JULY 

PUGLIA, VENETO & MORE

3 COURSE FEASTS FOR 2 AND ADD ONS

PUGLIA CAMPO for 2
(serves 2)
Burrata, cicoria, dried broad bean puree & chilli
Baked peppers with datterini tomato & basil
Focaccia barese
Ricotta, orange & honey cake with baked apricots

 

 

The rich plains of Puglia have earnt it the moniker of ‘the bread basket of Italy.’ Here vast fields of durum wheat shiver in the hot wind, ready to be ground into coarse yellow semola & swathes of olive trees grow plump under the weight of fattened fruit, as far as the eye can see. Puglia is a flat land, a contrast to most of the rest of Italy, and though it is a poor region, the people are proud, characterful and generous. I have spent many wonderful nights sampling the region’s riches – from the robust grilled meats of Itria and Bari, to the delicate raw seafood of Taranto. The dishes below come from the soil; earthy and intensely flavoured, vegetables & fruits that have been bathed in sun from the moment of their sowing to their harvest. They taste of the land, and the land is good.

 

For your meal you will need: 

  • An oven tray for the peppers
  • A second one for the focaccia 

The detailed recipes for the dishes are coming soon, but in essence: 

  • Preheat your oven to 180C (fan), or 200C (static)
  • Allow all ingredients to come to room temperature
  • Plate and scoff the burrata
  • Bake both the peppers and the focaccia – these will both take 6-8 minutes, so pop them in the oven at the same time, and remove them also at the same time
  • Pop the cake onto plates, nestle the apricots alongside, and enjoy
£65.00
VENETO MARE for 2
(serves 2)
Baked scallops with parmesan, lemon & thyme
Risotto nero, with cuttlefish & gremolata 
Merinda tomato & agretti salad

Tiramisù

 

 

 

For your meal you will need:

  • A tray for baking the scallops
  • A wide saucepan or deep frying pan for the risotto

The detailed recipes for the dishes are here, but in essence: 

  • Pop the scallops on a baking tray, dot with butter & crumbs, and slip into a hot oven for 6-10 minutes, until golden and crisp, then eat
  • Warm the cuttlefish stew, then add the rice, and cook the two together until delicious, then sprinkle with gremolata
  • Dress the tomatoes & agretti with salt & oil, then eat these and the risotto
  • Decide you’re too full for dessert, then change your mind and scoff the tiramisù
      ENJOY!
      £68.00
      AT HOME CLASSIC for 2
      (serves 2)
      Orecchiette with ‘nduja, tomato & rocket
      Tagliata (aged beef sirloin) with rocket, parmesan, rosemary & balsamic
      Grilled potatoes & asparagus
      Tiramisù

       

       

      For your meal you will need:
      • A large pan for boiling water for the pasta
      • A frying pan or wide saucepan for the sauce
      • A bbq, griddle pan, or heavy cast iron pan for the beef, potatoes & asparagus

          The detailed recipes for the dishes are here, but in essence: 

          • Bring the steak to room temperature
          • Bring a large pan of water to the boil, and warm the pasta sauce
          • Cook the pasta, add to the sauce, top with pecorino
          • Grill the steak
          • Grill the potatoes & asparagus
          • Slice the steak & dress with rocket & parmesan
          • Eat steak, salad & potatoes
          • Decide you’re too full for dessert, then change your mind and delight in the tiramisù
          ENJOY!
          £70.00
          PUGLIA LOBSTER for 2
          (serves 2)
          Burrata, cicoria, dried broad ben puree & chilli
          Two baked lobster with tomato & basil
          Focaccia barese
          Ricotta, orange & honey cake, baked apricots

           

           

          For your meal you will need:

          • An oven tray for the peppers
          • A second one for the focaccia

          The detailed recipes for the dishes are coming soon, but in essence:

          • Preheat your oven to 210C (fan), or 220C (static)
          • Allow all ingredients to come to room temperature
          • Plate and scoff the burrata
          • Bake the focaccia – this will both take 4-5 minutes
          • Remove the focaccia and crank up the heat to 230C (fan) or 240C (static)
          • Top the lobster with the tomatoes & oil, and bake for a few minutes, until just cooked
          • Eat, using the focaccia to mop any oily juices
          • Pop the cake onto plates, nestle the apricots alongside, and enjoy

