Grasso
Menu with Prices in the UK

Jumbo crispy panko-breaded mozzarella sticks with molten centre, served with spicy Calabrian 'nduja dip and wildflower honey.

Freshly baked pizza dough brushed with crushed garlic, extra virgin olive oil, and fragrant rosemary.

Garlic and rosemary flatbread loaded with bubbling melted Fior di Latte mozzarella.

Chilled Atlantic shrimp, fresh hand-picked Devon white crab meat, and house Marie Rose sauce over shredded crisp iceberg.

Selection of artisanal Italian cheeses, marinated artichoke hearts, grilled courgettes, and house seeded crackers.

Cured Italian meats including Prosciutto di Parma, Finocchiona fennel salame, and Spianata piccante with pickled cornichons.

Crispy battered courgette ribbons fried golden and dusted with sea salt, served with garlic herb aioli.

Whole creamy Pugliese burrata cheese paired with heritage Isle of Wight tomatoes, basil pesto, and balsamic reduction.

Bright green Sicilian Nocellara del Belice olives marinated in lemon zest and oregano.

Warm Valencia almonds roasted with hickory smoke and sea salt.

Saffron risotto balls stuffed with fontina cheese, breaded and fried crisp, served over tomato marinara.

San Marzano tomato sauce, Fior di Latte mozzarella, fresh basil, and shaved 24-month Parmigiano Reggiano on 48hr dough.

Tomato sauce, mozzarella, artisan pepperoni cups, fresh red chillies, hot wildflower honey drizzle, and aged Parmesan.

Rich vodka cream red sauce base, creamy torn burrata pugliese, fresh wild rocket, extra virgin olive oil, and Parmesan.

House pork and beef meatballs, fennel sausage, rich tomato sauce, melted mozzarella, and fresh basil.

Woodland wild mushrooms, marinated Roman artichokes, slow-roasted confit garlic, tomato, mozzarella, and thyme.

Garlic-roasted sliced aubergine, crispy herb parmesan crumb, house basil pesto, tomato sauce, and Fior di Latte mozzarella.

White bianca base with Fior di Latte, sautéed wild mushrooms, white truffle cream, taleggio cheese, and chives.

Spicy Spianata salami, fiery Calabrian 'nduja, pickled jalapeño rings, tomato sauce, and mozzarella.

Vodka marinara sauce base, crumbled fennel pork sausage, smoked provolone, mozzarella, and fresh oregano.

San Marzano tomatoes, Cetara salted anchovies, Pantelleria capers, confit garlic, oregano, and olive oil (cheese-free).

Fior di Latte mozzarella, gorgonzola dolce, aged provolone, and pecorino romano with a touch of thyme honey.

Slow-simmered pork and beef family-recipe meatballs, 4-hour marinara sauce, al dente spaghetti, and heaps of parmesan.

Tubular penne coated in silky vodka cream tomato sauce with a kick of Calabrian chilli flakes and grated Parmigiano.

Half fresh native lobster, linguine pasta tossed in spicy vodka tomato sauce, cherry tomatoes, and flat-leaf parsley.

Slow-braised British lamb shoulder cooked with rosemary, anchovy, and red wine over rigatoni with pecorino.

Fresh egg fettuccine, sautéed forest mushrooms, white truffle butter, cream, and aged parmesan.

Layers of fresh egg pasta, rich Bolognese beef ragù, silky béchamel, and melted mozzarella baked until bubbling.

Spaghetti pasta tossed with sweet Datterini tomatoes, garlic, extra virgin olive oil, and fresh torn basil leaves.

Oversized herb-crusted chicken cutlet covered in marinara sauce and melted mozzarella, served with fries or spaghetti.

Baked layers of thinly sliced aubergine, tomato sugo, basil, parmesan, and melted fior di latte mozzarella.

28-day dry-aged British Angus sirloin steak char-grilled and basted with garlic herb butter, served with rosemary fries.

Crispy-skinned seabass fillets finished with lemon-caper butter sauce, white wine, and fresh parsley.

Bone-in British pork cutlet pounded thin, breaded in sourdough crumbs, and served with shaved fennel and citrus salad.

Crisp romaine and baby gem lettuce, house anchovy garlic dressing, sourdough croutons, and grated parmesan.

The Big Caesar salad topped with a sliced crispy herb-crusted chicken cutlet.

Finely shredded Tuscan black kale tossed in lemon-dill vinaigrette with toasted almonds and aged Pecorino Romano.

Skin-on crispy shoestring fries seasoned with fragrant rosemary salt and crushed black pepper.

Crispy fries tossed in aromatic white truffle oil and blanketed in finely grated 24-month Parmigiano Reggiano.

Tenderstem broccoli pan-fried with sliced confit garlic, extra virgin olive oil, and mild chilli flakes.

Homemade daily by the family matriarch: espresso-dipped Savoiardi biscuits, mascarpone cream, Amaretto Disaronno, and dark cocoa.

Dense, velvety baked vanilla cheesecake on a graham cracker crust topped with wild Maine blueberry compote.

Crispy fried pastry shells filled with sweet whipped sheep's milk ricotta, dark chocolate nibs, and Bronte pistachios.

Warm, gooey chocolate chip cookie baked in a cast-iron skillet, topped with a scoop of Madagascar vanilla gelato.

Three scoops of Italian gelato—choose from Fior di Latte, Dark Chocolate, Pistachio, or Amalfi Lemon Sorbet.

Bombay Sapphire gin, Campari, Sardinian Mirto berry liqueur, sweet vermouth, and fresh seasonal blackberries.

Aperol, Bombay Sapphire, Valdobbiadene Prosecco, cranberry juice, rosemary sprig, fresh berries, and sparkling soda.

Bombay Sapphire Premier Cru, Italicus Rosolio di Bergamotto, and Martini Bianco vermouth with an olive twist.

Chambord raspberry liqueur, Grand Cru Brut Champagne, and a flamed lemon peel twist.

Woodford Reserve rye whiskey, Antica Formula sweet vermouth, Luxardo Maraschino, and Angostura bitters.

Amaro Montenegro, Ocho Blanco tequila, pink grapefruit soda, fresh lime juice, and a sea salt rim.

Disaronno Amaretto, bourbon, fresh lemon juice, simple syrup, and aromatic bitters with Maraschino cherry.

Crisp, cold London craft lager poured on draught from local Hackney brewery Forest Road.

Classic crisp, effervescent Italian lager brewed in Rome.

Tuscan Sangiovese with notes of wild cherry, dried herbs, and savoury cedar tannins.

Full 750ml bottle of Tuscan Chianti Classico DOCG.

Crisp Cortese white grape from Piedmont offering green apple, floral notes, and flinty minerality.

Fine, delicate sparkling bubbles from the historic hills of Valdobbiadene.

Crodino Italian non-alcoholic bitter aperitivo, cranberry juice, fresh rosemary, berries, and sparkling water.

Sweet white peach puree stirred with sparkling soda and fresh mint.

Authentic sparkling Sicilian lemon beverage.

Sparkling Italian orange soda with real pulp.

Smooth Tuscan natural still mineral water in an elegant glass bottle.

Crisp effervescent Italian sparkling water in glass bottle.

Double extraction of dark-roasted Italian Arabica-Robusta blend.

Espresso with equal parts steamed milk and dense milk foam, dusted with cocoa.