Pizza menu
every Friday and Saturday 6:00pm 9:00pm last booking
FRITTI D'AUTORE & more
Nonna's pot (m)
Grandmother's Sheen of beef ragu cooked for 5 hours, served with a fried panino then oven dried
£13.50
Arancino (vfm)
A member of our team will introduce the flavour of the week
£9.50
Bruschetta (v)
Mushrooms pate', Gorgonzola cremaux, Confit datterino tomato, micro basil
£12.50
Courgette flowers (v)
Ricotta & smoked provola cheese (6)
£13.50
Antipasti
Red Prawns tartare (f)
Sicilian red prawns tartare, sauteed minted courgettes, red pepper chips
£14.50
Pork belly (m)
Twice baked then fried pork belly, apple gel, gorgonzola cremaux, pork gravy, apple blossom
£13.50
Caprese (v)
Heirloom tomatoes, Burrata mozzarella, basil, wild oregano, our own dressing
£13.50
Octopus (f)
Grilled octopus, creamy mash, chimichurry, micro coriander
£14.50
Pizza
Each pizza is designed to achieve a specific balance between the topping and the dough
For this reason, the pizzas cannot be customised.
Marinara (v) (VEGAN)
Tomato San Marzano DOP Solania, Sicilian wild oregano, garlic, basil, e.v.o.o
£12
Margherita STG (v)
Tomato San Marzano DOP Solania, fior di latte d’ Agerola, basil, e.v.o.o
£15
Provola & Pepe (v)
Yellow tomato passata Casa Marrazzo, Smoked provola d'Agerola, black pepper, basil, e.v.o.o
£15
Classica (f) Pizza Doc Academy World Pizza championship winner 2024
Tomato San Marzano Solania DOP cooked for 5 hours, capers, black nocellara lives, anchovies, lemon zest, micro basil, e.v.o.o
£20
Non e' Norma (v)
Tomato San Marzano DOP Solania, fior di latte d’Agerola, Aubergines chips, dried sheep Ricotta, fried basil e.v.o.o
£20
Diavola (m)
Tomato San Marzano DOP Solania, fior di latte d’Agerola, roasted peppers, Nduja di Spilinga, Sicilian wild oregano e.v.o.o
£20
4 Pomodori (v) Britain's best for Arla pro 2025
Tomato San Marzano DOP Solania, Piennolo Tomato from Vesuvio, Orange tomato datterino, Yellow datterino tomato, Stracciatella cheese micro basil, e.v.o.o
£22
Vegetarian island (v)
Tomato San Marzano Solaria DOP, Fior di latte d' Agerola, peas, aubergines, spinach, wild mushrooms, boiled egg, basil e.v.o.o
£22
Montanara (m)
Tomato San Marzano DOP Solania, fior di latte d’ Agerola, wilted spinach, sautéed wild mushrooms with garlic, Melo's own recipe, March house farm Sicilian Sausages (95% pork), basil e.v.o.o
£22
I Calzoni
Calzone Classico (m)
Roasted ham, Wild mushrooms, fior di latte di Agerola, Tomato San Marzano DOP Solania, e.v.oo
£20
Calzone Parmigiana (v)
Fior di latte di Agerola, egg, Aubergines, Parmiggiano reggiano DOP 30 months aged Tomato San Marzano Solania DOP, Basil. e.v.o.o
£20
Calzone Etna (m)
Melo’s own recipe March house farm 95% Pork sausages, fior di latte di Agerola, Wild mushrooms, Spicy Nduja di Spilinga, Tomato San Marzano DOP Casa Marrazzo when out of the oven, e.v.oo
£20
Padellino
trinacria urbana
Each pizza is designed to achieve a specific balance between the topping and the dough
For this reason, the pizzas cannot be customised.
