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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. 


A plate of cured meats                                                             30


Giardiniera                                                                              8


Marinated Alto Misto olives                                                         8


Olasagasti anchovies, cultured butter, focaccia                             22


Baked half shell scallop, vadouvan butter                                   7ea

Whipped cod roe, crudités, smoked caviar                                 16


Spanner crab toasts, aioli, togarashi (2 per serve)                         18


Kingfish crudo, taramasalata, seaweed crackers (2 per serve)         20


Prawn Cotoletta sandwich, zuni pickle, iceberg                            16


Ocean trout gravlax, pickes, horseradish, creme fraiche                 25


Chicken liver parfait, focaccia, flatbread                                     19


Steak tartare, gem lettuce hearts, fries                                         30


Kentucky fried Quail, dill pickles, special sauce, steamed bun         12


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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