Donna Margherita serves up al dente pasta, wood-fired pizza, and tender meats, accompanied by a wine list with over 100 bottles to choose from. With its organic, fresh products and gluten-free options, it’s no surprise that this authentic Italian restaurant has TripAdvisor’s Certifcate of Excellence.
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O' Fasul a Messican
Stewed borlotti beans with Neopolitan sausage, shallots, chilli and crostini.
A' Bruschetta Napulitane (v) (Can be Shared for Two)
Homemade sourdough bread served with marinated Sicilian cherry tomatoes, basil, oregano, garlic and chilli.
A' Brushetta Ro Cafone (v) (Can be Shared for Two)
Two slices of homemade sourdough bread, one topped with extra virgin olive oil, garlic, cherry tomatoes, smoked cheese and fried aubergines; the other topped with extra virgin olive oil, garlic, friarielli and smoked cheese.
E Puppet Ca Pummarol
Beef meatballs in a rich tomato sauce.
A' Parmigian e Mulgnan (v)
Baked fried aubergines with tomato sauce, basil, mozzarella & parmesan.
A' Mpepat e Cozz
Steamed fresh mussels with lemon juice & black pepper.
A' Fritturin (v) (Can be Shared for Two)
O' crocche - Fried potato croquettes with parmesan, parsley; L'arancin - Fried rice balls filled with smoked cheese, tomato sauce; O'scagnuzziell - Fried Polenta with friarielli; Fried courgetts and aubergines batons.
A selection of fresh grilled marinated vegetables (aubergines, courgettes, artichokes, oyster mushrooms), sliced Parma ham, smoked scamorza cheese & marinated anchovies.
O' Calamar Arrustut
Fresh squid coated in aromatic breadcrumbs, baked in wood fired oven, served with mixed salad and lemon aioli.
A' Burrata Co Presutt
Soft southern Italian cheese served with 24 months cured parma ham & rocket.
L'Affettat Misto (Per 2 Persone)
Selection of cold cured meats and cheese: parma ham, salame Napoli, Porchetta, mixed caciottine cheese and Nocellara olives (for 2 people).
O' Carpaccio e Manz
Thinly sliced raw fillet of beef, drizzled with extra virgin olive oil, lemon juice, sprinkled with Sicilian salt flakes and freshly ground black pepper served with rocket, parmesan shavings and balsamic vinegar syrup.
Grey goose vodka shaken with fresh basil leaves, freshly pressed lime juice and cloudy apple juice.
Possibly one of the most iconic and famous cocktail in the world. Its origin, though there are many theories, is still a mystery and all we know for sure is that it was invented in Mexico in the 1930’s.
Mint leaves muddled with sugar, lime juice, rum and soda
Invented in Florence in 1919 when the count Camillo Negroni demanded his favourite drink, “Americano” (campari & martini rosso) to be mixed with gin instead of soda.
La Dolce Vita
Limoncello from Sorrento shaken with lychee juice, freshly squeezed lemon topped with prosecco.
Bombay sapphire gin mixed with crème de cassis, freshly pressed strawberries and prosecco.
Palas Moscato D’Asti (2014/15) Michele Chiarlo (sweet) 5%
Grape: 100% Moscato di Canelli Fermentation of the must up to 5% of alcohol, then refrigeration and sterile bottling.
Gavi Di Gavi (2015) La Scolca 11%
Grape: 100% Cortese. Hand -harvest fruit is brought to the winery after 5-10 minutes where it is sprayed with dried ice. Cryo-maceration, cold fermentation (13 to 14ᵒC) and the use of natural yeasts preserves the Cortese’s subtle fruit.
Pomino Bianco (2014) Frescobaldi 12.5%
Grape: Chardonnay and Pinot Blanc blend with small amount of other complementary varieties. Maturation: 4 months in steel tanks, 3 months in oak barrels and 1 month in bottle.
Albente Falanghina (2014) Feudi di San Gregorio 12.5%
Grape: 10 0% Falanghina. 3 months maturation on the lees in stainless steel tanks.
Falanghina Diana (2015) Ocone 13%
Grape: 100% Falanghina. (Organic) A brief maceration was followed by fermentation in stainless steel vats at 18ºC.
Falanghina (2015) Svelato 13%
Grape: 100% Falanghina. 6 to 8 months in stainless steel tanks.
Greco di Tufo (2015) Feudi di San Gregorio 13%
Grape: 100% Greco di Tufo. 4 months in stainless steel tanks.
