Osteria Angelina
Menu with Prices in the UK

Finely hand-cut sashimi-grade fatty tuna tartare tossed in soy mirin dressing, fresh grated wasabi, chives, served with shatteringly crisp nori crackers.

Delicate slices of Pacific yellowtail kingfish finished with spicy fermented green yuzu kosho, cold-pressed olive oil, and micro shiso.

Whole creamy Pugliese burrata seated over heirloom tomatoes marinated in sweet dashi reduction, shiso leaf oil, and sea salt.

Homemade rosemary and cherry tomato focaccia baked fresh daily, served with churned cultured butter whipped with roasted Japanese nori.

Golden fried squares of stone-ground polenta seasoned with Japanese hot karashi mustard, served with a molten Fontina cheese dip.

Cured British Wagyu bresaola sliced paper-thin, served with sweet pickled daikon ribbons, Parmigiano Reggiano 24-month shavings, and sansho pepper.

Delicate pinched egg pasta cushions filled with whipped sheep's milk ricotta and black truffle, tossed in caramelized soy brown butter, chives, and fresh summer truffle shavings.

Hand-rolled semolina cavatelli pasta tossed with fiery Calabrian nduja sausage, sweet datterini tomato reduction, toasted panko breadcrumbs, and smoked ricotta salata.

Silky fine egg tagliolini rolled by hand, emulsified with fresh Scottish sea urchin (uni), kombu dashi butter, grated bottarga, and chives.

Wide ribbon pappardelle pasta coated in a 10-hour slow-cooked Wagyu beef shin ragù with red wine, sansho pepper, and 30-month Parmigiano Reggiano.

Thick extruded Venetian bigoli pasta tossed in an emulsion of 24-month Pecorino Romano, toasted black Tellicherry peppercorns, and tongue-tingling Japanese sansho.

Sweet roasted Delica squash ravioli with crushed almond amaretti, frothy white miso butter sauce, and fried sage leaves.

Black squid ink tagliolini tossed with sweet white Cornish crab meat, garlic, red chilli, ginger, white wine, and fresh flat-leaf parsley.

Meltingly tender Berkshire pork belly simmered in soy, dashi, and Italian vin santo, served with spicy Cremona mustard fruit (mostarda) and charred gai lan.

Day-boat Cornish turbot steak grilled over binchotan charcoal, glazed with kombu seaweed butter, sea succulents, and yuzu vinaigrette.

14-day dry-aged British duck breast roasted pink, basted with Japanese plum liqueur (umeshu) glaze, roasted Tokyo turnips, and sour cherry jus.

35-day dry-aged 800g T-bone steak grilled rare over binchotan embers, sliced on the bone, served with fresh wasabi salsa verde and sea salt.

Meaty roasted monkfish tail wrapped in pancetta, charred over charcoal and served with fresh green shiso pesto and roasted baby courgettes.

Cluster of Japanese maitake and king oyster mushrooms pan-roasted with garlic, tamari butter, polenta cake, and fresh chives.

Sweet Hispi cabbage wedge charred over coals, dressed with warm garlic-anchovy-miso bagna cauda sauce and crispy breadcrumbs.

Crushed baby potatoes roasted crisp with rosemary olive oil, sea salt, and Japanese furikake sesame seasoning.

Radicchio, Castelfranco, and chicory leaves tossed with Japanese pickled plum (umeboshi) and extra virgin olive oil vinaigrette.

Fresh warm young soybean pods tossed with smoked Maldon salt and shichimi togarashi spice.

Crisp light tempura-battered tenderstem broccolini spears with yuzu-sesame dipping sauce.

Savoiardi ladyfingers soaked in cold-brewed espresso and Marsala wine, layered with Kyoto ceremonial matcha mascarpone cream and dusted with green tea powder.

Silky cooked cream panna cotta infused with Japanese yuzu juice, white chocolate base, shiso leaf jelly, and toasted sesame brittle.

A rich scoop of nutty white sesame artisan gelato drowned tableside in a piping hot double shot of Italian espresso.

Creamy blue Lombardian Gorgonzola cheese served with Japanese pickled quince (kaki), candied walnuts, and Carta di Musica crispbread.

Nutty roasted green tea cream panna cotta served with candied kumquats and ginger syrup.

Roku Japanese Gin, Campari, Cocchi Vermouth di Torino, infused with Japanese Umeshu plum liqueur and flamed orange peel.

Yuzushu liqueur, Aperol, Prosecco Superiore DOCG, Fever-Tree soda water, garnished with fresh shiso leaf.

Premium cold sake from Kyoto; floral aromas of melon and white peach with an exceptionally smooth, crisp finish.

Crisp, clean Japanese draught lager poured cold with a rich, creamy micro-foam head.

Organic skin-contact Italian white wine with amber hue, apricot notes, and gentle tannins that pair superbly with umami sauces.

Traditional warm Japanese green tea blended with toasted brown rice grains for a warm, nutty aroma.

Classic gently effervescent Italian mineral water from San Pellegrino Terme in Lombardy.