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The Food

Our Style

Centonove's Award winning head chef Patrick Fletcher has designed a smart modern Italian snack menu to compliment our amazing wine list.

With over 6 trips to Italy in the last 5 years Patrick has sourced inspiration from some of Italy's greatest bars. 

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A plate of cured meats                                                                  30

 

Giardiniera                                                                                  8

 

Marinated Alto Misto olives                                                             8

 

Olasagasti anchovies, goat’s curd, sourdough                                   22

 

Pacific oysters, miso hot sauce, lemon                                             6ea
 

Caramelised onion dip alla francese, Bonilla a la vista crisps               16

 

Spanner crab toasts, aioli, togarashi, chive – 2 per serve                    18

 

Kingfish crudo, taramasalata, seaweed crackers – 2 per serve             20

 

Prawn schnitzel sandwich, sorrel, tartare sauce                                  16

 

Gold Street Dairy jersey milk haloumi, chilli honey, lemon                    15

 

Chicken liver parfait, sourdough, flatbread                                        19

 

Pork and morcilla sausage rolls, gentleman’s relish – 2 per serve           16

 

Quail Zinger, buttermilk fried quail, potato bun, cos, special sauce        15

           

Dobson Farm potato cakes, green tabasco, aioli – 3 per serve             15  

Panna Cotta, buckwheat, burnt caramel                                           15

 

Formaggio – 30 grams both cheeses with quince and flatbread            26

A special thanks to our amazing suppliers.

Friend and Burrell

Clamms Seafood

Calender Cheese 

Savour and Grace

Vic Meats

Bromley Sourdough

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