           

          £125.00
          VENETO LOBSTER for 2
          (serves 2)
          Baked scallops with parmesan, lemon & thyme
          Risotto nero, with cuttlefish & gremolata
          Native lobster with Merinda tomato & agretti salad

          Tiramisù

           

           

           

          For your meal you will need:

          • A tray for baking the scallops
          • A wide saucepan or deep frying pan for the risotto
          • A bbq or griddle pan or hot oven for the lobster

          The detailed recipes for the dishes are here, but in essence:

          • Pop the scallops on a baking tray, dot with butter & crumbs, and slip into a hot oven for 6-10 minutes, until golden and crisp, then eat
          • Warm the cuttlefish stew, then add the rice, and cook the two together until delicious, then sprinkle with gremolata and eat
          • Preheat a barbecue, griddle pan or overhead grill till smoking hot
          • Grill the lobster
          • Meanwhile, dress the tomatoes & agretti with salt & oil, then plate and eat with the lobster
          • Decide you’re too full for dessert, then change your mind and delight in the tiramisù
          ENJOY!
          £112.00
          MARE & MONTI for 2
          (serves 2)
          Orecchiette with ‘nduja, tomato & rocket
          Tagliata (aged beef sirloin) with rocket, parmesan, rosemary & balsamic
          A whole native lobster & Sorrento lemon 
          Grilled potatoes & asparagus
          Tiramisù

           

          For your meal you will need:

          • A large pan for boiling water for the pasta
          • A frying pan or wide saucepan for the sauce
          • A bbq, griddle pan, or heavy cast iron pan for the beef, potatoes & asparagus

            The detailed recipes for the dishes are here, but in essence: 

            • Bring the steak to room temperature
            • Bring a large pan of water to the boil, and warm the pasta sauce
            • Cook the pasta, add to the sauce, top with pecorino
            • Grill the steak
            • Grill the lobster, potatoes & asparagus
            • Slice the steak & dress with rocket & parmesan
            • Eat steak, lobster, salad & potatoes
            • Decide you’re too full for dessert, then change your mind and delight in the tiramisù
            ENJOY!
            £115.00
            MARE, MONTI & TRUFFLE for 2
            (serves 2)
            Orecchiette with ‘nduja, tomato & rocket
            Tagliata (aged beef sirloin) with rocket, parmesan, rosemary, balsamic & truffle 
            A whole native lobster & black truffle
            Grilled potatoes & asparagus & truffle
            Tiramisù

             

             

            For your meal you will need:

            • A large pan for boiling water for the pasta
            • A frying pan or wide saucepan for the sauce
            • A bbq, griddle pan, or heavy cast iron pan for the beef, lobster, potatoes & asparagus
            • A truffle slicer, mandolin or grater for the truffle

              The detailed recipes for the dishes are here, but in essence: 

              • Bring the steak to room temperature
              • Bring a large pan of water to the boil, and warm the pasta sauce
              • Cook the pasta, add to the sauce, top with pecorino & eat
              • Grill the steak
              • Grill the lobster, potatoes & asparagus
              • Slice the steak & dress with rocket & parmesan
              • Shave black truffle over everything
              • Eat steak, lobster, salad & potatoes, the lot showered in black truffle
              • Decide you’re too full for dessert, then change your mind and delight in the tiramisù

              ‘We will be using summer truffles (enormous ones) for the first week of June, until Australian winter season begins, at which point we will swap to Australian black truffles’

              ENJOY!

              £158.00
              SPAGHETTI AL POMODORO
              (serves 2 as a main course)
              ONLY AVAILABLE AS AN EXTRA
               

               

              Pasta with tomato sauce has to be the most humble – and the proudest – dish to bring to the table. I imagine there are as many ways of preparing it as there are souls in Italy – and indeed, the soul of Italy is in the dish. I make mine in a way that makes most Italians shudder when I describe it, but they seem to like it as much as I do when they eat it. I mix a very cooked-down tomato sauce (so thick you can stand a spoon in it) with raw tomatoes – to play counterpoint between the fresh aroma of raw against the intense acidity and caramel richness of the more ristretto sauce. Sometimes I put basil in it, sometimes not. Sometimes I serve it with cheese, and sometimes not. But if you are going to put cheese with tomato sauce, please use Pecorino Romano - the salty tang and animal pungency is symphonic with the sweetness and acidity of tomato. 

