C London (Cipriani)
Menu with Prices in the UK

Ultra-thinly shaved raw prime beef tenderloin served cold with the legendary 1950 Harry's Bar Venetian mustard-mayonnaise emulsion dressing.

Chilled slow-poached milk-fed veal slices draped in velvety tuna, caper, and anchovy sauce, finished with crispy Pantelleria capers.

Aged 24-month Parma ham delicately sliced paper-thin, served alongside sweet Charentais melon pearls.

Creamy artisanal buffalo mozzarella from Campania served with oxheart heirloom beef tomatoes, fresh Genovese basil, and Ligurian olive oil.

Shaved raw violet artichoke hearts tossed in cold-pressed extra virgin olive oil, fresh lemon juice, and aged Parmigiano Reggiano shavings.

Hand-cut wild Scottish salmon tartare folded with Hass avocado cubes, chives, shallots, and cold-pressed citrus oil.

Sweet red King Crab meat tossed with baby gem lettuce, celery, and house-whipped light lemon mayonnaise.

Baby Mediterranean squid dusted in semolina flour and fried golden crisp, served with lemon wedges and house caper tartare sauce.

Air-cured beef bresaola from Valtellina paired with wild peppery rocket, lemon dressing, and shaved Grana Padano.

Classic Venetian slow-simmered seasonal vegetable broth with borlotti beans, zucchini, carrots, and Genovese basil pesto.

The quintessential Harry's Bar baked pasta: paper-thin handmade egg tagliolini tossed with Italian cooked ham, rich cream, and flash-broiled under a bubbling Grana Padano crust.

Creamy slow-simmered Vialone Nano risotto folded with tender seasonal spring baby vegetables, white wine, and 24-month aged Parmigiano Reggiano.

Large Gragnano paccheri pasta tubes bathed in sweet San Marzano tomato sugo, topped with creamy melted Pugliese burrata and basil.

Silky fresh egg ribbon pasta tossed in a slow-braised white veal ragù simmered with mirepoix, white wine, and sage butter.

Featherlight hand-rolled potato dumplings tossed in fragrant mortar-pestle Genovese basil pesto, toasted pine nuts, and pecorino.

Handmade pasta pillows filled with buffalo ricotta and baby spinach, bathed in nutty browned butter and crisp garden sage.

Artisanal bronze-cut spaghetti tossed with fresh Palourde clams, garlic slivers, fresh chilli, flat-leaf parsley, and extra virgin olive oil.

Penne rigate cooked al dente in a spicy crushed red chilli and garlic San Marzano tomato sauce, garnished with fresh basil.

Fresh egg tagliolini dressed with traditional slow-simmered Bolognese minced beef and pork sauce with nutmeg and parmesan.

Traditional Venetian squid ink risotto with tender cuttlefish ribbons, garlic, white wine, and Italian flat-leaf parsley.

Tender milk-fed veal chop on the bone, pounded thin, breaded in crisp focaccia crumbs and pan-fried in clarified butter, served with Sicilian lemon.

Thin tender escalopes of rose veal sauteed in white wine, butter, fresh lemon juice, and finely chopped Italian parsley.

Prime grass-fed beef fillet grilled over hot iron, served with creamy Madagascar green peppercorn and brandy sauce.

Sliced grilled Black Angus sirloin steak presented over a bed of fresh wild rocket, aged balsamic vinegar glaze, and Parmigiano Reggiano curls.

Organic whole baby cockerel roasted in the brick oven with rosemary, garlic cloves, white wine, and natural roasting juices.

Traditional Venetian calves' liver flash-sautéed with sweet stewed white onions, white wine, and served over soft white Venetian polenta.

Charbroiled Welsh lamb cutlets seasoned with sea salt, rosemary, and thyme, served piping hot off the grill with charred lemon.

Thinly beaten chicken breast grilled quickly over open coals, topped with marinated cherry tomatoes, wild rocket, and extra virgin olive oil.

Whole Dover sole filleted tableside, prepared either simply char-grilled with olive oil or pan-fried Meunière style in browned butter and lemon.

Wild Mediterranean sea bass fillet baked in parchment paper with sweet Datterini tomatoes, Taggiasca olives, capers, and white wine.

Jumbo Mediterranean langoustines split and grilled on the plancha, drizzled with Sicilian oregano and lemon salmoriglio dressing.

Oven-roasted wild Scottish salmon fillet served with baby courgettes, braised fennel, and warm lemon-dill emulsion.

Roasted prime wild turbot fillet layered with thinly sliced golden potatoes, fresh thyme, and braised baby artichokes.

A crisp fried seafood assortment of baby squid, red mullet, prawns, and whitebait dusted in semolina with homemade tartar sauce.

Thin-cut hand-peeled chips fried golden crisp in vegetable oil and tossed with fine sea salt.

Velvety mashed potatoes whipped with cold-pressed Tuscan extra virgin olive oil and a hint of nutmeg.

Fresh baby spinach leaves quickly wilted with sliced garlic cloves and extra virgin olive oil.

Baby Roman artichokes braised tender with wild mint, garlic, and white wine.

Crisp shoestring courgette matchsticks lightly floured and fried until golden and crunchy.

Mixed baby Italian field greens, tender herbs, sweet Datterini cherry tomatoes, and red wine vinaigrette.

Steamed green asparagus spears served with a lemon wedge and extra virgin olive oil.

The world-famous towering Cipriani vanilla meringue cake: delicate sponge layers filled with Madagascan vanilla Chantilly cream and encased in torched fluffy Italian meringue.

Traditional Venetian tiramisù layered with espresso-soaked Savoiardi ladyfingers, velvety mascarpone cream, and bitter cocoa dusting.

Warm flourless dark chocolate cake with a molten truffle centre, served with churned fior di latte ice cream.

Silky vanilla bean Piedmontese cooked cream topped with fresh raspberry coulis and wild mountain berries.

Freshly churned Madagascan vanilla gelato prepared freshly to order, served with warm chocolate fudge sauce or candied walnuts.

Refreshing dairy-free sorbet crafted with sun-ripened Amalfi lemons.

Yeasted sponge pastry generously soaked in Caribbean dark rum syrup, served with whipped cream and candied cherries.

The immortal cocktail invented by Giuseppe Cipriani in 1948: fresh white peach purée blended with sparkling Cipriani Prosecco.

Cipriani gin, Campari bitter, and Carpano Antica Formula sweet vermouth stirred over ice with an orange slice.

Aperol, Cipriani Prosecco DOCG, splash of soda, green olive, and orange wedge.

Crisp sparkling wine from Valdobbiadene, displaying notes of golden apple and white flowers.

Crisp Piedmontese Cortese white wine with crisp flint, green melon, and almond notes.

Full-bodied Tuscan Sangiovese aged in oak with ripe plum, tobacco, and leather notes for roast meats.

Natural effervescent mineral water from San Pellegrino Terme in glass bottle.

Natural still mineral water from the Tuscan hills.

Freshly squeezed juice of sweet Sicilian oranges or ruby grapefruit.

White peach purée topped with sparkling Cipriani mineral water and fresh lemon.

Authentic Italian espresso pulled from dark roast Cipriani beans.