This consisted of pappardelle with rabbit stewed in red wine sauce with Borlotti beans. The pappardelle could have been softer, but they did write on the menu that they cook it al dente, and that you could opt to cook it softer so I shall do that the next time I return. The sauce was interesting as it’s not common for pappardelle to be paired with rabbit / beans, I usually see a beef/pork ragu. It was savoury and slightly sweet, and the beany taste came through (in a good way). The rabbit was soft, and there were quite a few chunks of it. I think I still prefer a tomato-based pappardelle, but this is not too bad - worth a try!