With the aim of “bringing something new to the neighbourhood”, the restaurant re-opens as local Italian restaurant Sorella (meaning sister) with head chef Dean Parker at the helm. Expect a neighbourhood Italian restaurant showcasing produce in a simple but thoughtful way.
On the menu, expect produce-led dishes inspired by Robin Gill's time on the Amalfi coast. "My time spent working in Campania in southern Italy has probably had the biggest impression on my approach to cooking," Robin said. "Sorella will hone in on all that we love about the Italian attitude to cooking and eating."
The menu takes a traditional format: starting with cicchetti and antipasti such as fried olives, crispy anchovies and truffle arancini. With Primi and Secondi dishes such as cep gnocchi with girolles family-style served dishes including whole cuts from rare breeds and daily changing fish sourced from Kernowsashimi.
Drinks focus on twists on Italian classics: seasonal bellinis, a cherry smoked negroni, a bergamot Garibaldi and a house spritz. The key focus in the bar is on homemade liquors like finocchietto, limoncello and a house-made sweet vermouth. The wine list is concise and purely Italian.
Sun drenched dishes
Julie Girl” cuttlefish linguine; cep gnocchi with girolles; seasonal ragù; Pump Street chocolate with fennel gelato.