Menu

Appetisers

Marinated Olives 6

Homemade Focaccia 6

Prosciutto board Served with focaccia 20

Antipasti

Caprese Sbagliata (GF) 22

Buffalo Burrata, confit tomato and basil pesto

Insalata di Finocchi (GF) 18

Fennel salad with citrus, rocket, goat cheese, candid walnut

Parmigiana di Melanzane (GF) 18

Eggplant Parmigiana, smoked cheese, Parmesan and Napoli sauce

Insalata di Polpo 26

Octopus salad with potato, cherry tomato, pickled red onions, herbs, citronette

Sformatino di Patate (GF) 20

Crispy leek and potato pie with Taleggio fondue

Carpaccio di Manzo (GF) 24

Beef carpaccio with tuna sauce, caper berries and leaves

Salumi del Borgo 30

Selection of cured meats, served with focaccia

Pasta

Agnolotti del Plin 34

Braised beef ravioli, in arrosto sauce

Pacchero al Pomodoro 28

Paccheri with tomato sauce with stracciatella and basil

Tagliolini Neri ai Gamberi 38

Squid ink Tagliolini, prawn ragu, black garlic, zucchine alla scapece, chilli

Tajarín al Burro Tartufato 32

Tagliolini with “Del Bocia” truffle butter, oyster mushroom and breadcrumb

Pappardelle al Ragù 30

Pappardelle with pork and beef ragù

*Glutenfree pasta option available except for agnolotti del plin

Main

A discrezione dello chef

Ask what’s cooking

Dolci

Torta Caprese 18

Almonds, Hazelnut and Chocolate cake served with fior di latte gelato

Panna Cotta al Rosmarino 16

Rosemary Panna Cotta, Peach and Vermouth compote, crushed amaretto

Tiramisù 14

No need to explain

Formaggi Italiani 20

Selection of 3 italian cheeses

Please note a 15% surcharge applies on a public holiday - Scusa