POLLINI AT LADBROKE HALL
Closed for a private event from Thursday 30th October until reopening on Tuesday 4th November.
Led by Chef Emanuele Pollini, we offer seasonal Italian cuisine. The menu includes new dishes as well as Pollini’s signature dishes that have gained him international recognition.
Bambino Menu available for your little ones.
Jazz Menu available every Friday with live music in the Sunbeam Theatre, book now.
†Sample menu, changes weekly.
Escarole & Taggiasca olive focaccia and streghe di Bologna (v)
(pb)
Tapioca crisp, scamorza, mortadella I.G.P and Umbrian autumn truffle, serves 2
Cetara anchovies from the Amalfi coast, datterini tomatoes, courgette flowers and stracciatella di bufala
24-month aged ham, Iberian black pigs raised wild
Umbrian black autumn truffle, fior di latte and scamorza
Mandarin and ginger (pb)
Tomato yuzu kosho, seeded cracker and radish (pb)
Autumn market vegetables, Isle of Wight tomatoes, avocado, cucumber and radish (v)
+ Burrata D.O.P
Thinly sliced rosé veal, leafy celery, cornichons and Sicilian capers
Squacquerone di Romagna D.O.P and fico di San Giovanni (v)
Roasted petit violet artichokes, octopus, garlic and mint
Wild sea bass carpaccio, bottarga di muggine and finger lime
Fried assortment of British coastal seafood, heritage julienne vegetables and caper aioli
Roasted veal sweetbread with ceps, marsala and preserved lemon
Sicilian red prawns and Sorrento lemon
Autumn leaves and lettuces, shallots and chardonnay dressing (v)
Sage and lime mayonnaise (v)
Amalfi lemon (pb)
Taggiasca olives, chilli and garlic (pb)
Silky San Marzano and datterini sauce, with burrata D.O.P (v)
Muscovy duck ragù and parmigiano reggiano
Buffalo mozzarella D.O.P, ceps and lemon thyme (v)
Ceps, woodland mushrooms and parmigiano reggiano
Icelandic sea urchin, lime and bottarga di muggine
Aged carnaroli, British coastal seafood and red mullet broth
Umbrian black autumn truffle
XL live langoustine from the Isle of Skye, chilli and garlic
Stuffed round courgettes, vegetable ragù (pb)
Wild tiger prawns, palourde clams, orange and chilli
Corn-fed poussin, Romano peppers, San Marzano tomatoes and Taggiasca olives
Cornish monkfish, palourde clams, datterini tomatoes, bay leaf, chilli, Sorrento lemon, poached in Gavi di Gavi
200g aged Hereford beef fillet, ceps and woodsman jus
35-day dry-aged ribeye on the bone, served with a red wine sauce
Semi-soft Piedmontese cheese
Lombardy blue cheese
Served with British autumn berries (v)
Pink lady apples, served with vanilla ice cream (v)
Mascarpone, savoiardi and amaretto disaronno (v)
Ivoire by Valrhona 35%, matcha and pistacchio ice cream (v)
Italian profiteroles and Felchlin chocolate 65% (v)
Tonda gentile hazelnut from Piedmont (v)
Sicilian pistachio (v)
Madagascan vanilla bean, made to order (v)
Served in its own organic lemon + Limoncello Di Amalfi (25ml)
Cantucci, hazelnut truffles, paste di mandorla (v)
Sorrento lemon, prosecco and lime (v)
Hazelnut gelato, espresso and coffee (v)
Soft, creamy and delicately sweet
Semi-soft Piedmontese cheese
Lombardy blue cheese
Japan (50ml)
Served with summer berries and granola (pb)
Served with summer berries and vanilla ice cream (v)
Served with peach melba and mascarpone chantilly (v)
Sourdough, crushed avocado and sunflower seed (pb)
+ Poached eggs 6 | + Streaky bacon 7 | +Burrata D.O.P 8 | +Smoked salmon 11
Scrambled eggs, prosciutto cotto, taleggio and woodland mushrooms
Grilled heritage courgette and lamb’s lettuce
Freshly squeezed juices
Fresh fruit smoothies
House-made peach purée and Nyetimber
Bitters and Nyetimber
House-made spicy mix and Belvedere vodka
Palmarae gin and Nyetimber
Pizza with tomato and cheese
OR
San Marzano tomato and basil (pb)
A scoop of strawberry Ice cream
A Choice of Juice
