L'avo
Menu with Prices in the UK

Warm freshly baked rosemary focaccia, seeded sourdough, and crispy pane carasau served with whipped herb butter and aged balsamic.

Weekend brunch favourite pairing smashed Hass avocado on toasted sourdough with spiced egg salad, puffed quinoa, and chilli oil.

Toasted brioche muffin layered with carved Italian prosciutto cotto, poached Clarence Court eggs, and lemon-thyme hollandaise.

Soft-folded golden scrambled eggs enriched with aged parmesan and shaved black Périgord truffle over toasted butter brioche.

Classic Roman sweet brioche bun split and filled generously with lightly sweetened vanilla bean Chantilly cream.

Six chilled coastal British rock oysters served over crushed ice with shallot mignonette and Amalfi lemon.

Lightly crisp-fried squid rings, king prawns, courgette ribbons, and pickled cherry peppers with roasted garlic aioli.

Paper-thin cured San Daniele prosciutto paired with fresh creamy Campanian buffalo mozzarella and puffed gnocco fritto.

Delicately sliced yellowtail kingfish dressed in citrus blood orange emulsion, crisp capers, and sea salt.

Raw thinly pounded prime beef fillet drizzled with truffle oil, aged Parmigiano Reggiano shards, rocket, and shaved black truffle.

LAVO's iconic half-kilo meatball blending prime Wagyu beef and Italian pork sausage in San Marzano marinara with whipped sheep's ricotta.

Tender flame-charred octopus tentacle plated over crushed chickpeas, taggiasca olives, charred lemon, and oregano oil.

Diced sashimi-grade yellowfin tuna layered over Hass avocado mousse and crowned with Oscietra caviar and crostini.

Slow-baked layers of roasted aubergine, sweet basil tomato sauce, melted fior di latte mozzarella, and aged Parmigiano Reggiano.

Chargrilled marinated beef skirt steak sliced thin over blistered vine tomatoes and bright salsa verde.

Crisp-skinned Scottish salmon fillet finished with Sicilian oregano crust, fennel purée, and citrus caper butter.

Thick-cut Suffolk heritage bone-in pork chop seared over charcoal and glazed with rosemary apple cider jus.

Pan-roasted wild Mediterranean seabass served with braised fennel, roasted cherry tomatoes, and olive oil emulsion.

Whole grilled Dover sole filleted tableside with nutty brown butter, salted capers, and fresh parsley.

Ultra-tender 200g prime centre-cut beef tenderloin grilled with king oyster mushroom, baby gem, and Chianti Classico reduction.

Flame-grilled herb-marinated lamb cutlets served alongside smoky aubergine caponata, black olives, and fig tapenade.

350g dry-aged prime sirloin cooked over wood charcoal with roasted garlic bulb and sea salt flakes.

Signature bone-in veal chop pounded crisp in seasoned breadcrumbs, pan-fried with crispy sage, chamomile, and lemon.

Generous 500g marbled bone-in rib eye steak seared over roaring grill flames for maximum crust and tenderness.

Whole native lobster split and roasted in spicy Calabrian chilli garlic tomato sauce with toasted sourdough.

Al dente penne rigate coated in LAVO's famous velvety spicy tomato and vodka cream sauce with aged parmesan.

Wood-fired Roman-style crisp pizza topped with whipped Pecorino Romano crema, cracked black pepper, and baby escarole.

Artisanal sourdough pizza baked with roasted woodland mushrooms, fior di latte, black truffle pecorino, and fresh thyme.

Fresh hand-cut egg fettuccine ribbons glazed in Normandy butter, Parmigiano Reggiano, and aromatic black truffle shavings.

Silky handmade pasta squares tossed with slow-braised wild boar white bolognese, Parmigiano, and shaved black truffle.

Bronze-die linguine pasta tossed with sweet lobster medallions, garlic butter, cherry tomatoes, and fresh red chilli.

Daily evening set menu (from 5 PM) uniting your choice of antipasti, secondi main, dolce dessert, and one signature cocktail.

Whole seabass baked in aromatic sea salt crust and carved tableside for two with lemon, capers, and olive oil.

Showstopping 1kg Fiorentina-style dry-aged T-bone chargrilled for two guests with roasted bone marrow and steak sauces.

Tenderstem broccolini blistered on the grill with garlic olive oil and crushed chilli flakes.

Flash-fried Brussels sprouts tossed with aged balsamic reduction and toasted sea salt.

Sautéed seasonal woodland mushrooms finished with shallots, garlic butter, and fresh thyme.

Crisp golden shoestring fries tossed in white truffle oil, grated aged parmesan, and finely chopped parsley.

Glossy Tuscan Chianti red wine reduction infused with shallots and thyme for prime steaks.

Vibrant cold-blended flat-leaf parsley, basil, capers, garlic, and extra virgin olive oil sauce.

Espresso-steeped ladyfinger biscuits layered with whipped mascarpone zabaglione and bitter dark cocoa.

Crisp Sicilian pastry shells served tableside with whipped sweet ricotta, pistachio crumble, chocolate chips, and candied orange.

Shortcrust pastry tart filled with roasted Sicilian pistachio frangipane and served with vanilla gelato.

Monumental sharing slice stacking twenty layers of devil's food chocolate cake and creamy peanut butter mascarpone.

Child-sized bowl of al dente penne pasta tossed in sweet San Marzano tomato sauce and grated parmesan.

Smaller wood-fired pizza topped with sweet tomato sauce, mild fior di latte mozzarella, and fresh basil.

Chargrilled mini prime beef patty in a soft brioche bun with crisp skinny fries.

Two scoops of fresh Madagascar vanilla Italian gelato with wafer curl.

Chilled 750ml glass bottle of Tuscan still spring water or sparkling Italian mineral water.

Chilled Italian sparkling orange soda or classic glass-bottle Coca-Cola served over ice.

House-pressed Amalfi and Sicilian lemon juice lightly sweetened and topped with sparkling water and mint.

Alcohol-free Marylebone aperitivo shaking crushed English strawberries, non-alcoholic botanical spirit, citrus, and soda.

Velvety whipped Italian espresso shake infused with Madagascar vanilla and dark cocoa dust.

Rich Italian dark-roast espresso served neat or topped with silky steamed milk micro-foam.