Domo Restaurant Menu & Prices — Sheffield

Creamy buffalo mozzarella, juicy heirloom tomatoes, and perfectly ripe avocado. Lunch at the beach vibes (v) (gf)

Bright red beetroot tortelloni stuffed with smoky aubergines, zesty sundried tomatoes, vegan parmesan, basil pesto. Served with a smooth tomato coulis, semi-dried cherry tomatoes, and a crunchy almond confetti (vg)(n)(n*)

Oven-baked swordfish smothered in vernaccia white wine, capers, olives, and sweet shallots, crowned with roasted cherry tomatoes and black garlic confit (gf)

Creamy buffalo mozzarella, juicy heirloom tomatoes, and perfectly ripe avocado. Lunch at the beach vibes (v) (gf)

Bbq'd cauliflower steak, smokey baked aubergines, grilled courgettes, and crunchy veggie tempura served with home-made humous. 100% plant-based deliciousness (gf)(vg)

Bright red beetroot tortelloni stuffed with smoky aubergines, zesty sundried tomatoes, vegan parmesan, basil pesto. Served with a smooth tomato coulis, semi-dried cherry tomatoes, and a crunchy almond confetti (vg)(n)(n*)

Half-tube pasta, drizzled with a rich pistachio & pecorino cream. A zesty hint of lemon keeps it fresh. Nutty, cheesy, and all kinds of delicious (v)(vg*)(n)(gf*)

These perfect little shells are packed with the heart and soul of sardegna, slow-cooked sausage ragu, rich pecorino cheese & sweet ciliegino tomato confit (gf*)

Traditional handmade sardinian potato dumplings, stuffed with creamy pecorino and a refreshing hit of mint. Served with a velvety cheese fondue, and a luxurious drizzle of truffle. Sardinian comfort food (v)

This isn't your average couscous it's fregola with fins! Dive into palourde clams, shetland mussels mixed fish ragu' all swimming in a rich crustacean broth and rich tomato sauce (gf)*

Meet the holy rebel of pasta: strozzapreti tangled up with fiery 'nduja, silky stracciatella, and crispy golden aubergine (gf)*

Wild at heart: giant tortelloni stuffed with rich wild boar, swimming in a slow-cooked oxtail ragù, and crowned with shavings of pecorino.

Golden ravioli hiding a treasure of lobster, glazed with a sweet ciliegino tomato coulis and crowned by its own rich bisque. A bite of the sea, sardinian style.

Fresh tonnarello pasta swirling in a velvety truffle cream and fresh grated truffle (v) (gf)*

Seven-year aged acquerello rice, slowly caressed into a creamy risotto, draped in a vibrant mirto sauce with sweet figs, bold gorgonzola, and a crumble of rustic sausage adding a smoky crunch. Sardinian soul with gourmet flair. (Gf)(v*)

Oven-baked swordfish smothered in vernaccia white wine, capers, olives, and sweet shallots, crowned with roasted cherry tomatoes and black garlic confit (gf)

My beloved dad's favourite: tender octopus in a rich, spicy tomato sauce with garlic, chilli and olives. Served with homemade crusty bread. Soulful, and full of love (gf*)

Dover sole bathed in a velvety garlic and lemon butter sauce with baby capers and delicate fresh parsley add their delicate notes. Light & bright like a gentle sea breeze. *Served on the bone, please ask if you would like it to be deboned

Crispy halibut meets spicy sardinian sausage, king prawns, and piquant dried olives, all drenched in a rich lobster sauce. Perfect mix of sea & spice (gf)

A hearty medley of the freshest catch, slow simmered in a rich, savory broth with tomatoes, garlic, and a touch of spice. A true celebration of the sea (gf*)

Stone bass on a potato & spinach croquette with mussels, clams, and a splash of sardinian saffron cream (gf*)

Layered tender aubergine, enveloped in rich tomato sauce, fiordilatte and parmesan cheese, baked to golden perfection. Paired with crusty ciabatta. Comforting, soulful, and timeless, just like mamma angela's kitchen (v)

Tender confit duck leg resting on silky chestnut cream, finished with a splash of sardinian myrtle (n)(gf)

From the stazzo to the south. Hearty sardinian sausage with borlotti beans in rich tomato sauce, fired up with a kick of 'nduja, served with crusty ciabatta bread (gf*)

