The Italian coast called… it wants its calamari back. Crispy calamari served with peperoncini, zucchini, lemon, and basil aioli.
When the whole table understood the assignment. Fresh pasta made daily, oven-baked pizzas straight from the fire, and a spread made for sharing. So… what’s on your table?
Che bello. Che buono. Che carbonara. CHITARRA CARBONARA. It's tossed with guanciale, pecorino, cream, and topped with cured egg yolk for the perfect balance of rich, silky, and savoury.
A little spicy, a little creamy, a lot of yes. Presenting the MEZZI RIGATONI 'NDUJA! It's 'nduja, onion, garlic, cream, grana padano.
"My culinary journey has been driven by a deep respect for traditional cooking, regional Italian cuisine, and the craftsmanship behind great food. One of my favourites on the menu is Chitarra Pomodoro with stracciatella." - Chef Aubrey
Don’t mind if we do 🍝🍕✨ A little pasta, a little pizza, is exactly what we needed to make the table complete. Let's dig in!
Meet the regulars who know exactly what to order 👀🍝 Sam’s a carbonara loyalist and honestly, we get it. 🍝🤌 Harry? He’s always down for anything on the menu, but the arancini have a special place in his heart. 🧀✨ Some people come fo
Where the tea is spilled, just not in a teacup 😉🍸 Come for the cocktails, stay for the stories, laughs, and conversations that make the night.
If our walls could talk, they’d tell you where the best seats are 👀 A little look at our space, from the layout to the details that make every corner feel special.
You got to get all the angles✨ Brussels sprouts with guanciale vinaigrette + pangrattato. Its crispy, savoury, and definitely not your average antipasti.
The art of handmade. Every strand, fold, and shape is crafted in-house, from start to finish. Fresh pasta, made the way it’s meant to be.
Couldn’t help but dig in! 🍝✨ The best meals are the ones that didn’t make it to the camera first.
The secret to our dishes? It all starts with the best ingredients. We believe that the best flavours come from keeping things simple and letting the ingredients shine. Each dish is crafted with care and served with love.
The best pizzas aren’t rushed. They’re hand-stretched, then carefully topped, and finally baked until perfectly blistered. Claudio’s way.