Circolo Popolare
Menu with Prices in the UK

250g ultra-creamy fresh Pugliese burrata cheese served on a bed of heritage datterini tomato carpaccio, topped with vibrant basil pesto and toasted Mediterranean pine nuts.

Crisp golden Sicilian saffron risotto balls stuffed with gooey smoked provola cheese and decadent black truffle cream, accompanied by truffle aioli.

Silky paper-thin slices of 24-month aged Parma prosciutto from Langhirano, served alongside warm house rosemary focaccia and sweet pickled green figs.

Crisp semolina-crusted tender baby squid rings and tentacles flash-fried with fresh red chillies and sage, served with spicy caper tartare dip and charred lemon.

Thinly pounded raw prime beef fillet drizzled with creamy Venetian Cipriani mustard emulsion, caperberries, wild baby rocket, and 30-month Parmigiano Reggiano crisps.

Warm, pillowy sourdough focaccia baked in cast iron with cold-pressed olive oil, Maldon sea salt flakes, roasted garlic cloves, and fresh fragrant rosemary.

Velvety Roman-style potato croquettes packed with sharp Pecorino Romano and freshly cracked toasted black peppercorns, served with parmesan fondue.

Sweet Sicilian red prawns served raw on ice, dressed with Sicilian blood orange reduction, fennel pollen, and cold-pressed extra virgin olive oil.

Thinly sliced slow-roasted milk-fed veal loin coated with a silky sauce of tuna, capers, anchovies, and lemon, garnished with crispy Pantelleria capers.

Plump, buttery green Nocellara del Belice olives marinated in Sicilian citrus peel, garlic, and wild oregano.

Fresh creamy pulled stracciatella cheese topped with ripe Italian black figs, spicy chestnut honey, and crushed toasted hazelnuts.

Crisp toasted sourdough bread rubbed with garlic and laden with multicolored marinated heirloom tomatoes, basil, and aged Modena balsamic vinegar.

Big Mamma's legendary ribbon mafaldine pasta enveloped in rich black truffle and mascarpone cream sauce, finished with shaved black Molise winter truffles.

Iconic spaghetti alla chitarra with crispy browned guanciale, rich golden egg yolks, and black pepper, mixed tableside inside a hollowed 40kg Pecorino Romano wheel.

Handmade egg tagliolini tossed with sweet Devon hand-picked white crab meat, confit datterini tomatoes, Amalfi lemon zest, red chilli, and crisp breadcrumbs.

Al dente grooved rigatoni bathed in slow-simmered San Marzano tomato sauce, crispy pork guanciale, fiery Calabrian chillies, and snowy Pecorino Romano.

Hand-rolled potato gnocchi pillows stuffed with creamy sweet Gorgonzola DOP, sautéed in sage brown butter and topped with crunchy caramelized walnuts.

Broad ribbons of pasta tossed in a rich 12-hour slow-braised wild boar ragù with red wine, juniper berries, fresh bay leaves, and shaved aged Parmesan.

Delicate handmade ravioli parcels filled with buffalo milk ricotta and fresh wild spinach, glazed in foaming butter, crispy sage leaves, and parmesan.

Classic bronze-die spaghetti cooked with sweet Palourde clams, dry white wine, garlic, fresh flat-leaf parsley, and spicy peperoncino oil.

Seven layers of green spinach pasta sheets, rich slow-simmered beef and pork ragù bolognese, velvety nutmeg béchamel, and golden gratinated Parmigiano.

Curled casarecce pasta twisted with fresh mortar-ground Genovese basil pesto, green beans, tender potato cubes, creamy stracciatella, and toasted pine nuts.

48-hour slow-proved sourdough base, vibrant San Marzano tomato sauce, fior di latte mozzarella, fresh basil, and extra virgin olive oil.

Crisp blistered crust, creamy mascarpone and black truffle sauce, fior di latte mozzarella, roasted portobello mushrooms, and freshly shaved black truffles.

Spicy Italian cured pepperoni, fiery spreadable Calabrian 'nduja sausage, San Marzano tomatoes, mozzarella, and a drizzle of chilli hot honey.

Blistered tomato and mozzarella base topped fresh out of the wood oven with whole creamy burrata cheese, 24-month aged San Daniele prosciutto, and rocket.

White pizza with creamy fior di latte, aged Gorgonzola DOP, taleggio cheese, smoked provola, sweet black fig jam, and fragrant fresh thyme.

Classic cheese-free Neapolitan pizza with sweet crushed San Marzano tomatoes, sliced garlic, wild Sicilian oregano, and cold-pressed olive oil.

