Pizza menu

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

Ricotta & Smoked Provola cheese (5) (DAIRY)

Sicilian red prawns tartare, sautéed courgettes, burrata, garlic chives (CRUSTACEAN)

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

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

A study in restraint — where fermentation, tomato and oregano carry the entire conversation. Slow-roasted tomato San Marzano Nolano DOP, 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 30 months aged, 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, basil 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.

Buffalo ricotta, thyme & lemon zest, Brie de meaux, Stilton cremaux, Almond crumbs, Fig gel

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 cremaux, basil, Etna extra virgin olive oil

Yellow datterino tomato passata, smoked provola d" Agerola, grilled porcini mushrooms, cream of anchovies, spianata Calabrese salami

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

Tagliatelle pasta, sautéed courgettes, prawns bisque, Sicilian red prawns tartare, lemon zest.

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.