San Carlo Cicchetti
Menu with Prices in the UK

Crisp stone-baked garlic focaccia bread smothered in melted Italian fior di latte mozzarella and oregano.

Giant sweet green Cerignola and buttery Sicilian Nocellara olives marinated with lemon peel and rosemary.

Toasted Altamura sourdough rubbed with garlic and topped with marinated sweet Sicilian Pachino tomatoes, fresh basil, and extra virgin olive oil.

Iconic Venetian whipped creamy salted cod mousse served on crunchy toasted country sourdough bread with pink peppercorns.

24-month aged cured San Daniele ham served with warm, puffed Emilian fried dough pillows.

Warm artisanal focaccia baked with fresh rosemary sprigs and sweet Cervia sea salt flakes.

Tender baby squid rings lightly dusted in semolina flour, fried crisp and served with homemade dill tartar sauce and lemon wedge.

Crisp golden saffron rice spheres filled with slow-cooked beef ragù, garden peas, and melting mozzarella.

Matchstick-thin courgettes fried until shatter-crisp, tossed in fine sea salt.

Crisp tempura tiger prawns served with golden saffron aioli and Amalfi lemon.

Creamy potato and smoked scamorza croquettes infused with black winter Norcia truffle, breaded and fried golden.

Paper-thin slices of raw prime Angus beef fillet, drizzled with Venetian mustard truffle emulsion, baby wild rocket, and 24-month Grana Padano.

Thinly shaved wild Mediterranean sea bass cured in fresh Amalfi lemon, blood orange juice, pink peppercorns, and fruity olive oil.

Hand-chopped Loch Duart salmon tossed with shallots, capers, fresh dill, and whipped mild goat's curd.

Whole creamy burrata cheese from Puglia served with sweet candied Datterini tomatoes, basil pesto, and aged balsamic reduction.

Warm tender octopus slices tossed with boiled new potatoes, Taggiasca olives, capers, and Italian parsley lemon dressing.

Creamy Campanian buffalo mozzarella paired with ripe heritage beef tomatoes, wild oregano, and fresh Genoese basil.

Individual 48-hour fermented thin crust pizza topped with San Marzano tomato sauce, buffalo mozzarella, and fresh basil.

White base pizzetta with fior di latte mozzarella, sautéed wild porcini mushrooms, black truffle paste, and shaved Parmigiano Reggiano.

San Marzano tomato sauce, fior di latte, fiery Calabrian spianata salame, and fresh red chilli peppers.

Crisp stone-baked crust topped with creamy burrata, 24-month Parma ham, wild rocket, and extra virgin olive oil.

Four Italian cheeses: Gorgonzola dolce, fontina, smoked scamorza, and mozzarella, finished with toasted walnuts and honey drizzle.

Handmade pasta pillows filled with black Norcia truffle and ricotta, served in a velvety Roman Pecorino cream sauce with fresh shaved truffle.

Fresh delicate egg tagliolini tossed with native lobster meat, cherry tomatoes, brandy, sweet peas, and a light lobster bisque emulsion.

Thick bronze-die spaghettoni with crispy cured guanciale, organic egg yolks, cracked Tellicherry black pepper, and aged Pecorino Romano.

Layered egg pasta sheets with slow-braised beef and pork Bolognese ragù, silky béchamel, and golden gratinated Parmesan.

Pillowy handmade potato dumplings bathed in melted sweet Gorgonzola cheese sauce and toasted Piedmont hazelnuts.

Delicate spaghettini tossed with sweet Palourde clams, garlic, mild red chilli, Italian parsley, and white wine broth.

Slow-stirred Carnaroli rice with wild forest porcini mushrooms, vegetable broth, butter, and freshly grated Grana Padano.

Silky egg tagliatelle ribbons tossed with eight-hour simmered beef and pork ragù, finished with 24-month Parmigiano Reggiano.

Char-grilled Mediterranean king prawns marinated with cold-pressed olive oil, garlic, red chilli, and fresh Italian parsley.

Pan-seared sea bass fillet poached gently in a light broth of cherry tomatoes, white wine, garlic, and wild capers.

Charred Mediterranean octopus tentacle served over smooth rosemary-infused chickpea purée and smoked paprika oil.

Crisp-skin Scottish salmon steak with steamed asparagus and a delicate lemon-dill white wine reduction.

Mixed crispy seafood platter featuring calamari, baby prawns, and whitebait dusted in semolina and fried golden.

Corn-fed chicken breast flattened, coated in seasoned breadcrumbs and pan-fried golden, served with wild rocket and cherry tomatoes.

Prime dry-aged Aberdeen Angus beef fillet medallion pan-seared and served with a creamy green Madagascar peppercorn and brandy sauce.

Grilled tender lamb cutlets marinated in garlic, lemon zest, and rosemary, served sizzling hot straight from the grill.

Tender handmade veal meatballs simmered in slow-cooked San Marzano tomato sauce with fresh basil and melted parmesan.

Sliced grilled Angus sirloin steak fanned over baby wild rocket leaves, drizzled with aged Modena balsamic vinegar and shaved Grana Padano.

Tender Dutch milk-fed veal cutlet breaded and pan-fried in clarified butter, served with fresh lemon.

Thin-cut crispy french fries tossed in aromatic black truffle oil and freshly grated Parmigiano Reggiano.

Baby leaf spinach sautéed in extra virgin olive oil with garlic and a squeeze of fresh lemon juice.

Sweet Sicilian cherry tomatoes, sweet pickled Tropea red onions, and fresh basil drizzled with cold-pressed olive oil.

Tenderstem Calabrian broccoli florets pan-fried with garlic, sea salt, and spicy red pepper flakes.

Classic Venetian recipe with Savoiardi ladyfingers steeped in espresso and Marsala wine, layered with whipped mascarpone cream and Valrhona cocoa.

Warm molten dark chocolate fondant cake with a liquid core, served with artisanal Madagascar bourbon vanilla gelato.

Crisp fried pastry cylinder filled with sweet sheep's milk ricotta, candied orange zest, and crushed Bronte pistachios.

Layers of crisp caramelised puff pastry with vanilla diplomat cream and fresh English raspberries.

Three scoops of freshly churned artisanal Italian gelato or dairy-free fruit sorbet.

The quintessential Venetian aperitivo: chilled Prosecco Superiore DOCG married with freshly puréed white peaches.

Equal parts Bombay Sapphire gin, Campari bitter, and Carpano Antica Formula sweet vermouth with orange peel.

Aperol, Prosecco Superiore DOCG, splash of soda water, and a fresh orange slice over cubed ice.

Metodo Classico Italian sparkling wine from Lombardy; crisp apple, white flowers, and brioche elegance.

Iconic northern Italian white wine from Alto Adige; bone dry, crisp citrus, and white peach aromas.

Velvety red wine from Veneto with ripe red cherry, sweet spice, and smooth, supple tannins.

Naturally sparkling Italian mineral water from the Italian Alps.

Authentic rich Neapolitan dark roast espresso with golden crema.