Fiano Di Avellino (2014) Feudi di San Gregorio 13%
Grape: 100% Fiano Fermentation in stainless steel tanks at 16-18ᵒC. Aged 4-5 months in steel with stay on its lees and repeated batonnage to put on suspension the fine lees.
Pinot Grigio (2015) Tramin 13%
Grape: 100% Pinot Grigio. The grapes were gently pressed off to steel tanks immediately after harvest. No malolactic fermentation. The must was allowed to ferment at controlled temperature (19ᵒC).
Gewurstraminer (2015) Tramin 13.5%
Grape: 100% Gewurstraminer. The grapes were gently pressed off to steel tanks immediately after harvest. No malolactic fermentation. The must was allowed to ferment at controlled temperature (21ᵒC).
Verdeca (2015) San Marzano 12.5%
Grape: 100% Verdeca. Pre-fermentation cold maceration for 6/8 hours, followed by the alcoholic fermentation in French oak barrels. In French oak barrels for three months with periodic bâtonnage.
Aglianico Trigaio Feudi di San Gregorio 13.5%
Grape: 100% Aglianico. 4 months in stainless steel vats.
Aglianico (2011) Villa Matilde 13%
Grape: 100% Aglianico. Grapes are fermented at 26ᵒC for 20 days and then the wine is aged 6 months in stainless steel tanks.
Plutone (2014) Ocone 13%
Grape: 100% Piedirosso. (Organic) Fermentation and aging in stainless steel vats for several months.
Furore (2015) Marisa Cuomo 13.5%
Grape: 50% Piedirosso, 50% Aglianico 6 months in French oak barriques.
Taurasi (2006) Salvatore Mollettieri 15%
Grape: 100% Aglianico. Fermentation in temperature controlled stainless steel. 36 months in barriques and in large oak casks.
Calidonio (2010) Ocone 13%
Grape: 85% Piedirosso, 15% Aglianico Alcoholic and malolactic fermentation in wooden vats after which the wine was transferred to stainless Steel for aging for 90 days before release.
Serpico (2010) Feudi di San Gregorio 14%
Grape: 100% Aglianico Fermentation and maceration in stainless steel tanks for 3-4 weeks. Minimum 18 months in French oak barrels and barrels of 50hl of medium toast.
Otello Ceci Natural Semi Sparkling Red Wine 11%
Grape: 100% Lambrusco Maestri using charmat process, the wine undergoes secondary fermentation in stainless steel tanks, and is then bottled under pressure.
Tauleto (2009) Umberto Cesari 13.5%
Grape: 90% Sangiovese Grosso, 10% Uva Longanesi. Vinification in Slavonia oak vats with long, temperature controlled maceration. Aged 24 months in 225lt and 500lt Allier, Troncais and American oak barriques and tonneaux.
Barbera d’Asti (2014) Marco Bonfante 14%
Grape: 100% Barbera. Traditionnal vinification with fermentation on skins for 10 days 10 months in oak barrels (50% in Slovenian oak, 50% in French oak).
Dolcetto d’Alba (2014) Cordero di Montezemolo 14%
Grape: 100% Dolcetto. Refining in steel and, for modest part, also in wood. Assembly and bottling in spring.
Barbaresco (2012) Dezzani 14%
Grape: 100% Nebbiolo. The wine is refined in traditional fifty hectoliters oak casks, for eighteen-twenty-four months.
Barolo Cannubi (2011) Michele Chiarlo 14%
Grape: 100% Nebbiolo. Fermentationin 55hl oak barrels with 15 days of grape skin contact. Matured in 700L oak barrels for 2 years and refinement in bottle for at least 15 months.
Barolo Cogno (2006 and 2007) Bricco Pernice 14.5%
Grape: 100% Lampia. Vinification in stainless steel, temperature-controlled, automatic pump-over, post-fermentation maceration for 30 days with submerged cap. Ageing 24 months in large Slavonian oak barrels of 25-30hl and 18 months in bottle.
Barolo Cogno (2005) Vignaelena 14%
Grape: 100% Nebbiolo Vinification in stainless steel, temperature-controlled, automatic pump-over, post-fermentation maceration for 30 days. Ageing 36 months in large Slavonian oak barrels of 40 hl and 24 months in bottle
Barbaresco (2008) Bruno Giacosa 14%
Grape: 100% Nebbiolo Elegant and complex with sweet plum and cassis aromas, intermingled with prunes, dried fruits and herbs.
