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Sticky Toffee Pudding from Tar and Roses

Diavolina Pizza from Sotto

Served with tomato, Calabrian chilies, ‘nduja, pecorino, kale and onion.

Spaghetti Carbonara from Tar and Roses

Pan-Fried Ciccioli

Served with pickled fennel, creme fraiche, fennel pollen and wild fennel flowers.

Apple Strudel from Gjelina