Menu

Freshly baked focaccia Pugliese (two types)
Apulian olive oil (2018), rosemary & cherry tomato, black olive, Sub Appennino Dauno oregano

Pappardelle alla Genovese
handmade parpadelle, slow-cooked veal shoulder or spring vegetables (v) with parmigiano

Taglierini Alla Chitarra
handmade taglierini, squid & king prawn or aubergine (v), basil

Lasagne Tradizionale
handmade lasagne, free range beef or leek and Portobello mushroom (v), besciamella, mozzarella

Ricotta & chocolate tart
with Frolla Milano biscuit

Paired wines, curated by the table&candle sommelier (not included in food cost)
Soave 'La Capelina' Cantina Franchetto Veneto Italy 2018 ⁓ with the Gnocchi
Barbera d'Asti Sanbastian Dacapo piemonte 2017 ⁓ with the Beef Lasagne 
Pinot Grigio Villa Doral Venezia Veneto 2018 ⁓ with the Vegetable Lasagne & Troccoli

Top Deck Cocktail menu (not included in food cost)
Negroni   7
made with Sabatini Tuscan gin & orange peel
Espresso Martini  7
made with Mr Black's cold pressed coffee liquor
Aperol Spritz   7
made with Aperol, sparkling wine & orange slice
Old Fashioned  7
made with Bourbon & Angostura bitters

*Kids' menu (minus the cocktails :) is the same but with roughly half-sized portions, and comes with crayons and fun colouring-in exercises! For under-8s only

About the Chef

Born and raised in Puglia, Valentina's culinary career began in Rome where, remaining loyal to her roots, she started her training in a Pugliese restaurant in the capital. Two years on and her curiosity took her to London where she started working under the wing of Chef Theo Randall, famed for earning River Café it's first Michelin star as head chef. Valentina today still works under Randall as his Senior Chef de Partie, at his flagship restaurant in the Intercontinental, recent winner of the Gambo Rossi 2020 Awards 'Top 3 Pasta menus in London'. 

Valentina's dream has always been to "share the history of my region through a selection of dishes that come from Puglia's gastronomic heritage, passed down from generation to generation and using only artisanal produce coming from local producers whose methods have remained the same for hundreds of years."