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Five-course 'Autumn in Sardinia' menu 
& a complimentary Gin & Mirto cocktail
made with seasonal British produce, alongside paired wines & cocktails
Also included: a complimentary candle, Spotify playlist & more, to bring your experience to life at home

 • £̶4̶9̶pp ̶d̶i̶n̶e̶-̶i̶n̶ £45pp takeaway • (v)(vg)(gf) options available • our pop-ups are covid-safe & 5% of profits go towards looking after the homeless in winter • cooked up hot & fresh for takeaway only
NOTTING HILL ~ 23rd & 24th October
(FULLY BOOKED)                
PRIMROSE HILL ~ 6th & 7th November
(FULLY BOOKED)                   

STOKE NEWINGTON ~ 13th & 14th November       

(FULLY BOOKED)          
FINSBURY PARK ~ 20th & 21st November


MUSWELL HILL ~ 27th & 28th November

**Our venues are cosy, secret high street locations for 30-40 diners. The address will be announced the week of the evening. For any questions, do give us a call! 0203 105 8033**    

Finsbury Park Notting Hill Shoreditch Primrose Hill Stoke Newington Muswell Hill

'Autumn in Sardinia'

Pani Frattau
Poached egg, Sardinian porcini, carasau, grilled caprino cheese 
Paired wine: Trebbiano Rubicone IGP Dalfiume Nobilvini Emilia Romagna 

Culurgiones cun casizolu
'Ravioli of Sardinia', black truffle, Casizolu, Pecorino
Paired wine: Gavi DOCG Corte Masera Piemonte 

Zirboni cun pulenta e codrobinu de pezza
Wild Boar or S'Ampulla cheese (v), grilled pied de mouton mushroom, polenta, pickled onion  
Paired wine: Primitivo ‘Acanto’ Salento Puglia IGT 2017 

Anadi cun pruna, mirto e Eda
Roast duck breast or Pecorino fondue (v), Victoria plum, Swiss chard, mirto reduction, girolles
Paired wine: Merlot Matile Umbria     

Meba cun Binu e turroi
Braeburn apple cooked in wine, ricotta ice cream, Sardinian brittle


Fresh Italian black truffle on Courses 1-3 (+ £8)

Organic Sardinian cheese board (+ £9)
fresh Pecorino, mature Pecorino, Caprino, served with honey

Cocktail du jour (+ £7)
Gin & White Mirto cocktail 

Four paired Italian wines (+ £20)

Drinks menu

Finsbury Park Notting Hill Shoreditch Primrose Hill Stoke Newington Muswell Hill

About the Chef

Born and raised on a farm in Sardinia, Oliva spent his childhood nestled in the heart of Sardinia's food scene, spending his days out fishing on the Med, foraging for mushrooms and herbs and, of course, making pasta, lots of pasta. An upbringing that instilled a love of Sardinian fare and a respect for nature which underpins his faithfulness to sustainability, seasonality and locality in his menu development, as well as a love of the ocean.

Having gained his cookery diploma, he moved to Milan where he was taken under the wing of acclaimed sommelier Savio Bino at Aromando Bistrot and soon became chef de partie, building his foundational understanding of the importance of simplicity and quality ingredients. 

After 3 years his journey continued onto London where he joined Enoteca de Luca of Mayfair, rapidly rising the ranks to become head chef after just a few months. 

Ever-hungry to progress, Oliva moved to Paris, taking up the position of CDP at michelin-starred-chef Massimo Tringali's Armani Ristorante, where he further refined his skills and knowledge within fine Italian cuisine. 

Finally Oliva joined the Michelin-starred chef Theo Randall at his heavily-awarded Theo Randall at the Intercontinental in Park Lane, as Chef de Partie across the various stations and helping them to earn 'Top 3 Pasta Menus' in London*

*Gambero Rosso Awards 2020

Finsbury Park Notting Hill Shoreditch Primrose Hill Stoke Newington Muswell Hill

Sardinian cuisine is characterised as a 'melting pot' of the various surrounding Mediterranean cultures, but still maintaining its own, strong culinary identity therein - a nutritional model earning the island  'Intangible Cultural Heritage' status by UNESCO, strictly divided between food from the land and food from the sea.

"It's the memory of my mother's pasta machine, the memory of being at sea catching urchin, the memory of the suckling pig on the fireplace every Sunday - the sights and smells of my country - and of course the flavours of the sea, that inspired this menu - which I now want to share with the world."