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
Arancinu (vfm)
A member of staff will introduce you the flavour of the weekend
£9.50
Fritto misto min. 2pp (mv)
Arancinetto ragu, Mac & cheese, Courgette flowers ricotta & smoked provola d'Agerola
£19.50
Courgette flowers (v)
Ricotta & smoked provola cheese (6)
£13.50
Antipasti
Potato pave' (v)
Dauphinoise potato pave', Oyster mushrooms, Parmigiano reggiano 30 months aged fondue
£13.50
Pork belly (m)
Twice baked then fried pork belly, apple gel, rockefort cremaux, pickled onions, sage
£13.50
Treccia di Bufala min. 2pp (v)
Heirloom tomatoes, Braid of buffalo mozzarella, basil, wild oregano, our own dressing
£18.50
Meat balls (m)
Ox cheeks meatballs, goat cheese cremaux, red peper sauce, nasturtium pepe
£13.50
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) Team World Champion for Academy pizza DOC 2024
8 hours reduced Tomato San Marzano Solania DOP, Taggiasche olives, Salina's capers, Armatore anchiovies, basil, lemon zest, 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
Napoletana (m)
Slow cooked 10 hours Neapolitan ragu, with ox tail, pork ribs & rib of beef, pecorino fondue, dark chocolate, 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
Coming soon (fm) filled & topped
F
£25
Sfincione (v) filled & Topped
Confit of white onions, roasted San Marzano Tomato Solania DOP, Caciocavallo fondue, wild Sicilian oregano, e.v.o.o
£25
Maialino (m) filled & topped
Cream of porcini mushrooms, fior di latte d' Agerola, Chef's own recipe March house fa 95% pork saugsages, 30 months aged Parmiggiano Reggiano fondue, micro basil
£25
Manifesto (m) topped
Roasted tomato San Marzano Solania DOP, Black olives Nocellara Etna, grated pecorino romano DOP
£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
Paccheri 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.
Paccheri pasta, tomato confit in garlic and basil, grated dried sheep ricotta, fried aubergines
£20
Lasagna (m)
Our legendary stracotto beef ragu, meets our lasagna sheets, baked with béchamel sauce, aubergines, fior di latte d'Agerola & Parmigiano Reggiano 24 months aged
£20
Puttanesca (f)
Spaghetti chitarra, anchovies, pine nuts, sultanas, capers, tomato, parsley, toasted breadcrumbs
£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.
