Antipasti & crudo
Whipped ricotta with hot honey, hand-sliced culatello di Zibello, and citrus-cured sea bass crudo finished with Sicilian cold-pressed olive oil and sea salt flakes.
Fresh rolled pasta
Tagliolini tossed with Cornish crab, fresh red chilli, and sweet datterini tomatoes, beside slow-braised beef shin pappardelle enriched with aged Parmigiano-Reggiano.
Artisan sourdough pizza
Forty-eight-hour cold-proved dough baked on volcanic stone. Highlights include spicy Calabrian nduja with fior di latte, and roasted wild mushrooms with white truffle oil.
Coastal mains & grill
Charred whole sea bream dressed with herb salmoriglio and braised fennel, alongside thick-cut dry-aged ribeye steak carved with rosemary sea salt.
Cold carafes of Verdicchio, crisp spritzes, and regional Italian pours.
Our cellar celebrates independent vineyards across Campania, Tuscany, and Piedmont, selected specifically to balance wood smoke, shellfish, and rich tomato reductions.
Every pasta sauce can be paired with our house-made gluten-free potato gnocchi, and vegetarian preparations are marked clearly across all courses.
Kitchen team at Snow Hill
Tables open Thursday through Sunday from midday until ten at night.