Full menu — starters to share, then your pick of three courses.
1Who are you?
Tap your name. It saves you a spot — you can come back and change your order any time.
Ordering as
To share · already included
Starters
These all come to the middle of the table. Nothing to choose — but here's what they actually are.
Bread, butter, Cantabrian anchovies and lemonCantabrian anchovies are the good ones — plump, salt-cured fillets from northern Spain. Nothing like the tinned pizza kind. Eaten on buttered bread.fish
Fassona beef tartare, mustard mayonnaise, chives and marrowRaw hand-cut beef from Fassona cattle, a lean Piedmontese breed, with a mustardy mayo and roasted bone marrow.served raw
Baby spinach, parmesan sauce, beurre blanc and breadYoung spinach leaves under a warm parmesan sauce and beurre blanc — a silky butter-and-white-wine sauce. The vegetarian one.vegetarian
Potatoes, parmesan and truffleSoft potato with parmesan and shaved truffle. Rich and very savoury.vegetarian
Cera Bistrot gardenerTheir take on giardiniera — the house pickled vegetables. Crunchy and sharp; it's there to cut through everything else.vegetarian
Meagre, green tomato ceviche, sesame and fennelRaw meagre (a mild Mediterranean white fish) cured in green tomato juice, with sesame and shaved fennel. Cold and citrusy.served rawfish
Veal with tuna sauce and roast sauceVitello tonnato — cold sliced veal under a creamy tuna-and-caper sauce. Sounds strange, is a Piedmontese classic, tastes nothing like tuna salad.fish
2First course
Choose one
3Main course
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4Dessert
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5Allergies & notes
Anything the kitchen should know? Allergies, intolerances, no-gos. Leave blank if none.