All about our: new winter menu
We’re really excited about our new winter menu – it’s loaded with comforting, seasonal flavours that will definitely keep you warm through the chillier months. Plus, during November you can celebrate with a bottle of wine, on us – find out how to claim yours here.
Explore some of our favourite dishes and book below.
These little pillows of cheesy goodness are loaded with béchamel sauce and vegetarian Parmesan and come served with a luxurious truffle fonduta – a delicious nibble to enjoy while you wait for the main event.
These crispy risotto rice balls are stuffed with sweet roasted pumpkin and a good helping of pecorino cheese. We serve them with a spiced béchamel sauce that’s infused with cinnamon and nutmeg. The perfect seasonal flavour combination.
Mighty meatball pappardelle
We make this dish with our own freshly made, wiggly pappardelle. The name comes from ‘pappare’ - to gobble up, and you’ll definitely gobble this dish up. To make our meatballs even tastier, we melt ‘nduja – spicy Calabrian sausage from Cobble Lane Cured – into the tomato sauce. Then we top it all off with loads of pecorino and fresh basil for a hearty dish with heaps of flavour.
The word ‘casarecce’ means ‘homemade’ and casarecce – like all our other pasta shapes – is made fresh in the restaurant every day. Rabbit is packed with flavour and to really make the most of it, we caramelise it and slow cook it with leeks and pancetta. At the last minute, we add roasted mushrooms, crème fraîche, lemon juice, herbs and aged Parmesan to make this silky, bang-in-season dish that’s inspired by the traditional Italian version.
The carbonara pizza
All our pizzas are made using our secret dough recipe for the best crunch, and this one’s no different. We all know Carbonara as a well-loved Italian pasta dish from Rome but we’ve taken the core ingredients and turned them into a fantastic pizza. Topped with béchamel, pancetta, Westcombe mozzarella, slow-cooked leeks, rosemary and a fried egg, it’s an absolute showstopper!
The meatball pizza
We’ve developed this meatball recipe with Giuseppe at ‘Salsicciamo’ in London and it took us 10 attempts to get it just right! We top our classic dough with tomato sauce, Westcombe mozzarella, garlic, meatballs, Parmesan and fresh basil. It’s not to be missed.
Whatever you choose, don’t forget to save room for dessert…
Torta di Nada
This light, fluffy blueberry cake was inspired by Nada – one of Jamie’s dear friends and, as he says in Jamie’s Italy, the brains behind one of his favourite wine suppliers in Tuscany. She makes a classic Tuscan grape cake which Jamie loved so much, he created his own version with blueberries. It’s made with olive oil – it sounds weird but trust us – and we serve it with whipped crème fraîche, crushed amaretti biscuits, honey and orange zest – the perfect way to finish off your meal.