Breakfast & Brunch9.00 am / 4.00 pm
We take breakfast seriously, as in Italy you must grab something to eat before you kick off your day. Pastries, home made biscotti and cake is the sweet way.
Our brunches are made from British free range Eggs, fresh seasonal greens, Italian durum, brown Altamura bread and homemade Hollandaise sauce.
Our Panini are served with olive oil and oregano.
Why not try our signature Bloody Mary with your brunch?
Toast butter & jam
Strawberry jam / orange marmalade / honey
Croissant butter & jam
Strawberry jam / orange marmalade / honey
Parma ham & Cheese Croissant
Tomato & Cheese Croissant (V)
Casa Tua Porridge
Oat porridge with seasonal fresh fruits and cinnamon (Available with oat milk)
Yogurt & Granola
Granola and fresh fruit
With Nutella and banana
Casa Tua Scramble & croissant (V)
Add smoked salmon or Parma ham
With a choice of two ingredients: mozzarella / onion / spinach / mushroom / smoked salmon or Parma ham (Any extra third ingredient £1.50)
Eggs Florentine (V)
Poached eggs, spinach and mushroom (Add goat's cheese £2.50)
Poached Eggs, smoked salmon, yogurt (Add mashed avocado £2.50)
Poached eggs, Parma Ham, avocado cream (Add shaved Parmesan £2.50)
One Benedict, one Royale, one Florentine (Add mashed avocado £2.50)
Mozzarella cheese, fresh tomato slices, homemade pesto
Parma ham, mozzarella cheese & salad
Smoked salmon, yogurt & rocket
Chicken escalope, emmenthal cheese, fresh tomato slices, mixed leaves & mayo
Gastronomia Italiana to Share11.00am / 21:45pm
Sharing is Caring!
We recommend 4 to 6 dishes between 2 when taken as sharing. For groups of over 6 people, ask a member of staff for our sharing set menu.
Our home made pasta is a blend of traditional ingredients, choosing semola flour from Altamura (Puglia) and British free range eggs.
Cerignola olives (V)(W)
Homemade rosemary focaccia
Winter Burrata (V)
Apulian Burrata served with Mantovana pumpkin and seed pesto
Polenta with Gorgonzola sauce and mushrooms (V)
Crispy polenta served with Gorgonzola cream and mushrooms (Add crispy bacon £3.00)
Toasted Altamura bread with cherry tomatoes, Casa Tua pesto and Parmesan shaves
Casa Tua arancini (V)
Rice, wild mushroom and truffle served with a Gorgonzola and truffle dipping sauce
Casa Tua salad (V)
Warm beetroot, crumbled goat's cheese, hazelnuts and parsley
Parmigiana di melanzane (V)
Baked aubergine layered with Parmesan, tomato sauce and mozzarella
Polpette al sugo
Homemade lamb meatballs served with tomato sauce
Slow-cooked cod, torched-finished and served with peperonata and black olive sauce
Chicken Milanese, grated goat's cheese, avocado, mixed leaves and balsamic glaze
Porchetta steak (200g)
Slow-roasted porchetta with rosemary, thyme, garlic and olive oil
Caponatina pugliese (W)
Warm aubergine stew in spicy tomato sauce
Burratina Casa Tua
Apulian burrata served with Parma Ham, green apple and sultanas
Homemade Fresh Pasta
Maccheroncini alla pugliese (W)
Saute broccoli, chilli, garlic oil
Artisan gnocchi (V)
Pumpkin puree, Parmesan, truffle and crispy sage
Casa Tua carbonara
Crispy bacon, free range eggs, grated Parmesan and black pepper (no cream added)
Tonnarelli alla amatriciana
Spicy tomato sauce, crispy bacon and Parmesan
Sagne ricce alla bolognese
With Casa Tua beef ragu (8 hours slow-cooked)
Sausage & ricotta tortelloni
Parmesan shaves, truffle and butter sauce
Squid ink spaghetti
Scottish smoked salmon, cherry tomatoes and fresh chilli
Roasted rosemary potato (V)
Green mixed salad (V)
Friggitelli padrón peppers (V)
Lightly fried green peppers
Lunch/DinnerLunch is served from 11 to 5pm. We offer a range of sharing dishes from Southern Italy along with home made pasta and pizza. Our home made pasta is a blend of traditional ingredients, choosing semola flour from Altamura (Puglia) and British free range eggs. We shape our pasta with bronze die, giving a unique finishing and rough texture. Dinner is served from 5pm - 10pm. Along with an extensive list of bespoke Italian wines and award winning cocktails and pasta, we offer the perfect place to unwind after a busy day.
