Antipasto Pugliese (created 1993)
Central to this dish is the warm, comforting fava bean puree, combined with summer vegetables grilled, marinated or pickled


Pappardelle with duck ragout (created 1990)
This pasta dish differentiated us in 1990 from most other Italian restaurants who were still serving Spaghetti Bolognese!!

Seared Scallops (created 1996)
Seared scallops - our take on the Puglian tradition of combining seafood and chick peas - with chilli and ginger dressing

Lamb Saddle (created 2008)
Saddle of lamb, crisp belly and sweetbread is based on the idea of using all parts of the animal with different tastes and textures

Roast Turbot (created 2015)
Summer turbot with crisp potato strings, fresh tomato coulis and a lovely samphire salad is the creation of our new chef Michele

Peach Trifle (created 2004 revisited 2015)
A simple dessert of peach with panna cotta, introduced in 2004, has now been revisited and embellished inspired by the Sherry Trifle.