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Join us for an honest 3-course Italian lunch on Saturday 27th October.

This month you have a very traditional Roman stew and a wild mushroom lasagna layered with textures of soft cheese and walnuts.

"beautiful quality food and wine, a fab chilled atmosphere for a Saturday afternoon and that veggie lasagne was just to die for, we'll be back soon" Nikki.S - Facebook, 23rd Sept 2018.

Ottobre Menu


Burrata (V) – fresh Italian cheese made from mozzarella and cream with truffle. Hard on the outside, soft on the inside (another level compared to Buffalo Mozzarella). Served with leaves.


Trio di Bruschetta (V) – three pieces of lightly toasted sourdough bread rubbed with garlic then topped with three different seasonal vegetable toppings (for example, cannellini bean and cavolo nero – we will see which veggies and herbs are looking supreme the day before).


Coda Alla Vacinara - a traditional Roman dish nicknamed the ‘quintro quatro’ (the fifth fourth). A slow cooked stew made with organic oxtail from a Lancashire farm, with a tomato, wine and vegetable base. Melt in the mouth.


Lasagna Fungi e Taleggio - durum wheat lasagne sheets layered with wild mushroom, mild/fruity Italian cheese, walnuts, béchamel, parmesan cheese (24-months aged). Served with leaves.


Torta Caprese – traditional chocolate and almond cake (following nonna’s recipe). Served with Lancashire cream.

£18 for all three courses (choose courses 1 and 2 when you book).

Accompanying wine and drinks are available on the day.

( we weclome tables over 4, but you need to email us to book them, sorry >

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