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Menu

Led by Chef Emanuele Pollini, our 65-cover restaurant offers 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.

Friday Jazz Menu available every Friday with live music in the Sunbeam Theatre, book now.

*Sample menu, changes weekly.

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MARINATED OLIVES

In cynar and orange (pb)

6
BRESAOLA AND MOREL

Tapioca crisp, scarmoza, bresaola and morel

7
MELANZANE

Aubergine caviar, tomato yuzu kosho, radish (pb)

14
ALICI E BURRO

Cetara anchovies from the Amalfi coast, butter wick, grilled sourdough

21
PIZZETTA

Amalfi anchovies, stracciatella, datterini

22
PROSCIUTTO CRUDO NEBRODOK

24-month aged ham from Sicilian, wild roaming black pigs

22
TALEGGIO DOP

Semi-soft cow cheese from Lombardy

9
GRAZIELLA’S SALAD

Seasonal market vegetables, Isle of Wight tomatoes, avocado, cucumber and radish

+ Free range chicken
+ Burrata
+ Wild tiger prawns

 

16

9
10
11
FRITTO MISTO DI MARE

Fried assortment of seafood, heritage julienne vegetables and caper aioli

18
CARPACCIO DI CARCIOFI

Petit violet artichoke, 24-month parmigianno and Sorrento lemon

19
CARPACCIO DI MANZO

Beef rump, pecorino di Fossa, lemon

24
VITELLO TONNATO

Thinly sliced rose veal

24
CRUDO DI SPIGOLA

Wild sea bass carpaccio, bottarga, lime

26
ZUPPA DI ASPARAGI

Asparagus soup, ricotta, almonds

14
TAGLIATELLE CON RAGÙ DI CONIGLIO

Handmade tagliatelle, wild rabbit ragù

22
TORTELLONI BUFALA & SPINACH

Handmade tortelloni, buffalo mozzarella, spinach, butter, sage (v)

22
SPAGHETTI PESTO & PRAWNS

Rosso di Mazara prawn tartare, pesto emulsion, burrata

38
CAPONATA SICILIANA

Aubergine, tomato, olives, caperberries, 25-year-old Modena balsamic vinegar (pb)

22
BEEF FILLET STRACCETTI

Hereford beef fillet straccetti, girolles, rocket

38
DOVER SOLE

Brixham dover sole, served grilled or meunière

75
CHAR-GRILLED RIBEYE

35-day dry-aged ribeye on the bone, sourced from a Cumbrian farm which uses regenerative farming

600g - 75
1000g - 125
GREEN SALAD

Baby gem lettuce, shallots, chardonnay dressing (pb)

7
BROCCOLINI RIPASSATI

Sautéed tenderstem broccoli, mangetout, chilli and garlic (pb)

9
MARKET GREENS

Seasonal greens, chilli and garlic (pb)

9
PATATE AL FORNO

Pink fir hasselback and caramelised butter

9
GRILLED ASPARAGUS

French green asparagus, 24-month aged parmigiano reggiano

12
SEMIFREDDO AL CROCCANTE

Crunchy caramelised almond parfait

10
FRESH STRAWBERRIES

Fresh seasonal strawberries, with chantilly cream

12
TIRAMISU

Sabayon cream, savoiardi, amaretto disaronno

12
PROFITEROLES

Vanilla, hazelnut and pistachio with chocolate sauce and chantilly

14
COCCO

Coconut (pb)

6
EARL GREY

Earl Grey (v)

6
NOCCIOLA

Tonda gentile hazelnuts from Piedmont (v)

6
PISTACCHIO

Sicilian pistachio (v)

6
VANIGLIA AL MOMENTO

Organic madagascan vanilla bean ice cream, freshly made for the table, serves 2 (v)

21
FRAGOLA

Strawberry sorbet (pb)

6
WHITE PEACH

White peach sorbet (pb)

6
YUZU

Yuzu sorbet (pb)

6
BISCOTTI ASSORTITI

Cantucci, hazelnut truffles, riski (v)

9
AFFOGATO

Hazelnut ice cream, espresso, Algebra extra dry coffee liqueur (v)

12
SGROPPINO

Sorrento lemon sorbet, Portobello bergamot vodka, prosecco (v)

12
TALEGGIO DOP

Semi-soft cow cheese from Lombardy

9
MONBAZILLAC

‘Audrey’, Domaine Haut Montlong, 2018 (100ml)

14
SPICED RUM, Foursquare, Barbados (50ml)
10
LIQUOR, Barolo Chinato, Cocchi (50ml)
12
WHISKY, Nikka From the Barrel

Japan (50ml)

14
WHISKY, Glenmorangie

18 years old (50ml)

24
COGNAC, Hennessy XO (50ml)
36
PAIN PERDU

French toast, tonka chantilly, caramelised apricot

16
PANCAKES

Buttermilk pancakes, red berries, maple syrup

16
FRULLATO AI FRUTTI DI BOSCO

Maple syrup granola, acai berry yoghurt

14
YOGHURT AL COCCO

Coconut and avocado chia pudding, dry muesli, apricots

12
TOAST ON BUTTER & JAM

Sourdough toast, butter, jam

7
CROISSANT
4.5
PAIN AU CHOCOLAT
4.5
OMELETTE AL GRANCHIO

Devon crab omelette, zucchini, lamb’s lettuce

28
CROISSANT ALLA BOSCAIOLA

Truffled scrambled eggs, prosciutto cotto, taleggio, woodland mushrooms

16
OCCHIO DI BUE

Sunny side up “Alla parmigiana”

