Carlotta London
Menu with Prices in the UK

Sashimi-grade yellowfin tuna tartare tossed with salted Pantelleria capers, citrus dressing, shallots, and crisp carasau flatbread.

Whole creamy Pugliese burrata seated over Sicilian Bronte pistachio cream, roasted datterini tomatoes, crushed pistachios, and warm house focaccia.

Thinly sliced chilled British rose veal medallions draped in velvety tuna and caper emulsion, crispy fried capers, and celery cress.

Chilled Cornish lobster tail and hand-picked brown crab meat served over baby gem lettuce with spicy cognac Marie Rose sauce and lemon zest.

Crispy golden risotto balls stuffed with black truffle cream and molten alpine fontina cheese (3 pieces).

Warm sourdough focaccia Barese and grissini served with salted whipped Sicilian ricotta and Taggiasca olive tapenade.

Crisp semolina-dusted baby squid rings and wild Atlantic king prawns fried crisp with pickled chillies and lemon garlic aioli.

Handmade malloreddus ridged pasta tossed in a silky vodka-infused tomato and mascarpone cream sauce, Cornish crab meat, sweet clams, and tarragon oil.

Bronze-die spaghetti tossed with abundant Palourde clams, garlic, peperoncino, white wine, cold-pressed olive oil, and flat-leaf parsley.

Seven delicate layers of homemade egg pasta sheets, 8-hour slow-cooked beef and pork ragù, silky nutmeg béchamel, and crispy parmesan crust.

Handmade egg fettuccine tossed in a decadent emulsion of 24-month Parmigiano Reggiano and Normandy butter, crowned with freshly shaved Umbrian black truffle.

Fresh golden tagliolini pasta tossed in chilled cultured butter and Meyer lemon zest, crowned with a 15g tin of Siberian royal sturgeon caviar.

Fresh tonnarelli pasta emulsified with 24-month Pecorino Romano, toasted Sarawak black peppercorns, and fresh Amalfi lemon zest.

Colossal British rose veal rib chop on the bone, pounded thin, breaded in seasoned panko crumbs, pan-fried crisp in clarified butter with caper lemon brown butter.

Crispy breaded corn-fed chicken breast smothered in San Marzano marinara sauce, molten fior di latte mozzarella, and Parmigiano Reggiano, baked bubbly.

Wild Dover sole pan-roasted in nutty brown butter with capers, lemon fillets, and chopped flat-leaf parsley, filleted tableside.

Herb-crusted Welsh lamb cutlets grilled over open coals ('finger-burning' hot) with mint and anchovy salsa verde and charred lemon.

Dry-aged British sirloin steak carved into thick slices, seated over wild rocket, datterini tomatoes, aged balsamic drizzle, and parmesan flakes.

48-hour fermented crust, San Marzano tomato DOP, buffalo mozzarella from Caserta, fresh basil, and extra virgin olive oil.

San Marzano tomatoes, fior di latte, spicy Spianata Calabrese salami, hot nduja sausage, drizzled with fiery wildflower hot honey.

White pizza base, sautéed wild porcini and chanterelle mushrooms, creamy stracciatella di bufala, black truffle oil, and thyme.

Shoestring skin-on fries tossed in white truffle oil, fine sea salt, and finely grated 24-month Pecorino Romano.

Crisp baby gem lettuce hearts, crispy cured Italian pancetta lardons, sourdough croutons, parmesan crisps, and Caesar dressing.

Chargrilled English asparagus spears drizzled with nutty lemon brown butter and toasted almond flakes.

Fresh baby spinach wilted with sliced garlic, peperoncino flakes, and cold-pressed extra virgin olive oil.

Multi-layered almond génoise sponge soaked in raspberry coulis, silky vanilla diplomat cream, crowned with crisp meringue pearls, sliced tableside.

Baked-to-order Valrhona 70% dark chocolate soufflé, pierced tableside with molten salted butter caramel sauce and fior di latte gelato.

Espresso and Marsala-soaked savoiardi biscuits, layered with airy zabaglione mascarpone cream, dusted with dark Dutch cocoa.

Traditional Neapolitan yeasted rum-baba soaked in artisanal Amalfi limoncello syrup, served with whipped vanilla chantilly cream.

Scoops of fior di latte and pistachio gelato, wild Fabbri Amarena cherries in syrup, crushed amaretti biscuits, and whipped cream.

Italicus Rosolio di Bergamotto, Prosecco Superiore DOCG, fresh pink grapefruit juice, sparkling soda, and green olive garnish.

Campari infused with wild strawberries, Carpano Antica sweet vermouth, topped with cold organic Prosecco and charred orange.

Belvedere vodka, freshly pulled double Italian espresso, Mr Black coffee liqueur, and dark chocolate shavings.

Casamigos Blanco tequila, ruby red grapefruit soda, fresh lime juice, agave nectar, and a spicy Calabrian chilli salt rim.

Bottled sparkling mineral water from the Italian Alps.

Still, smooth natural spring water from Tuscany.

Cult bittersweet Italian sparkling citrus beverage brewed from sun-ripened chinotto oranges.

Hand-pressed Sicilian lemons, lightly sweetened cane sugar syrup, and soda water.

Non-alcoholic Italian botanical aperitivo served with soda over cubed ice with a thick orange slice.

Rich artisanal roast espresso with golden crema.

Al dente penne pasta tossed in sweet Italian tomato sauce with gentle melted mozzarella.

Crispy panko chicken breast tenders served with skinny fries and mild tomato dip.

Scoop of creamy fior di latte gelato drizzled with warm chocolate sauce.