Menu Alla Carta

All the menus at Su Sazzagoni use the freshest ingredients sourced from the finest quality suppliers, often imported directly from Sardinia.

Antipasti (Starters):

Cestino di pane carasau, olio d’oliva extravergine e aceto balsamico
(basket with “carasau” bread, extra virgin olive oil and balsamic vinegar)
Focaccia al rosmarino
(rosemary focaccia with extra virgin olive oil)
Focaccia all’aglio
(garlic focaccia with extra virgin olive oil)
Antipasto sardo
(selection of Sardinian cured meat and cheese)
Focaccia with garlic and mozzarella cheese
Zuppetta di pesce
(squid,mussels, clams and prawns in garlic, parsley, tomato and chilli sauce. served with charcoal grill croutons)
Carpaccio di manzo
(beef carpaccio with herbs)
(tomato and buffalo mozzarella salad)
Calamari alla griglia
(charcoal grilled squid topped with lemon sauce)
Artichokes with parsley and garlic
Mixed grilled vegetables
Roasted red pepper with goat cheese
Mussels in white wine sauce

Primi piatti (pasta and rice) 

Ravioli di ricotta e spinaci al burro e salvia
(ricotta and spinach ravioli with butter and sage)
Malloreddus alla Campidanese
(traditional Sardinian pasta made with aromatic sausage and tomato sauce)
Pappardelle al ragu' di cinghiale
(egg pappardelle with wild boar ragu')
Maccarronisi cun bombasa
(Sardinian pasta with pork and beef meatballs, tomato sauce and a hint of chilli)
Tagliatelle fatte a mano al nero di seppia con granchione e gamberi
Black ink handmade tagliatelle with crab and prawns
Linguine ai frutti di mare
(linguine with langoustines, squid, prawns, mussels and clams)
Spaghetti all'astice
(spaghetti with fresh lobster)
Spaghetti alle vongole
(spaghetti with clams)
Spaghetti vongole e bottarga
(spaghetti with clams and roe fish0
(Sardinian homemade dumplings filled with potatoes, cheese and mint. In tomato sauce)
Pennette all'arrabbiata
(pennette with tomato, basil and chilli)
Pennette alla carbonara

Secondi piatti  (fish or meat)

Spigola alla griglia
( charcoal grilled sea bass. served with roast potatoes)
Coniglio a succhittu
(rabbit in white wine, capers, olives and sundried tomatoes)
Scaloppina ai funghi
(chicken escalope in a white wine and mushrooms sauce)
Polpette caserecce
(Half beef, half pork meatballs Sardinian style. served with mashed potatoes, mushrooms and French beans)
Sirloin steak in green pepper and cream sauce
Gran misto di mare
(mussels, clams, squid, tiger prawns, langoustines in a parsley, garlic, chilli and tomato sauce)
Stufato di cervo al cannonau
(venison stew in cannonau red wine sauce)
Tagliata di manzo ai porcini
(sliced charcoal grilled beef with porcini mushrooms)

Contorni (side dishes)

Mixed or green salad
Mash potatoes
Roast potatoes with rosemary
Rocket salad with shaved parmesan
French beans with garlic
Artichokes with parsley and garlic
£ 5.50