Single portion (175g) or Double portion (350g) of a pasta of your choosing

An absolute favourite of ours right now!

INGREDIENTS

Campenelle (Durum wheat semolina, Egg)

Squash Puree (heirloom squash, butter, salt, pepper, garlic, water), Sage butter (fresh sage, salted butter), toasted almonds, Italian matured vegetarian hard cheese (milk, salt, vegetarian rennet starter)

One of the most popular dishes in the restaurant

INGREDIENTS

Fettuccine (Durum wheat semolina, Egg)

Wild mushroom and marsala cream (mushrooms (chestnut, Paris brown, porcini, oyster, shimeji, shiitake) double cream, garlic, thyme, bay, parsley, rosemary, juniper berries, peppercorns, butter, salt, water, marsala wine), Italian matured vegetarian hard cheese (milk, salt, vegetarian rennet starter)

Spicy and aromatic ragu with a bit of sweetness

INGREDIENTS

Fettuccine (Durum wheat semolina, Egg)

Pork & Nduja Ragu (Nduja (pork, pork fat, chilli, black pepper, cayenne pepper, salt, dextrose, fennel, sodium nitrite), pork mince, tomato paste, San Marzano tomatoes, onions, carrots, celery, white wine, bay, thyme, garlic, black pepper, salt, olive oil, butter, fennel seed, juniper berries, Parmigiano Reggiano (milk, salt, rennet)

Slow braised lamb shoulder in a rich red wine ragu

INGREDIENTS

Rigatoni (Durum wheat semolina, Egg)

Lamb Shoulder Ragu (lamb shoulder, San Marzano tomatoes, tomato paste, olive oil, red wine, garlic, onion, carrot, celery, black pepper, salt, water, bay, thyme, rosemary), Parmigiano Reggiano (milk, salt, rennet)

A vegan pesto dish that is full of flavour with a crisp pangrattato top

Radiatori (Durum wheat semolina, water)

Kale pesto (kale, garlic, lemon zest, salt, black pepper, parsley, basil, hazelnuts, olive oil, water)

Pangrattato (wheat bread flour, yeast, olive oil, salt, sugar, water)