Buyers Club
Menu with Prices in the UK

Plump buttery green Sicilian Nocellara olives marinated with citrus peel and wild herbs.

Crunchy oak-smoked Spanish almonds finished with flaky Maldon sea salt.

Crisp golden saffron risotto ball stuffed with molten mozzarella and slow-cooked ragù or wild mushroom.

Thick, airy rosemary sea-salt focaccia baked daily and served with cold-pressed olive oil and aged Modena balsamic.

Warm rosemary house focaccia paired with cloud-light whipped ricotta, vibrant chive oil, and cracked black pepper.

Crisp breaded croquettes oozing sweet braised leeks and melted Swiss Gruyère with sweet onion ketchup.

Creamy giant Spanish butter beans simmered in Pecorino Romano, black pepper, and aromatic white truffle oil.

Truffled pecorino butter beans elevated with spicy melted Calabrian 'nduja sausage.

Whole fresh Pugliese burrata finished with nutty brown butter dressing, shaved truffle, and crunchy pasta fritto.

Paper-thin raw prime beef fillet dressed in extra virgin olive oil, caperberries, rocket, and 24-month Parmesan.

Handmade ribbon-edged mafalde pasta tossed in 14-hour slow-cooked lamb shoulder ragù and aged pecorino.

Fresh egg tagliolini pasta coated in rich shellfish bisque, plump king prawns, confit tomatoes, and crispy chilli oil.

Fresh rigatoni in spicy Calabrian 'nduja and pork fennel sausage tomato sauce, finished with mascarpone and sage pangrattato.

Handmade spaghetti tossed with roasted aubergine, San Marzano tomato sugo, toasted pine nuts, and salted ricotta (vegan available).

Slow-stirred Acquerello carnaroli risotto with wild woodland mushrooms, pickled shimeji, parmesan, and black truffle.

Fresh mafalde tossed with roasted sweet delicata squash, braised cavolo nero, toasted walnuts, and creamy gorgonzola.

Square-cut Roman egg pasta emulsified with aged Pecorino Romano and freshly toasted Sarawak black peppercorns.

Al dente gluten-free penne folded into slow-simmered San Marzano tomato sauce, garlic olive oil, and torn basil.

Hand-stretched Neapolitan dough topped with confit San Marzano tomato, fresh Fior di Latte mozzarella, basil, and olive oil.

Wood-fired crust spread with rich creamy vodka tomato sauce, Fior di Latte, roasted Portobello mushrooms, and salted ricotta.

Marinated chargrilled courgette ribbons, Fior di Latte mozzarella, crumbled tangy feta, and zesty lemon-garlic gremolata.

Crumbled fennel pork sausage, bitter Neapolitan broccoli rabe (friarielli), Fior di Latte, and rich cured egg yolk.

San Marzano tomato base, Fior di Latte mozzarella, spicy crispy Calabrese pepperoni cups, and oregano.

Cheese-free Neapolitan pie topped with sweet confit tomato, sliced garlic, wild garlic oil, oregano, and Nocellara olives.

White base baked with Fior di Latte, Gorgonzola Dolce, aged Pecorino, smoked scamorza, and wildflower truffle honey.

Peppery wild rocket tossed with crisp sliced Conference pear, shaved pecorino, and aged balsamic dressing.

Wood-charred tenderstem broccoli spears tossed with toasted garlic flakes, chilli, and cold-pressed olive oil.

Crisp golden fries dusted with grated Parmigiano Reggiano and white truffle oil.

Warm spicy Calabrian 'nduja whipped into cultured sea-salt butter for dunking Neapolitan pizza crusts.

Velvety roasted garlic, lemon, and parsley emulsion.

Silky cream panna cotta steeped with toasted cornflakes, topped with crisp caramelised crunch and berry compote.

House-baked savoiardi biscuits soaked in espresso and Marsala layered with whipped mascarpone and dark cocoa.

Whipped 70% dark chocolate mousse served with dark chocolate soil, tart raspberry compote, and chocolate ice cream.

Spiced baked Bramley apples beneath a golden oat-butter crumble served with vanilla gelato.

Scoop of Fior di Latte soft serve drowned in hot double espresso and a measure of Disaronno Amaretto.

House-churned Italian soft serve featuring rotating daily flavours.

Beefeater London Dry Gin stirred with Campari and Cocchi Storico Vermouth di Torino over hand-cut ice.

Classic Italian aperitivo of Aperol, organic Prosecco, and soda with fresh orange wheel.

Herbal Amaro Montenegro shaken with fresh lemon juice, rich sugar syrup, and bitters.

100% agave Tequila Blanco shaken with blood orange juice, lime, and sea-salt rim.

Low-intervention unfiltered Italian macerated white wine with notes of dried apricot, orange blossom, and tea.

Lively bottle-fermented natural sparkling rosé bursting with wild strawberry and crisp acidity.

Crisp unfiltered Italian-style lager poured fresh on draught.

Chilled sparkling Italian lemon soda.

Sparkling Sicilian blood orange drink served with ice.

Freshly squeezed lemon juice blended with raw cane sugar syrup and rosemary.

Fiery botanical ginger beer brewed with three varieties of ginger root.

Rich Italian double espresso pulled fresh to order.

Velvety micro-foamed oat milk poured over double specialty espresso.

Chilled table bottle of British spring water, still or sparkling.