Why we love itThe complimentary appetiser that arrives for diners with first drinks tells you all you need to know about this gem. You’re in for honest, heartfelt hospitality and the snack of goat’s curd dusted with punchy cured roe with shards of crisp pane carasau flabread alongside is the size of an entrée in many other venues. More importantly (and tellingly), it’s technically excellent – check out the toasty thin crispness of the bread, the salty savouriness of that house-made bottarga and the tang of the goat’s curd.
Don’t leave withoutTry the mirto. This versatile Sardinian liqueur is made from Mediterranean myrtle, a small dark-blue fruit a bit like a complexly flavoured version of the blueberry. Mirto is made either from the leaves and berries of the plant, or just the berries. It’s way tastier than its nearest French equivalent, cassis. It tastes berry-like, but with an evocative overlay of Mediterranean coastal scrub – think rosemary, pine, and a bit of resin. Here it appears in the cracking Mirto Sour cocktail along with lemon and rosemary sprigs as a garnish. Or savour every drop straight and chilled as a digestivo.
