Trabuxu Bistro

Roasted bone marrow served with pickles and toast.

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Beef tartare prepared with confit egg yolk and Parmigiano.

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Chicken liver parfait accompanied by chutney.

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Focaccia topped with tomato, stracciatella, Cantabrian anchovies, and crispy sage.

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Local fish tartare with chilli crisp and toasted sesame seeds.

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Saffron arancino filled with lime and chilli crab, served with nori mayo.

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Spaghetti with charred lemon and parmesan.

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Black risotto made with cuttlefish ink and topped with charred octopus.

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Orecchiette with tomatoes, guanciale, Pecorino Romano, and chilli.

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Cappelletti filled with ricotta and Fontina, served in sage butter with walnuts.

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Tagliatelle with a sausage and mushroom ragù.

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Beef rib-eye served with sauce au poivre.

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Veal escalopes prepared with lemon butter.

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Beef fillet served with caramelized onion purée and red wine jus.

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Braised Ibérico pork presa with mustard, king oyster mushrooms, and capers.

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Scottona T-bone served with garlic and chive butter.

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Braised rabbit served with tomato chutney.

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Cauliflower cheese topped with bread crumbs.

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Sautéed tenderstem broccoli with toasted almonds.

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Cucumber and anchovy salad served with rye bread croutons.

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Chocolate mille-feuille served with crème chantilly.

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Lemon curd and almond crumble with berries and meringue.

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A selection of three French Fermier cheeses.

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