All of our pasta is crafted by hand by our team of chefs! Here’s Joe shaping our cappellacci

We top our burrata with a homemade rocket and almond pesto and serve it alongside a toasted, honey glazed focaccia

Take a look at some of our dishes on our September menu!

Only a week left to indulge in our truffle agnolotti! Beth’s got some delicious dishes launching soon

We are all so happy the our sister restaurant, BarCerdita is a finalist in this years #norfolksuffolkfada Norfolk and Suffolk Food and Drink awards!

We are taking bookings for this Christmas Period! Our private dining room can host 6-8 guests - but we also take larger bookings during the week! Tables of 9-16 can be hosted in our main dining rooms, anything over 16 guests can be discussed via email [email protected]

Did you know we aerate our Bagna Cauda so it's light and fluffy? - perfect for dipping in our radish and rosemary lingue

All of our pasta is made fresh every morning by our dedicated team of chefs! We have spent years perfecting our recipe - did you know there’s 60 egg yolks in every 2 kgs of our dough

Our antipasti are perfect for sharing! We would recommend getting a few different options for the table and feasting

Our garlic brioche is made by our chefs every day - it comes out of the oven piping hot! This is definitely one of our most popular items on the menu - some say it rivals our parmesan croquettes

Did you know we are open all the way through the day on Saturdays? Join us from 12pm-10pm!

Did you know we are open all day on Saturdays? Now you can join us all the way through from 12pm-10pm! Perfect for a post shopping bowl of pasta, or a pre/post Norwich FC game chicken Milanese

Take a look at this month’s chef’s special!

Our scallop tagliolini is a simple yet delicious dish. We make a silky butter sauce with white wine, chilli, garlic and parsley to coat our homemade tagliolini. We top this with roasted scallops and sun-dried tomatoes 🍅

Come and take a look around Benoli! Did you know we have three floors at Benoli? And a private dining room hiding underneath our stairs

Happy world pasta day to all that celebrate! Take a look back at some of our favourite fresh pasta dishes and shapes 🍝

We layer, dulce de lèche - a type of sticky caramel, with homemade coffee gel, savoiardi biscuits soaked in espresso, more dulce lèche and a scoop of chocolate sorbet. We finished it all off with a mascarpone espuma foam! We sprinkle our favourite @darkroomcraftchocolate on top

Did you know you can dine with us every day of the week? We are also open all the way through the day on Saturdays now!

Join us at 5:30pm for a pre-theatre meal! Make sure to write a note alongside your booking so we can ensure a speedy order!

Little pillows stuffed with mascarpone and Parmesan are served with sautéed girolle mushrooms in a mushroom butter sauce All topped off with crushed hazelnuts and picked tarragon