The unassuming family-run Il Forno boasts some impressive accolades – the late AA Gill declared it one of the finest Italian restaurants in the country! Try one of their house favourites, a homemade swordfish-filled pasta served with tiger prawns.
Focaccia is an innovative dough made with a new technique mixing wheat, soya, rice and dried sourdough. All with garlic base.
Linguine served with langoustine, prawns, mussels, clams
and baby squid finished with garlic and cherry tomatoes.
Homemade pappardelle pasta with fresh cherry tomato
sauce, basil and served with Apulia Burrata cheese.
Homemade tagliatelle pasta with beef
Bolognese sauce, basil and extra virgin olive oil.
Tomato, mozzarella, salami, Italian ham and fresh Italian sausage.
Oven baked Italian bread, rubbed with garlic and topped with cherry tomatoes, basil, oregano and extra virgin olive oil.