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New spring menu at Cibus

Spring is here, and at Cibus we have a new menu that is filled with new season ingredients.

Small plates are light, fresh bites of Italian magic. Book a table and enjoy our new cicchetti favourites like stuffed peppers, our breaded meatballs made from pork, veal and beef and served with garlic mayo and our swordfish carpaccio.

We’ve also tweaked some of our most popular dishes to reflect sunnier flavours; panelle are now served with a rich aubergine caponata and our arancini are now filled with fresh spinach and peas and a mild Italian cheese from the Dolomites.

New pizzas on the menu include Bresaola with its white base, Italian cured beef and artichokes as well as a fried calzone pizza stuffed with buffalo ricotta, spinach, salami and guanciale, a special cured meat made from pork cheek. Everything is about seasonality and using the best ingredients we can find.

All the pasta dishes have had a total refresh for spring and summer so you expect to find delights like ricotta filled ravioli served with a pork ragù, cavatelli pasta with swordfish and aubergine and our asparagus risotto. We also have a beautiful new salad on the menu celebrating the best of summer truffles.

There’s more of this spot-on spring and summer flavour with our ever-changing meat and fish specials. Don’t forget, you can enjoy many of these new dishes, plus a spectacular Italian Roast when you book a table on Sundays.

Ever changing meat and fish specials

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