Pizza menu

Cuzzitiell (m)

Melo's grandmother beef stracotto ragu', served with a fried panino then oven dried  

Montanarine (f m v)

Traditional mini fried pizzas and the oven dried with 3 different toppings
* Tomato San marzano DOP pecorino shavings, Grana padano DOP shavings, basil
* Pistachio DOP Monil, Stracciatella cheese
* Semi dried Yellow tomatoes, Armatore anchiovies, Sicilian wild oregano     

Arancino (mfv)

A member of staff will introduce you the flavour of the week

Courgette flowers (v)

Ricotta & smoked provola cheese (6)

Pot of Nocellara Olives & Grilled baby Onions (v)

Octopus (f)

Grilled octopus, basil pesto, pine nuts , buttered mash yellow potato, garden herbs

Caprese salad (v)

Heirloom tomatoes, burrata cheese, Sicilian wild oregano, basil, our own dressing

Classic Steak tartare (m)

Melo's own dressing, Salina's capers, Cornichons, Shallots, Egg yolk, Tabasco, Crostino british herbs

Marinara (v) (VEGAN)

Tomato San Marzano DOP Solania, Sicilian wild oregano, confit of pink garlic, basil, e.v.o.o

Margherita STG (v)

Tomato San Marzano DOP Solania, fior di latte d’ Agerola, basil, e.v.o.o

Provola e pepe (v)

Yellow Tomato Passata Casa Marrazzo, Semi dried yellow tomatoes, Smoked Provola d'Agerola, Black pepper,  basil, e.v.o.o

Six Hills (m)

Tomato San Marzano DOP Solania, Fior di latte d' Agerola, Rocket leafs, Parma ham, Grana Padano 30 months shavings, sicilian wild oregano, e.v.o.o

Non e' Norma (v)

Tomato San Marzano DOP Solania, fior di latte d’Agerola, Aubergines chips, dried sheep Ricotta, fried basil e.v.o.o

Diavola (m)

Tomato San Marzano DOP Solania, fior di latte d’Agerola, roasted peppers, Nduja di Spilinga, Sicilian wild oregano e.v.o.o

Something is changing (m)

e.v.o.o

Cacio, pepe & asparagus (v)

Pecorino Mornay sauce, black pepper, pink peppercorn, blanched asparagus, e.v.o.o

Montanara (m)

Tomato San Marzano DOP Solania, fior di latte d’ Agerola, sautéed courgettes, aubergines, Melo’s own recipe March house farm sausages, Sicilian wild oregano, e.v.o.o

Calzone Classico (m)

Roasted ham, Wild mushrooms, fior di latte di Agerola, Tomato San Marzano DOP Solania, e.v.oo

Calzone Vegetariano (v)

Fior di latte di Agerola, Tomato San Marzano DOP Solania, Taggiasche olives, Spinach, Wild mushrooms, e.v.oo

Calzone Etna (m)

Melo’s own recipe March house farm 95% Pork sausages, fior di latte di Agerola, Wild mushrooms, Spicy Nduja di Spilinga, Tomato San Marzano DOP Casa Marrazzo at exit, e.v.oo

Something is changing (v)

e.v.o.o

Anchovy (f)

Yellow datterino tomato passata Casa Marrazzo, Anchioves from Menaica, Corbarino tomato Casa Marrazzo, goat cheese cremaux, Grated pecorino Sardo, Basil, e.v.o.o

Simile ad una margherita (v)

Tomato San Marzano DOP Solania reduced for 5 hours, Burrata, Basil pesto,  Grated Parmiggiano Reggiano 30 months aged, Basil, e.v.o.o

Something is changing (m)

British herbs

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e.v.o.o

Tasting menu
Trinacria d'Estate

A summer journey through the memory, presence and imagination of Carmelo's origins, layered through fire, citrus fruits and the lasting soul of an Island, Sicily.
Each dish of the Trinacria d'Estate, invites guests to explore what Sicily was, is and could become, not through nostalgia, but through the careful fire, the bold flavour and the language of the land, in its hottest and most expressive season.
Served for the whole table minimum for 4 people.
Not available for takeaway.

Marinara (gf) (v) (VEGAN)

Tomato San Marzano DOP Solania,  Sicilian wild oregano, black garlic, basil, e.v.o.o

Margherita (gf) (v)

Tomato San Marzano DOP Solania, fior di latte d’ Agerola, basil, e.v.o.o

Rustica (gf) (f)

Tomato San Marzano DOP Solania, Salina’s capers, taggiasche olives, Armatore anchiovies, Sicilian wild oregano, basil, e.v.o.o

Non e' Norma (gf) (v) (VEGAN available)

Tomato San Marzano DOP Solania, fior di latte d’Agerola,  aubergines chips, dried sheep ricotta, basil e.v.o.o

Paccheri alla Norma (v)

Legend says that Martoglio exclaimed, chest e' na vera Norma, "This is a true Norma", another tale dates back further, stating that the pasta was created for Norma's opening night, which premiered on December 26th 1831, whichever is true, the name stuck and today, it's one of Sicily most epic pasta dishes.
Paccheri pasta, tomato confit in garlic and basil, grated dried sheep ricotta, fried aubergines

Busiate Trapanesi allo stracotto di manzo (m)

Busiate pasta are a type of long macaroni, originally from the Trapani province, they take their name from "Busa" a local grass, which is used in preparing them and giving them their helical shape.
Our chef cooks it with a rich shin of beef, muscle of beef & peas in a very rich tomato ragù & Grana Padano DOP shavings.

Something is changing (f) 

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Something id changing (m) 

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