Forno Himalaya

San Marzano tomato, fior di latte, fresh basil, a thread of cold-pressed olive oil. The one we judge ourselves by.

No cheese, all soul — tomato, garlic, oregano, basil, charred crust.

Mozzarella, gorgonzola, smoked yak cheese, grana — finished with Himalayan honey.

Spiced salami, chilli oil, tomato, mozzarella — a slow Newari-style burn.

Black truffle cream, mushroom, mozzarella, thyme, a crack of black pepper.

House buff sausage, wild fennel, caramelised onion, smoked mozzarella.

Pesto base, valley greens, sun-dried tomato, goat cheese, toasted pine nuts.

Bianca base, cured ham added off the fire, rocket, shaved grana, lemon.

Wood-fired, rosemary, flaked sea salt, warm olive oil for dipping.

Creamy burrata, heirloom tomato, basil oil, charred sourdough.

Espresso-soaked savoiardi, mascarpone, cocoa — made fresh each morning.

Folded, oven-blistered, dusted with sugar — built for sharing (or not).