The Menu

Creamy burrata with sun-ripened cherry tomatoes, fresh basil and cold-pressed olive oil.

A Neapolitan mix of lightly floured fried small fish, served with lemon wedges and sea salt.

Tender octopus braised in tomato sauce with Gaeta olives, capers and fresh parsley.

Fresh anchovies marinated in lemon with garlic, chilli and extra virgin olive oil.

Hand-rolled spaghetti with Neapolitan clams, white wine, garlic and fresh parsley.

Large tube pasta slow-braised with grouper, San Marzano tomatoes and basil.

Fresh hand-cut pasta with a mixed seafood ragù of calamari, mussels and shrimp.

Linguine with half a fresh lobster, cherry tomatoes, white wine and a touch of chilli.

Whole sea bass baked in a salt crust with rosemary, thyme and Amalfi lemon.

Grilled red porgy fillet over roasted fennel with caperberries and olive oil.

Seared Mazara red prawns with marinated artichokes, braised cherry tomatoes and herbs.

Squid stuffed with seasoned breadcrumbs, pine nuts, raisins and Amalfi lemon zest.

The iconic Sorrentine dome sponge soaked in limoncello with a lemon cream filling.

Traditional Neapolitan wheat berry tart with ricotta, orange blossom and candied fruit.

Classic Neapolitan yeast cake drenched in spiced rum syrup, served with Chantilly cream.

Three scoops of house-made gelato — ask your server for today's seasonal flavours.