Starters and Sides
STARTERS
- BRUSCHETTA PACCIA3 slices of toasted bread with spicy 'nduja sausage and stracciatella cheese18
- Burrata carciofi e alici (GF)Handmade fresh burrata cheese, served with marinated artichokes and white anchovies24
- PITTULE (v)Homemade deep fried dough balls, stuffed with capers, olives and tomatoes16
- RUSTICO LECCESE (VEG)Homemade round puff pastry, filled with mozzarella, béchamel and tomatoes16
- FOCACCIA PRIMOSALE E CAPOCOLLOHomemade focaccia with mix tomatoes served with fresh goat cheese and capocollo22
- LA TRECCIA (gf) (veg)Fresh handmade treccia mozzarella served with a mix of tomatoes, topped with a homemade sun-dried tomatoes and almond pesto22
- COZZE GRATINATEOven baked mussels gratin, coated with aromatic breadcrumb and served with a homemade lemon mayo16
- ANTIPASTIERAChef selection of starter when you simply can’t choose3PP 75 / 5PP 95 / 7PP 115
SIDES
- PATATE AL FORNO (v) (gf) (DF)Oven baked potatoes10
- Pane (V) (DF)Homemade toasted bread8
- INSALATA (v) (gf) (df)Mix leaves salad10
- VERDURE (v) (gf) (df)Seasonal vegetables12
Main courses
PASTA - GF pasta available
- ORECCHIETTE Al pesto rosso (v)Homemade orecchiette pasta, served in a homemade sun-dried tomatoes and almond pesto, topped with toasted almonds and pistachios26
- SAGNE AL RAGù di agnelloHomemade sagne pasta, served in a 24hr slow cooked lamb ragout, topped with cacio-ricotta cheese30
- casarecce al ragù di polpo (df)Homemade wholemeal casarecce pasta, served in a slow cooked octopus ragout, topped with fresh italian herbs34
- BUCATINI grecìa salentinaHomemade bucatini pasta, cooked with onion, guanciale and dried figs, topped with grated pecorino pugliese cheese32
- LINGUINE ALLO SCOGLIO (DF)Homemade linguine pasta, cooked with mussels, prawns and calamari in a seafood reduction, topped with fresh italian herbs32
SECONDI
- POLPO FAVE & ‘NDUJA (gf) (df)200gr sous-vide and panfried octopus served on a broad beans puree topped with spicy ‘nduja oil and crunchy broad beans36
- PARMIGIANA (GF) (VEG)Family recipe, layers of deepfried sliced eggplant, tomatoes sauce, parmesan cheese, mozzarella and basil26
- PINDAGGHIA e peperoni (gf) (df)250gr sous-vide and panfried premium beef skirt steak served
with marinated capsicum in mint and basil, a mix leaves salad and jus32 - pesce spada alla salentina (gf) (df)200gr sous-vide and oven baked swordfish with capers, black olives, yellow and red cherry tomatoes, basil, chilli and garlic oil35
- rollè di pollo200gr sous-vide and oven baked rolled chicken breast, coated with breadcrumb, stuffed with smoked scamorza cheese and mortadella, served with seasoned broccoli and lemon mayo32
Desserts
- TIRAMISÙFamily recipe, homemade tiramisù15
- cupeta leccese (gf)Homemade caramelized almonds served with a sweet ricotta cheese and sour cherries14
- PASTICCIOTTOTraditional Salentinian homemade shortcrust pastry, filled with custard cream
and nutella15 - pannacotta (gf)Homemade pannacotta served with a berries compote14
V=Vegan / VEG=Vegetarian / GF=Gluten Free / DF=Dairy Free
Wines
Bianco / White
- PROSECCOG 14 / B 48
- VERMENTINOG 13 / B 46
- PINOT GRIGIOB 44
- CHARDONNAYG 14 / B 50
- VERDECAB 55
- FIANOG 16 / B 65
Rosato / Rosé
- PRIMITIVO ROSATOG 14 / B 48
- RURALE ROSATOB 60
Rosso / Red
- SUSUMANIELLOG 16 / B 65
- NEGROAMAROG 14 / B 50
- PRIMITIVOG 16 / B 60
- SALICE SALENTINOB 50
- NERO DI TROIAB 48
- PRIMANEROG 12 / B 46
Beers
- MeNABREALager 33CL10
- MORETTILager 33CL9
- PERONI REDLager 33CL8
- BEER OF THE MONTH(ask your waiter for the beer of the month)14