Ave Mario
Menu with Prices in the UK

Whole 125g creamy Pugliese burrata crowned with black summer truffle purée, toasted hazelnuts, drizzled with white truffle oil, served with warm house focaccia.

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

Wafer-thin slices of 24-month cured San Daniele ham from Friuli, served with sweet Charentais melon spheres and gnocco fritto.

Crispy golden fried polenta croquettes filled with molten pecorino and toasted black pepper cream (3 pieces).

Fresh baby squid rings lightly dusted in semolina and flash-fried crisp, served with zesty Amalfi lemon mayonnaise.

Warm, olive-oil soaked sourdough focaccia baked with ripe cherry tomatoes, sea salt flakes, and wild Sicilian oregano.

Shoestring courgette strips coated in light tempura batter, fried crunchy and tossed with sea salt and pecorino.

Thinly shaved prime British beef fillet, black truffle mayonnaise, crispy fried capers, wild rocket, and 24-month Parmigiano Reggiano shavings.

Crispy golden saffron risotto balls stuffed with slow-cooked beef ragù and molten fior di latte mozzarella center, served with spicy tomato dip.

Roman-Jewish style whole crispy fried artichoke hearts served with mint garlic aioli and sea salt.

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 base, sautéed button mushrooms, black truffle salsa, and freshly shaved summer black truffle.

San Marzano tomato sauce, fior di latte, spicy Italian salamino napoli, fiery spreadable nduja from Calabria, and fresh oregano.

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

Fior di latte, silky Mortadella di Bologna IGP, chilled fresh stracciatella cheese center, and crushed Sicilian Bronte pistachios.

San Marzano tomato sauce, Cantabrian anchovy fillets, capers from Pantelleria, Gaeta black olives, garlic oil, and Sicilian oregano (no cheese).

Fior di latte, prosciutto cotto ham, crowned in the center with a whole 125g fresh creamy burrata, fresh basil, and extra virgin olive oil.

San Marzano tomato base, fior di latte, grilled courgettes, slow-cooked aubergine caponata, semi-dried datterini tomatoes, and basil pesto.

San Marzano tomato sauce, creamy fior di latte mozzarella, artisanal Italian prosciutto cotto ham, button mushrooms, and black Gaeta olives.

White mozzarella base, roasted wild portobello and chanterelle mushrooms, thyme, creamy mascarpone, and black truffle drizzle.

Four quadrants of Italian flavours: artichoke hearts, spicy salami, prosciutto cotto, and sautéed mushrooms over tomato and mozzarella.

Homemade spaghetti prepared tableside in a giant 24-month Pecorino Romano wheel with crispy browned pork guanciale, egg yolks, and black Tellicherry pepper.

Handmade ruffled ribbon mafaldine pasta enrobed in black truffle cream, mascarpone, roasted mushrooms, and freshly shaved Umbrian black truffles.

Handmade tonnarelli pasta tossed in starchy pasta water, 24-month Pecorino Romano, and toasted black peppercorns, served inside a crispy parmesan bowl.

Handcrafted ravioli filled with roasted Delica pumpkin and creamy ricotta, tossed in frothy sage brown butter, toasted hazelnuts, and crushed amaretti.

Squid ink black tagliolini tossed with king prawns, Scottish mussels, baby squid, garlic, white wine, and sweet datterini tomato sauce.

Fluffy homemade potato gnocchi baked in a cast-iron skillet with sweet San Marzano tomato sauce, molten fior di latte, and fresh basil.

Artisan spaghetti tossed with fresh Palourde clams, garlic, red chilli, extra virgin olive oil, white wine, and fresh flat-leaf parsley.

Wide hand-cut egg pappardelle ribbons tossed in slow-braised Tuscan wild boar and red wine ragù, rosemary, and aged Pecorino Romano.

Per person (minimum 2 guests). 35-day dry-aged British prime beef T-Bone steak chargrilled medium-rare with rosemary garlic butter, flaky sea salt, and charred lemon.

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

Tender milk-fed British rose veal chop pounded thin, coated in crisp panko breadcrumbs, fried golden in clarified butter with wild rocket and lemon.

Whole sea bream grilled over open embers with fresh herbs, caper berries, datterini tomatoes, and extra virgin olive oil.

Golden skin-on potato fries tossed in aromatic fresh rosemary salt, served with homemade black truffle mayonnaise.

Peppery wild rocket salad with 24-month Parmigiano Reggiano shavings and 12-year aged Modena balsamic vinegar.

Tender broccoletti stems charred with sliced garlic, peperoncino flakes, and Sicilian extra virgin olive oil.

Towering slice carved tableside from a 60cm gelato cake, drowning in piping-hot Valrhona dark chocolate fudge sauce and toasted hazelnuts.

Crisp sweet pastry tart loaded with zesty Amalfi lemon curd and a staggering 15cm towering mountain of lightly torched Italian meringue.

Classic Italian tiramisù spooned tableside from a giant family ceramic dish: espresso-soaked savoiardi biscuits, mascarpone cream, Marsala, and cocoa.

Giant crisp choux bun stuffed with fior di latte artisan gelato, topped with warm Valrhona dark chocolate sauce and candied pecans.

Two scoops of artisanal gelato crafted with 100% Sicilian Bronte pistachios, topped with crushed pistachio praline.

Crisp fried pastry shells piped fresh with sweet sheep's milk ricotta, dark chocolate chips, and candied Sicilian orange peel.

A scoop of artisanal fior di latte gelato drowned in a hot shot of freshly extracted espresso.

Aperol, organic Prosecco, ruby red grapefruit cordial, and sparkling soda served over ice with an orange slice.

Campari, Carpano Antica Formula sweet vermouth, London dry gin, stirred over hand-carved ice with charred orange zest.

Blanco tequila, pink grapefruit soda, fresh lime juice, and a fiery Calabrian chilli sea salt rim.

Crisp, premium Italian draught lager brewed with malted barley and finest hops (4.6% ABV).

Zesty sparkling Italian beverage crafted with sun-drenched Mediterranean lemons.

Sparkling blood orange soda made with real Sicilian blood orange juice.

Rich, intense Italian roast espresso extracted with thick golden crema.

Ruby-red Tuscan Sangiovese wine with notes of wild cherries, violet, and earthy oak.

Crisp, refreshing dry Italian white wine with bright green apple and citrus blossom notes.

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

Classic gently sparkling Italian natural mineral water.