Tender oxtail braised for 12 hours in cannonau wine with chestnuts, boretanne onions and carrots. Served with roast potato and pecorino purée for the perfect, velvety finish (gf)(n)(n*)

16oz this t-bone's got island swagger, flame-seared and drizzled with garlic & rosemary oil, just like ziu dario would do in the hills of barbagia. Served with roast potatoes. Suggested cooking temperature rare/ medium rare (gf). Includes one sauce from below: gorgonzola, peppercorn or porcini mushroom. Add extra for a £2 supplement

This 8oz fillet is tender perfection, cooked to your liking and finished with sardinian olive oil. Served with chips. Includes one sauce from below: gorgonzola, peppercorn or porcini mushroom. Add extra for a £2 supplement

Juicy rack of venison, glazed with a lush myrtle sauce, served over golden-crispy polenta & rich gorgonzola cream. Bold, smoky, crunchy, silky, a full-on forest (gf)

Short bread

Butterscotch pudding, ice cream

Vanilla ice cream

Vanilla creme

Custard & granola

Ice cream, biscotti, shot of espresso. Add kahlua or amaretto £3

Vanilla, pistachio, hazelnut

Raw, paper-thin beef dressed in a creamy myrte-infused mayo & topped with a golden pecorino crisp for that perfect crunch. Delicate, decadent, & wild.. like a picnic in the macchia (gf)

Thinly sliced roast veal carpaccio, topped with silky tuna & caper sauce, finished with capers, crispy shallots & a drizzle of extra virgin olive oil (gf)

Delicate with crab meat, folded with creamy avocado & crunchy green apple, finished with a light citrus crustacean mayo & a dust of bottarga (gf)

Golden saffron arancini filled with sardinian lobster, served with a silky crustacean mayonnaise

Large cappellacci stuffed with a slow-braised rabbit cacciatora, served with a sage butter, pecorino fondu & a deep, flavourful rabbit demi-glace

Traditional handmade sardinian potato dumplings, stuffed with creamy pecorino & a refreshing hit of mint. Served with a velvety cheese fondue, & a luxurious drizzle of truffle. Sardinian comport food (v)

For two. The ultimate seafood sharer with jumbo king prawns, langoustines, argentinian king prawns, tender king scallops, palourde clams & shetland mussels served with a crustacean sauce & crusty bread (gf)

Fresh from the oven, our house-made bread is served warm and ready to tear. Paired with a vibrant basil pesto bursting with garlic, pine nuts and extra-virgin olive oil, made for sharing (or not) (n, v, vg*)

Straight from alghero, these bosana olives are living their best life, soaking up chilli, garlic and a glug of bold sardinian oil. Spicy, punchy, and totally addictive (vg, gf)

The crunch of sardinia: paper-thin pane carasau, baked to perfection, served with a velvety pecorino cream. Crack, dip, dig in. (V)

Thinly sliced smoked sardines, laid over a sweet datterino tomato purée and finished with a deep, umami-rich black garlic cream. (Gf)

Thinly sliced smoked tuna belly over a sweet datterino tomato purée and finished with fresh basil. Made for sharing (or not) (gf)

Spicy, smoky, and dangerously spreadable – our warm, creamy 'nduja is served bubbling in a terracotta dish. Topped with cool, whipped buffalo ricotta to soothe the fire. Rustic, rich, and ready to scoop. (Gf*)

(Vg)

Tomato, basil, oregano, chilli (vg)

(V)

(V)

Creamy aubergine cream topped with sweet, caramelised fresh figs, and a crunch of almond flakes. It's nutty and a little bit naughty (n, n*, vg)

This veal croquette is slow-cooked and hand-rolled for a rich, tender bite beneath its crunchy shell. Resting on a tangy salsa tonnata and topped with a pistachio crumble. A small bite, big on flavour (n)

Delicate ham from san nicola meets creamy burrata, a rich truffle sauce, & sweet figs. Silky, earthy, and indulgent, a perfect harmony of north and south (gf)

Melt-in-your-mouth beef tartare resting on tender, oven roasted ossobuco, topped with pecorino cream and shards of crispy sardinian carasau for the perfect crunch (gf*)

