Osteria Ferro

Eight-hour beef and pork ragu, fresh egg tagliatelle, Parmigiano.

Pecorino Romano, cracked black pepper, hand-cut tonnarelli.

Little stuffed parcels in golden capon broth, aged Parmigiano.

Roasted pumpkin and amaretti, brown butter, crisp sage.

Layered beef ragu, besciamella, oven-baked until bubbling.

Whole sea bass from the wood fire, fennel, lemon, salsa verde.

Seared sirloin, rocket, shaved Parmigiano, red-wine reduction.

Brick-pressed chicken, lemon, rosemary, charred lemon halves.

Layers of aubergine, tomato, mozzarella and basil, oven-baked.

Mascarpone, espresso-soaked savoiardi, a dusting of cocoa.

Vanilla bean cream, softly set, macerated summer berries.

Vanilla gelato drowned in a hot, freshly pulled espresso.

Almond biscuits served with a glass of sweet dessert wine to dip.

A rotating glass from small, low-intervention Italian growers.

Gin, Campari, sweet vermouth, served over a single block of ice.

Aperol, prosecco, a splash of soda, a curl of orange.

A short, hand-picked list of reds, whites and skin-contact wines.

Single-origin beans, pulled short and dark, the Italian way.