Luce e Limoni

Starter One: Celeriac and Prosecco DOC velouté with Grana Padano PDO croutons and toasted almonds.
Wine: Villa Sandi Il Fresco Prosecco DOC Brut
Why it works: ‘With the dish, the earthy sweetness of celeriac gives a velvety base, while Prosecco DOC adds freshness and lift’, says owner Fabrizzio Zafarana. ‘Grana Padano PDO croutons provide a savoury nuttiness, and toasted almonds add a roasted finish. The Prosecco’s acidity and gentle bubbles cut through the velouté, while its freshness helps the celeriac to shine and brings out the nuttiness in the Grana Padano PDO.’

Starter Two: Cured Italian ham, rocket and shaved Grana Padano PDO with Prosecco DOC and honey melon jelly
Wine: Villa Sandi Il Fresco Prosecco DOC Brut
Why it works: ‘The salty richness of the cured ham pairs beautifully with the peppery rocket and the nutty Grana Padano PDO. The Prosecco DOC and honey melon jelly adds a delicate fruity sweetness that enhances the flavours, creating a fresh and harmonious starter. Meanwhile, The Villa Sandi’s crisp acidity and delicate fruit balance the salty ham and nutty cheese, while its minerality and floral undertones complement the sweet, refreshing melon jelly.’

Main One: Turmeric risotto with roast butternut squash, creamed with Prosecco DOC and Grana Padano PDO
Wine: Villa Sandi Il Fresco Prosecco DOC Brut
Why it works: ‘The earthy warmth of the turmeric risotto pairs wonderfully with roasted butternut squash, enriched with the delicate fruity notes of the Prosecco, and the savoury richness of Grana Padano PDO provides a refined and well-rounded autumn dish. From a wine perspective, the fresh acidity and gentle fruitiness of the Prosecco DOC provides a refreshing contrast to the creamy texture of the risotto, while complementing the natural sweetness of the roasted butternut squash. Its delicate bubbles help cleanse the palate. The wine also works particularly well with the warm, earthy and subtly spiced notes of turmeric. A balanced and harmonious pairing.’

Main Two: Roast pollock fillet with fresh dill and Grana Padano PDO crust in a light orange zest and Prosecco DOC sauce, served with mash potato
Wine: Villa Sandi Il Fresco Prosecco DOC Brut
Why it works: ‘The combination of Grana Padano PDO, dill, orange zest and Prosecco DOC enhance the pollock’s delicate flavour without overpowering it, creating a light and refreshing finish. Winewise the light, fresh character of the Prosecco DOC is particularly well suited to the delicate flavour of pollock, allowing the dish to take centre stage. Its acidity complements the orange zest and helps lift the richness of the Grana Padano PDO crust, while the wine's subtle fruitiness works naturally with the citrus notes. The fresh, aromatic character of the Prosecco DOC also complements the dill.’

Dessert One: Grana Padano PDO panna cotta with Prosecco DOC sorbet
Wine: Villa Sandi Il Fresco Prosecco DOC
Why it works: ‘The contrast of the creamy richness of the Grana Padano PDO with the crisp freshness of the Prosecco DOC sorbet deliver a light, elegant and really modern dessert. The rich, creamy and subtly savoury character of the Grana Padano PDO panna cotta is beautifully balanced by the bright, fruity acidity and refreshing bubbles of the Prosecco DOC, while the smooth texture of the panna cotta contrasts with the wine’s delicate bubbles.’

Dessert Two: Caramelised Grana Padano PDO cheesecake with Prosecco DOC poached pear
Wine: Villa Sandi Il Fresco Prosecco DOC Brut
Why it works: ‘The rich, savoury character of the Grana Padano PDO cheesecake is complemented by the delicate sweetness of the Prosecco DOC poached pear. Crisp caramelised sugar adds toasted depth, while the Prosecco DOC's acidity and freshness balance the richness of the cheesecake and crust. The pear brings a lighter, fruity note, creating an elegant sweet-and-savoury combination that delights and balances in equal measure.’

Set Menu Price: Two courses £29.50; Three courses £32.50.
Wine price: £41 (750ml); £7.50 (125ml)