We cook what the season gives us, sourcing from small farms within a day's drive. Pasta is rolled by hand every morning, bread comes out of the wood oven at noon, and the menu changes when the produce does.
– Chef Marco & Elena
This season
The menu
Starters
Burrata, heirloom tomato, basil oil$16
Creamy burrata with peak-season tomatoes and grilled sourdough
Crispy calamari$14
Lemon, chilli salt and saffron aioli
Wood-fired flatbread$12
Whipped ricotta, honey, thyme
Mains
Pan-roasted salmon$29
Salsa verde, crushed potatoes, charred greens
Hand-rolled tagliatelle$24
Slow-cooked beef ragù, parmesan
Margherita, our way$19
San Marzano tomato, fior di latte, basil
Desserts
Olive oil cake$11
Mascarpone, poached pear
Dark chocolate torte$12
Sea salt, crème fraîche
Vegetarian and gluten-free options available. Please tell us about allergies.
Save your seat at the table
Groups of 8 or more, call us for our sharing menu.
