Gusto Italian
Menu with Prices in the UK

Handcrafted proved sourdough petals rolled and baked with crushed garlic, fresh parsley, and melted Italian butter.

Crisp sourdough petals stuffed with slow-cooked pork, toasted fennel seeds, mozzarella, and caramelised shallots.

House-baked Puglian sea salt focaccia drizzled with cold-pressed extra virgin olive oil and rosemary.

Hand-stretched 24-hr fermented dough with roast garlic purée, fresh parsley, and melted Fior di Latte cheese.

Vibrant, giant Sicilian green olives marinated in cold-pressed extra virgin olive oil, orange peel, and oregano.

Slow-roasted Valencia almonds dusted with smoked pimentón and white truffle sea salt.

Crispy golden risotto balls stuffed with melted Taleggio cheese and black truffle paste, served with truffle mayo.

Charred sourdough toast topped with seasoned baby heritage tomatoes, fresh basil, garlic, and aged balsamic glaze.

Tender squid rings tossed in lightly seasoned polenta batter, fried crisp and served with roast garlic aioli and fresh lemon.

Creamy Pugliese burrata cheese served with spiced pumpkin seeds, candied walnuts, pistachio crumb, and Puglian bread croûtes.

Pan-seared jumbo king prawns in sweet paprika, fresh red chilli, white wine, and lemon garlic butter with toasted sourdough.

Thinly sliced dry-aged British beef fillet, horseradish crème fraîche, crispy capers, rocket, and shaved Gran Moravia.

Hand-rolled beef and pork meatballs simmered in San Marzano tomato sauce, topped with melted mozzarella and toasted ciabatta.

Handmade pasta parcels filled with sweet roasted butternut squash and ricotta, tossed in sage butter with toasted pine nuts.

Velvety smooth chicken liver pâté infused with white truffle, served with red onion marmalade and toasted brioche.

Scottish king scallops seared in butter, served on sweet garden pea purée with crispy pancetta crumb and pea shoots.

Slow-simmered vegetable soup with cannellini beans, cavolo nero, ditalini pasta, and Genovese basil pesto.

Prosciutto di Parma, finocchiona salami, spicy coppa, Fior di Latte mozzarella, Gorgonzola, house pickles, and focaccia.

San Marzano tomato sauce, creamy Fior di Latte mozzarella, fresh sweet basil leaves, and cold-pressed extra virgin olive oil.

San Marzano tomatoes, Fior di Latte mozzarella, smoky cured pepperoni sausage, and a pinch of dried oregano.

Fiery Calabrian 'nduja pork paste, rich tomato base, creamy whole smashed burrata, Fior di Latte, and a drizzle of hot honey.

San Marzano sauce, mozzarella, sliced prosciutto cotto ham, roasted chestnut mushrooms, artichoke hearts, and black olives.

Loaded with spicy pepperoni, fennel sausage, slow-cooked shredded pork, cured pancetta, tomato sauce, and mozzarella.

White base pizza with Fior di Latte, shaved prosciutto di Parma, wild rocket, sweet balsamic reduction, and aged Gran Moravia.

White pizza with creamy Fior di Latte, sharp Gorgonzola piccante, Taleggio, aged Gran Moravia, and fresh thyme.

San Marzano tomato base, mozzarella, wilted baby spinach, pitted black olives, garlic oil, and a soft-baked Clarence Court egg yolk.

Dairy-free Fior di Latte mozzarella, sautéed wild forest mushrooms, garlic oil, and fragrant white truffle drizzle.

Folded sourdough crust stuffed with spicy pepperoni, Tuscan sausage, mozzarella, and ricotta, topped with warm tomato sauce.

Linguine pasta tossed with golden egg yolk, crispy smoked pancetta, tellicherry black pepper, and aged Gran Moravia cheese.

Layered egg pasta sheets with 6-hour slow-cooked British beef ragù, velvety béchamel sauce, and bubbling melted Gran Moravia.

Fine egg tagliolini with Devon brown crabmeat, pan-fried jumbo king prawns, garlic, fresh red chilli, and white wine butter emulsion.

Large ribbed tube pasta in a fiery San Marzano tomato sauce infused with red chillies, garlic, fresh basil, and extra virgin olive oil.

Slow-stirred Carnaroli rice with sautéed forest mushrooms, white wine, vegetable stock, creamy butter, and white truffle oil.