Negroamaro (2015) Leone de Castris 13.5%
Grape: 80% Negroamaro, 20% Malvasia Nera di Lecce. After soft pressure, the grape is fermented at 20-22 ºC degrees Matured in oak barrels of 30 hl for 4 months.
Malvasia Falo (2014) San Marzano 13.5%
Grape: 100% Malvasia near. 6 months in French oak barriques.
Primitivo Falo (2013) San Marzano 14%
Grape: 100% Primitivo. 6 months in French and American wood barrels.
Salice Salentino Riserva (2013) Leone de Castris 13.5%
Grape: 90% Negroamaro, 10% Malvasia nera. 18 months in French oak barriques and 6 months in bottle.
Susumaniello (2014) Masseria Li Veli13%
Grape: 100% Susumaniello. 9 months in 225L and 500l French oak barriques.
Anniversario 62 (2012) San Marzano 14.5%
Grape: 100% Primitivo 18 months in fine French and American wood barrels.
Montepulciano (2015) Feudi 12.5%
Grape: 100% Montepulciano d’Abruzzo 8 months maturation in stainless steel tanks plus 3 months in bottle.
Montepulciano (2014) Cantina Zaccagnini 12.5%
Grape: 100% Montepulciano d’Abruzzo 4 months in Slavonic oak barrels, another 3 months refining in bottle.
Montepulciano (2011) Indio 14%
Grape: 90% Montepulcino d’Abruzzo, 10% Cabernet Sauvignon 10 months in Allier barriques (1/3 new oak and 1/3 first year oak) and the balance in stainless steel. Aged for a further 6 - 9 months in bottle prior to release.
Valpolicella Ripasso (2014) Giuseppe Campagnola 13.5%
Grape: 80% Corvina Veronese, 20% Rondinella. 1 year in big oak barrels plus 4 months in bottle.
Valpolicella Campofiorin (2012) Masi 13%
Grape: 70% Corvina, 25% Rondinella, 5% Molinara. The wine is aged in wood, 2/3 in Slavonian oak botti of 90hl, 1/3 in Allier and Slavonian barrels of 600 liters, new, and a period in bottle.
Amarone della Valpolicella (2011) Musella 15.5%
Grape: Corvina 45%, Corvinone 40%, Rondinella 10%, 5% Oseleta. The wine remains for 12 months in French oak casks and barrels in larger (700, 1500 and 2000 liters); After bottling, it remains to refine at least 8 months before being sold.
Silenzi (2014) Pala 12.5%
Grape: Carignano, Monica, Sangiovese After a gentle clarification, the must was moved to stainless steel vats to settle, and then bottled unoaked.
Nepente (2013) Cantina Oliena 14.5%
Grape: 100% Cannonau. Fermentative maceration lasts for 10-12 days and it is carried out at a temperature of 24-26°C. Frequent Pumping and délestage ensure the extraction of the colour and the noble components that are inside the grapes. The wine matures in cement or steel tanks at a controlled temperature.
Cannonau (2011) Sella & Mosca 14%
Grape: 100% Cannonau. Fermentation in stainless steel vats for fifteen days at 72-79ᵒF. Aged two years in large Slavonian oak barrels with an additional several months in the bottle.
Marchese di Villa Marina (2009) Sella & Mosca 13.5%
Grape: 100% Cabernet Sauvignon Fermentation in stainless steel vats for fifteen days at 68-82ᵒF. The wine is matured 18 months in small French oak casks. A further 12 months in large oak barrels and 18 months in bottle prior to release.
Turriga (2009) Argiolas 14.5%
Grape: 85% Cannonau, 5% Carignano, 5% Bovale, 5% Malvasia Nera Maceration for about 16-18 days with good use of the delestage technique. Aging 18-24 months in new French oak barriques and a further 12-14 months in bottle.
Nero D’Avola Il Principe (2015) Rallo 13.5%
Grape: 100% Nero d’Avola. Organic. Fermentation in stainless steel tanks for 8 to 10 days. 6 months in steel vessels and 5 months in 50hl wood casks.
Nero D’Avola (2013) Firriato 13.5%
Grape: 100% Nero d’Avola. 10 days of fermentation in stainless steel tanks at 26-28ᵒC. 6 months in American durmast barriques and a further 3 months in bottle.
