SMALL PLATES

Salted almonds 7.5

Marinated mixed olives 7.5

Pickles 7.5

White anchovies, parsley, shallots, capers 16

Caramelised onion, anchovy, dried olives on toast 12

Local asparagus, soft egg, salsa verde, aioli  18

Sardines, green olive, pine nut  22   

Roasted little peppers, romesco 16   

Baby leeks, artichoke, mustard, thyme  16

Slow roasted lamb shoulder, tomato, chickpeas  32

Paprika fries 10   

           

MEATS

Morcon - smoky, spicy 14

Fuet anis - fennel salami 14

Capocollo - cured pork neck 14

Mixed plate 34

                

CHEESE

Milawa Tomme, aged goat’s cheese, Vic  14

Rocchetta, mixed milk, Piedmont, Italy 14

Gabriel Coulet, Roquefort, Causses de l’Aveyron, France   14

3 cheeses, accompaniments 34 

                             

DESSERT   

Almond milk panna cotta, PX prunes 12

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See staff for daily specials

© COPYRIGHT 2018 AMARILLO FITZROY | PHOTOGRAPHY NICHOLAS WILKINS