La Bellezza Birmingham
Menu with Prices in the UK

Whole 125g creamy Pugliese burrata crowned with black summer truffle purée, toasted Piedmont hazelnuts, white truffle oil, and warm house-baked sourdough focaccia.

Creamy Pugliese burrata seated over sweet roasted Sicilian datterini tomato coulis, fresh basil oil, and spicy Calabrian chilli flakes with focaccia.

Wafer-thin slices of 24-month cured artisanal Parma ham DOP served with sweet Charentais melon spheres and gnocco fritto.

Crisp golden Roman rice croquettes stuffed with slow-simmered beef bolognese and a molten mozzarella string centre (2 pieces).

Golden fried potato and polenta croquettes filled with molten 24-month Pecorino Romano and toasted black pepper cream.

Tender baby squid rings and crispy sweet Tropea onions flash-fried in semolina flour, served with Amalfi lemon aioli.

Warm Pugliese sourdough focaccia drenched in cold-pressed extra virgin olive oil, sweet cherry tomatoes, sea salt flakes, and wild oregano.

Paper-thin British grass-fed beef fillet, drizzled with Harry's Bar Venetian dressing, wild baby rocket, caper berries, and shaved aged Parmigiano Reggiano.

48-hour fermented sourdough base, San Marzano tomato DOP sauce, creamy fior di latte mozzarella, fresh basil leaves, and cold-pressed extra virgin olive oil.

Fior di latte mozzarella, mascarpone cream, sautéed field mushrooms, rich black truffle cream, and fresh shaved Umbrian summer truffles.

San Marzano tomatoes, fior di latte mozzarella, spicy Napoli salami, fiery Spilinga nduja paste, and fresh red chilli.

White pizza topped with fior di latte, Gorgonzola Dolce DOP, alpine fontina, smoked scamorza, drizzled with fiery Calabrian chilli hot honey.

San Marzano tomato base, slow-roasted datterini tomatoes, basil pesto, topped out of the oven with a whole creamy 125g Pugliese burrata.

San Marzano tomato DOP sauce, crushed garlic, wild oregano, fresh basil, and cold-pressed Sicilian extra virgin olive oil (no cheese).

Handmade ruffled ribbon mafaldine pasta coated in rich mascarpone and black truffle cream sauce, button mushrooms, and freshly shaved Umbrian summer truffles.

Fresh spaghetti alla chitarra tossed tableside inside a hollowed-out 24-month aged Pecorino Romano wheel, crispy cured pork guanciale, and golden egg yolks.

Large artisanal paccheri tubes tossed with slow-simmered San Marzano tomato sauce, fried Sicilian aubergine cubes, fresh basil, and salted ricotta salata shavings.

Fresh tonnarelli pasta emulsified with starchy pasta water, 24-month Pecorino Romano DOP, and toasted coarse black peppercorns, served inside a crisp baked parmesan wafer.

Egg pasta pillows stuffed with sweet roasted Delica pumpkin and creamy ricotta, dressed in hazelnut brown butter, crispy sage, and crushed amaretti.

Silky fresh egg tagliolini tossed with Palourde clams, Scottish mussels, king prawns, baby squid, white wine, garlic, chilli, and sweet cherry tomatoes.

Pillowy potato gnocchi baked in a cast-iron skillet with sweet San Marzano tomato passata, molten fior di latte mozzarella, and fresh torn basil.

Corn-fed British half chicken marinated in spicy Calabrian pepperoncino, garlic, and rosemary, charred over charcoal and served with zesty salsa verde.

Rose veal chop butterflied, crumbed in crisp panko, shallow-fried golden in clarified butter, served with wild rocket salad, datterini tomatoes, and fresh lemon.

Whole grilled Mediterranean sea bream filleted tableside, dressed with caper berries, lemon-oregano vinaigrette, and charred baby gem lettuce.

35-day dry-aged British grass-fed ribeye steak grilled over open wood coals, finished with rosemary flamed sea salt and Sicilian extra virgin olive oil.

Crisp romaine hearts, shaved black truffle, aged Parmigiano Reggiano wafers, sourdough garlic croutons, and house creamy anchovy dressing.

Mixed Italian bitter leaves, radicchio, baby spinach, fennel ribbons, dressed in white balsamic and extra virgin olive oil vinaigrette.

Tenderstem broccoletti charred over coals with sliced garlic, red chilli flakes, and cold-pressed olive oil.

Crispy golden skin-on fries seasoned with fragrant wild rosemary sea salt, served with velvety black truffle mayonnaise dip.

Sweet shortcrust pastry tart filled with zesty Amalfi lemon curd and crowned with a breathtaking 15cm towering peak of lightly torched Italian meringue.

Big Mamma's legendary family tiramisù scooped tableside: Italian savoiardi ladyfingers soaked in dark espresso and Marsala wine, layered with airy mascarpone cream and Valrhona cocoa.

Giant choux pastry bun filled with fior di latte gelato, drenched tableside in piping-hot molten Valrhona dark chocolate fudge sauce and caramelized hazelnuts.

Two generous scoops of velvety artisan gelato churned with 100% pure green pistachio paste from Bronte, Sicily, topped with crunchy crushed pistachios.

Passion fruit purée, vanilla liqueur, Aperol, organic Prosecco DOC, and soda, served over crushed ice with fresh mint.

Campari infused with fresh garden thyme, Carpano Antica sweet vermouth, London dry gin, stirred over a hand-carved ice sphere with orange peel.

Ocho Blanco tequila, Cointreau, fresh lime juice, blood orange liqueur, and a fiery black lava sea salt rim.

Aperol, organic Prosecco, ruby red grapefruit cordial, and sparkling soda served with a giant fresh orange slice.

White peach nectar blended with cold organic Valdobbiadene Prosecco DOC in a chilled flute.

Naturally carbonated mineral water bottled at the source in San Pellegrino Terme, Italy.

Still, velvety natural spring water sourced from the Tuscan hills.

Freshly squeezed Sicilian lemon juice, light raw cane sugar syrup, and sparkling soda over crushed ice with rosemary.

Sparkling Italian blood orange beverage made with 100% Italian sun-ripened citrus fruit juice.

Italy's iconic bittersweet herbal non-alcoholic aperitivo served over ice with a fat orange wedge.

Rich, dark roast Italian espresso pulled with thick crema, roasted by artisan Italian roasters.

Double espresso shot topped with equal parts steamed milk and dense silky micro-foam, dusted with Valrhona cocoa.

Kid-sized 8-inch Neapolitan pizza with sweet tomato sauce and mild melted mozzarella.

Fresh egg tagliolini pasta ribbons tossed with gentle sweet datterini tomato sauce and mild grated parmesan.

One scoop of creamy artisan fior di latte milk gelato topped with crunchy biscuit crumble.