Table 2

House-made chickpea hummus. Topped with sautéed wild mushrooms, crispy spinach and a drizzle of chilli oil. Served with warm pita bread.

Sliced heirloom tomatoes, Taggiasca DOP, EVO olive oil, basil leaves and honey.

Served on focaccia bread with rocket and balsamic.

Smoked burrata with sliced heirloom tomatoes, Taggiasca DOP, EVO olive oil, basil leaves and honey. Served with focaccia bread.

Roasted cauliflower served with traditional Mediterranean muhammara sauce, pomegranate seeds and red oil.

Tender octopus slow-cooked and finished on the grill, served with potato gratin and romesco sauce.

Homemade spaghetti with prawns, prawn bisque, pistaccio paste and za'atar focaccia crumbs.

Homemade fresh tagliatelle in sage butter, topped with spinach, buffalo ricotta and parmesan cheese, pecan walnuts and confit lemon.

Ask your server.

Falafel with mixed leaf, tomatoes, salsa verde, teardrop peppers and house pickles.

Served with pork jus, roasted honey glazed heritage carrots, gremolata, feta cheese, pomegranate seeds and pickled onion.

Golden smashed baby potatoes tossed with lemon, olive oil and fresh herbs.

Charred figs and oregano feta cheese cubes on a bed of mixed leaves with cherry tomatoes, red onions, red peppers and olive oil.

Jerez, Spain.

Porto, 2018.

Porto.

Thinly sliced Italian dry-cured ham.

A Mediterranean board featuring Iberian ham, Italian herb-cured prosciutto and serrano ham, accompanied by a curated selection of fresh and aged cheeses, seasonal fruits and Italian sourdough crackers.

Selection of Spanish and Italian olives. Served with smoked almonds, roasted peppers, romesco sauce and warm house focaccia.