Menu

Starters and Sides

STARTERS

• BRUSCHETTA PACCIA 
  3 slices of toasted bread with spicy 'nduja sausage and stracciatella cheese 
  21
• BRUSHETTA RICOTTA e fichi (veg)
  3 slices of toasted bread with whipped ricotta, figs paste, toasted almonds and thyme leaves
  19
• cozze gratinate
  NZ mussels coated with aromatic breadcrumb (garlic oil, lemon, pecorino and parsley)
  22
• RUSTICO LECCESE  (VEG)
  Homemade round puff pastry, filled with mozzarella, béchamel and tomatoes
  16
• burrata zucca e radicchio (GF-veg)
  Fresh burrata served with homemade pumpkin purèe, radicchio and toasted almonds
  23
• Fave e cavolo nero (v)
  Smooth broad beans purèe served with stewed italian style black kale with onions and fried croutons
  18
• ANTIPASTIERA
  Chef selection of starter when you simply can’t choose
  3PP 75 / 5PP 95 / 7PP 115

SIDES

• PATATE AL FORNO (v) (gf)
  Oven baked potatoes 
  10
• INSALATA (v) (gf)
  Mix leaves salad served with cherry tomatoes and vinaigrette
  10
• VERDURE (v) (gf)
  Seasonal vegetables 
  12

• FOCACCIA (V)
  Homemade focaccia with rosemary and garlic oil
  9
• PITTULE (v)
  Deep-fried dough balls stuffed with capers, olives and tomatoes 
  9
• PANE (v)
  Altamura's famous bread
  8

Main courses

PASTA - GF pasta available

• risotto patate e cozze (gf)
  Italian style risotto with mussels, potatoes, sun-dried tomatoes, onions and pecorino, topped with fresh herbs
  27
• lasagna
  Homemade green lasagna sheets layered with slow cooked lamb ragout, artichoke flavoured bechamel sauce and parmesan
  32
• spaghetti gamberi e stracciatella
  Homemade spaghetti tossed in a rich San Marzano tomato sauce and marinated prawns, topped with fresh stracciatella cheese
  33
• orecchiette cime di rapa (veg)
  Homemade orecchiette tossed with, Salentinian style, stewed turnip tops purèe, topped with pecorino cheese and black pepper crumble
  26
• rigatoni salsiccia e zucca
  Homemade rigatoni tossed in a pumpkin cream and red-wine braised sausage, topped with parmesan cheese
  28

SECONDI

• PARMIGIANA  (GF)  (VEG)
  Family recipe, layers of deepfried sliced eggplants, San Marzano tomato sauce, parmesan cheese, mozzarella and basil
  27
• scaloppina di Pollo
  Oven baked chicken thigh crumbed in flour, cooked in a mix mushroom sauce, with white wine, onion and cream
  29
• capocollo alla pizzaiola (gf)(DF)
  Slow oven baked pork neck, served in a flavoured tomato sauce with caper, olives, garlic oil, oregano and basil
  29
• cotoletta di tonno (df)
  Aromatic breadcrumbed tuna, fried, served with salad and a homemade mediterranean sauce of capers, tomatoes, lemon, vinegar and oil
  34

Desserts

• TIRAMISÙ
  Family recipe, homemade tiramisù
  15
• pannacotta ai frutti di bosco (gf)
  Homemade pannacotta served with berries compote
  15
• PASTICCIOTTO
  Traditional Salentinian homemade shortcrust pastry, filled with custard cream
  
  15
• caprese al limoncello (gf)
  Homemade flourless limoncello and white chocolate cake made out of almonds
  16

Wines

Bianco / White

• PROSECCO
  G 14 / B 50
• pinot grigio
  G 15 / B 48
• CHARDONNAY 
  G 16 / B 50
• VERmentino
  G 15 / B 48
• minutolo
  B 65

Rosato / Rosé

• negroamaro ROSATO 
  G 16 / B 50

Rosso / Red

• SUSUMANIELLO 
  G 16 / B 60
• NEGROAMARO 
  G 15 / B 50
• PRIMITIVO 
  G 17 / B 65
• primitivo merlot
  B 55
• NERO DI TROIA 
  B 48

Beers

• MeNABREA on tap
  Lager 300 ML
  11
• Menabrea on tap
  Lager 400 ML
  14
• nastro azzurro 0.0% Alc. vol.
  8
• BEER OF THE MONTH
  (ask your waiter for the beer of the month)
  14