              You will need:

              • A large pot of boiling, well-salted water
              • A colander
              • A large frying pan or wide casserole

              Your pack serves 2 as a main and contains:

              • A bundle of spaghetti, made by Gentile in Gragnano
              • Raw tomatoes and cooked down tomato sauce
              • Grated pecorino romano, and whole basil leaves

              Directions:

              • Bring a large pot of well salted (10g/lt) water to the boil
              • Add the pasta – it takes 12 minutes, you might drain it after 10-11
              • Add half a ladleful of the pasta water to your frying pan or casserole, along with all the tomatoes and tomato sauce
              • When the pasta is just a fraction less cooked than you like to eat it, add it to the sauce with a splash more water, and cook in the pan until the pasta is done, and the sauce just dry enough to coat the pasta
              • Decide if you want to put basil in your pasta. If you do, chop coarsely or tear the leaves and stir them through as you plate. Similarly, decide if you want to serve with the pecorino romano on top – if you do, sprinkle it on.
              £20.00
              Tagliatellebolognese
              (serves 2 as a main course)
              ONLY AVAILABLE AS AN EXTRA
               

              Ragù Bolognese is the meat sauce that begat spag bol. And in honesty, it isn’t so very different – I use a mixture of beef, veal and pork for a lighter flavour. And it ought to be braised, slow and long, with lots of milk, white wine (though this is subject to some debate), and a small amount of tomato for a blushing, rather than red, sauce. Bolognesi will indignantly tell you that the correct pasta is tagliatelle – and they should know… 

              (nb: this is a recipe for pasta with sauce – there should be little enough sauce that you can really taste the pasta. Sometimes, less is more.)

              £16.00
              trofie al pesto
              (serves 2 as a main course)
              ONLY AVAILABLE AS AN EXTRA


               

              Your pack serves two and contains:

              • Fresh trofie
              • Pesto Genovese
              • Green beans
              • Sliced new potatoes
              • A little grated parmesan

              Directions: 

              • Bring a large pan of well-salted (10g/lt) water to the boil
              • Put the trofie into the boiling water. They will take about 10 minutes to cook
              • After the trofie have been cooking for 3-4 minutes, add the potatoes and green beans. Most likely, the potato will take the longest to cook if anything does– but as you near the end of the cooking time start tasting all three components and make sure none are raw
              • At some point in the process, decant the pesto into a bowl and set it above the pasta water for just a moment – not to warm the pesto, but to gently soften it
              • When ready, drain the trofie, potatoes and beans, reserving a little of the water. Add them to the pesto bowl and stir to mix, tasting for seasoning and adding just enough of the pasta water to moisten the dish and emulsify the sauce
              • Serve with a little grated parmesan on top
                £16.00

                COCKTAILS

                NIGHT NEGRONI FOR 2 OR MORE
                £12.00
                SAKURA NEGRONI (serves 2)
                £13.50
                DACAPIRAC (serves 2)
                £13.60
                GRAPPARITA (serves 2)
                £12.00
                ESPRESSO MARTINI (serves 2)
                £12.00
                BELLINI KIT (serves 6)
                £26.00

                SPUMANTI - SPARKLING WINES

                PROSECCO SUPERIORE
                £15.90
                FRANCIACORTA BRUT ROSÉ
                £28.80
                LAMBRUSCO SECCO
                £15.05

                BIANCHI - WHITES

                TREBBIANO D'ABRUZZO
                £12.20
                VERDICCHIO CLASSICO
                £17.45
                PINOT GRIGIO
                £18.25
                GRECO DI TUFO
                £22.40
                SAUVIGNON BLANC
                £29.25
                ETNA BIANCO 'A PUDDARA'
                £39.20

                ROSÉ & ORANGE

                CALAFURIA
                £18.25
                ETNA ROSATO
                £20.55
                SOAVE 'BUCCIATO' (ORANGE)
                £27.60

                ROSSI - RED WINES

                PRIMITIVO
                £12.85
                VALPOLICELLA CLASSICO
                £14.60
                ADONE ROSSO
                £16.95
                NERO D'AVOLA
                £21.65
                BRUNELLO DI MONTALCINO
                £38.70
                BARBARESCO 2016
                £42.85