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Treat your whole palette this Sunday with a two-course treat from the hand-made-maestros of Italian sweet and savoury at The Parlour. 

First, pick your favourite from the delectable array of fresh pasta dishes adorning the lunch menu:

  • Pappardelle al ragù di Guanciale: wild boar, Old Spot pork and Devon Red beef ragu with Pecorino, slow cooked for FOUR HOURS until it falls apart, melting in your mouth
  • Tortelli de Zucca: pumpkin squash and amoretti biscuit ravioli with butter, rocket and parmesan - perfectly seasonal
  • Linguine alla Siciliana: olives, capers, aubergine, chilli, plum tomato and olive oil
  • Tagliatelle al Sobrasada de Cerdo Iberico: spiced "soft chorizo" sausage, chilli roasted peppers, spinach and mozzarella 
 Then try not to drool too much as you read the Hot Sundae menu, and indulge in one of the following: 

  • Oreo & chocolate ice cream w/ hot chocolate sauce
  • Salted caramel ice cream w/ brownie & Nutella
  • Peanut butter ice cream w/ Hot Chocolate and caramel sauce
  • Any three ice cream flavours from the counter & a sauce of your choice

About The Parlour

Proper pasta-lovers, listen up. This one's for you. Sweet-teethed Bristolians will know The Parlour for it's fabulous array of waffles, pancakes, and ice-cream sundaes. If you're a pud-lover, The Parlour is the obvious place for flirty, fun date nights, mate's nights, and treat-yourself-right nights. But as Bob Dylan famously said, the times they are a-changing, and we here at Wriggle couldn't be more giddy about The Parlour's developments. Now opening later into the evenings, the menu has expanded to include a glorious selection of high quality homemade pastas, focaccia sandwiches, seriously tasty small plates and more. Don't be fooled into thinking this exciting new savoury venture is an afterthought - the guys at The Parlour take both their sweet and savoury food very, very seriously. The team of talented chefs spent months researching the finest, most traditional Italian pasta recipes, and perfecting them for your delectation, and by God, does it show. The pasta is light, delicate and refined, but with big, bold, hearty sauces that flood you with warm, toasty feelings. The Parlour is a family affair, too - and this particular family is of Italian descent. Most ingredients are sourced directly from Italy and Spain, via the family's other business, C & T Licata and Son, an Italian delicatessen over on Picton Street. Fresh produce is sourced locally within Bristol, mostly from Gloucester Road itself, and the meat used is all organic. Everything is handmade at The Parlour - try and tear yourself away from your dinner and cast your eyes upwards through the glass window, where you can see head chef Jack and his team making and hanging the fresh pasta. It's fresh, it's authentic, and it's tasty as hell - The Parlour, we salute you!

How to claim

Purchase your Wriggle through the app or website, and get yourself down to The Parlour within the designated time period. Introduce yourself as a Wriggler, show your unique code, and then simply settle in! Remember to pay for any extras that you buy, and please tip accordingly. Don't forget to fill in the Wriggle feedback form the next day for your chance to win £20 Wriggle credit in your account.
Wriggle Exclusives:unique offers, only available on Wriggle

How to get there

243 Cheltenham Road, Bristol
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