A short, honest menu.

Sharing Boards

For two, four or six. Charcuterie, cheeses and pestos all made here.

• Tagliere della salumeria(the charcuterie board)

  Porchetta, two salami, nduja, goat prosciutto, bresaola — all cured here. With stracciatella, four pestos and our breads.

• Tagliere di agnello e manzo(the lamb and beef board — no pork)

  Agnello tonnato, bresaola and goat prosciutto, with stracciatella, the four pestos and our breads.

• Tagliere dell'orto(the garden board)vegetarian

  The four pestos and stracciatella with our breads. Add goat cheese.

The Sweet Morning

• Brioche veneta(Venetian sweet brioche)vegetarian

  Soft, barely-sweet Venetian brioche, filled to order: baobab and white chocolate; tamarind and pineapple jam; or dark chocolate and honeyed cashews.

• Fritole veneziane(Venetian carnival fritters)vegetarian

  Raisin-studded, warm with cinnamon, dusted in sugar. With vanilla ice cream.

• Tiramisù — due modi(two ways)vegetarian

  The Treviso classic, two ways — the original with espresso, ours with Tigoni tea.

• Salame di cioccolato(chocolate salami)vegetarian

  Chocolate, crushed biscuit and nuts, sliced like the salami it pretends to be. With vanilla ice cream.

To Open

• Agnello tonnato(lamb in tonnato sauce)

  Lamb loin sliced paper-thin, under a cool cream of anchovy, omena and tuna.

• Tigoni's canederli(bread dumplings)

  Bread and pancetta dumplings in a clear broth of beef and Tigoni tea. Vegetarian without pancetta.

• Strangolapreti(priest chokers)vegetarian

  Hand-rolled terere and spinach dumplings, brown butter, sage, Parmigiano. Add crisp pancetta.

• Tilapia alla vicentina

  Braised with onion, anchovy and milk until it gives way. Charred polenta, sweet potato fries.

Le Schiacciate

Tuscan flatbread, baked fresh and served open. With salsa tartara and a choice of salad, fries or roast vegetables.

• Confit tomato, burrata and balsamicvegetarian

  Confited cherry tomatoes, cool burrata, aged balsamic, wild herb pesto. Add prosciutto or bresaola.

• Roasted pepper, courgette and caramelised onionvegetarian

  Roasted peppers and courgettes over slow-cooked onions, under goat cheese or stracciatella. Add pancetta.

• Braised lamb, rosemary, sage and lemon

  Shoulder braised eight hours, pulled, lifted with rosemary, sage and lemon.

• Porchetta, garlic terere and omena green sauce

  Carved thin, with garlic-wilted terere and a sharp omena green sauce.

• Nduja and caramelised onion

  Spicy Calabrian salami over onions cooked to silk, with stracciatella to soften the fire.

• Sopressa, caciotta and rocket

  Our sopressa, sliced generously, with caciotta and rocket.

Salads and Sides

A side to your schiacciata or burger, or a plate of their own.

• Insalata dell'orto(seasonal garden salad)vegetarian

  Whatever the garden gives, with wild herb pesto and olive oil.

• Melanzane e menta(aubergine and mint)vegetarian

  Grilled, marinated with garlic, mint and olive oil.

• Finocchi e mele(fennel and apple)vegetarian

  Cut fine, sharpened with lemon, scattered with walnuts.

• Patate arrosto(roasted potatoes)vegetarian

  Garlic, rosemary and sage. Add a nduja dip.

• Patatine fritte(fries)vegetarian

  Hand-cut, twice-fried, salted.

• Cestino di pane(basket of breads)vegetarian

  Baked this morning, with olive oil.