Insalate

Salads

Arance finocchio e Scarola

orange, fennel, and bitter leaves, dressed with red wine vinaigrette.

Zucchine alla Scapece

lightly fried zucchini sticks marinated overnight

in mint garlic chilli oil and red wine vinegar.

Insalata di fave e fagiolini

French beans, broad beans, red onion, and cherry tomatoes.

Farro e pollo

celery, carrot, farro, poached chicken and avocado

Barbabietola e menta

roasted beetroot, crumbled feta fresh mint dressed in 3 mustard dressing with manuka honey and red peppercorns.

Burrata e pomodorini

burrata cheese with heirloom cherry tomatoes, fried basil, crispy spring onions.

Melenzane alla parmmigiana

grilled eggplant, buffalo mozzarella, tomato, basil dressing.

Insalata Caprese

vine-ripened tomatoes, with buffalo mozzarella, basil, oregano and evoo.

Zucca arrostita

roasted cinnamon pumpkin with chickpeas and parsley, extra virgin olive oil dressing

Panzanella

the classic bread and tomato salad, with toasted ciabatta, tomatoes, onions, red wine vinegar and extra virgin olive oil dressing

Nonna’s insalata

boiled potato, grilled peepers black olives celery and tomatoes

Not so Italian

Grains and black rice with a mix of roasted and raw vegetables with a miso dressing

Persian feta, grilled zucchini, avocado, red onion, vine-ripened Roma tomatoes, pumpkin seeds

Grilled asparagus, broccolini, edamame beans, French beans, avocado and lime dressing

Beetroot and Halloumi with juicy pomegranate seeds and crunchy pumpkin seeds

Poached ocean trout spread with homemade labneh and a delicate salad of fennel radish and raw asparagus.

Saffron roasted cauliflower, with sunflower seeds caramelized shallots baby peas, and smoked grilled bacon.

Some of the classics our way!!

Nicoise salad with grilled salmon

Greek salad with pancetta

Poached baby potatoes with olive oil parsley salad onions and a fried prosciutto crumble

Cous cous with grilled baby vegetables in a balsamic reduction,