Max Sharrad (Young Chef of the Year, 2018 Appetite for Excellence) heads up the kitchen. Max’s ancestors hail from the northern Italian region of Friuli Venezia Giulia, a region where food takes influences from neighbouring Slovenia and Austria.
On the menu you will find sfoglietelle (pastries from Campagna), stuffed bread (half-sandwich, half-pizza, from the streets of Rome), and rich and hearty ragus. Our kitchen is open all day; from midday Tuesday-Saturday and from 9am on Sundays.
**SAMPLE MENU ONLY. CHANGES DAILY.