & currants 16 delicate earthy notes, soft Wood fired ‘focaccia di recco’, stracchino & olive oil 16 TALEGGIO DOP LOMBARDIA matured in caves, Sicilian anchovy fillet ‘Zeppole’ 14 white washed rind, strong, pungent {cow} Taleggio & pear ‘suppli’ 14 BOCCONCINO di CAPRA PIEMONTE Oxtail ragu ‘alla vaccinara’ & semolina gnocco romano 17 bloomy rind, soft textured, herbaceous notes {goat} Wet roast yass valley rabbit, rosemary & cannellini bean 24 BRUNET PIEMONTE soft, mild goat’s cheese, ‘Fichi biondi’ baked bungendore figs, rosemary, notes of floral herbs {goat} prosciutto san daniele & gorgonzola verde capra 18

ROBIOLA di BUFALA CAMPANIA Wood fired pizza del giorno 24 100% buffalo milk, velvety, soft, white washed rind, rich {cow} Hand made pasta del giorno

SEMI HARD OCELLI al BAROLO PIEMONTE SALUMERIA semi hard mixed milk, {cow/sheep} matured in Barolo grape & SOTT’OLIO must crust Our very own cured meats & charcuterie with ‘gnocco fritto’ MONTE VERONESE two 24 | three 33 VENETO di MALAGA DOP matured 3yrs, hard, flaky, unique charm, {cow} { leg } prosciutto san daniele DOP (40g) moreish, robust notes { beef loin } wagyu bresaola UBRIACCO di PROSECCO VENETO { blend } cacciatore alla finocchiona mountain cheese, matured in white grape must 8 mths, delicate sweet notes, semi hard {cow} { shoulder } capocollo { belly } pancetta CAPROTTO CAMPANIA aged 12mths, semi hard, pronounced, fragrant { belly } lardo mantecato, rosemary, sea salt. zesty notes {goat} { blend } Calabrian chilli n’duja

HARD Contorni 8 CACIO di BOSCO TOSCANA hard, matured Tuscan pecorino, Wood baked focaccia {sheep} delicate truffle shavings Olive ‘schiacciate’ : taggiasche & cerignola FIORE SARDO DOP SARDEGNA Baby artichokes ‘alla Romana’ hard sheep’s milk pecorino, lightly smoked, terroir {sheep} Pickled ‘cippoline’ & aceto balsamico SOVRANO LOMBARDIA blend of three milk, hard, crumbly, {goat/cow/sheep} SMH GOOD FOOD GUIDE sharp to the bite, nutty 2011, 2012, 2013 , 2014 & 2015

ITALIAN AND SONS bacaro ITALIAN AND SONS bacaro