A vibrant medley of grilled aubergines, courgettes, asparagus, and peppers, seasoned with garlic, a kick of chilli, and drizzled with fresh parsley oil. Aromatic and full of flavour (gf, vg)

Straight from macomer with love: a golden fried sardinian cheese, kissed with orange marmalade and crowned with crunchy walnuts (v, n, n*)

Crispy arancini stuffed with earthy mushrooms, rich truffle, and creamy buffalo mozzarella. Served with truffle mayo. Crispy on the outside, melting on the inside (v)

Crispy arancini stuffed with rich oxtail ragù and melted scamorza, paired with a smoky sardinian bbq sauce

Creamy smoked burrata drizzled with sweet sardinian honey, topped with crunchy pistachio and bright orange zest. Smoky, sweet, and citrusy (v, n, n*, gf*)

Tender skewers of lamb, marinated in a blend of sardinian herbs, garlic, olive oil, and a hint of mirto. Grilled over open flame for that perfect smoky char. Juicy and bursting with island soul, served with sardinian bbq sauce (gf)

Rustic comfort in a bowl: creamy borlotti, chestnuts & earthy porcini, just like nonna rita would make it (gf, vg, n)

From the hills of sardinia to your plate: silky lamb prosciutto meets creamy truffle pecorino. Sweet wild honey and a touch of zesty lime (gf)

Raw, paper-thin beef dressed in a creamy myrtle-infused mayo and topped with golden pecorino crisps for that perfect crunch. Delicate, decadent, & wild... like a picnic in the macchia (gf)

Delicately smoked tuna carpaccio rolled around creamy buffalo ricotta and sweet, caramelised figs. A perfect balance of smoky, rich, and sweet (gf)

Tender grilled octopus, perfectly charred, paired with crispy roast potatoes, garlic, and a fragrant parsley oil. Finished with a rich octopus emulsion that adds depth and a taste of the sea (gf)

Succulent king prawns, lightly fried and coated in crispy carasau bread, served on a velvety bed of creamy aubergines.

Fresh mussels and palourde clams simmered in a fragrant stew of san marzano tomatoes, garlic, and basil. Served with toasted ciabatta bread to soak up every drop (gf*)

Crispy, golden baby squid, lightly fried to perfection, served with a rich and tangy homemade tartare sauce. Sardinia in every salty bite.

Tender skate wings, delicately cooked and topped with a rich pecorino cheese, drizzled with clarified parsley butter, and finished with a touch of lemon zest. Indulgent but fresh (gf)

Perfectly seared king scallops, nestled on the shell, topped with fragrant parsley butter, zesty lemon garlic breadcrumbs, and a pecorino crumble (gf*)

A vibrant selection of grilled courgette, aubergine, artichokes, peppers, and asparagus, all marinated in zesty garlic, chilli, and parsley oil. (Vg, gf)

A crispy, golden mix of fried calamari, fresh fish of the day, and succulent king argentine prawns, served with tangy homemade tartare sauce and a rich agliata* sauce. (Vg, gf)

Skin on chips (vg)

Roast sauteed potatoes (vg)(gf)

Rocket & pecorino (gf)(v)

Fried battered courgettes, cauliflower & artichokes (vg)

Truffle fries with pecorino (v)

Ripened cherry tomatoes, onion, oregano basil & evo oil (gf)(vg)

Sautéed spinach with chilli and garlic (vg)(gf)

Buttery roasted mashed potatoes with pecorino cheese (v)(gf)

Tomato, basil, fior di latte mozzarella (v)(vg*)

Porchetta, artichokes, olives & mushrooms

Artichokes, olives, capers, mushrooms (v)(vg*)

Ham & grilled antunna mushrooms

Sardinian dried sausage, sauteed onions & olives

Grilled vegetables, ricotta, garlic & parsley oil (vg*)

Salame picante, nduja & peppers

Tuna, sauteed onions, capers & olives

Talana ham (parma ham from sardinia) gorgonzola, pecorino shavings, rocket

Mixed seafood and garlic oil

Smoked provola, mixed mushrooms truffle sauce and fresh perigord truffle (v)(vg*)

Talana ham, burrata, pistacchio cream & crushed pistachios (n)

Smoked provola, cream of pecorino, sardinian dry sausage & roasted garlic confit

Mozzarella, buffalo ricotta, rocket, cherry tomatoes, speck & pesto (n)

