Dine
Dishes
- We change our menus regularly. Here is a sample:
- Calabrian olives | VG 3.5
- Friselle di farro | VG Typical spelt rusk bread from the South of Italy 6
- Frigitelli | VG Grilled Napoletan friggitelli peppers 5
- Parmigiana di melanzane (V) Oven baked aubergine parmigiana Southern Italian style 9
- Scaldanduja Calabrian spreadable spicy sausage with toasted bread 7.5
- Sardella di Crucoli Calabrian 'caviar of the poor' with toasted bread 7
- Sformato di patata | V Layers of oven-baked potatoes, porcini mushrooms, artichoke and caciocavallo cheese 9
- Foccacia alle alici Focaccia bread with Cantabrian anchovies, stracciatella cheese and lemon 8
- Cozze gratinate Baked stuffed Killary Fjord mussels 9.5
- Polpo e ceci Grilled octopus, Calabrian chickpeas, wild fennel and spicy breadcrumbs 12.5
- Capocollo e burrata Capocollo di Martina Franca (slow food presidium), burrata and focaccia 10.5
- Tigelle Typical Bologna style bread filled with Calabrian black pig mortadella, burrata and pistacchio 7.5
- Salsiccia e cime di rappa Homemade Calabrian style sausage and cime di rapa (turnip greens) on toasted bread 9.5
- Polpette alla nduja Spicy meatballs with tomato sauce and smoked ricotta from Calabria 6
- Selezione di salumi Selection of 4 cured meats (coppa, black pig mortadella, culatta and black pig lardo) 13
- Calabrian black pig cured soppressata 7.5
- Formaggio | V Three types of Italian cheeses 9.5
Desserts
- Tiramisu | V 6.5
- Deconstructured cannolo Siciliano | V with pistachio, dark chocolate and orange zest 6.5
Allergens
- VG Vegan | V Vegetarian The food allergens used in the preparation of our food can be viewed in the separate menu available at the counter. Many dishes can be adapted to suit your needs - just ask a member of staff. Please note that all allergens are openly used throughout our kitchen so trace amounts may be present. All of our fresh meat is sourced in Ireland.