Mercato Mayfair
Menu with Prices in the UK

48-hour slow-fermented sourdough crust topped with San Marzano D.O.P. tomatoes, Fior di Latte mozzarella, fresh basil, and extra virgin olive oil.

San Marzano tomato base, Fior di Latte, spicy cured Spianata Calabrese salami, fiery 'nduja sausage crumble, fresh red chillies, and basil.

White base with Fior di Latte mozzarella, black truffle cream, sautéed wild porcini mushrooms, aged Parmigiano Reggiano, and fresh thyme.

Four authentic Italian cheeses: creamy Fior di Latte, sharp Gorgonzola D.O.P., melted Fontina d'Aosta, and 24-month Parmigiano Reggiano with wildflower honey.

Fior di Latte base baked crisp, crowned fresh out of the wood-fired oven with sweet 24-month Prosciutto di Parma, whole creamy burrata, and wild rocket.

San Marzano D.O.P. tomato sauce, Fior di Latte, roasted portobello mushrooms, Italian cooked ham (Prosciutto Cotto), and dried wild oregano.

Tomato sauce, mozzarella, grilled Roman artichokes, Kalamata black olives, sliced mushrooms, Italian cured ham, and sweet basil.

The quintessential Neapolitan purist pizza: San Marzano tomato sauce, sliced fresh garlic, wild dried oregano, fresh basil, and extra virgin olive oil.

Folded wood-fired pizza parcel stuffed with creamy cow's milk ricotta, Fior di Latte, Salame Napoli, cracked black pepper, and San Marzano tomato.

San Marzano tomato base, vegan plant-based mozzarella, grilled courgettes, charred aubergines, sweet bell peppers, and basil pesto.

Handmade tonnarelli pasta swirled inside a carved 24-month Pecorino Romano wheel with starchy pasta water, freshly toasted Tellicherry black pepper.

Fresh golden egg tagliolini tossed in rich butter and black summer truffle sauce, crowned with half a ball of torn creamy Pugliese burrata.

Wide, silky hand-cut pappardelle ribbons coated in an 8-hour slow-braised British beef shin ragù with Chianti, rosemary, and aged parmesan.

Artisan bronze-die rigatoni tossed with crispy cured pork guanciale, Clarence Court rich egg yolks, and aged Pecorino Romano (strictly no cream).

Handmade linguine tossed with fresh Scottish mussels, palourde clams, wild king prawns, sweet cherry tomatoes, garlic, white wine, and parsley.

Delicate fresh pasta pillows stuffed with buffalo ricotta and baby spinach, tossed in golden sage brown butter and toasted pine nuts.

Fluffy potato gnocchi baked in a terracotta dish with sweet San Marzano tomato sauce, melted Fior di Latte mozzarella, and torn basil.

Twisted Ligurian trofie pasta tossed with fresh sweet Genovese basil pesto, roasted Italian pine nuts, baby potatoes, green beans, and pecorino.

Layer upon layer of fresh egg pasta sheets, slow-simmered beef ragù, nutmeg-scented béchamel sauce, and bubbling Parmigiano crust.

125g fresh artisanal Pugliese burrata, sliced 24-month cured Prosciutto di Parma, wild rocket, warm focaccia bread, and aged Modena balsamic glaze.

Whole creamy burrata surrounded by red, yellow, and green heritage Datterini tomatoes, basil oil, and flaky Maldon sea salt.

Fresh burrata with a decadent black summer truffle cream stracciatella centre, served with warm house-baked rosemary sea salt focaccia.

Crispy golden fried saffron risotto ball stuffed with slow-cooked beef ragù, sweet garden peas, and a molten mozzarella centre.

Crunchy golden risotto ball filled with a decadent molten blend of taleggio, gorgonzola, mozzarella, and aged parmesan.

Crispy semolina-crusted tender squid rings flash-fried, served with roasted garlic lemon aioli and grilled lemon wedge.

Generous wooden sharing board of 24-month Parma ham, Salame Finocchiona, Spianata Piccante, aged Pecorino, Gorgonzola, olives, and taralli.

Ligurian-style olive oil focaccia baked fresh, drizzled with cold-pressed olive oil, fresh rosemary needles, and flaky sea salt.

Meaty, sweet giant green olives from Puglia marinated in lemon zest, rosemary, and extra virgin olive oil.

Florence's historic 16th-century gelato recipe created by Bernardo Buontalenti—pure, unadorned cream, organic milk, egg yolks, and sugar.

Intense, nutty gelato made exclusively with authentic roasted pistachios from the volcanic slopes of Bronte, Sicily.

Silky Fior di Latte milk gelato folded with delicate shards of crunchy melted 70% dark Belgian chocolate.

Intensely rich dairy-free dark chocolate sorbet with single-origin Ecuadorian cocoa and sea salt.

Traditional Venetian recipe: espresso-soaked Savoiardi sponge ladyfingers, whipped mascarpone cream, dark cocoa dusting.

Modern twist on the classic: coffee-soaked sponge layered with sweet Bronte pistachio cream, whipped mascarpone, and chopped pistachios.

Crisp fried pastry tube filled fresh to order with sweet sheep's milk ricotta, candied orange peel, and dark chocolate drops.

Warm, flaky Italian breakfast croissant filled with molten sweet pistachio cream, dusted with powdered sugar.

Italian breakfast croissant filled with velvety vanilla bean custard pastry cream.

The quintessential Venetian aperitivo: Aperol, Valdobbiadene Prosecco D.O.C., splash of sparkling soda water, and fresh orange slice.

Bold, bittersweet Milanese spritz with Campari bitter, Prosecco D.O.C., sparkling soda, and giant green olive.

Artisan Limoncello di Sorrento, crisp Prosecco, sparkling soda water, lemon wheel, and fresh garden mint.

St-Germain wild elderflower liqueur, Prosecco D.O.C., soda water, fresh lime wedges, and slapped mint leaves.

Sourced from the historic St Mark's crypt cellar: vibrant Tuscan red with rich notes of wild sour cherry, violet, and gentle oak spice.

Crisp, elegant dry northern Italian white wine exhibiting crisp green pear, citrus blossom, and flinty minerality.

Naturally carbonated, unpasteurised, unfiltered craft lager brewed directly on-site in the subterranean church crypt microbrewery (4.8% ABV).

Dark-roasted artisan Italian Arabica blend pulled short with rich golden crema.

Velvety textured steamed whole milk poured over double espresso with a light dusting of cocoa powder.

Sparkling Italian natural mineral water from the Italian Alps.

Natural still mineral water from the hills of Tuscany.

Classic Italian sparkling orange beverage made with sun-ripened Mediterranean oranges.