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.
*Available Monday-Friday, 11:30am-7pm
†Sample menu, changes weekly.
In cynar and orange (pb)
Tapioca crisp, scarmoza, bresaola and morel
Aubergine caviar, tomato yuzu kosho, radish (pb)
Cetara anchovies from the Amalfi coast, butter wick, grilled sourdough
Amalfi anchovies, stracciatella, datterini
24-month aged ham from Sicilian, wild roaming black pigs
Semi-soft cow cheese from Lombardy
Seasonal market vegetables, Isle of Wight tomatoes, avocado, cucumber and radish
+ Free range chicken
+ Burrata
+ Wild tiger prawns
Fried assortment of seafood, heritage julienne vegetables and caper aioli
Petit violet artichoke, 24-month parmigianno and Sorrento lemon
Beef rump, pecorino di Fossa, lemon
Thinly sliced rose veal
Wild sea bass carpaccio, bottarga, lime
Asparagus soup, ricotta, almonds
Handmade tagliatelle, wild rabbit ragù
Handmade tortelloni, buffalo mozzarella, spinach, butter, sage (v)
Rosso di Mazara prawn tartare, pesto emulsion, burrata
Aubergine, tomato, olives, caperberries, 25-year-old Modena balsamic vinegar (pb)
Hereford beef fillet straccetti, girolles, rocket
Brixham dover sole, served grilled or meunière
35-day dry-aged ribeye on the bone, sourced from a Cumbrian farm which uses regenerative farming
Baby gem lettuce, shallots, chardonnay dressing (pb)
Sautéed tenderstem broccoli, mangetout, chilli and garlic (pb)
Seasonal greens, chilli and garlic (pb)
Pink fir hasselback and caramelised butter
French green asparagus, 24-month aged parmigiano reggiano
Crunchy caramelised almond parfait
Fresh seasonal strawberries, with chantilly cream
Sabayon cream, savoiardi, amaretto disaronno
Vanilla, hazelnut and pistachio with chocolate sauce and chantilly
Coconut (pb)
Earl Grey (v)
Tonda gentile hazelnuts from Piedmont (v)
Sicilian pistachio (v)
Organic madagascan vanilla bean ice cream, freshly made for the table, serves 2 (v)
Strawberry sorbet (pb)
White peach sorbet (pb)
Yuzu sorbet (pb)
Cantucci, hazelnut truffles, riski (v)
Hazelnut ice cream, espresso, Algebra extra dry coffee liqueur (v)
Sorrento lemon sorbet, Portobello bergamot vodka, prosecco (v)
Semi-soft cow cheese from Lombardy
‘Audrey’, Domaine Haut Montlong, 2018 (100ml)
Japan (50ml)
18 years old (50ml)
Caponata, scamorza and pesto (v)
Middle white pork belly, pickled onion, frisee and mustard
45-day dry-aged Hereford rib of beef, lamb lettuce, tomatoes and focaccia
Capocollo di martina Franca, cornichon, pickled onion and grissini
Squid, heritage julienne vegetables, caper aioli
Seasonal market vegetables, Isle of Wight tomatoes, avocado, cucumber and radish.
+ Free range chicken (+4.5)
+ Burrata (+5)
+ Wild tiger prawns (+6)
San Marzano tomatoes, basil or chillies
Coconut (pb) / Earl Grey (v) / Tonda gentile hazelnut from Piedmont (v) / Sicilian pistachio (v) Strawberry (pb) / White peach (pb) / Yuzu (pb)
Cantucci, hazelnut truffles, riski (v)
Sweet serving of the day
Sourdough toast, butter, jam
Frozen acai bowl with mangoes, blueberries and granola
French toast, fresh strawberries and tonka chantilly
Buttermilk pancakes, red berries, maple syrup
House-made focaccia and grissini with tuscan extra virgin olive oil, 25-year-old Modena balsamic vinegar and taggiasca olives
In cynar and orange
Sourdough, crushed avocado, sunflower seeds
+ Poached eggs (+6)
+ House cured bacon (+9)
+ London cured smoked salmon (+9)
+ Burrata (+10)
Broad beans, pecorino, mint
Fried eggs and tomatoes in parmigiana sauce
Truffled scrambled eggs, prosciutto cotto, taleggio, woodland mushrooms
Cantaloupe melon, 24-month aged nebrodock
Devon crab omelette, zucchini, lamb’s lettuce
Seasonal market vegetables, Isle of Wight tomatoes, avocado, cucumber and radish
+ Free range chicken (+9)
+ Burrata (+10)
+ Wild tiger prawns (+11)
Amalfi anchovies, stracciatella, datterini
Handmade tortelloni, buffalo mozzarella, spinach, butter, sage (v)
Rosso di Mazara prawn tartare, pesto emulsion, burrata
Brixham dover sole, served grilled or meunière
35-day dry-aged ribeye on the bone, sourced from a cumbrian farm which uses regenerative farming
45-day dry-aged Hereford rib of beef, with hasselback potatoes and tenderstem broccoli.
Aylesbury whole roast duck, with hasselback 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.
Baby gem lettuce, shallots, chardonnay dressing (pb)
Seasonal greens, chilli and garlic (pb)
French green asparagus, 24-month aged parmigiano reggiano
Spaghetti, Tomato sauce
A Scoop of Raspberry Ice cream
A Choice of Juice
