Pizza menu

A member of staff will introduce you to the flavour of the week (DAIRY)

Ricotta & Smoked Provola cheese (5) (DAIRY)

Pork belly twice baked then fried, gorgonzola, apple, pork gravy, country herbs

Grilled Octopus, creamy mash maris piper potatoes, chimichurry, crispy chorizo, lemon (MOLLUSCS)

Heirlooms tomatoes, burrata, basil, Sicilian wild oregano, our own dressing

The balance of milk, tomato and fire in its purest form. Strained tomato San Marzano Nolano DOP, fior di latte, aged Parmigiano Reggiano 30 months aged, basil, extra virgin olive oil.

A study in restraint — where garlic fermentation, tomato and oregano carry the entire conversation. Slow-roasted tomato San Marzano Nolano DOP, Semi dried San Marzano Dop Nolano, Nocellara olives, garlic, anchovies cream, Basil, Sicilian wild oregano and extra virgin olive oil

A contemporary tribute to one of Sicily’s most iconic flavours. Slow cooked tomato San Marzano Nolano DOP, fior di latte, Aubergines chips, Sicilian dried salted sheep Ricotta, basil e.v.o.o

Heat, smoke and sweetness layered with southern Italian intensity. Tomato San Marzano DOP Nolano, fior di latte, roasted peppers, nduja di Spillinga San Vincenzo, red onions, Sicilian wild oregano e.v.o.o

Tomato San Marzano Nolano DOP, fior di latte, wilted spinach, sautéed wild mushrooms, chef’s own recipe, March house farm Sicilian Sausages (95% pork), Sicilian wild oregano e.v.o.o

Fior di latte, chef’s own recipe March house farm Sicilian sausage (95% pork), nduja di Spilinga San Vincenzo, mushrooms, tomato San Marzano Nolano DOP after bake.

Tomato San Marzano Nolano DOP, Fior di latte d' Agerola, Wild mushrooms, Peas, Boiled egg, Prosciutto cotto riserva after baked, Sicilian wild oregano, olives dust, e.v.o.o

Mornet sauce, pink & black peppercorns, fior di latte d' Agerola, Strawberry gel, nasturtium pepe leafs, e.v.o.o

Tomato San Marzano Nolano DOP, Fior di latte d' Agerola, fried peppers, Caramelised onion pure', Pastrami, Goat cheese cremaux, Sicilian wild oregano, Etna e.v.o.

Inspired by the volcanic landscapes of eastern Sicily. ‍ Yellow datterino tomato sauce, fior di latte, aubergines,Aubergines cream, burnt leeks, fennel mayo, lemon zest, pecorino Siciliano, micro basil

Yellow datterino tomato passata, whole datterino tomato, smoked provola d" Agerola, goat cheese cremaux, anchovies, dried sheep ricotta grated, micro basil, e.v.o.

Lasagna or pasticcio di lasagne cooked with shin of beef, muscle of beef & peas in a very rich tomato ragù, Aubergines, Mozzarella, Bechamel sauce & Parmigiano Reggiano 30 months

Legend says that Martoglio exclaimed, chest e' na vera Norma, "This is a true Norma", another tale dates back further, stating that the pasta was created for Norma's opening night, which premiered on December 26th 1831, whichever is true, the name stuck and today, it's one of Sicily most epic pasta dishes. Paccheri pasta with Tomato San Marzano Nolano DOP, Basil, garlic, Aubergines & shaved sheep ricotta cheese