Tom's Pasta
Menu with Prices in the UK

Warm artisanal focaccia baked daily with fresh rosemary, extra virgin olive oil, and flaky sea salt, served with whipped nutty brown butter.

Crusty ciabatta brushed with slow-roasted garlic confit oil, fresh parsley, and bubbling melted smoked scamorza cheese.

250g whole Italian burrata ball with a creamy stracciatella heart, served on marinated heritage datterini tomatoes with fresh Genovese basil pesto.

Crispy golden risotto balls stuffed with molten Taleggio cheese and black truffle paste, served with truffle aioli.

Panko-crumbed slow-cooked beef shin croquettes served with zesty caper and parsley salsa verde.

Golden fried polenta chips dusted in rosemary sea salt, served with a warm, dipping Gorgonzola fonduta.

Buttery, vibrant Sicilian green olives marinated in cold-pressed extra virgin olive oil, orange zest, and fennel seed.

Tender grilled Roman artichoke hearts steeped in olive oil, fresh mint, cracked pepper, and lemon juice.

Silky paper-thin sliced Italian mortadella studded with pistachios, served with pickled guindilla chillies and sourdough crackers.

Fluffy whipped sheep's milk ricotta drizzled with spicy Calabrian chilli hot honey and toasted sourdough slices.

Towering layers of handmade egg pasta sheets, 16-hour braised British beef shin ragù, nutmeg béchamel, and blistered 24-month Parmigiano-Reggiano.

Rich slow-braised beef shin ragù invigorated with spicy Calabrian 'nduja sausage, silky white béchamel, and melted fior di latte mozzarella.

Sautéed porcini, chanterelle, and chestnut mushrooms layered with creamy lombardian Taleggio cheese, thyme béchamel, and roasted garlic.

Crumbled sweet Italian fennel sausage, sautéed porcini mushrooms, melted Alpine Fontina cheese, and rosemary white sauce.

Fresh wilted baby spinach, rich buffalo milk ricotta, slow-roasted San Marzano tomato sauce, and melted smoked scamorza cheese.

Tender shredded slow-braised lamb shank with rosemary and red wine reduction, layered with creamy béchamel and Pecorino Romano.

Ruffled ribbons of fresh mafaldine tossed in fiery Calabrian 'nduja ragù, whipped mascarpone, fresh lemon juice, and crispy herb pangrattato.

Handmade wavy mafaldine pasta ribbons drenched in rich 16-hour braised beef shin ragù, topped with shaved aged parmesan.

Thick hollow bucatini tossed in emulsified starchy pasta water, sharp aged Pecorino Romano cheese, and freshly toasted Tellicherry black pepper.

Rolled pasta pinwheels filled with grilled courgettes, fresh ricotta, and preserved lemon, baked in nut-brown butter and crispy sage.

Pillowy potato gnocchi tossed in a velvety Gorgonzola Dolce cheese cream sauce, finished with crushed toasted walnuts.

Fine egg tagliolini pasta with sweet white and brown Cornish crab meat, garlic, red chilli, fresh parsley, and toasted lemon breadcrumbs.

Grooved rigatoni tossed in a silky tomato, vodka, cream, and spicy chilli reduction, finished with crisp pancetta bits.

Broad ribbons of golden egg pappardelle coated in slow-braised wild boar ragù with juniper berries, rosemary, and red wine.

Delicate Piedmontese pinched pasta parcels stuffed with tender braised veal, served in foaming nut-brown butter with fresh sage leaves.

Fresh golden tagliatelle coated in Normandy butter, parmesan emulsion, and generous fresh shavings of black summer truffle.

Crisp thinly shaved Florence fennel bulb, peppery wild rocket, aged parmesan shavings, and lemon extra virgin olive oil vinaigrette.

Tenderstem broccoli charred over high heat, tossed with sliced garlic, red chilli flakes, and golden toasted flaked almonds.

Crispy edge Maris Piper roast potatoes tumbled with sea salt and fresh rosemary, served with roasted garlic aioli.

Speckled Italian radicchio leaves tossed with juicy blood orange segments, pomegranate seeds, and aged balsamic glaze.

Paper-thin ribbons of courgette lightly floured, flash-fried till crunchy, and seasoned with torn fresh mint and Maldon sea salt.

Espresso and Disaronno Amaretto soaked ladyfingers layered with whipped mascarpone zabaione and Valrhona dark cocoa.

Silky set vanilla cream infused with Sicilian Bronte pistachio paste, topped with white chocolate shards and crushed pistachios.

Crispy fried pastry shells filled to order with sweetened sheep's milk ricotta, candied orange peel, and dark chocolate chips.

Velvety chilled Amalfi lemon cream posset served with a buttery homemade rosemary and sea salt shortbread biscuit.

A scoop of rich Madagascan vanilla bean gelato drowned in a freshly extracted piping-hot shot of Italian espresso.

Tanqueray London Dry Gin, bitter Campari, and Cocchi Vermouth di Torino stirred over a single crystal ice block with orange peel.

Aperol aperitivo, sparkling Prosecco Superiore DOCG, splash of soda water, and a fresh juicy orange slice.

Pallini Limoncello, Prosecco, fresh lemon juice, sparkling soda water, and a fragrant sprig of bruised fresh thyme.

Sparkling home-made lemonade infused with fresh Sicilian lemon juice, light raw cane sugar, and bruised garden rosemary.

Iconic Italian sparkling fruit soda crafted with sun-ripened Mediterranean blood oranges.

Smooth, velvety Tuscan still natural mineral water served in a chilled glass bottle.