Sunday, from eleven
Brunch opens at eleven, the kitchen returns to the full menu at half past two, and the room stays open until half eight. The longest day we do.
Every restaurant has a service that shows what it is actually like, and ours is not Saturday night. Saturday belongs to the room. Sunday belongs to us.
Eleven until half past two
Brunch is Sunday only, and it is a real brunch rather than the dinner menu with eggs added. The Stellina Breakfast Pizza comes out of the wood oven with fior di latte, crispy pancetta and eggs, either whole or scrambled, and it is the thing most tables order before they have finished reading. The Uovi al Tartufo is truffle scrambled eggs with bruschettona. The Eggs Benedict is made with lobster and caviar in a lemon hollandaise, on focaccia.
If you would rather drink your fruit, the juice is squeezed that morning. The San Marzano Bloody Mary is made with our own tomato sauce, which is either the most obvious idea on the list or the best one.
Then the full menu
At half past two the kitchen changes over and the whole dinner menu is available, and the room stays open until half past eight. That middle stretch is the quietest and most pleasant hour of our week: light still coming through the front, nobody waiting for your table, pasta arriving at three in the afternoon because you felt like it.
How to use it
Come at half eleven and sit at the bar. Order a breakfast pizza and something cold, and see where you are an hour later. Plenty of people arrive for brunch and leave having eaten dinner, and we have never once minded.
We are closed on Monday. After a Sunday like that, somebody has earned it.