MONTH

January (happy new year!)

WHAT’S IN SEASON

Fennel, kale, cauliflower

WE RECOMMEND

Our Pie & Pizza Mash Up!

HERITAGE GRAIN PIZZAS

Slow prove, made from our recipe blend of Gilchester’s Organic heritage grain and Wildfarmed flour.

ALL OF OUR PIZZAS CAN BE MADE VEGAN AT NO EXTRA COST.

COCKNEY PIE & PIZZA MASH UP (pb) - 16

In collab with iconic east London pie and mash shop, G Kelly's: mince, creamy cheesy mash, mozzarella, pastry crusts, green parsley liquor

Fennel Bocconcini - 17

Sautéed fennel, mozzarella balls, green olives, pangrattato crumb, charred lemon wedge; red base

‘Nduja & Hot Honey (pb) - 16

Tempeh and sun-dried tomato “nduja”, hot honey, plant-based fior di latte; red base

KFM - 17

Korean-inspired fried oyster mushrooms, gochujang, piquillo peppers, pickled spring onions, toasted sesame, 3 cheese grate; red base

KIMCHI FIORENTINA - 16.5 - voted Britain’s Best Pizza!

House-made kimchi, 3 cheese grate, Cacklebean egg, beetroot crumb; red base

Mar-Burrata - 17.5

Our classic Margherita topped with a whole burrata, chilli honey drizzle, basil; red base

Creamy Garlic Mushrooms - 16 - (contains nuts)

Mixed mushrooms, 3 cheese grate, toasted walnuts, salsa verde, garlic; white base

Marinara - (pb) - 12.5

Garlic, capers, chilli flakes, olives, salsa verde; red base

Hackney Hot - 15

Sweet pickled beetroot, 3 cheese grate, chills, hot salsa; red base

Brunch Pizza - 15.5

Cup & oyster mushrooms, Cacklebean Farm egg, cherry tomatoes 3 cheese grate, chives; white base

Margherita - 11.5

3 cheese grate, basil; red base
- add a Cacklebean egg + 2.5

A Bit About Our Cheese....

London-made, Southern-Italian–style cheeses crafted by hand using the simplest, highest- quality ingredients by La Latteria. Made with fresh milk from small, sustainable British farms, these cheeses celebrate generations of artisan tradition, a short and transparent supply chain, and a passion for blending innovation with time-honoured methods.

We have both british dairy cheese and a plant-based mozzarella.

feel free to swap.

STARTERS & SHARERS

Nocellara Olives - (pb) - 4

Exceptional house olives

Homemade Wildfarmed Focaccia- (pb) - 4

Beetroot balsamic & lemon oil 

‘Nduja Baked Burrata To Share - 10

London’s best burrata, chilli honey, pangrattato crumb. Baked and served with focaccia to dip

Aubergine Parmigiana - 12

A classic to share. Cheesy, creamy oven-baked aubergines with basil and cashew crumb served with flat bread

Little Gem Caesar Salad - 8.5

Little gem leaves, ranch, pangrattato crumb, parmesan shavings

Kimchi - (pb) - 7

House fermented cabbage, greens and spices

Hummus & Pickles - (pb) - 8

With house focaccia

Heritage Grain Garlic Bread - (pb) - 4

_ add dairy or plant-based cheese +2

ALL DAY BRUNCH

Homemade focaccia served with all skillets

Kimchi Shakshuka - 12.5

Flat Earth kimchi, two eggs, smoky tomato salsa, chickpeas, chives, pickled chillis

Green Eggs - 12.5

Hodmedod’s olive green lentils, two eggs, spinach, leek, chives, salsa verde

‘NdUJA Aubergine Bake - (pb) - 12

Baked aubergine, sundried tomato & tempeh ‘nduja, spiced chickpeas, coconut yogurt, pickled chillis

Brunch Bake - 12.5

Two eggs, organic baked beans, mushrooms, cherry tomatoes, tomato passata, chives

Sourdough toasties SERVED WITH A BBQ DIP

• Kimchi, mozzarella and cheddar - 9

• ‘Nduja, mozzarella and cheddar - 9

• Marmite, mozzarella and cheddar - 8