Not available for takeaway
Cavolo Nero (fv) filled & topped
Sautéed in garlic, anchovies, capers, sultana, Pinenuts & steamed in red wine, goat cheese cremaux
£25
Napoletana (m) Filled & Topped
Neapolitan ragu' of oxtail, rib of beef & pork ribs, cooked for 10 sodden hours in a rich tomato sauce, dark chocolate, pecorino fondue
£25
Sicily (v) topped
Sicilian red prawns tartare, lemon zest, stracciatella cheese, basil
£25
Coming soon (m) topped
R
£25
tasting menu
trinacria d'inverno
Trinacria d' Inverno
A winter journey through the memory, presence and imagination of Sicily, layered through fire, citrus fruits and the lasting soul of an island.
Each dish of the Trinacria d' Inverno, invites guests to explore what Sicily was, is and could become, not through nostalgia, but through the careful fire, the bold flavour and the language of the land, in its coldest and most expressive season.
Minimum 4 people, available when booked through your reservation by Wednesday of the same booking week
Not available for takeaway.
£30.00pp
PAST - The Winter Roots
Memory, warmth, livelihood, the flavours of difficulties have become a legacy.
Ancient Focal (f)
Confit of Giarratana White Onions,Armatore anchovies and Nocellara black olives cream, finished with a golden crumb kissed with orange peel and fresh fennel.
Smoke, salt and sweetness in balance: the ancient Palermo in a single slice
A humble winter dressed of audacity, school time!
Pizzetta (v)
5 hours slow Roasted Tomato San Marzano Solania DOP, Nocellara black olives, Buffalo mozzarella Campana DOP, Sicilian wild oregano e.v.o.o
A quiet wealth, Deep roots of child memories.
PRESENT – Comfort from the land, mystery from the sea.
Cuttlefish ink and potatoes (fm)
Roasted potato cream, pork cheeks chips and a whisper of cuttlefish ink, brought to life with pea mayo and lemon zest.
Volcanic depths with velvet edges.
FUTURE - Visions of the Island to come
Etna talks about embers, wine and smoke. (v)
Burnt radicchio, beetroot cream and a reduction of Nerello Mascalese. Finished with black garlic gel and fresh pomegranate.
Bitterness, brightness and beauty born from lava.
Gluten free
If you do require our gluten free pizza, please mention when booking your table with us.
Marinara (gf) (v) (VEGAN)
Tomato San Marzano DOP Solania, Sicilian wild oregano, black garlic, basil, e.v.o.o
£10
Margherita (gf) (v)
Tomato San Marzano DOP Solania, fior di latte d’ Agerola, basil, e.v.o.o
£12
Rustica (gf) (f)
Tomato San Marzano DOP Solania, Salina’s capers, taggiasche olives, Armatore anchiovies, Sicilian wild oregano, basil, e.v.o.o
£15
Non e' Norma (gf) (v) (VEGAN available)
Tomato San Marzano DOP Solania, fior di latte d’Agerola, aubergines chips, dried sheep ricotta, basil e.v.o.o
£16
Le paste
Timbal alla Norma (v)
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.
Casarecce pasta, tomato confit in garlic and basil, grated dried sheep ricotta, fried aubergines in a timbal
£20
Gnocchi ai 4 formaggi (m)
Gnocchi 4 cheeses, wrapped in Speck ham, black pepper
£20
Bronte & Marsala (f)
Sedanini pasta, Lobster bisque, Courgettes, Sicilian red prawns tartare, pistachio nuts
£20
Busiate allo stracotto di manzo (m)
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 it with a rich shin of beef, muscle of beef & peas in a very rich tomato ragù
£20
All the above are served with a tomato & onion salad, dry ricotta cheese and Melo’s own dressing. All our pasta dishes are made with 100% Sicilian durum wheat, it may contain eggs. Please mention to our staff of any allergies and intolerances as we may be able to adjust our dishes for your required dietary.
(m) Meat
(f) Fish
(v) Vegetarian
(gf) Gluten free
(VEGAN)
Unfortunately, we can not cater for guest with the following dietary restrictions: Vegan, Dairy, Egg. Any dietary constraints that pose a serious risk to a customer's health and wellbeing are taken at the diners own risk. Whilst we take huge care in our food preparation processes, our kitchen is very small and we work with several different allergens on a regular basis.
