We're off to Northwest Italy and Liguria - home of the Italian riviera - for our monthly regional dinner next week on Tuesday 27th March.
Pesto - a mix of fresh basil, pine kernels, olive oil, garlic & Parmesan - originates from Liguria and we're serving it with linguini, new season's potatoes and green beans next week. We've got two stuffed pasta dishes - a meaty Ravioli alla Genovese and delicious pansòuti, filled with more fresh herbs, garlic and crushed walnuts.
For mains we're cooking a layered filo tart with spring veg and ricotta plus a traditional braised rabbit dish that comes in a sauce of white wine & fresh capers. Unsurprisingly, seafood plays a major part in Ligurian cuisine and takes centre stage in a wonderful fish stew we're cooking using cod and a variety of new season's vegetables and peppery olive oil.
There's three desserts - shared across your table - our eye's on that Rum cake and apricot jam...
As always the dinner is £28 per person and includes all anti-pasti and desserts to share across your table. You can book in groups of all sizes which includes our large sharing table seating up to 20 people at no extra cost.
Dinner starts from 6pm with bookings available until late. To make a booking please call us on or book using the calendar on our website.
THREE FOCACCIA (v)
Stracchino / Olive & Herbs / Onions & Balsamic
MARINATED ANCHOVIES (v)
lemon, parsely & garlic
STUFFED COURGETTE FLOWERS (v)
ricotta, herbs & breadcrumbs
RAVIOLI ALLA GENOVESE
Pork, veal & beef - butter sauce, oregano & basil
PASTA TRENETTE (v)
Linguini, pesto, potatoes & green beans
PANSOTI SALSA DI NOCI (v)
Stuffed pasta with ricotta, greens, garlic & walnuts
TORTA PASQUALINA (v)
Layered filo pastry, chard, artichoke, courgette, ricotta & fresh herbs
CONIGLIO ALLA CARCORIA
Braised rabbit, wine & caper sauce
Fish stew, olive oil & new potatoes. Courgettes, green beans & celery
LATTE DOLCE FRITTO
Baked vanilla cream, fried apple & sugar
Rum cake, apricot jam & vanilla meringue
To make a booking please use the bookings link on our website or contact us on