Mozzarella, smoked provola, gorgonzola, pecorino, parmigiano (v)

Porchetta, peretta sarda (caciocavallo), pecorino cream, roast potatoes

Porchetta, sautéed garlic mushrooms, mozzarella & tomato sauce

Rolled pizza (not a calzone) with nduja, gorgonzola, spicy salame & sauteed onions

Sardinian fresh sausage, oyster mushrooms, sauteed onions & pecorino shavings

Spicy salami, gorgonzola & caramelised onions

Porchetta, salame, salsiccia, nduja, spicy salame, mozzarella & tomato

Grilled courgettes, aubergines, peppers, olives & artichokes (vg*)

Savedor de mamma ele red cherry and a crunchy and confit (v, n)

Fresh homemade pasta dried with a rich pistachio & pecorino pesto. A zesty hint of lemon keeps it fresh. Nutty, cheesy and all kinds of delicious (v, vg, n, gf)

These perfect little shells are packed with the heart and soul of sardegna, slow-cooked sausage ragù, rich pecorino cheese & sweet ciliegino tomato confit (gf)

Traditional handmade sardinian potato dumplings, stuffed with creamy pecorino and a refreshing hit of mint. Served with a velvety cheese fondue, and a luxurious drizzle of truffle. Sardinian comfort food (v)

This isn't your average couscous it's fregola with fins! Dive into palourde clams, shetland mussels mixed fish ragu' all swimming in a rich crustacean broth and rich tomato sauce (gf)

Meet the holy rebel of pasta: strozzapreti tangled up with fiery 'nduja, silky stracciatella, and crispy golden aubergine (gf)

Wild at heart: giant tortelloni stuffed with rich wild boar, swimming in a slow-cooked oxtail ragù, and crowned with shavings of pecorino.

Golden ravioli hiding a treasure of lobster, glazed with a sweet ciliegino tomato coulis and crowned by its own rich bisque. A bite of the sea. Sardinian style.

Fresh tonnarello pasta swirling in a velvety truffle cream and fresh grated truffle (v, gf)

Seven-year aged acquerello rice, slowly caressed into a creamy risotto, draped in a vibrant mirto sauce with sweet figs, bold gorgonzola, and a crumble of rustic sausage adding a smoky crunch. Sardinian soul with gourmet flair. (Gf, v)

Layered tender aubergine, enveloped in rich tomato sauce, fiordilatte and parmesan cheese, baked to golden perfection. Paired with crusty ciabatta. Comforting, soulful, and timeless, just like mamma angela's kitchen (v)

A rack of tender lamb, glazed to perfection with honey, crowned with a blend of fresh, aromatic herbs. Paired with a smooth, vibrant purple potato puree (gf)

This slow-cooked spatchcock poussin is butter-basted and brimming with character, marinated with zesty lemon, rosemary, and garlic. Served with golden roasted potatoes. Sunday at nonna's table (gf)

10oz golden-crusted veal cutlet, topped with creamy burrata and dressed with our secret spicy sauce, a sardinian spin on the milanese classic

Juicy beef fillet steak with sizzling king prawns in a rich crustacean butter that sings of the sardinian coast. A love story of fire and tide (gf)

16oz this t-bone's got island swagger, flame-seared and drizzled with garlic & rosemary oil, just like ziu dario would do in the hills of barbagia. Served with roast potatoes. Suggested cooking temperature rare/ medium rare (gf). Includes one sauce from below: gorgonzola, peppercorn or porcini mushroom. Add extra for a £2 supplement

This 8oz fillet is tender perfection, cooked to your liking and finished with sardinian olive oil. Served with chips. Includes one sauce from below: gorgonzola, peppercorn or porcini mushroom. Add extra for a £2 supplement

Sardinian speck & pecorino cream cheese

Fried cubed aubergines, sauteed onions, gorgonzola & porchetta

Spinach, buffalo ricotta & a fried egg (v)

Capers, anchovies & gorgonzola

Sliced hotdog & chips

Sardinian fresh sausage, chips, garlic chilli & parsley oil

Crispy pancetta, rosemary roast potatoes, garlic parsley & chilli oil

Sauteed mushrooms, sauteed onions, gorgonzola & speck