Nocellara Olives 4.75

BREADS & DIPS

NOTTO focaccia with rosemary, rock salt, tomatoes and garlic 4.5

DIPS - Tuscan white bean, rosemary and garlic 4.75

Preserved tomato and whipped ricotta 4.75

Both Dips 9

STARTERS

Griddled purple sprouting broccoli and a red wine, anchovy and garlic dressing 7

White onion soup with garlic leaf drizzle 7.50

Wild mushroom arancini with stracchino cheese 7.90

Chicken liver parfait with NOTTO fruit chutney and toast 8.95

Burrata with blood orange, chilli, sea salt and extra virgin olive oil 11.50

Vitello tonnato - thinly sliced roast veal with a tuna cream, extra virgin olive oil and capers 11.95

PASTA

We recommend sharing 3 pasta dishes between 2 people

Spaghetti with extra virgin olive oil, chilli, parsley and garlic 9.50

Giant rigatoni cacio e pepe 11.75

Ravioli in brodo - small pork ravioli in a fully flavoured chicken broth 13.50

Ravioli of ricotta and pecorino with baby spinach, herbs and lemon 13.75

Gnocchetti with new season’s garlic leaf pesto 14

Pappardelle with slow-cooked short rib of aged beef, root vegetables and red wine 16.95

Large fusilli with morel mushrooms, thyme, garlic, butter and parmesan 19.50

Strozzapreti with black truffles, mushroom stock, butter and parmesan 22

Green salad with shallots and herbs 4.75

DESSERT

Tiramisu 8

Milk chocolate cremeux with a hazelnut cream 7

Soft goats cheese with preserved figs 9

Panna cotta with rhubarb and orange 7