Spagnoletti Menu

A'la Carte

• Charcoal sourdough, ‘Tonda Iblea’ extra virgin olive oil 2022

  6.00

• Pan-fried squid, stracciatella, tomato gazpacho and gariguette strawberry

  16.00
• Tuna carpaccio 1 recenzja , Amalfi lemon, capers and bronze fennel

  18.00
• Crispy sweetbreads, borlotti beans, girolles and tarragon

  19.00
• ‘Tomato’ panzanella, cucumber water and basil

  15.00

• Braised rabbit barchette, marigold, burnt onion and spiced jus

  20.00
• Salted cod ‘Mantecato’ and scamorza fagottini, black olive crumb and datterino tomato

  18.00
• Ricotta and parmesan agnolotti, broad beans, mint and preserved lemon

  17.00
• Seafood risotto for two

  52.00
  Red Sicilian prawn, Orkney scallops, Cornish mussels, Dorset crab and clams

• Poached wild seabass, mussels 7 recenzje , courgette flower and nasturtium

  29.00
• Skate cooked in langoustine butter, langoustine tartare and sea vegetables

  32.00
• BBQ lamb rack and belly, Isle of Wight tomato, courgette and smoked goat’s cheese

  32.00
• 'Aubergine alla parmigiana'

  25.00

• Hasselback potato, stracchino and radish

  8.00
• Charred broccoli stem, bagna cauda and garlic crumb

  8.00

• Selection of Italian cheese, seeded cracker, hazelnut and fig bread

  14.00
• Coconut mousse, yellow peach salsa and blood peach sorbet

  10.00
• Apricot souffle, amaretto biscuit ice cream

  13.00
• Strawberry “Rosa”, lychee, strawberry sorbet

  10.00
• Maldon sea salt and caramel ganache with Piedmont hazelnut and banana ice cream

  12.00

Chef's Menu - 65pp / Wine pairing - 45pp supplement

• Baci di dama, hazelnut biscuit and black truffle
• Beetroot tartlet, golden beetroot and pickled walnut
• Charcoal sourdough, ‘Tonda Iblea’ extra virgin olive oil 2022

• Tuna carpaccio 1 recenzja , Amalfi lemon, capers and bronze fennel
  Ribona ‘Altabella’, Fontezoppa, Marche, 2019

• Ricotta and Parmesan agnolotti, broad beans, mint and preserved lemon
  Etna Bianco ‘ANTE’, I custodi, Sicily, 2019

• Poached Wild seabass, mussels 7 recenzje , courgette flower and nasturtium
  Kerner ‘Carned’, Kaltern Caldaro, Trentino Alto Adige, 2021
• BBQ lamb rack and belly, Isle of Wight tomato, courgette and smoked goat’s cheese
  Barbaresco, La Ca’ Nova, Piedmont, 2019

• Mascarpone cheesecake, black cherry and kirsch
• Apricot soufflé, amaretto biscuit ice cream
  Passito Bianco ‘Elisium’, Antolini, Veneto, NV

Lunch Menu - 2 COURSES 30pp | 3 COURSES 35pp

• Tuna tartare, buffalo mozzarella foam, pistachio and ‘colatura d alici’
• Burrata 28 recenzje , poached cherry, grilled peach, cherry tomato and gremolata
• Chicken liver parfait, pickled hazelnut and vin cotto

• Three milk ricotta and borage raviolo, quail egg, tomato and orange sauce
• Red mullet, sauce vierge, Taggiasca olive tapenade and anchovy
• Slow-roasted crispy pork belly, pickled vegetables and Tropea onion

• Coconut mousse, yellow peach salsa and blood peach sorbet
• Maldon sea salt and caramel ganache with Piedmont hazelnut and banana ice cream
• Strawberry “Rosa”, lychee, strawberry sorbet