After the long, grey winter months the sun starts shining and week by week new fresh and exciting ingredients start to come back into season - first monk's beard, shortly followed by wild garlic and then peas and broad beans.
What better way to celebrate the arrival of the Spring ingredients than with an Italian menu. Simple elegant dishes which allow the freshness of ingredients to shine through and paired with delicious Italian wines.
We're open for lunch and dinner on Good Friday and Easter Saturday and lunch only Easter Sunday. We're closed all day on Monday 6th April.
Three toasts: nduja, agretti, ricotta & broad beans
Cicoria, broad bean puree
Sea bass carpaccio, chilli, marjoram
La Rustia, Erbaluce di Calusa, Piedmont, 2011
Fregola pasta, braised cuttlefish, peas, datterini tomatoes
Bianco Maggiore (Grill0), Cantina Rallo, Sicily, 2013
Grilled spring lamb
Artichoke, pea, broad bean & potato vignole
Dolcetto d'Alba, Renato Fenocchio, Piedmont, 2013
Easter tart from Napoli