Da Bara’s bread & Poggiotondo oil
ANTIPASTO
Cornish asparagus, Parmesan and rocket
Ruggeri ‘Giustino B’ Prosecco, 2012, Valdobbiadene, Italy
INSALATA
Gooey burrata, smashed peas and funky leaves
A Mano Fiano-Greco, 2012, Puglia, Italy
PRIMI
Crab tortellini, Amalfi lemon and chive flowers
Domaine Thomas Sancerre ‘Gand Challie’, 2010, Loire Valley, France
SECONDI
Turbot with vignole and pea shoots
Pieropan Soave ‘La Rocca’, 2010 Veneto, Italy
or
Grampound duck, lentils, Heritage carrots and shitake
Isole e Olena Chianti Classico, 2010, Tuscany, Italy
DOLCI / FORMAGGI
White chocolate tart, strawberries and mascarpone
Chateau Laville, 2006, Sauternes, France
or
Sharphams, Cornish Blue, Westcombe
Valpantena Recioto della Valpolicella ‘Tesauro’, 2008, Veneto, Italy
Origin’s amazing in season espresso blend coffee