Please note that we have a daily changing menu and the following is just a sample of what you could expect.

WED-SAT 17:00-21:00

APERITIVO

Piseli – Crushed garden peas with lemon & mint. Served with pane carasau.  

Anchovies – Anchovies marinated in Puglian olive oil & chilli.    

Crostini – Chicken liver, pancetta & marsala parfait topped with negroni fig jam, on crostini.  

Salmone – Negroni cured salmon served with squid ink aioli, trout roe & pane carasau.    

Olives – Nocellara olives imported from Sicily.                    

Focaccia Mista – A selection of fresh Stuzzi-made focaccia bread.  

Piatto Misto (N) – A selection of imported Italian salumi, cheese & antipasti. Served with pane carasau.   

   

STUZZICHINI

Arancini – Sicilian street food staple. Deep fried globe artichoke & mint risotto balls, with a melting centre of Parmigiano Reggiano cheese.

Farinata. – Originating from Liguria, farinata is a unleavened chickpea flour pancake, baked fresh to order. Seasoned with rosemary & sea salt, then topped with melted taleggio cheese, tenderstem broccoli & chilli. (as seen on our feature in Nadiya Hussain’s Everyday Baking BBC2 Ep.2)

Anatra Affumicata – Home cured breast of Yorkshire duck flavoured with orange, star anise & juniper. Oak smoked then seared, served with spiced plum marmalade, parsnip purée and pane carasau.

Bresaola (N) – Air-dried, salted beef, it is lean and tender with a sweet, earthy aroma. Imported from Valtellina, a valley in the Alps of Northern Italy’s Lombardy region. Served with shaved aged parmesan, balsamic onions & hazelnuts.

Carote con Miele (N) – Honey & rosemary roasted Chantenay carrots served on a bed of whipped herb ricotta. Topped with smoked almonds.

Insalata di Pomodoro con Anguria (N) – Fresh salad of  watermelon & vine tomato. Served with whipped ewes’ milk ricotta & pistachio.

Granchio al Forno – Crab shell filled with crab, leek, porcini mushrooms & charred corn, bound in a lobster bechamel & gratinated with provolone cheese. Finished with crispy puffed pork skin.

Bistecca – Seared 8oz onglet steak, served pink with white Alba truffle oil & shaved 24 month aged Pecorino.

Bucatini Alla Vongole – Stuzzi-made nduja flavoured bucatini pasta with fresh clams, nduja & samphire in a langoustine bisque.Finished with Puglian olive oil.

Rigatoni (N) – Stuzzi-made fennel flavoured rigatoni pasta tossed with roasted fennel, confit white onion & sultanas. Finished with pecorino Romano,  Puglian olive oil & an almond pangritata. 

Conchiglie – Stuzzi-made conchiglie pasta with North Yorkshire mutton. Cooked slowly in bianco with anchovy, black olive & rosemary. Finished with Pecorino Romano & Puglian olive oil.

Allergy Advice

Stuzzi makes an effort to identify ingredients that may cause allergic reactions. For those individuals with food allergies, please feel free to direct any questions regarding your allergy or intolerance to ingredients used in our dishes to a member of the team before ordering. We have a fast paced, daily changing menu and due to the nature of the layout of the kitchen, unfortunately we cannot guarantee the absence of cross-contamination regarding allergy sensitive ingredients. We do not have the capacity to offer complete menu changes for individuals, however we will always go above and beyond to cater for the majority of our guests with allergies who accept the risk of cross-contamination.