MENU

'Campania in Spring' 
FIVE-COURSE SET MENU
View Vegetarian Menu HERE
Menu items may change based on ingredients availability & seasonality. 

Seabass tartare
pickled shallot, grapefruit, lemon mascarpone, blue pepe nasturtium, borage blue flower

Guanciale & Garden Green Minestra
with seeded croutons

Raviolone di Langoustine
with mussels, lumpfish caviar, courgette puree , asparagus

Neapolitan medallion beef
with carrot, pork crackling, red wine jus

Rum baba
with strawberry, lemon Chantilly cream, honey tuile, mint Cress

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ADD-ONS (opt.)
save 10% by pre-ordering online 

Arancini of ragù & pesto (for two)  £15
with caciocavallo

+ Four 100ml paired Italian wines (courses 1-4)  £35

*a discretionary service charge of 10% will be added to your bill on the night, and paid directly to your waiter

**For allergies/dietary requirements, please put in 'Notes' on the next page. Whilst our Chefs do their utmost, we can never guarantee against traces of allergens in any of our menus.

East Dulwich 5-6 April 

ABOUT THE CHEF

The Neapolitan ninja, returns. For his second table&candle series Chef Constantino Nuzzo seeks to hero all things 'spring' about his native region of Campania, harvesting some local spring treasures and interpreting, with his inimitable style, a medley of seasonal, local dishes - across five wondrous plates.

Hailing from the small town of Casarta in the Campania region in the South of Italy, Nuzzo's career has taken him from the trullos of Puglia to the Big Smoke here in London, where he cheffed regularly at Buckingham Palace and Windsor Castle no less, cooking for Prince Harry on more than one occasion. In addition to a string of top Italian restaurants in the city, including Cipriani, Chef Costa most recently delved into French and British haute cuisine at Michelin-starred haunts Pollen Street Social and Club Gascon.