Gigi's Restaurant

Warm, freshly baked sourdough served with extra virgin olive oil, aged balsamic vinegar and whipped butter.

Oven-baked garlic bread, crisp on the outside and soft within, served plain or with melted mozzarella.

Toasted garlic bread topped with marinated vine tomatoes, fresh basil and extra virgin olive oil.

Garlic toast layered with buffalo mozzarella, marinated tomatoes, basil pesto, rocket and balsamic glaze.

Garlic butter focaccia baked with mozzarella, finished with marinated tomatoes and balsamic glaze.

Warm focaccia topped with melted gorgonzola, sweet pear, toasted walnuts and fresh rocket, finished with balsamic glaze.

Warm focaccia brushed with garlic butter and fragrant rosemary.

A generous selection of Italian cured meats, grilled vegetables, fresh mozzarella, olives and cheeses, presented for sharing.

Our chef's daily soup, prepared using seasonal ingredients and finished with fresh herbs.

Smooth chicken liver pâté enriched with Port and fig jam, served with toasted sourdough.

Golden fried calamari, crisp and light, served with tomato and chilli or tartar sauce.

Roasted beetroot paired with whipped goat's cheese, orange segments, candied walnuts and pea shoots, finished with a balsamic glaze.

Butterflied king prawns gently simmered in a rich Sicilian-style tomato sauce with garlic and chilli.

Fresh burrata served with roasted figs, crushed pistachios and a delicate drizzle of truffle honey.

Scottish mussels gently steamed in a light cream sauce until tender and aromatic.

Pan-seared king scallops with crisp black pudding on parsnip purée, finished with pomegranate, radish, pea shoots and crispy parsnips.

Crisp breaded haggis bon bons served with smooth turnip purée and a rich whisky sauce.

A refined take on the Roman classic with pancetta, egg and aged cheese, finished to a silky texture.

Rigatoni coated in a rich sauce of Italian sausage, tomato, cream and brandy.

Light potato gnocchi folded through vibrant basil pesto with sun-dried tomatoes and pine nuts.

Silky spaghetti dressed in a velvety courgette cream, finished with crisp courgettes.

Fresh pappardelle coated in a slow-braised ossobuco ragù.

Linguine with king prawns and shrimps in a light garlic and cherry tomato sauce.

Paccheri pasta tossed with prawns, calamari and mussels in a rich tomato sauce with a gentle hint of chilli.

Creamy wild mushroom risotto finished with aromatic truffle oil.

Traditional baked lasagne layered with slow-cooked beef ragù and silky béchamel.

Baked aubergine layered with rich tomato sauce and melted cheese.

Homemade tortelloni filled with haggis, served in a smooth whisky cream sauce.

Mezzi rigatoni tossed with Scottish salmon in a smooth tomato and cream vodka sauce.

Slow-braised beef cheek served on Parmesan polenta with king oyster mushroom and a rich red wine jus.

Seabass fillet served with a silky Prosecco butter sauce, crispy potato terrine and tenderstem broccoli.

Golden fried king prawns and calamari, served with a choice of mixed salad or fries.

Well-marbled ribeye steak, cooked to your liking and served with chips or fries.

Prime beef fillet, exceptionally tender, cooked to your preference and served with chips or fries.

Crisp breaded chicken breast served with roast garlic aioli, mixed salad and baby confit potatoes.

San Marzano tomato sauce, Fior di Latte mozzarella and fresh basil, finished with extra virgin olive oil.

'Nduja sausage and roasted chicken balanced with creamy ricotta.

Our signature pizza with roasted chicken, honey roast ham, meatballs, pepperoni and chilli oil.

A luxurious blend of four Italian cheeses melted over our Neapolitan base.

Prosciutto di Parma and fresh mozzarella, finished with peppery rocket and aged cheese shavings.

White base pizza topped with woodland mushrooms and walnuts, finished with rocket and truffle oil.

Roasted courgettes and red peppers with garlic oil and basil over a classic tomato base.

White base pizza topped with Italian sausage, thinly sliced potatoes and fennel.

Spicy ventricina salami paired with buffalo mozzarella and fresh basil.

Sweet poached pears with peppery rocket.

Chargrilled tenderstem broccoli finished with confit garlic and olive oil.

Slow-roasted heritage carrots glazed with honey.

Homemade chunky chips, crisp and golden.

Thin-cut fries cooked until golden and crisp, seasoned simply with sea salt.

Crisp fries tossed with truffle oil and cheese, served with truffle mayonnaise.

Crispy layered potato terrine served with roast garlic mayonnaise.

Crisp cos lettuce with classic Caesar dressing, pancetta and croutons.