Banca Di Roma
Menu with Prices in the UK

48-hour proved Roman sourdough focaccia baked golden with flaky Maldon sea salt, fresh rosemary needles, and extra virgin olive oil.

Crisp-edged sourdough flatbread brushed generously with fragrant wild garlic oil and sea salt.

Warm stone-baked focaccia glazed with whipped wild garlic butter and aged Grana Padano snow.

Rosemary sourdough focaccia topped with creamy Pugliese burrata, 24-month cured Parma ham, and wild rocket.

Crisp semolina-dusted squid rings flash-fried until golden, served with chargrilled lemon and garlic-herb aioli.

Fresh creamy Apulian burrata paired with crushed broad beans, sweet garden peas, fresh mint, and basil oil.

Hand-diced Scottish prime beef tartare dressed with artichoke cream, capers, cured egg yolk, and toasted crostini.

Chilled thinly sliced Scottish rosé veal served with silky tuna-caper emulsion and crispy caperberries.

48-hour fermented Roman sourdough topped with San Marzano DOP tomato sauce, fresh fiordilatte mozzarella, basil leaves, and EVOO.

San Marzano tomato base crowned with both fiordilatte and creamy Campanian mozzarella di bufala, sweet basil, and cold-pressed olive oil.

San Marzano tomato sauce, fiordilatte, wild friarielli broccoli, crumbled fennel-spiced chef's Italian pork sausage, and EVOO.

San Marzano tomato sauce, fiordilatte, Spianata Calabrese salami, fiery 'nduja paste, sweet roasted peppers, and fresh red chillies.

White-base Roman pizza layered with four Italian cheeses, cavolo nero black cabbage, toasted Piedmont hazelnuts, and hot 'nduja honey.

Fiordilatte mozzarella base topped with tender wild broccoli, whole Pugliese burrata placed post-bake, fresh red chilli, and EVOO.

San Marzano tomato sauce and melted fiordilatte finished with ribbons of 24-month aged Prosciutto di Parma and extra virgin olive oil.

Giant artisan paccheri tubes tossed in slow-cooked tomato, roasted aubergine, and melted Apulian burrata cream sauce.

Seven-layer spinach and egg pasta baked with rich Highland Wagyu beef ragù, silky béchamel, and Grana Padano fondue.

Traditional Roman spaghetti glazed in rich free-range egg yolk emulsion, crispy cured guanciale, Pecorino Romano, and black pepper.

Banca Di Roma's theatrical signature: fresh fettuccine finished tableside inside a whole wheel of Pecorino cheese with crisp guanciale (priced per person).

Fresh square-cut Roman tonnarelli pasta coated in sweet red and yellow datterini tomato sauce with torn basil.

Fresh tonnarelli emulsified with aged Pecorino Romano cream and toasted Sarawak black peppercorns.

Hand-rolled cavatelli pasta tossed with wild woodland mushrooms, crumbled Italian fennel sausage ragù, and garlic parsley oil.

Fresh egg fettuccine cloaked in slow-braised Scottish lamb shoulder ragù, garden mint, and grated Pecorino.

Carnaroli rice gently cooked in saffron infusion with charred asparagus spears and 24-month Parmigiano Reggiano.

Fresh paccheri pasta brimming with Scottish mussels, clams, king prawns, squid, and scallops in garlic, chilli, and cherry tomato sauce.

28-day dry-aged Scottish ribeye seared over live charcoal in the Pira oven, finished with rosemary sea salt and green peppercorn jus.

Centre-cut prime Scottish beef tenderloin chargrilled to order, served with roasted garlic and rich Barolo red wine reduction.

Pan-roasted wild seabass fillet poached gently in Mediterranean cherry tomato, olive, caper, and white wine broth.

Charcoal-seared Scottish salmon darne topped with vibrant parsley, caper, and lemon salsa verde.

Herb-rolled slow-roasted pork belly with crisp crackling, fennel seeds, and bitter leaf jus.

Crisp golden skin-on shoestring fries tossed in fine Italian sea salt.

Feather-light crispy battered courgette ribbons dusted with sea salt.

Velvety whipped Maris Piper mashed potatoes enriched with butter, Parmigiano Reggiano, and black truffle oil.

Fresh baby spinach wilted with garlic, extra virgin olive oil, and a pinch of nutmeg.

Crisp seasonal leaves, baby plum tomatoes, and shaved radish dressed in aged Modena balsamic vinaigrette.

Choice of starter and main course from the curated Banca Di Roma weekday lunch selection.

Three-course weekday lunch featuring antipasto, Roman pizza or handmade pasta, and house dolce.

Child-sized 48-hour sourdough pizza topped with sweet San Marzano tomato sauce and melted mozzarella.

Tender penne pasta in smooth fresh tomato and basil sauce with optional Grana Padano.

Espresso-soaked savoiardi biscuits layered with whipped mascarpone stracciatella cream and bitter cocoa powder.

Rich vanilla cream cheese baked on a crisp biscuit crust with wild blueberry compote.

Silky artisanal fiordilatte milk gelato served with warm red berry coulis.

Thinly sliced cinnamon-roasted pineapple topped with fresh berries and zesty Amalfi lemon sorbet.

Tanqueray Flor de Sevilla orange gin shaken with Prosecco, soda water, and Mediterranean orange peel.

Classic equal-parts blend of Campari, sweet red vermouth, and dry London gin stirred over hand-cut ice.

Chilled Italian espresso vigorously shaken with Madagascar vanilla syrup and creamy foam.

Crisp, floral Venetian Prosecco with fine bubbles and green apple notes.

Chilled authentic Italian pale lager brewed with traditional hops.

Sparkling Italian citrus soda crafted with sun-ripened Sicilian blood oranges or lemons.

Large table bottle of Tuscan spring water or sparkling Lombardy mineral water.

Dark-roasted Italian espresso served neat or topped with velvety steamed milk microfoam.