Trullo

Freshly baked sourdough served with premium Le Ferre estate olive oil, offering a rustic and authentic beginning to your meal.

Large, vibrant green Nocellara olives cured to perfection, delivering a buttery and savory bite.

Thinly sliced, premium cured Prosciutto di Parma with a delicate melt-in-the-mouth texture.

Crispy golden croquettes crafted with savory finocchiona salami and fragrant herbs.

Crisp little gem and frisée salad tossed with sliced radishes, Dijon mustard, and rich crème fraîche.

Fresh buffalo mozzarella served with sweet slow-cooked peppers and rich, savory anchovies.

Tender Oxfordshire asparagus spears served with a velvety, bubbling parmesan fonduta sauce.

Grilled bruschetta topped with tender braised Cornish cuttlefish, sweet peas, and rich bone marrow.

Crispy fried pig ears served with a savory, umami-rich anchovy garnish.

Finely hand-chopped Dexter beef fillet served with a crispy caper dressing and a fresh egg yolk.

Fresh mozzarella paired with sweet Vesuvius tomatoes and fragrant basil pesto Genovese.

Refreshing Carosello cucumber and sweet honeymoon melon tossed with fresh mint and salted ricotta cheese.

Tender grilled ox heart served alongside new season borlotti beans and a vibrant salsa rossa.

Rich chicken liver paté spread over toasted artisanal bread, topped with sweet, smoky grilled white peach.

Freshly grilled Brixham sardines topped with sweet sultanas, toasted pine nuts, and a splash of moscatel vinegar.

Thinly sliced raw Cornish monkfish carpaccio seasoned with pink peppercorns, shaved fennel, and bright orange zests.

Air-dried salted beef bresaola served with fresh wild rocket leaves and shaved parmesan cheese.

Delicate ribbons of yellow peach tossed with sharp mustard leaves, crunchy almonds, and Ticklemore goat's cheese.

Thinly sliced roasted veal topped with a creamy, savory tuna and caper sauce.

Delicate Cornish monkfish carpaccio drizzled with a savory crispy caper dressing.

Fresh Portland crab bruschetta adorned with a delicate courgette flower and shaved bottarga.

Charred Brixham sardines paired with spicy, rich Calabrian 'nduja sausage.

Creamy buffalo mozzarella served alongside rustic smashed chickpeas and sautéed cime di rapa.

Fresh lamb's lettuce tossed with segmented Sicilian pink grapefruit and grated salted ricotta.

Fresh Cornish seabass carpaccio paired with sweet blood orange slices and crisp fennel.

Tender roasted Norfolk quail served with a sweet and savory quince aioli.

Sweet butterflied Scottish langoustines grilled to perfection and brushed with fragrant rosemary oil.

Hand-rolled thick pici pasta tossed with dried chili, garlic, and crunchy breadcrumb pangrattato.

Fresh fettuccine pasta tossed with sweet Romana courgettes, fresh basil, and parmesan cheese.

Delicate tagliarini pasta served with tender Newlyn octopus, sweet sultanas, and a hint of cinnamon.

Handmade agnolotti pasta stuffed with tender Dorset lamb shank, served with broad beans and fresh mint.

Delicate tagliarini pasta tossed with sweet datterini tomatoes and fresh basil.

Silky fettuccine coated in a creamy mascarpone sauce with tender veal and aromatic lemon thyme.

Handmade potato triangoli pasta stuffed and served with smoked Devon eel and fresh peppery watercress.

Delicate ravioli filled with rich guinea fowl, served with earthy Scottish girolles, tarragon, and sweetcorn.

Delicate tagliarini tossed with paper-thin shaved violetta artichoke and rich salted bottarga.

Sweet delica pumpkin and Westcombe ricotta ravioli tossed in a rich, glossy sage butter sauce.

Fine tagliarini pasta tossed with spicy guindilla chili, garlic, and crunchy breadcrumb pangrattato.

Silky fettuccine pasta tossed in a robust ragu of Middlewhite pork, rabbit, and bitter radicchio.

Delicate courgette flower stuffed with creamy Westcombe ricotta, served with fresh borlotti and piattone beans.

Fresh Torbay lemon sole served with sweet datterini tomatoes, crunchy agretti, and tender palourde clams.

Luxurious Brixham turbot served with wilted spinach, oil-preserved artichokes, and grated bottarga.

Juicy Black Hampshire pork chop served with smooth mashed potato, sweet Tropea onion, and crispy sage leaves.

Smoky grilled violetta aubergine served with smashed chickpeas, fresh burrata, and a savory Taggiasche olive dressing.

Crispy butterflied Mevagissey mackerel served with a vibrant summer panzanella salad.

Tender grilled guinea fowl paired with sweet English cherries, crisp frisée, and fragrant tarragon.

Tender Dorset lamb rump served with slow-cooked bobby beans, rich San Marzano tomatoes, and savory anchovy.

Fresh Torbay John Dory fish served with wilted escarole greens, toasted pine nuts, and sweet sultanas.

Delicate Shetland cod served with creamy coco beans, fresh St. Austell mussels, and foraged sea herbs.

Tender braised rabbit leg wrapped in pancetta, served with sweet Florence fennel and grilled polenta.

Juicy Swaledale lamb chops served with creamy borlotti beans, Vesuvius tomatoes, and vibrant salsa verde.

Roasted Swaledale grouse served with earthy Castelluccio lentils, rich chicken liver, and sweet grilled fig.

Oven-baked Florence fennel, Jerusalem artichoke, and porcini mushrooms served with bitter leaves and mustard.

Fresh grilled Torbay red mullet served with sweet Iberiko tomatoes, agretti, and tangy salmoriglio sauce.

Thick Brixham turbot tranche served with bitter cicoria, creamy cannellini beans, and sweet palourde clams.

Luxurious 28-day aged veal ribeye served with bitter chicory, savory anchovy, and sweet roasted cippolini onions.

Tender Cornish mid potatoes tossed in butter and fresh herbs.

Fresh seasonal mixed green salad leaves dressed with a light vinaigrette.

Silky pannacotta dessert served with sweet, ripe black Italian figs.

Decadent chocolate mousse topped with fresh whipped cream and sweet cherries.

Zesty and refreshing lemon tart made with sweet Amalfi lemons in a crisp pastry crust.

Warm, fluffy ricotta doughnuts served with a rich vanilla custard and tart blackcurrant.

Fluffy ricotta doughnuts served with aromatic fig leaf custard and tart blackcurrant.

Creamy Gorgonzola dolce cheese served with crisp rye crackers and sweet Cotswold honey.

A dark, sophisticated twist on the classic Negroni cocktail.

Aged 10-year Marsala Superiore dessert wine with rich, complex notes.

Rich and sweet red dessert wine from Valpolicella with lush berry flavors.

Exquisite sweet passito dessert wine from Sicily with notes of honey and dried fruit.