San Marzano tomato base, mozzarella, roasted cotto ham, grilled artichoke hearts, sautéed wild mushrooms, and black taggiasca olives.

Rich tomato sauce, fior di latte mozzarella, spicy Ventricina salami, roasted red bell peppers, and fresh red chillies.

Tomato sauce, melted smoked provola, grilled yellow zucchini ribbons, roasted aubergines, sweet baby peppers, and fresh basil.

Massive 800g prime British dry-aged T-Bone steak char-grilled over open charcoal embers, served with roasted rosemary garlic cloves and sea salt flakes.

Crispy panko-breaded corn-fed chicken breast cutlet pan-fried in clarified butter, topped with shaved 24-month parmesan, wild rocket, and fresh lemon.

Fresh whole pan-roasted Mediterranean sea bass fillet poached in 'crazy water' broth of sweet cherry tomatoes, garlic, white wine, clams, and herbs.

Seared dry-aged sirloin steak sliced and served over peppery baby rocket, dressed with aged balsamic reduction, olive oil, and shaved parmesan.

Traditional baked layers of fried Sicilian aubergines, slow-simmered tomato passata, creamy fior di latte mozzarella, fresh basil, and Parmigiano Reggiano.

Shoestring ribbons of fresh courgettes tossed in seasoned semolina and flash-fried to a crisp golden crunch, sprinkled with sea salt.

Crispy-edged baby new potatoes roasted in goose fat with whole garlic cloves and fresh rosemary sprigs.

Wild baby rocket leaves tossed in cold-pressed extra virgin olive oil and aged Modena balsamic vinegar, topped with generous shavings of Parmigiano.

Charred Tenderstem broccoli stems sautéed with sliced garlic, toasted almonds, and mild red chilli flakes.

Sweet multicolored heritage tomatoes, torn buffalo mozzarella, fresh purple basil, and cold-pressed extra virgin olive oil.

Thick-cut golden fried polenta batons seasoned with rosemary salt, served with rich black truffle mayonnaise dip.

Circolo Popolare's world-famous 15cm towering dessert: buttery shortcrust pastry pastry filled with sharp Amalfi lemon curd, under a cloud of torched Italian meringue.

Classic Venetian tiramisù served tableside out of an enormous antique ceramic bowl: espresso-soaked savoiardi, Marsala mascarpone cream, and bitter cocoa.

Giant crispy choux pastry bun filled with homemade vanilla bourbon gelato, drowned tableside in hot dark chocolate fudge sauce and toasted hazelnut brittle.

Warm cinnamon-sugar dusted Italian fried pastry batons served with a bowl of molten chocolate hazelnut cream and salted caramel dip.

Indulgent green Bronte pistachio variation of classic tiramisù, layered with sweet pistachio cream, sponge biscuits, and chopped roasted pistachios.

Three scoops of freshly churned artisan gelato (Madagascan Vanilla, Dark Stracciatella, Bronte Pistachio) or refreshing vegan Sicilian Lemon Sorbetto.

Double shot of rich Italian espresso poured over a scoop of Fior di Latte gelato, accompanied by a miniature shot of Frangelico hazelnut liqueur.

Warm Valrhona 70% dark chocolate sponge cake with an oozing liquid chocolate centre, served with Fior di Latte gelato.

Italicus Rosolio di Bergamotto, Prosecco DOC, grapefruit cordial, fresh rosemary sprig, and soda water served in a large balloon glass.

Campari, Plymouth Gin, Carpano Antica Formula sweet vermouth, stirred over a hand-carved ice diamond with fresh orange peel.

Ketel One vodka, fresh Italian espresso, Kahlúa coffee liqueur, sweet mascarpone foam, dusted with bitter cocoa.

Traditional ice-cold sweet lemon liqueur crafted from sun-drenched Sorrento lemon rinds.

Sparkling Italian lemon beverage with authentic Mediterranean lemon pulp.

Sparkling Italian orange soda crafted with real Sicilian sun-ripened orange juice.

Finely carbonated natural mineral water sourced from the Italian Alps.

Smooth and velvety Tuscan natural still mineral water in an iconic glass bottle.

Crisp, effervescent Italian premium lager with citrus notes and clean malt finish.

Crisp golden Italian lager brewed according to traditional artisan methods.

Rich Tuscan red wine bursting with red cherry, plum, and subtle oak undertones.

Crisp, delicate Italian sparkling wine with fragrant green apple and wisteria blossom notes.