Pasta
Rigatoni Carbonara
Egg yolk, guanciale, parmesan and black pepper. No cream, no shortcuts — the sauce is brought together in the pan and it goes straight to the table, because carbonara does not wait.
Made in house
Ravioli al Barolo
Braised beef folded into pasta we roll ourselves, finished in a red wine sauce with sautéed mushroom and a touch of cream. It is the dish we would order if we sat down on our own night off.
From ten in the morning
Cornetti and an espresso
The day starts the way it does in Italy — pastry on the counter, coffee at the bar, no rush about it. Plain, chocolate, pistachio and jam, out while they last.
At the bar
Built the Italian way
Campari, vermouth and a proper Italian gin, stirred down over one big cube with a strip of orange. Bitter, cold and not messed about with.
The list
Bottles worth sitting down for
The wine list is chosen by people who drink it, and it runs from an honest house red to bottles like this one. Tell us what you are eating and we will point you at the right glass.
Off the specials board
Whatever the chef found that week.
These change with what is good and what comes in, so they are not on the printed menu. Ask what is on when you sit down — the specials go up on Instagram first.
