Valentine's Set Menu

Golden-crumbed king prawns, delicately coated in Carasau bread crumbs, nestled on a velvety slow-roasted aubergine reduction.

A Velvety soup of potatoes and tender leeks, gently kissed with truffle aroma, finished with a luxurious parmesan cream and golden croutons. *Can be ordered with gluten free croutons. *Can be made vegan on request.

A cloud-soft burrata resting on an bed of caramelised red onions, draped in a bright orange-infused sauce and topped with almond flakes. Served with delicate sesame breadsticks. *Can be ordered with gluten free bread.

Our homemade bread, lightly toasted and crowned with whipped ricotta and fragrant basil pesto, finished with sweet cherry tomatoes, a whisper of garlic and a drizzle of silky extra virgin olive oil. *can be ordered with gluten free bread.

Stone baked focaccina lavishly topped with golden yellow tomato sauce, molten fior di latte, slow roasted garlic and a teasing touch of chilli

A seductive golden saffron risotto slowly and lovingly creamed with an intense prawn consommé, crowned with cool, delicate stracciatella cheese and bright citrus-kissed prawn tartare .

Handmade violet ravioli filled with tender lamb, bathed in a silky butter and sage sauce, finished with crisp parmesan shards and a smooth cheese cream.

Succulent boneless chicken thighs slow-cooked with sweet peppers, fiery Calabrian ‘nduja, softened onions and ripe tomatoes. Finished with crisp pancetta. Served with an accompaniment of vegetables and potatoes.

Oven-baked salmon, served with a delicately silky citrus cream and gentle notes of fennel. Served with an accompaniment of vegetables and potatoes.

Tender half moon vegan ravioli, lovingly handcrafted and filled with plant-based bliss, bathed in velvety roasted butternut squash and sweet potato cream. Finished with luscious vegan cheese.

Our heart shaped, stone baked pizza topped with San Marzano tomato, Fior di Latte cheese, Parma ham roses and rocket. Finished with shavings of parmesan cheese.

Gorgeous oven baked Cannelloni filled with spinach and ricotta cheese. Topped with tomato sauce and bechamel.

With a forest fruits coulis