Malocchio
Menu with Prices in the UK

Colossal green Cerignola olives steeped in cold-pressed Puglian extra virgin olive oil, citrus peel, garlic, and fresh rosemary sprigs.

Daily-baked olive oil focaccia finished with Maldon sea salt flakes and freshly picked wild rosemary, served with aged balsamic vinegar dip.

Golden crispy breaded aged provolone cheese wedges melting into a slow-simmered San Marzano tomato sugo and aromatic basil oil.

Charred artisanal sourdough toasts topped with creamy whipped buffalo ricotta, Calabrian hot wildflower honey, and toasted pine nuts.

Thinly shaved Tuscan cured pork capocollo seasoned with cracked pepper, served with pickled sweet friggitelli chillies and grilled sourdough.

Crispy Sicilian risotto balls laced with wild porcini mushrooms, black summer truffle paste, and molten Taleggio cheese centre.

Whole melted Camembert cheese wheel infused with smoky sea salt, Calabrian chilli-infused honey, and candied crushed walnuts for dipping.

Blistered mini pizzette with crispy curled artisan spicy pepperoni, crushed San Marzano tomato sugo, fior di latte mozzarella, and fiery hot honey drizzle.

White pizzette base layered with slow-confit garlic purée, sweet charred sweetcorn, scamorza smoked cheese, and fragrant basil oil.

Crispy Roman-style pizzette topped with thinly sliced herbed porchetta, sliced new potatoes, melted smoked scamorza, garlic aioli, and fresh rosemary.

Bubbly wood-fired dough topped with crispy smoked guanciale lardons, rich pecorino egg yolk cream, cracked black pepper, and shaved parmesan.

Velvety pink vodka cream sugo base topped with fiery Calabrian 'nduja sausage, buffalo mozzarella pearls, and fresh torn basil leaves.

Classic Neapolitan mini pizzette with sweet San Marzano tomato sugo, D.O.P buffalo mozzarella, fresh basil, and cold-pressed extra virgin olive oil.

Flash-fried golden montanara dough topped with 24-month cured Prosciutto di San Daniele, sweet Marsala-confit grapes, and whipped gorgonzola.

Delicate handmade squid-ink tortelloni stuffed with sweet Scottish hand-picked brown and white crab, tossed in sea kelp butter, samphire, and lemon zest.

Large single egg-yolk raviolo brimming with aged Pecorino Romano and Tellicherry black pepper, topped with confit egg yolk, foaming butter, and shaved winter truffle.

Pillowy hand-rolled potato gnocchi pan-fried in foaming hazelnut brown butter, crispy garden sage, toasted pine kernels, and 24-month Parmigiano-Reggiano.

Bronze-die extruded rigatoni bathed in a luxuriant slow-simmered tomato and vodka cream reduction, finished with crisp Italian pancetta and Calabrian chilli flakes.

Wide golden ribbons of fresh egg pappardelle coated in a rich 8-hour braised Scottish beef shin ragù with Chianti wine, rosemary, and gremolata.

Layers of fresh spinach pasta sheets, rich pork and beef bolognese ragù, silky nutmeg béchamel sauce, and bubbling golden scamorza crust.

Fresh egg tagliatelle tossed with pan-seared girolles, cremini mushrooms, garlic white wine cream, fresh thyme, and white truffle essence.

Classic Roman fresh spaghetti tossed in warm cold-pressed olive oil, toasted garlic slivers, spicy fresh chillies, and flat-leaf Italian parsley.

Crispy panko-breaded Scottish chicken breast escalope pan-fried golden, served with a charred baby gem lettuce wedge, lemon caper dressing, and shaved parmesan.

Prime 35-day dry-aged Scottish flat iron steak cooked medium-rare, sliced and drizzled with molten spicy garlic, herb, and Dijon cowboy butter.

Pan-seared Scottish hand-dived king scallops resting on roasted red pepper and almond romesco sauce, garnished with basil oil and crispy capers.

Tender baked layers of grilled aubergine slices, rich San Marzano plum tomato sauce, fresh basil, and bubbling melted fior di latte mozzarella.

Crispy-skinned Scottish seabass fillet served over a robust ragù of San Marzano plum tomatoes, Gaeta olives, capers, garlic, and fresh oregano.

Triple-cooked crispy skin-on potato fries tossed in aromatic black truffle oil, Maldon sea salt, and finely grated 24-month Parmigiano-Reggiano.

Flame-charred sweet tenderstem broccoli spears dressed in fragrant garlic oil, toasted chilli flakes, and fresh lemon juice.

Crisp radicchio, chicory, and thinly shaved Florence fennel tossed in blood orange vinaigrette and toasted sunflower seeds.

Thick-cut golden fried polenta batons seasoned with rosemary sea salt, served with homemade roast garlic aioli dip.

Light Savoyard ladyfingers soaked in dark Italian espresso and Marsala wine, layered with whipped mascarpone egg sabayon and Dutch cocoa powder.

Silky 70% Valrhona dark chocolate cremoso, torched Italian meringue peaks, gooey sea salted caramel drizzle, and crunchy cocoa nib crumb.

Fresh Fior di Latte soft serve ice cream finished tableside with your choice of warm pistachio cream, amarena cherries, or hot fudge with wafer crunch.

Two crisp pastry shells stuffed with sweet sheep's milk ricotta, dark chocolate chips, and crushed Bronte pistachios.

Gluten-free almond and polenta sponge soaked in wild amarena cherry syrup, served with whipped crème fraîche.

Malfy con Limone gin, Limoncello di Capri, prosecco Superiore D.O.C.G, and chilled soda water with a fresh lemon wheel.

St-Germain elderflower liqueur, sparkling prosecco, fresh bruised mint leaves, lime juice, and soda water.

House pepper-infused vodka, spicy San Marzano tomato juice, Worcestershire sauce, horseradish, hot sauce, skewered with crispy pepperoni and olive.

Equal parts Campari, Bombay Sapphire Premier Cru gin, and Carpano Antica Formula vermouth, served over an ice sphere with flamed orange peel.

Alcohol-free botanical spirit, clarifying cantaloupe melon purée, fresh lime juice, and sparkling soda garnished with fresh mint.

Sparkling Italian blood orange juice soda bursting with vibrant citrus notes.

Zesty sparkling Italian lemonade crafted with sun-ripened Sicilian lemons.

Double shot of dark roasted southern Italian espresso beans with dense crema.

Rich espresso poured over ice with creamy Minor Figures oat milk and Madagascan vanilla pod syrup.

Smooth, naturally filtered Tuscan still mineral water served chilled.

Crisp, fine-bubbled Italian sparkling mineral water bottled in Bergamo.