Pizza menu

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

Ricotta & Smoked Provola cheese (6) (DAIRY)

King prawn in tempura batter, avocado, mango, chimichurry (CRUSTACEAN)

Twice baked then fried pork belly, apple gel, gorgonzola cremaux (DAIRY)

Grilled Octopus, potatoes, salsa picante, lemon (MOLLUSCS)

Heirlooms tomatoes, braid of buffalo mozzarella Campana DOP, Basil, Sicilian wild oregano, our own dressing, ideal to share

A study in restraint — where fermentation, tomato and oregano carry the entire conversation. Slow-roasted tomato San Marzano Nolano DOP, confit garlic, anchovies, Sicilian wild oregano and extra virgin olive oil

The balance of milk, tomato and fire in its purest form. Strained tomato San Marzano Nolano DOP, fior di latte, aged Parmigiano Reggiano, basil, 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, micro 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, 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, mushrooms, tomato San Marzano Nolano DOP after bake.

Inspired by the volcanic landscapes of eastern Sicily. ‍ Yellow datterino tomato sauce, fior di latte, charred aubergine cream, crispy aubergine, grated smoked ricotta, fennel mayo, lemon zest, toasted breadcrumbs.

A tribute to Nolano farm in Campania Italy, for their amazing tomatoes, Kyros is the oldest seed adopted for the San Marzano tomato, according to the agriculture disciplinary - Roasted tomato San Marzano DOP Nolano, Whole San Marzano semi dried & marinated in basil & extra virgin olive oil, San Marzano Gel, San Marzano veil, San Marzano dust, Almonds crumbs, Sicilian dried sheep ricotta, basil, Etna extra virgin olive oil

Dark, smoky and unapologetically bold. Roasted garlic cream, smoked provola, spicy salami, caramelised onions pure', beetroot chips, burnt leek ash, micro basil, (Bronte) Mount Etna extra virgin olive oil.

Tomato San Marzano Nolano DOP, smoked provola d' Agerola, Aparagus, wild mushrooms, goat cheese cremaux, cavolo nero, e.v.o.o

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 Marzan dop Casa Marrazzo, Basil, garlic, Aubergines & shaved sheep ricotta cheese

Tagliolini or Angel hair pasta, Bronte Pistachio pesto, aubergines, pistachio nuts, Parmigiano Reggiano 30 months aged.

Rustic Pappardelle pasta, porcini mushrooms, March house farm Sicilian Sausages (95% pork), Parmigiano Reggiano 30 months aged.

Busiate pasta are a type of long macaroni, originally from the Trapani province, they take their name from "Busa" a local grass, which is used in preparing them and giving them their helical shape. Carmelo cooks in a rich shin of beef, muscle of beef & peas tomato ragù, Parmigiano Reggiano 30 months aged.