DessertTiramisu is part of our culinary tradition . All of our dessert are freshly prepared every morning from our chef. Should you need a fresh dessert for a party or a birthday; a nice treat after that work out you just had or even just some nice coffee in the morning then do not hesitate to come and visit us!
Vanilla ice cream
Casa Tua Sorbet
Cake of the day
Affogato al caffe
Cake & vanilla ice cream
Cantucci e Vin Santo
Gooey Pistachio filled gnocchi, Vanilla ice cream, chocolate & hazelnut paste.
Vin Santo Del Chianti Geografico - 2010
A beautiful amber colour with a prominent nose of apricot jam. The palate is rich and ripe with sweet velvety texture and flavours of dried fruit, apricot, figs, raisins. 80% Trebbiano, 20% Malvasia
La Cantina Dei ViniThe philosophy of our wine list is to represent and introduce producers expression of their vineyard, displaying a sense of provenance and expressing quality, integrity and sustainability. Wines that show authenticity, wines that "speak" of a particular place or patch of soil.
Giavi prosecco superiore docg
Conegliano Valdobbiadene (100% Glera) - Brilliant pale straw yellow with greenish hues. Very fine and persistent perlage. It shows typical aromas of apple, pear and white flowers that complement notes of honey and camomile. On the palate it is refreshing, balanced and smooth. Superb balance between the sweet hints and the acidity and finishing with a lovely mineral note.
Tuscany (Coupage of different grapes from Tuscany) - Dry Medium body, pale straw in colour. Strong fragrance with pleasant taste.
Terre allegre, Trebbiano di Puglia
Puglia 2018 (100% Trebbiano) - Yellow in colour this light, crisp white has zesty, citrus flavours and fruity notes and a clean refreshing finish.
Fabrizio vella, bianco organico (Non filtered wine)
Sicily 2018 (100% Catarratto) - This natural wine has a complex nose of citrus fruit, lemon zest and citrus blossoms along with hint of tropical fruits, herbs and sweet spices. Fresh, crisp and lovely minerality on the finish.
Cabert Pinot Grigio
Friuli 2016 (100% Pinot Grigio) - Easy drinking Pinot Grigio, fruity, balanced with hints of nut.
Cantine rallo, bianco maggiore Grillo
Sicily (100% Grillo) - A heady mix of citrus, grapefruit and tropical fruits, this is well rounded and complex with a long mineral finish.
Tuscany (Coupage of different grapes from Tuscany) - Dry medium body, vinous odour and ruby red in colour. Soft and pleasant taste. Coupage of different grapes from Tuscany
Cielo e terra, Casa defra, Merlot
Veneto 2017 (100% Merlot) - A ruby red, soft, plummy little number that oozes juicy, ripe fruit. Supple and fleshy on the palate with hints of spice and fruit cake.
Fabrizio vella, Nero d'Avola organico (Non filtered wine)
Sicily 2018 (100% Nero d'Avola) - A natural wine with a complex nose, which is spicy and packed full of punchy liqouirice, chocolate, and dark fruits. Crisp, pleasant and persistent in the mouth.
Casato di melzi salice salentino riserva doc
Puglia 2012 (85% Negroamaro 15% Malvasia Nera) - Hint of leather and spices, vanilla and cherry on the nose, with a soft and fruity palate.
Cantine rallo, la clarissa Syrah dop
Sicily (100% Syrah) - This wine is seductive and well balanced. An intense bouquet and palate of mulberries and spicy notes like black pepper.
Elegia, Primitivo di manduria riserva doc
Puglia 2015 (100% Primitivo) - Armoas of ripe raspberry and blackberry as well as plum jam, with clean spicy, vanilla and balsamic notes
Barolo villadoria riserva
Piemonte 2014 (100% Nebbiolo) - Bouquet is packed and ethereal, with over-blown roses and cherries in alcohol initially dominant, followed by tobacco, liquorice, true, leather and tar.
Tenute rubino, salento rosato, Negroamaro
Puglia (100% Negroamaro) - Clear and intense pink. A floral bouquet of rose and violet, with cherry and blueberry to add complexity. Fresh, soft and a persistent finish.
(W) – vegan, (V) – vegetarian
* Please note that our dishes may contain one or more of the following allergens: gluten, nuts, fish, shellfish, sesame seeds, milk, celery and celeriac, mustard, sulphur dioxide and sulphites.
If in doubt ask a member of staff.