Como Garden
Menu with Prices in the UK

Crisp julienned courgette ribbons lightly dusted in semolina flour, flash-fried until golden, and sprinkled with sea salt.

Crisp golden saffron risotto croquette stuffed with melted Alpine Fontina and aged Parmigiano-Reggiano.

Chargrilled country bread rubbed with garlic and piled with vine-ripened diced tomatoes, sweet basil, and olive oil.

Velvety chef's seasonal vegetable soup finished with herb-infused extra-virgin olive oil and toasted sourdough.

Paper-thin chilled braised veal loin draped in silky Piedmontese tuna-caper mayonnaise and crispy caper berries.

Fresh Pugliese burrata paired with sweet Datterino cherry tomatoes, pistachio pesto, and crushed Bronte pistachios.

Finely sliced raw prime beef fillet dressed with lemon, peppery rocket, olive oil, and 24-month Parmigiano shavings.

Hand-diced Scottish salmon and ripe Hass avocado seasoned with lime, chives, and light sesame citrus oil.

Hand-chopped prime beef fillet dressed with shallots, Dijon, aged Parmesan emulsion, and crisp crostini.

Tender squid rings in crisp seasoned batter served with fresh lemon wedges and house garlic-parsley aioli.

Special weekday lunchtime pasta offering featuring choice of classic Trofie al Pesto, Gnocchi Pomodoro, or Mafaldine Ragu.

Curated 6-dish chef's sharing journey including Fried Zucchini, Burrata, Trofie al Pesto, Chicken Milanese, Fries, and Tiramisu.

Hand-twisted Ligurian trofie pasta coated in vibrant Genovese sweet basil, pine nut, garlic, and Pecorino pesto.

Ribbon-edged mafaldine pasta braised in a velvety slow-cooked white wine veal ragu and grated Parmesan.

Soft handmade potato gnocchi simmered in sweet San Marzano tomato sauce and crowned with cool creamy burrata.

Pillowy gnocchi filled with molten mozzarella and sweet basil pesto, finished in light tomato-cream glaze.

Handmade pasta parcels filled with creamy Gorgonzola Dolce, butter emulsion, and crunchy toasted walnuts.

Roasted Mantovana pumpkin and amaretti-filled tortelloni glazed in browned butter and crispy sage leaves.

Giant Neapolitan pasta tubes tossed in rich Pecorino Romano, golden egg yolk emulsion, crispy guanciale, and cracked black pepper.

Carnaroli risotto slow-cooked in porcini stock, finished with sautéed mixed wild mushrooms, butter, and aged Parmesan.

Oven-baked sheets of fresh egg pasta layered with slow-cooked Bolognese ragu, silky béchamel, and bubbling mozzarella.

Al dente spaghetti sautéed with plump shell-off king prawns, garlic, white wine, chilli, and sweet Datterino tomatoes.

Fine ribbon egg tagliolini enveloped in cultured butter, 24-month aged Parmigiano, and generous shaved black truffle.

Whole half native lobster tossed with artisanal spaghetti in rich brandy-tomato bisque and fresh parsley.

Light, crisp wood-baked small sourdough pizza topped with San Marzano tomato passata, fior di latte mozzarella, and basil.

Wood-oven Margherita pizzetta topped with garlic-roasted woodland mushrooms and thyme.

Blistered pizzetta finished with ribbons of cured Prosciutto di Parma, sweet basil pesto, and wild rocket.

Tender braised beef and herb meatballs simmered in rich Datterino tomato sauce with melted Parmigiano.

Pan-roasted king prawns glazed in roasted garlic, chilli oil, white wine, and cherry tomato jus.

Chargrilled Mediterranean octopus tentacles served with herb olive oil, lemon, and crushed potato emulsion.

Golden crispy breaded chicken breast escalope topped with fresh wild rocket, Datterino tomatoes, and lemon.

Corn-fed roast chicken breast stuffed with black truffle butter, served over velvety mashed potato and chicken jus.

Pan-seared wild sea bass fillet basted in brown butter, lemon juice, capers, and flat-leaf parsley.

Classic Roman veal scaloppine wrapped in prosciutto crudo and fresh sage, pan-seared in dry white wine butter sauce.

28-day dry-aged prime sirloin grilled over charcoal and sliced with rosemary sea salt and aged balsamic.

Impressive 400g bone-in sirloin steak seared and basted tableside with foaming salted butter and crispy sage.

Crisp golden Italian-style thin fries seasoned with fine sea salt.

Crisp golden roasted baby potatoes tossed in garlic oil and fresh rosemary.

Chargrilled Treviso radicchio drizzled with aged sweet Modena balsamic vinegar.

Charred tenderstem broccoli spears finished with garlic olive oil, lemon zest, and chilli flakes.

Traditional slow-braised sweet-and-sour Sicilian aubergine with tomato, celery, capers, and toasted pine nuts.

Mixed green leaves tossed with sweet blood orange segments, black olives, and roasted Piedmont hazelnuts.

Velvety house-whipped garlic emulsion flecked with fresh flat-leaf parsley.

Fiery Southern Italian Calabrian chilli paste steeped in cold-pressed extra-virgin olive oil.

Extra side portion of stone-ground sweet basil, pine nut, olive oil, and Parmigiano pesto.

Crisp dry gin shaken with fresh garden basil leaves, cucumber, lemon juice, and botanical soda.

Italian aperitivo classics crafted with Prosecco, Aperol, Campari, and sweet vermouth over crystal ice.

Alcohol-free tropical blend of coconut cream, chilled lychee juice, fresh lime, and passion fruit.

Refreshing non-alcoholic mix of muddled blackberries, pressed apple, cranberry, lime, and grenadine.

Authentic chilled Italian sparkling botanical and citrus soft drinks imported from Sicily.

Chilled pressed fruit juice served over ice with citrus garnish.

Large table bottle of classic Italian mineral water served chilled.

Choice of T2 loose-leaf Earl Grey, peppermint, or English breakfast tea, or dark-roast Italian espresso.

Savoiardi sponge fingers soaked in freshly pulled Italian espresso and Marsala, layered with whipped mascarpone and cocoa.

Showstopping tall lemon buttercream sponge cake cloaked in golden torched Italian meringue.

Warm flourless Sicilian almond cake served alongside a scoop of velvety roasted Bronte pistachio gelato.

Rich handmade chocolate and Piedmont hazelnut ganache sphere encased in crisp wafer and roasted nuts.

Daily churned traditional Italian gelato—choose from pistachio, fior di latte, dark chocolate, or seasonal fruit sorbet.

Selection of Taleggio, Gorgonzola, and aged Pecorino served with wildflower honey, fig chutney, and crisp flatbread.

Family-friendly smaller portion of freshly baked Margherita pizzetta or penne in mild sweet tomato-basil sauce.