14
FAVE E PECORINO

Broad beans, pecorino, mint

13
PANE E AVOCADO

Sourdough and crushed avocado
+ Burrata
+ Organic Wye cured citrus salmon
+ Treacle cured bacon
+ Poached eggs

10

10
9
9
6
OLIVE MARINATE

Olives marinated in cynar and orange

6
COSTATA AI FERRI

Chargrilled 35-day dry-aged ribeye on the bone, sourced from a cumbrian farm which uses regenerative farming

600g - 75
1000g - 125
SOGLIOLA DI DOVER

Dover sole, served grilled or meunière

75
SPAGHETTI IN CREMA DI PESTO E GAMBERI

Rosso di Mazara prawn tartare, pesto emulsion, burrata

38
TORTELLONI DI BUFALA E SPINACI

Handmade tortelloni, buffalo mozzarella, spinach, butter, sage (v)

22
PIZZETTA ALLE ACCIUGHE E STRACCIATELLA

Pizzetta, anchovies, stracciatella, datterini

22
INSALATA DELLA GRAZIELLA

Seasonal market vegetables, Isle of Wight tomatoes, avocado, cucumber and radish
+ Wild tiger prawn
+ Burrata
+ Free range chicken

 

 

16

11
10
9
PORCHETTA

Middle white pork belly, with parmentier potatoes and tenderstem broccoli.

34
ANATRA*

Aylesbury whole roast duck, with parmentier potatoes and tenderstem broccoli, serves 2 to 3.

*72-hours notice required, pre-order in your reservation notes or call us on 020 8962 8690.

 

95
ASPARAGI ALLA GRIGLIA

French green asparagus, 24-month aged parmigiano reggiano

12
ERBE DI CAMPO

Market greens, chilli and garlic (pb)

8
INSALATA VERDE

Baby gem lettuce, shallots, chardonnay dressing (pb)

7
PATATINE FRITTE

French fries (pb)

7
SPAGHETTI AL POMODORO

Spaghetti, Tomato sauce

GELATO AL LAMPONE

A Scoop of Raspberry Ice cream

SUCCO

A Choice of Juice

PRICE
18
PROSCIUTTO CRUDO NEBRODOK

24 month aged ham from Sicilian, wild roaming Black pigs

22
ALICI E BURRO

Cetara anchovies from the Amalfi coast, handmade butter, grilled sourdough

19
GORGONZOLA DOLCE

Gorgonzola DOC, Lombardy, Caseificio Angelo Croce

12
SQUACQUERONE

A creamy cow’s cheese from Emilia-Romagna, caramelised figs

15
PESTO DI CICERCHIA

Umbrian wild chickpea purée, baby radish, spring onion oil

12
OLIVE MARINATE

Olives marinated in cynar and orange

8
SICILIAN CAPONATA

Aubergine, tomato, olives, caper berries, 25 years old Modena balsamic vinegar (pb)

22
PESCE SPADA ALLA SICILIANA

Swordfish supreme, fregola, sundried confit tomatoes, olives, capers, and red shiso

24
AGNELLO AL FORNO CON PATATE ARROSTO

Milk fed lamb, pink fir potatoes, Arctic thyme

38
BISCOTTI ASSORTITI

Cantucci, Pastine di mandorla, Tartufi alle nocciola e frangelo

8
GELATI / SORBETTI

Tonda Gentile Hazelnuts from Piedmont, Sicilian pistachio, dark chocolate, yuzu and organic vanilla from Madagascar, pineapple and fennel, raspberry

6
LIMONE BABA

Napolitan baba with lemon mascarpone Chantilly

12
THE SPRITZ

Suze, Berto Bitter, Chandon Spritz, Cucumber & Watermelon Soda

12
COFFEE AT CHERRY GROVES

Portobello Coffee Bean Vodka, Fair Coffee Liquor, Heering Cherry, Double Espresso, Chocolate Bitters

13
TEA & G

Tanqueray Ten, Cocchi Americano, Quaglia ‘Liquore Rabarbaro’, Homemade Oolong Rare Tea syrup, Angostura Bitters

14
HIGHLAND TRIP

Shiitake-infused Glenmorangie ‘Original’, Quaglia ‘Liquore Kummel’, Maple Syrup, Saline Solution

14
CRYSTAL MARY

Clarified tomato-infused Belvedere Vodka, ‘La Tomato’ liqueur, Lemon Juice, Soda Water

15
IT’S SOUR, SWEETIE

Eminente rum, Aba Pisco, Lemon juice, Pineapple juice, Orgeat, Angostura Bitters

15
MEZCALEEN

Mezcal Verde, Fair Kumquat, Anchor Reyes Verde, Spicy Lime Juice Mix, Agave Syrup

16
PINK TEQUILA

Casamigos Blanco, Pink Grapefruit Soda, Berto Bitter, Agave Syrup, Fresh Lime Juice

16
TEATOTALITARIAN

Jasmine-infused Seedlip, Pineapple Juice, Olive Brine, Fresh Lime Juice, Pomegranate & Basil Soda

10
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