The
Seasonal Italian · Dinner & Wine
14 Mayfair Passage, London
Cooked with
the market
What the market brings in the morning is on the pass by evening. Our menus follow the seasons, and so do we.
I
DRESS CODE
Smart, never stiff
Jackets are welcome but not required. We ask for smart attire; no sportswear or beachwear in the dining room.
II
SEASONALITY
Led by the market
The menu is reviewed every week and fully refreshed four times a year. Some dishes may be unavailable on the day.
III
THE KITCHEN
Cooked to order
Every dish is prepared when you order it, shared if you wish, and never rushed. Allergies are listed with each menu.
I
STARTERS
Burrata with heritage tomatoes
£16
Basil oil, aged balsamic and warm focaccia.
V
Beef carpaccio
£19
Rocket, shaved Parmigiano and lemon.
GF · D
Seared scallops
£22
Cauliflower purée, brown butter and capers.
GF · D
Wood-fired octopus
£21
Chickpeas, ’nduja and charred lemon.
GF
III
MAINS
Dry-aged sirloin
£46
Bone-marrow jus, charred shallots.
GF
Roasted turbot
£44
Clams, fennel and white wine broth.
GF · D
II
PASTA & RISOTTO
Tagliatelle al tartufo
£34
Fresh egg pasta, butter and white truffle.
V · D
Rigatoni all’Amatriciana
£24
Guanciale, San Marzano tomato and pecorino.
D
Risotto allo zafferano
£28
Carnaroli rice, saffron and bone marrow.
GF · D
Ravioli di ricotta
£25
Spinach, sage butter and toasted hazelnuts.
V · N · D
IV
SIDES
Roast potatoes
£7
Rosemary, sea salt and garlic.
VG · GF
Tenderstem broccoli
£7
Chilli, lemon and toasted almonds.
VG · GF · N
Dietary notes & allergens
V vegetarian · VG vegan · GF gluten-free · N contains nuts · D contains dairy
Please tell your waiter about any allergy or intolerance. Our kitchen handles nuts, gluten, dairy, shellfish and celery, and we will gladly adapt a dish for you.
YOUR TABLE IS WAITING