Broad ribbon egg pasta served with 8-hour braised featherblade beef in Chianti wine and sweet heritage tomato sauce.

Crest-shaped ridged pasta tossed in a velvety tomato vodka cream sauce with sweet garlic, mascarpone, and Gran Moravia.

Soft potato gnocchi pillows cloaked in rich Gorgonzola dolce cheese sauce with wilted spinach and crunchy toasted walnuts.

Linguine baked in parchment with king prawns, mussels, baby squid, cherry tomatoes, white wine, and fresh flat-leaf parsley.

Artisanal pasta parcels stuffed with roasted pumpkin, toasted pine nuts, amaretto crumb, and brown butter emulsion.

Crispy panko-breaded chicken breast escalope served with spaghetti pomodoro, fresh torn basil, and aged Gran Moravia.

Crispy-skinned fresh sea bass fillet served with braised fennel, samphire, baby potatoes, and sun-blushed tomato butter sauce.

Tender pork belly with shatteringly crisp crackling, creamy sage polenta, charred tenderstem broccoli, and spiced apple jus.

Prime British beef ribeye with rich marbling, grilled over coals and served with roasted garlic bulb and slow-roasted plum tomato.

Exceptionally tender centre-cut British beef fillet cooked to your liking, served with charred vine tomatoes and cacio e pepe butter.

Whole Mediterranean sea bream baked in aromatic sea salt crust, deboned tableside with caper, lemon, and parsley salmoriglio.

Slow-braised British lamb shank in red wine and rosemary reduction, served on smooth mashed potatoes with gremolata.

Baked layers of thinly sliced aubergine, San Marzano tomato sauce, fresh basil, and bubbling mozzarella with dressed rocket.

Golden crisp thin-cut skin-on fries seasoned with Maldon sea salt.

Crispy skin-on fries tossed in white truffle oil, grated Gran Moravia cheese, and fresh flat-leaf parsley.

Delicate strips of fresh courgette coated in light polenta batter, fried crisp and served with lemon aioli.

Fresh tenderstem broccoli stalks tossed with chilli flakes, garlic oil, and toasted almonds.

Crisp peppery wild rocket leaves tossed in aged balsamic glaze, extra virgin olive oil, and shaved Gran Moravia.

Sweet multi-coloured baby heritage tomatoes with pickled red shallots, fresh basil, and extra virgin olive oil.

Crispy crushed baby heritage potatoes roasted in garlic, rosemary sprigs, and olive oil.

Silky yellow bramata polenta enriched with mascarpone cheese, butter, and freshly grated nutmeg.

Traditional savoiardi sponge fingers soaked in dark espresso and coffee liqueur, layered with whipped mascarpone cream and dusted with bitter cocoa.

Fudgy warm Valrhona chocolate brownie served with salted caramel sauce, chocolate soil, and Madagascar vanilla gelato.

Fluffy Italian mini doughnuts filled with Nutella and vanilla crema patissiera, dusted with cinnamon sugar.

Crisp sweet pastry tart filled with sharp Sicilian lemon curd, topped with torched Italian meringue and raspberry coulis.

Rich Medjool date sponge drenched in hot toffee sauce, served with clotted cream vanilla gelato.

Silky set cream dessert flavoured with bourbon vanilla pods, topped with strawberry and Aperol compote.

Choice of 3 scoops: Madagascan Vanilla, Sicilian Pistachio, Chocolate Fondente, Blood Orange Sorbet, or Mango Sorbet.

Aperol, Prosecco DOC, club soda, and fresh orange slice served over cubed ice in a large wine glass.

Sweet white peach purée topped with chilled Gusto Prosecco DOC.

Equal parts Bombay Sapphire gin, Campari bitter, and Martini Rosso sweet vermouth, stirred with orange peel.

Absolut vanilla vodka, Kahlúa coffee liqueur, and freshly pulled espresso shaken vigorously with 3 coffee beans.

Lyre's Italian Spritz alcohol-free aperitif, Mediterranean tonic water, fresh orange wheel, and sparkling water.

Crisp natural Italian sparkling mineral water bottled at the source in San Pellegrino Terme.

Smooth and velvety natural still mineral water from the hills of Tuscany.

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

Tart and refreshing Italian sparkling lemon drink crafted with ripe Italian lemons.

Original glass contour bottle served ice-cold with lemon slice.

Sugar-free crisp cola served over ice with fresh lime.

Rich roasted 100% Arabica double shot with thick golden crema.