Led by Chef Emanuele Pollini, we 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.
House-made focaccia and grissini with tuscan extra virgin olive oil, 25-year-old Modena balsamic vinegar and taggiasca olives
In cynar and orange (pb)
Tapioca crisp, scamorza, mortadella, black summer truffle
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
Tomato soup, olive oil and basil (pb)
San Marzano tomatoes and basil (pb)
Handmade tagliatelle, wild rabbit ragù
Handmade tortelloni, buffalo mozzarella, woodland mushroom, thyme (v)
Carnaroli rice, seafood selection, scorpion fish broth
Stuffed round courgettes, vegetable ragù and Parmigiano-Reggiano (v)
Corn-fed poussin, romano peppers, San Marzano tomatoes and taggiasca olives
Brixham dover sole, served grilled or meunière
35-day dry-aged ribeye on the bone, sourced from a 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
Lime sable, tonka financier, strawberries and vanilla pastry cream
Crunchy caramelised almond parfait
Seasonal strawberries served with vanilla chantilly cream
Sabayon cream, savoiardi, amaretto disaronno
Hazelnut filling with chocolate sauce and vanilla Chantilly cream
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)
Grilled vegetables, scarmoza and pesto (v)
Pistachio, rocket and buffalo mozzarella
Rocket, parmesan and sundried tomatoes
Red & white quinoa, baby gem lettuce, avocado, broccoli, pumpkin & sunflower seeds (v)
Seasonal market vegetables, tomatoes, avocado, cucumber and radish (v)
+ Free range chicken 4.5
+ Burrata 5
+ Wild tiger prawns 6
Black pepper and Pecorino Romano
Rocket, parmesan and datterini tomatoes
Milk chocolate
Coconut (pb) | Earl Grey (v) | Hazelnut (v) | Sicilian pistachio (v)
Strawberry (pb) | White peach (pb) | Yuzu (pb)
Lemon olive semolina with flambeed peaches
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)
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
Red & white quinoa, baby gem lettuce, avocado, broccoli, pumpkin & sunflower seeds (v)
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, woodland mushroom, thyme (v)
Brixham dover sole, served grilled or meunière
35-day dry-aged ribeye on the bone, sourced from a cumbrian farm which uses regenerative farming
Half chicken with trimmings
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)
Sautéed tenderstem broccoli, mangetout, chilli and garlic (pb)
Spaghetti, Tomato sauce
A Scoop of Raspberry Ice cream
A Choice of Juice