Etna (2013) Firriato 14%
Grape: Nerello Mascalese, Nerello Cappucio. 14 days of fermentation in stainless steel tanks at 26-27ᵒC. 6 months in durmast barriques and a further 2 months in bottle.
Santagostino (2011) Firriato 14.5%
Grape: Nero d’Avola, Syrah. 10 days of fermentation in stainless steel tanks at 24-26ᵒC. 8 months in American durmast barriques and a further 6 months in bottle.
Tripudium (2012) Duca di Castelmonte 14%
Grape: Cabernet Sauvignon, Nero d’Avola, Syrah. Temperature controlled maceration in stainless steel tanks and the must is fermented dry with the immediate start of malolactic fermentation. Aged for 12 months in French barriques followed by a further 12 months in bottle prior to release.
Ribeca (2010) Firriato 14.5%
Grape: 100% Pericone. Vinification in temperature controlled stainless steel tanks. Malolactic fermentation. 10-12 months in French durmast barriques. 6 months maturation in bottle.
Etna Rosso (2011) Vigna Barbagalli 14.5%
Grape: 100% NerelloMascalese Maceration on the skins for 18 days. Soft pressed. 20 months in French, fine grain oak barrels, light toast. Natural malolactic fermentation.
Cabernet Sauvignon (2015) Castel Firmian 13%
Grape: 100% Cabernet Sauvignon. Traditional red wine vinification at controlled temperatures of around 25°C (77°F); briefly refined in wood.
Teroldego Rotaliano (2012) Castel Firmian 13%
Grape: 100% Teroldego Rotaliano. After crushing and destemming, fermentation occurred at a controlled temperature of about 25°C. The wine was aged for a minimum of twenty four months, of which twelve months were in oak and the rest in bottle.
Lagrein (2014) Tramin 12.5%
Grape: 100% Lagrein Fermentation in stainless steel tanks at 28-30ᵒC. Aged in both cement and oak casks for at least 6 months
Borgone (2014) Camigliano 14%
Grape: 70-80% Sangiovese, 20-30% Merlot. Fermentation in stainless steel tanks at 26-28ᵒC. Refined in steel with periodic decanting until bottling.
Chianti Classico (2012) Albola 13%
Grape: 100% Sangiovese Matured in Allier oak barrels for 14 months followed by a long aging process in bottle.
Morellino di Scansano (2014) Fattoria le Pupille 13%
Grape: Mainly Sangiovese with Alicante and Malvasia Nera. Fermentation and Aging in steel tanks.
Farnito (2010) Carpineto 13.5%
Grape: 100% Cabernet Sauvignon Maceration on the skins in individual tanks for the grapes of each vineyard for 10-15days. 6 months in small oak barrels and 8 months in bottle.
Villa Antinori (2013) Baby Tignanello 13.5%
Grape: 55% Sangiovese, 25% Cabernet Sauvignon, 15% Merlot, 5% Syrah. Complete malolactic fermentation. Aged for 12 months in 60 gallon French, Hungarian, and American oak barrels and then, 8 months in bottle.
Le Difese (2014) Baby Sassicaia 13%
Grape: 70% Cabernet Sauvignon, 30% Sangiovese. After the malolactic fermentation, the wine is aged for 12 months in oak barrels previously used for Guidalberto and Sassicaia. It is released on the market after three months in the bottle.
Le Volte (2014) Baby Ornellaia 13.5%
Grape: 50% Merlot, 30% Sangiovese, 20% Cabernet Sauvignon. After the malolactic fermentation, the wine is aged for 10 months in 2 to 4 years old oak barrels previously used for Ornellaia.
Il Bruciato (2014) Baby Guado al Tasso 14%
Grape: 65% Cabernet Sauvignon, 20% Merlot, 15% Syrah. Malolactic fermentation partly in barrels and partly in tanks. Returned to the barrels for a further 7 months followed by 4 months in bottle.
Five Roses (2015) Leone de Castris 12%
Grape: 90% Negroamaro, 10% Malvasia Nera. 2 months aging in stainless steel.
Good to Know
All dishes may contain traces of the following allergens: Wheat; Gluten; Peanuts; Nuts; Sesame Seeds; Celery; Soybeans; Milk; Eggs; Mustard; Lupin; Pork; Mollusc; Crustaceans; Fish; Sulphur Dioxide or Alcohol. Please note that if you are pregnant you may need to take caution when consuming any of the above dishes. For any questions regarding the allergen contents of specific dishes please contact the restaurant directly.
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