Gloria Trattoria
Menu with Prices in the UK

Whole 125g creamy Pugliese burrata crowned with black summer truffle purée, 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 Parma ham served with sweet Charentais melon spheres and warm gnocco fritto.

Finely sliced artisan Italian mortadella sausage studded with whole Sicilian pistachios, served with pickled cornichons.

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

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

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.

Crisp risotto balls filled with slow-cooked beef and pork ragù, molten fior di latte mozzarella, and basil aioli (2 pieces).

Ten paper-thin layers of fresh spinach pasta sheets stacked with slow-simmered beef and pork ragù, silky béchamel, and mozzarella.

Ruffled ribbon mafaldine pasta coated in rich mascarpone and black truffle cream sauce, button mushrooms, and shaved Umbrian summer truffles.

Grand sharing pasta dish for two: mafaldine ribbons dramatically tossed tableside inside a giant hollowed 24-month Pecorino wheel with black truffles.

Spaghetti alla chitarra tossed with crisp cured pork guanciale, egg yolks, and cracked black pepper, finished with aged pecorino.

Fresh spaghettoni tossed in rich 24-month pecorino and crushed black pepper sauce, served inside a crisp parmesan cheese nest.

Large ribbed paccheri tubes coated in slow-braised Bolognese ragù of prime beef, pork shoulder, San Marzano tomatoes, and Parmigiano.

Delicate handmade egg tagliarini with sweet Cornish crab meat, Amalfi lemon-thyme butter, chilli flakes, and langoustine bisque.

Baked handmade potato gnocchi stuffed with smoked scamorza cheese, baked in rich San Marzano tomato sauce and fresh basil.

Handmade ravioli filled with roasted Delica pumpkin, crushed amaretto biscuits, and ricotta, tossed in brown sage butter and hazelnuts.

48-hour fermented sourdough base, San Marzano tomato DOP sauce, creamy buffalo mozzarella from Campania, fresh basil, and extra virgin olive oil.

Fior di latte mozzarella, mascarpone cream, button mushroom duxelles, black truffle sauce, and fresh Umbrian summer truffle shavings.

San Marzano tomatoes, fior di latte mozzarella, spicy Italian salami, spreadable Calabrian 'nduja, and a hot wildflower honey drizzle.

White base pizza loaded with fior di latte, Gorgonzola Dolce, Alpine fontina, smoked scamorza, and fiery hot honey.

Double San Marzano tomato sauce, sweet datterini confit tomatoes, sliced garlic, wild oregano, fresh basil, and extra virgin olive oil.

San Marzano tomatoes, whole tear of creamy buffalo mozzarella, Prosciutto di San Daniele, rocket leaves, and shaved Parmigiano.

Fior di latte mozzarella, smoked provola, roasted red peppers, spicy pickled jalapeños, and fresh basil leaves.

Folded sourdough calzone stuffed with sweet sheep's ricotta, fior di latte mozzarella, spicy Napoli salami, and tomato sauce.

Golden breaded corn-fed chicken escalope fried in clarified butter, served with a crisp rocket, caper, and pecorino salad with garlic mayo.

350g dry-aged British ribeye steak chargrilled medium-rare, carved over wild rocket, aged balsamic glaze, and 24-month Parmigiano shavings.

Whole pan-seared sea bass fillet with crispy skin, rested on sautéed garlic spinach, sweet datterini tomato coulis, and caper butter.

Slow-braised cross-cut veal shank in white wine and vegetable aromatics, served with creamy carnaroli saffron risotto and gremolata.

Choice of selected fresh pasta (e.g. Paccheri Bolognese or Cacio e Pepe) or Mammargherita pizza, served with an Italian espresso.

Choice of one Antipasto (Crocchette or Zucchini Fritti) and one fresh Pasta or Pizza, including a single Illy espresso.

The complete Italian lunch: one antipasto, one main pasta or pizza, and one dolce (Tiramisù scoop or Gelato), plus espresso.

Crunchy shoestring potato fries tossed in aromatic white truffle oil and showered with finely grated aged pecorino cheese.

Pan-seared tenderstem broccoli stems tossed in extra virgin olive oil, garlic slivers, and dried red chilli flakes.

Mixed Italian bitter leaves, sweet datterini cherry tomatoes, and shaved radish tossed in aged Modena balsamic vinaigrette.

A staggering 15cm-tall towering peak of fluffy torched Italian meringue over tangy Amalfi lemon curd and a buttery shortbread crust.

Classic Italian tiramisù scooped generously tableside from a giant terracotta dish: coffee-soaked savoiardi, mascarpone cream, and cocoa.

Giant crisp choux pastry bun filled with sweet Fior di Latte gelato, drowned tableside in hot dark Valrhona chocolate fudge sauce.

Three scoops of artisan Bronte pistachio gelato served with toasted caramelised pistachios and dark chocolate shavings.

Double espresso poured hot over a scoop of Fior di Latte gelato, served with a crunchy Tuscan almond cantuccio biscotti.

Italicus rosolio di bergamotto, Prosecco DOC, grapefruit bitters, and sparkling soda served over ice in a tiger glass.

Tanqueray gin, Campari bitter, and sweet Italian vermouth aged with orange zest and served over a hand-carved ice sphere.

Disaronno amaretto liqueur shaken with fresh lemon juice, sugar syrup, and egg white foam with maraschino cherry.

Non-alcoholic botanical aperitif, cranberry juice, passionfruit purée, lime juice, and sparkling soda water.

Crisp, premium Italian draught beer served ice-cold from the tap with a dense white head.

Award-winning craft pale lager from Biella in Piedmont, brewed with mountain spring water.

Sparkling Italian orange beverage made with 100% Mediterranean sun-ripened oranges.

Sparkling lemon soda made with ripe southern Italian lemons, tart and invigorating.

Naturally sparkling Italian mineral water from the thermal springs of San Pellegrino Terme.

Silky still natural mineral water sourced from the historic Tuscan Apennine estate.

Dark-roasted, intense authentic Neapolitan espresso pulled with dense hazelnut crema.