Carbone London
Menu with Prices in the UK

Sashimi-grade yellowfin tuna sliced thin, dressed with Calabrian chilli oil, wild caperberries, sea salt crystals, and freshly squeezed Sicilian lemon.

Prime beef tenderloin carpaccio thinly pounded, topped with white truffle emulsion, 30-month Parmigiano Reggiano curls, and shaved Umbrian black truffles.

Carbone's legendary slab of thick-cut cured bacon seared crisp on the plancha, drizzled with sweet maple agrodolce and pickled mustard seeds.

Lavish sharing platter of 24-month Prosciutto di San Daniele, spicy soppressata, Sicilian caponata, marinated artichoke hearts, and aged Parmigiano Reggiano chunks.

Fresh British Palourde clams baked in half shell with toasted garlic breadcrumbs, oregano butter, white wine, and lemon.

Slow-roasted red and yellow Italian peppers marinated in extra virgin olive oil, garlic confit, and salted Cantabrian anchovy fillets.

Carbone's iconic tableside Caesar: crisp hearts of Romaine dressed tableside by your captain with rich egg yolk-anchovy emulsion, warm garlic croutons, and mountains of aged Pecorino Romano.

Creamy fresh buffalo mozzarella DOP paired with Isle of Wight heirloom beefsteak tomatoes, fresh basil leaves, and 12-year aged balsamico.

Crisp iceberg, radicchio, chickpeas, diced salami, provolone cheese, pepperoncini, and tangy Italian oregano vinaigrette.

Rich Tuscan vegetable soup simmered with borlotti beans, ditalini pasta, seasonal greens, and finished with a dollop of fresh basil pesto.

Carbone's globally renowned signature dish: perfectly al dente rigatoni coated in an addictive, silky sauce of sweet caramelized onion soubise, spicy Calabrian chilli paste, cream, tomato, and vodka.

Colossal handcrafted meatballs made from prime beef, veal, and Berkshire pork, slow-simmered in San Marzano marinara, served over artisanal spaghetti with fresh ricotta scoop.

Delicate ring-shaped egg pasta filled with veal and mortadella, coated in a classic 8-hour slow-cooked Bolognese meat ragù and Parmigiano Reggiano.

Wide handcrafted fettuccine ribbons tossed in mountain butter, sautéed porcini and chanterelle mushrooms, finished with fresh black truffle shavings.

Artisanal linguine tossed with sweet Palourde clams, garlic slivers, red pepper flakes, white wine, extra virgin olive oil, and flat-leaf parsley.

Handcrafted pasta pillows packed with sweet Maine and Scottish lobster meat, served in a rich saffron-scented lobster cream sauce with tomato confit.

Little ear pasta tossed with crumbled sweet Italian fennel sausage, charred broccolini, garlic, chilli flakes, and grated Pecorino.

Pounded milk-fed veal rib chop breaded in herb panko and fried golden, blanketed in rich sweet tomato gravy, molten fresh buffalo mozzarella, and fresh basil.

Prime dry-aged 14oz ribeye seared rare, flambéed dramatically tableside with Courvoisier cognac, cremini mushrooms, peppercorns, and rich demi-glace cream.

Whole wild Mediterranean sea bass baked with herb-garlic breadcrumbs and white wine, expertly filleted tableside by your tuxedo captain.

Wild native Dover sole pan-roasted golden in foaming noisette butter, finished with Sicilian capers, lemon juice, and white wine.

45-day dry-aged USDA prime strip steak broiled at 1,000°F with roasted garlic bulbs and rosemary sprigs.

Crispy skin half roasted chicken with sweet vinegar peppers, caramelized shallots, garlic cloves, and pan roasting juices.

Three thick double-cut lamb chops grilled with garlic, rosemary, sweet bell peppers, and country-style roasting potatoes.

Pan-sautéed wild porcini, chanterelles, and cremini mushrooms with garlic, thyme butter, and chopped flat-leaf parsley.

Yukon gold potato wedges roasted crisp in extra virgin olive oil, fragrant rosemary, and sea salt flakes.

Tender charred broccolini sautéed in cold-pressed olive oil, sliced garlic chips, and spicy red pepper flakes.

Creamy stone-ground polenta whipped with mascarpone cheese, butter, and black truffle purée.

Wilted young baby spinach sautéed quickly with sliced garlic and freshly squeezed lemon juice.

Carbone's legendary New York-style rich cream cheese cake scented with Meyer lemon zest, buttery graham cracker crust, and sweet strawberry compote.

Prepared and spooned generously at your table from a giant ceramic platter: espresso and dark rum-soaked savoiardi, zabaglione cream, and Valrhona dark cocoa.

Artisanal dark chocolate gelato sphere hiding a centre of sour Italian amarena cherries, encased in a crisp dark chocolate shell and crushed hazelnuts.

A showstopping towering slice of moist spiced carrot cake layered with candied ginger cream cheese frosting and toasted pecans.

Three crisp, blistered pastry shells piped to order with sweet sheep's milk ricotta, dark chocolate pearls, and candied Bronte pistachios.

Three scoops of churned Italian gelato; choice of Fior di Latte, Bronte Pistachio, and 70% Guanaja Chocolate.

Grey Goose Vodka, Bombay Sapphire Premier Cru, Lillet Blanc, stirred ice-cold and poured tableside with a wide Sicilian lemon twist.

WhistlePig 10 Year Rye Whiskey, Carpano Antica Formula sweet vermouth, Angostura bitters, Luxardo maraschino cherry.

Campari, Cocchi Vermouth di Torino, topped generously with chilled Franciacorta sparkling wine and flamed orange peel.

Fresh white peach purée paired with chilled Prosecco Superiore di Valdobbiadene DOCG in a crystal flute.

Intense, sweet and tart limoncello made from organic Amalfi Coast lemons, served frosty from the freezer.

Smooth, velvety natural still mineral water bottled at the source in the hills of Tuscany.

Classic gently effervescent natural Italian sparkling mineral water.