Mon to Fri :: 12pm to 3pm* :: 6pm to 10pm* | Weekend Open all day :: Sat 12pm to 10pm* :: Sun 12pm to 9.30pm* | *Last Order
Chicken liver pâté, toasted organic homemade bread
Rocket salad with shavings of Parmigiano Reggiano DOP
Organic homemade bread, garlic, datterino tomatoes, fresh basil and extra virgin olive oil
Deep fried whitebait
Smoked scamorza cheese rolled in cured Tuscan ham and baked in the char grill oven
Deep fried artichoke served with salsa all’erba cipollina (chives sauce)
Mozzarella enclosed in a crispy bread coating, spicy tomato sauce
Aubergine, tomatoes sauce, Grana Padano cheese and baked in the oven
Cannellini beans and prawns in extra virgin olive oil, parsley, basil and radicchio di chioggia
Mozzarella di Bufala Campana DOP,tomatoes, fresh basil
Burrata cheese, baby plum tomatoes and fresh basil
Grilled mixed vegetables, extra virgin olive oil and fresh basil
A rustic, sun-soaked grain salad from the Tuscan countryside. Spelt grain tossed with crisp fennel, cucumber, celery, Parmigiano Reggiano and juicy cherry tomatoes, finished with Taggiasca olives, fresh basil, a drizzle of EVO and aged balsamic vinegar of Modena
Tuscan salad of soaked chopped bread, tomatoes, onions, celery, cucumber and basil tossed in EVO and vinegar
Sliced raw sashimi grade tuna, chopped tomatoes, peppers, onions, lemon, extra virgin olive oil
Warm octopus and squid salad, extra virgin olive oil, parsley and lemon juice
Deep fried fresh squid served with tartar sauce
A selection of traditional cured meats, cheese and freshly baked bread
Deep fried zucchini flowers
Thinly sliced veal with a tuna, anchovies and capers mayonnaise
Cured Tuscan ham with melon
Light broth, scrambled egg, a dash of fresh tomato sauce, lemon juice, 36 months matured Parmigiano Reggiano, toasted bread
Fresh vegetable soup
Riso Vialone Nano IGP with zucchini and zucchini flowers
Riso Vialone Nano IGP, prawns, red prawns, squid and octopus, salicornia and lemon zest
Thick spaghetti classic of Siena, fresh homemade tomato passata sauce
Twisted fresh pasta typical of Liguria served with homemade pesto sauce (contains nuts)
Spaghetti egg pasta, guanciale, fresh chili and pecorino
Spaghetti egg pasta, guanciale (gamey), free range eggs, Pecorino, black pepper (the real carbonara, NO CREAM)
Thick pierced egg pasta, pancetta, onions, chilli, Pecorino, pepper and a dash of homemade tomato passata sauce
Ribbed egg penne, stracchino cheese, sausage meat, black pepper
Fresh egg flat pasta cut into a broad ribbon shape traditionally of Tuscany served with our family wild boar sauce
Spaghetti, fresh clams, parsley, garlic and chilli
Spaghetti with octopus, squid, prawns, red prawns, clams, mussels and fresh homemade tomato passata sauce
Flat thick spaghetti with half fresh lobster, fresh homemade tomato passata sauce
Tennis shaped pasta tossed with pancetta, sweet peas, butter and Parmigiano Reggiano
A refined Roman classic, said to have been created for Pope Pius XII. Broad ribbons of fettuccine folded through a velvety sauce of egg and Parmigiano, with sweet onion, delicate strips of prosciutto cotto and peas
Homemade cappelletti filled with pecorino and black pepper
Sea Bream cooked with caramelised fennel and white wine garnished with parsley and cherry tomatoes
Charcoal grilled fresh sashimi grade tuna steak served with salsa verde (parsley, anchovies and garlic), olive oil and garnished with a misticanza salad
Char-Grilled black tiger prawns, parsley, olive oil, citrus dressing and garnished with a misticanza salad
Grilled whole sea bass drizzled with extra virgin olive oil
Pan-fried scallops with crispy guanciale, lemon and a drizzle of EVO
Salt cod slowly cooked in tomato sauce with onion and potatoes
Julienne cut calf’s liver with onions, salt and served with polenta
Calf’s liver sautéed with sage
Thin veal escalope sautéed with rosemary, garlic and garnished with potato croquettes
Italian Veal escalopes piccata, lemon sauce topped with red radish cress
Corn fed chicken cooked on a brick (scorched on the outside) served with a mustard sauce and roast potatoes
Sauteed breast of chicken with balsamic vinegar, olive oil and rocket salad
Roast rabbit with rosemary, garlic and a tomato and wine sauce garnished with rainbow carrots
Thinly sliced fillet of beef lightly cooked with garlic, Extra Virgin olive oil and garnished with a misticanza salad
Shin of veal served with saffron risotto
60 days dry age grain fed rib-eye steak Char-Grilled, garnished with a misticanza salad
Breaded veal cutlet, hammered thinly and panfried in clarified butter. Served on the bone
30 days dry age grain fed beef cooked on Charcoal Grill (served rare only)
Char-Grilled lamb chops with mint, lemon and garlic
Thinly sliced beef tenderloin, rocket salad, Grana Padano and chef’s special mustard sauce
Chianina beef bresaola served with rocket salad, Parmigiano Reggiano, EVO, balsamic vinegar Modena DOP and a drizzle of fresh lemon juice.
Classic Italian dessert made with sponge fingers, mascarpone cheese, coffee, chocolate, and coffee liqueur
Choux pastry filled with vanilla cream served with a rich chocolate sauce
Panna cotta “baked cream” served with a fruit of the forest coulis
Sliced fresh oranges in a caramel syrup
Cantuccini with Vin Santo
Pastry cream on a base of shortcrust pastry, covered with pine nuts, almonds and powdered sugar
Crisp layers of puff pastry filled with pastry cream and decorated with powdered sugar
Three Sicilian Cannoli, garnished with Chocolate, Pistacchio and Almond
Moist chocolate cake with a heart of creamy salted caramel.
Soft, golden-fried doughnut bites filled with a rich and velvety hazelnut cream lightly dusted with powdered sugar (served hot)
Traditional Italian Chocolate Salami
Mixed seasonal fruits with a light citrus dressing
Fresh strawberries served with either Chantilly cream, lemon and sugar or one scoop of ice cream
Vanilla and caramel ice cream, toffee sauce with almonds and chocolate covered toffee balls
A traditional Italian zucotto sponge filled and covered with a lemon cream
Traditional wedge shaped slice f vanilla and chocolate ice cream with cream and candied fruit
Chocolate ice cream and zabaglione ice cream with a soft chocolate core, coated with hazelnut and cocoa crumbs (*serving suggestion – with a shot of espresso coffee)
Nougat semifreddo topped with caramelised hazelnuts (*best enjoyed – with a shot of espresso coffee)
Crumbly buttery shortbread pastry cone filled with mascarpone mousse and a crunchy coffee heart
Rich chocolate dessert with liquid chocolate centre
Lemon souffle with a delicious heart of pure liquid lemon sauce
Vanilla ice-cream
Milk chocolate ice-cream
Salted caramel
Italian chocolate chip ice-cream
Lemon sorbet
Fresh strawberry sorbet
Dark chocolate sorbet
Smooth and creamy sorbet using Sicilian pistacchio
Vanilla ice cream and espresso coffee
Vanilla ice cream contained in a novelty souvenir toy
Strawberry ice cream contained in a novelty souvenir toy
Chocolate ice cream contained in a novelty souvenir toy
Italian farmhouse cheeses chosen by our chef, served with cracker varieties and chutney
