DINING MENU

Oven-baked aubergine   flan, melted mozzarella cheese, and topped with a fresh toothsome tomato   sauce. A classic Neapolitan dish that is sure to please.

Fresh braided Buffalo mozzarella cheese, adorned with vibrant fresh tomatoes, basil, and oregano.  

Fresh local baby octopus tenderly braised in a delicate smooth tomato sauce, complimented by the flavours of aromatic garlic, capers, anchovies, and black olives, served with toasted bread. 

Fresh mussels served in a fragrant white wine sauce with, garlic and chilli. A Neapolitan delicacy that promises a symphony of flavours. 

Served atop perfectly toasted bread, Fresh, juicy tomatoes are diced and mingled with aromatic garlic, fragrant basil, oregano, and ricotta.  

Classic Neapolitan Street food platterincludes - Zeppoline, fluffy dough balls that melt in your mouth. Frittatina di Pasta, a savoury symphony of pasta, egg, bechamel, cheese and peas. The Crocche, a golden-brown potato croquette, made with potato, eggs and cheese. Selection of Italian cured meats, Salami Napoli, Parma-ham, Mortadella, served with olives and taralli. 

A beautiful arrangement consisting of delicately sliced fresh 24-hour cured salmon, a sweet raspberry jam, delicate samphire, luxurious caviar, and a mackerel mousse. 

Perfectly cooked Spaghettoni pasta, elegantly tossed with fresh, succulent mussels served in a fragrant white wine and chilli sauce. A Neapolitan delicacy that promises a symphony of flavours.

A classic Italian dish with spaghetti pasta, fresh clams, garlic, parsley, and olive oil. The clams are cooked in their own juices, which pairs perfectly with the sweet Piennolo tomatoes. A hint of chilli adds a slight spice to the dish.

This traditional Italian seafood risotto is a feast for the senses. Tender mussels, clams, squid, and king prawns are sautéed in garlic and olive oil, then simmered in a rich broth made with arborio rice, white wine, chilli, and cherry tomatoes.

A hearty pasta dish in which tender pieces of beef are braised in a flavourful combination of onions, carrots, celery, and white wine, creating a rich and aromatic sauce. The sauce is then tossed with ziti pasta, and parmesan cheese resulting in a comforting, and satisfying meal.

Gnocchi smothered in a rich, velvety tomato sauce and topped with melted mozzarella cheese, fresh basil, and garlic. A sprinkling of Parmesan cheese adds a nutty, salty flavour that takes this dish over the top. 

A traditional Amalfi dish, this pasta is tossed with the sweetness of the courgette, in a provolone cheese sauce with onion, and mint. The resulting dish is a medley of harmonious flavours. 

Tender Ziti pasta is swathed in a rich and flavourful tomato sauce, then topped with creamy ricotta cheese and a sprinkling of fresh pepper. This classic Italian dish is a favourite for a reason – it's simple, delicious, and satisfying.

A rustic yet refined dish, Gnocchi pasta is tossed with savoury Italian pork sausage and onions, in a white wine and butternut squash sauce. 

Pork loinin a sage, butter and white wine sauce, served with mashed potatoes and sautéed green beans.

A flavourful stew made with tender beef and pork, rib, Italian sausage, meatballs slow cooked in a rich tomato sauce with carrots, celery, and onions. Served with friarielli vegetable sautéed with garlic and olive oil.

Char-grilled, locally sourced feather beef steak, smothered in a rich and creamy Gorgonzola cheese sauce. Served with Neapolitan friarielli.

Gressingham duck breast pan-fried to crisp, then baked for the perfect finish. Served with mashed potatoes, peas and a sweet blueberry Valpolicella wine jus. 

Pan-fried sea bass fillet, with a light and flaky texture. Served with a savoury accompaniment of puréed - peas, shallots, and pancetta - and pan-fried Padron peppers in a seasoned tomato sauce, truffled mash potatoes, creating a harmonious and flavorful dish. 

Cod fillet, pan-fried to perfection, and served with a flavorful sauce made with Piennolo tomatoes, black olives, capers, and anchovies. The dish is   accompanied by sautéed escarole with pine nuts and crispy, house-made deep-fried skin-on chips. Please note: this fish can have small bones within the cut.

Deep-fried calamari, king-prawns, cod, whitebait, courgettes and aubergine served with a   saffron mayonnaise.

Pan fried courgettes, mint, oil, white wine vinegar, garlic, and a hint of chilli. (Served cold)

Deep fried aubergines in a cherry tomato sauce and basil.

Pan fried peas, pancetta, and onion.

Green beans in garlic, chilli and olive oil.

Deep-fried French fries.

Pan-fried mushrooms, olive oil, garlic, chilli and white wine.

A popular dessert in Naples, which is a rich, moist chocolate cake that is made with almond flour instead of regular flour. It has a dense, fudgy texture and a slightly bittersweet flavour. Served with a custard cream. 

A traditional Italian dessert that is made with a rich, creamy ricotta filling encased in a flaky pastry crust. The filling is made with cooked whole wheat grain and a variety of sweet ingredients. The result is a dense, yet light and airy dessert. Served with dessert wine.

A Neapolitan favourite, a classic rum-soaked sponge cake, served with Amarena ice cream.

A rich Italian coffee-flavoured cake made with layers of espresso-soaked savoiardi biscuits creamy mascarpone cheese, and a dusting of cocoa powder. The result is a rich, decadent treat.

The Ricotta e Pera torta is a delightful Italian dessert that combines the flavours of ricotta cheese and pears in a flaky pastry crust. The ricotta filling is smooth and creamy, while the pears add a touch of sweetness and texture. Served with pistachio ice cream.

Two scoops of your choice of vanilla, strawberry, or chocolate.