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Oven-baked aubergine flan, melted mozzarella cheese, and topped with a fresh toothsome tomato sauce. A classic Napolitan dish that is sure to please.

Fresh braided Buffalo mozzarella cheese, adorned with vibrant Piennolo tomatoes, served with grilled aubergine, and courgettes marinated. 

Fresh Local Octopus tenderly braised in a delicate smooth tomato sauce complimented by the flavours of aromatic garlic, capers, anchovies, and black olives, served with toasted bread. 

Fresh mussels served in a fragrant tomato sauce and a hint of white wine and chilli. A Napolitan delicacy that promises a symphony of flavours.

Italian cured meat and cheese selection served on a platter which includes Capocollo, Parma ham, Salami, and Mortadella, expertly cured and sliced. Accompanied by three distinct cheeses: Caciocavallo, Mozzarella, Ricotta Salata, Polpette al ragout, served with tarallini.   

Classic Napolitan Street food platter, fried to perfection - Zeppoline, fluffy dough balls that melt in your mouth. Frittatina di Pasta, a savoury symphony of pasta, egg, bechamel, cheese and peas. Palla Di Riso, rice ball, encasing a heart of melted mozzarella cheese and a rich meat ragu. The Crocche, a golden-brown potato croquette, made with potato, eggs and cheese, accompanied by Ascolana olives, courgettes, and fried aubergines.  

A beautiful arrangement of fresh seafood served on a platter, which includes marinated king prawns, aromatic cured salmon, seabass in marinade, marinated anchovies, rock oysters, caviar, accompanied by a black mayonnaise, lemon mayonnaise, apple jam and a raspberry jam.  

Succulent clams and mussels, gracefully intertwined with tender Scialatielli pasta. The aromatic blend of tomatoes, olive oil, and garlic dances on your palate, creating a harmonious balance of savoury and tangy notes. 

A classic Italian dish with spaghetti pasta, fresh clams, garlic, parsley and olive oil. The clams are cooked in their own juices, which pairs perfectly with the sweet Piennolo tomatoes. A hint of chilli adds a slight spice to the dish. 

This traditional Italian seafood risotto is a feast for the senses. Tender mussels, clams, squid, and king prawns are sautéed in garlic and olive oil, then simmered in a rich broth made with arborio rice, white wine, chilli and cherry tomatoes. 

Al dente Calamarata pasta is swathed in a flavourful sauce made with mussels, fresh fish stock, aromatic garlic, parsley, plump cherry tomatoes, and a hint of chilli that adds a subtle kick. The monkfish, which is prepared to perfection, ensuring a tender and succulent texture.

A hearty pasta dish in which tender pieces of beef are braised in a flavourful combination of onions, carrots, celery, and white wine, creating a rich and aromatic sauce. The sauce is then tossed with ziti pasta, and Parmesan cheese resulting in a comforting, and satisfying meal. 

Gnocchi smothered in a rich, velvety tomato sauce and topped with melted mozzarella cheese, fresh basil, and garlic. A sprinkling of Parmesan cheese adds a nutty, salty flavour that takes this dish over the top. 

A traditional Amalfi dish, this pasta is tossed with the sweetness of the courgette, in a provolone cheese sauce, onion, and mint. The resulting dish is a medley of harmonious flavours. 

Tender Manfredi pasta is swathed in a rich and flavourful tomato sauce, then topped with creamy ricotta cheese and a sprinkling of fresh pepper. This classic Italian dish is a favourite for a reason – it's simple, delicious, and satisfying. 

This classic dish features perfectly cooked ziti pasta, enveloped in a rich and flavorful sauce made from succulent Piennolo tomatoes, melted colonnato lard, infused with the distinctive flavours of olive oil, Pecorino Romano cheese, and aromatic onions. 

Tender fillet steak 8/9oz, char-grilled to perfection. Served with truffled mashed potatoes and cavolo nero, with a Aglianico wine jus.

Flat-iron steak char-grilled to perfection, smothered in a rich and creamy Provolone cheese sauce. Served with a classic Italian aubergine in a rich tomato sauce. 

A flavourful stew made with tender beef and pork, slow cooked in a rich tomato sauce with carrots, celery, and onions. Served with friarielli vegetable sautéed with garlic and olive oil. 

Char-grilled Chateaubriand cut from the centre part of tenderloin beef, which has a more distinct flavour, served with grilled mixed marinated vegetables, potatoes and peas and a salsa Bernese sauce.

Napolitan char-grilled sausages, served with friarielli vegetables and crispy fried smoked Provola cheese and an aubergine parmigiana sauce.

Pan-fried sea bass fillet, with a light and flaky texture. Served with a savoury accompaniment of puréed - peas, shallots, and pancetta - and pan-fried Padron peppers in a seasoned tomato sauce, creating a harmonious and flavorful dish.  

Cod fillet, pan-fried to perfection, and served with a flavorful sauce made with Piennolo tomatoes, black olives, capers, and anchovies. The dish is accompanied by sautéed escarole with pine nuts and crispy, house-made deep-fried skin-on chips. 

Deep-fried calamari, king-prawns, cod, whitebait, courgettes and aubergine served with a saffron mayonnaise. 

Pan fried courgettes, mint, oil, white wine vinegar, garlic and a hint of chilli

Deep fried aubergines in a cherry tomato sauce and basil

Pan fried peas, pancetta, and onion 

Green beans tossed in lemon, garlic, and olive oil.

Home-made deep-fried skin on fries 

 Home-made oven-baked roast potatoes 

A popular dessert in Naples is a rich, moist chocolate cake that is made with almond flour. It has a dense, fudgy texture and a slightly bittersweet flavour served with a warm custard cream sauce. 

A traditional Italian dessert that is made with a rich, creamy ricotta filling encased in a flaky pastry crust. The filling is made with cooked whole wheat grain and a variety of sweet ingredients. The result is a dense, yet light and airy dessert. Served with dessert wine. 

A Napolitan favourite, a classic rum-soaked sponge cake, served with Amarena ice cream. 

A rich Italian coffee-flavoured cake made with layers of espresso-soaked savoiardi biscuits creamy mascarpone cheese, and a dusting of cocoa powder. The result is a rich, decadent treat. 

The Ricotta e Pera torta is a delightful Italian dessert that combines the flavours of ricotta cheese and pears in a flaky pastry crust. The ricotta filling is smooth and creamy, while the pears add a touch of sweetness and texture. Served with vanilla ice cream. 

Two scoops of your choice of vanilla, strawberry, or chocolate.