Tavolino Bar & Kitchen
Menu with Prices in the UK

Plump Sicilian green Nocellara olives marinated with wild oregano, orange peel, and crushed garlic.

House-baked fluffy Italian focaccia drizzled with Sicilian extra virgin olive oil and aged balsamic vinegar.

Creamy Pugliese burrata served with sweet beetroot carpaccio, bitter orange segments, toasted hazelnuts, and crispy thyme.

Crispy saffron risotto balls stuffed with melted Fontina cheese and black truffle, served over Parmesan cream.

Lightly floured tender squid rings fried golden, served with Amalfi lemon aioli and fresh parsley.

Paper-thin raw cured British beef fillet topped with wild rocket, shaved 24-month Parmigiano Reggiano, and truffle oil.

Delicate cured Parma ham draped over chilled cantaloupe melon with aged Modena balsamic glaze.

48-hour slow-fermented sourdough crust topped with San Marzano tomato sauce, sliced garlic, wild oregano, and extra virgin olive oil.

San Marzano tomato passata, creamy fior di latte mozzarella, fresh sweet basil leaves, and Sicilian olive oil.

Spiced Calabrian salami, crushed San Marzano tomatoes, fior di latte mozzarella, fresh red chillies, and hot wildflower honey.

White base with fior di latte, roasted chestnut and oyster mushrooms, mascarpone, thyme, and aromatic black truffle paste.

Tomato base and fior di latte finished post-oven with San Daniele prosciutto, peppery wild rocket, and shaved Parmigiano.

Fiery spreadable Calabrian 'nduja sausage, San Marzano tomato, sweet confit cherry tomatoes, and whole creamy burrata.

Rich four-cheese white pizza combining fior di latte, Gorgonzola Dolce, Taleggio, and aged Parmigiano Reggiano with cracked black pepper.

Fennel-spiced Italian pork sausage, bitter Neapolitan broccoli rabe, smoked scamorza cheese, and chilli flakes.

Thick hollow handmade bucatini tossed in an emulsion of aged Pecorino Romano DOP and toasted Tellicherry black pepper.

Delicate fresh egg pasta sheets dressed in roasted walnut and sage butter, topped with a rich confit Clarence Court egg yolk.

Fresh egg tagliatelle ribbons coated in 8-hour Chianti-braised beef shin ragù and aged Parmigiano Reggiano.

Fine handmade tagliolini tossed with sweet white Dorset crab meat, garlic, Amalfi lemon zest, red chilli, and Datterini tomatoes.

Authentic Roman carbonara made with crispy guanciale pork cheek, golden egg yolk emulsion, Pecorino Romano, and black pepper.

Al dente pasta tubes simmered in garlic, fiery red chilli, and sweet San Marzano tomato sauce with fresh basil.

Handmade parcel pasta stuffed with porcini mushrooms and ricotta, glazed in brown sage butter and shaved black truffle.

Baked layers of fresh pasta, slow-simmered beef and pork ragù, creamy nutmeg béchamel, and bubbling mozzarella.

Pan-fried free-range chicken breast in golden Parmesan and herb breadcrumbs, served with rocket, cherry tomatoes, and lemon.

Whole Mediterranean sea bream chargrilled with lemon, thyme, and garlic, served with caper berry and olive salsa verde.

Sliced prime ribeye steak cooked medium-rare over charcoal, served on wild rocket with aged balsamic and Parmigiano shavings.

Iconic bone-in Tuscan T-bone steak chargrilled over oak embers, carved tableside with rosemary potatoes and salsa verde.

Baked aubergine slices layered with San Marzano tomato sauce, fior di latte mozzarella, basil, and crispy Parmigiano crust.

Crispy-skinned Scottish salmon fillet served with warm olive, caper, and cherry tomato puttanesca sauce.

Crispy golden baby potatoes roasted with garlic cloves, rosemary sprigs, and Maldon sea salt.

Chargrilled tenderstem broccoli spears tossed in cold-pressed olive oil, toasted garlic, and red chilli.

Crisp matchstick courgette fries dusted in light semolina batter and served with sea salt.

Peppery wild rocket tossed with aged Modena balsamic dressing and shaved 24-month Parmigiano Reggiano.

Thin skin-on fries finished with white truffle oil and finely grated Parmigiano.

Wilted baby spinach folded into warm cream sauce with grated nutmeg and garlic.

Savoiardi biscuits soaked in freshly pulled espresso and Marsala wine, layered with whipped mascarpone cream and dark cocoa.

Crisp pastry tubes piped to order with sweet sheep's milk ricotta, candied orange peel, and crushed Bronte pistachios.

Silky chilled cream pudding infused with vanilla pod, served with warm spiced berry compote.

Baked dark Valrhona chocolate cake with a molten centre, paired with house-churned fior di latte gelato.

Two scoops of artisan vanilla gelato drowned in a hot shot of freshly brewed Italian espresso.

Choice of two scoops: Pistachio, Stracciatella, Hazelnut, or Amalfi Lemon Sorbetto.

Classic Venetian aperitivo combining Aperol bittersweet orange liqueur, chilled Prosecco DOC, soda water, and fresh orange slice.

Equal parts London dry gin, Campari, and Carpano Antica Formula sweet vermouth stirred over a hand-cut ice block.

Zesty Campanian Limoncello topped with Prosecco, soda water, and a sprig of fresh rosemary.

Vodka, Kahlúa coffee liqueur, and freshly pulled dark roast Italian espresso shaken until velvety frothy.

White peach purée topped with alcohol-free sparkling rosé and chilled soda.

Sparkling Sicilian blood orange soda crafted with real Mediterranean citrus juice.

Crisp, tart sparkling Italian lemonade served over ice with fresh lemon.

Smooth, balanced natural Tuscan spring water in a 750ml glass sharing bottle.

Fine natural effervescent mineral water from the Italian Alps.

Authentic Italian dark-roast Arabica coffee pulled fresh to order.