Bacaro
Menu with Prices in the UK

Giant Spanish Gordal olives marinated in cold-pressed extra virgin olive oil with orange peel, wild oregano, and red chilli flakes.

Freshly baked olive oil focaccia bread with rosemary and sea salt, served with whipped salted ricotta and wildflower honey.

Crisp panko-crusted croquettes stuffed with tender 12-hour braised beef shin, served with pungent horseradish mayonnaise (per piece).

Golden saffron risotto sphere with a molten smoked provolone cheese centre, coated in crunchy crumbs with garlic aioli (per piece).

Flash-fried potato gnocchi bites tossed with aged Parmesan, sea salt flakes, and served with a vibrant basil pesto dip.

Pan-seared Spanish mini chorizo sausages glazed in sweet Pedro Ximénez sherry reduction and orange blossom honey.

Sweet white Cornish crab meat tossed with lime and chives, served over creamy avocado purée on toasted sourdough crostini.

Velvety smooth chicken liver and port parfait spread over crisp crostini, topped with rich spiced fig jam.

Tangy whipped goat's curd on toasted rustic bread with crushed pickled walnuts, thyme, and blossom honey.

Wafer-thin slices of 24-month dry-cured San Daniele ham from Friuli, served with gnocco fritto and marinated artichoke hearts.

Tuscan cured pork salame seasoned with wild fennel seeds, served with truffle honey and house pickles.

Creamy whole 125g burrata from Puglia served with sweet roasted datterini tomatoes, basil emulsion, and toasted focaccia crisps.

Generous selection of San Daniele prosciutto, finocchiona, mortadella, Gorgonzola Dolce, Gordal olives, house pickles, and warm breads.

6-inch thin-crust pizzette with San Marzano tomato sauce, fior di latte mozzarella, fresh torn basil, and extra virgin olive oil.

Blistered pizzette topped with spicy Italian pepperoni, Calabrian 'nduja paste, mozzarella, and a hot honey drizzle.

Sautéed wild king oyster and chestnut mushrooms, creamy Taleggio cheese, fresh thyme, and white truffle oil.

Whipped goat's curd, sweet poached figs, mozzarella, aged Modena balsamic glaze, and peppery wild rocket.

Slow-cooked shredded chicken thigh, green basil pesto, sweet roasted red peppers, fior di latte, and toasted pine nuts.

Slow-braised British pork belly with crackling crunch, aromatic spiced pear purée, braised chicory, and cider reduction.

Tender 12-hour braised featherblade of beef in Chianti wine jus, served over buttery soft parmesan polenta and gremolata.

Panko-breaded crisp chicken breast cutlet seasoned with parmesan and rosemary, accompanied by charred lemon and garlic aioli.

Bronze-die penne pasta tossed in a rich slow-simmered tomato ragù of Italian fennel sausage and spicy 'nduja, finished with pecorino.

Tender rosemary-scented pulled lamb shoulder served over braised Puy lentils with roasted baby carrots and roasting pan juices.

Fresh seabass fillet pan-seared with crispy skin, resting on warm sweet-and-sour Sicilian aubergine, pine nut, and caper caponata.

Plump tail-on Atlantic king prawns flash-fried in foaming garlic butter, red bird's eye chilli, dry Pinot Grigio, and fresh parsley with ciabatta.

Lightly semolina-dusted baby squid rings flash-fried crisp, seasoned with sea salt and cracked pepper, served with lemon aioli.

Twisted casarecce pasta enveloped in smoked Scottish salmon, mascarpone cream, fresh dill, lemon zest, and capers.

Shoestring courgette ribbons in airy light batter, fried until crisp, dusted with pecorino, and served with a cool minted ricotta dip.

Crispy skinny potato fries tossed with white truffle oil, finely grated aged Parmigiano Reggiano, and rosemary sea salt.

Charred tenderstem broccoli tossed in garlic olive oil, red chilli flakes, and golden toasted flaked almonds.

Crispy crushed baby potatoes roasted in extra virgin olive oil with fresh rosemary needles and sea salt crystals.

Ripe mixed heritage tomatoes, thinly sliced red onion, torn fresh basil, and aged balsamic vinegar reduction.

Traditional Venetian dessert of coffee-soaked sponge biscuits layered with silky sweet mascarpone, cocoa, and Tia Maria.

Rich dark chocolate and hazelnut brownie served warm with artisan salted caramel gelato and chocolate fudge drizzle.

Crispy fried pastry tubes filled with whipped orange-blossom sheep's ricotta, chocolate drops, and crushed Bronte pistachios.

Velvety Madagascan vanilla bean panna cotta served with tangy poached Yorkshire rhubarb and almond biscotti.

A generous scoop of Madagascan vanilla bean gelato drowned in a freshly pulled piping hot shot of Illy espresso.

Aperol, Prosecco DOC, club soda, and an orange slice over ice—the quintessential Venetian aperitivo.

Bold and bittersweet Campari, sparkling Prosecco, soda water, and a green Castelvetrano olive.

Equal parts Tanqueray gin, Campari bitter, and Carpano Antica Formula sweet vermouth, stirred over block ice with orange twist.

Crisp, refreshing premium Italian draught lager brewed with Nostrano dell'Isola maize.

Sparkling Italian beverage made with sun-ripened Sicilian blood orange juice.

Zesty sparkling Italian beverage crafted with real Mediterranean lemon juice.

Naturally smooth still mineral water bottled at the source in the hills of Tuscany.

Crisp sparkling Italian natural mineral water with fine persistent bubbles.

Rich, intense double shot of freshly ground 100% Arabica Illy Italian espresso with dense golden crema.