Nina London
Menu with Prices in the UK

Warm 48-hour fermented rosemary and datterini tomato focaccia served with light, airy whipped aged Parmesan butter.

Plump green Sicilian Nocellara del Belice olives marinated in lemon zest alongside crisp hand-rolled rosemary breadsticks.

Thinly sliced sashimi-grade yellowtail dressed with citrus Italian ponzu, creamy Puglian stracciatella, and pickled jalapeño.

Chilled bluefin tuna tartare paired with compressed sweet melon, Italian ponzu, sweet basil leaves, and toasted sesame.

Delicate raw wild seabass cured lightly in Amalfi lemon oil, pink peppercorns, fennel fronds, and flaky Maldon sea salt.

Paper-thin cured British beef fillet drizzled with silky caper-and-tuna tonnato emulsion, crispy shallots, and baby rocket.

Cream-filled fresh Puglian burratina served with chargrilled stone fruit, aged balsamic glaze, basil oil, and crushed pistachios.

Ripe heritage tomatoes dressed in cold-pressed Tuscan olive oil, sweet red onion, sea salt, and torn Genovese basil.

Crisp bitter Treviso radicchio tossed in honey-mustard vinaigrette with crumbled Gorgonzola dolce and toasted walnuts.

Baby gem lettuce coated in anchovy-garlic Caesar dressing, focaccia herb croutons, and 24-month aged Parmigiano Reggiano shavings.

Bronze-die rigatoni emulsified in Pecorino Romano and toasted black pepper sauce, crowned with a molten confit egg yolk.

Classic long spaghetti in slow-simmered San Marzano tomato sauce with sweet garlic oil and fresh burrata stracciatella.

Wide tube paccheri tossed in slow-braised white duck leg ragù with white wine, rosemary, juniper, and aged Parmesan.

Hand-cut egg pappardelle ribbons bathed in 8-hour Barolo-braised British beef shin ragù and bone marrow herbs.

Silky linguine emulsified with garlic-chilli olive oil, grated Sardinian cured grey mullet roe, lemon zest, and parsley.

Pillowy handmade potato gnocchetti glazed in nutty brown butter, crisp fried sage leaves, and shaved seasonal black truffle.

Slow-cooked Carnaroli rice finished with wild Italian porcini mushrooms, thyme, dry white wine, and aged Parmigiano.

Plate-spanning golden breaded free-range chicken escalope topped with a generous scoop of melting Parmesan butter and lemon.

28-day dry-aged British bone-in rib eye seared over live charcoal, carved and finished with rosemary oil and beef jus.

Sliced grass-fed sirloin steak served medium-rare over wild rocket, aged balsamic reduction, and shaved Parmigiano.

Butterflied whole seabass chargrilled until crisp-skinned, dressed with Sicilian olive oil, capers, lemon, and oregano.

Shell-on jumbo tiger prawns blistered over charcoal and basted in garlic, red chilli, parsley, and foaming lemon butter.

Free-range baby chicken marinated 24 hours in preserved lemon, oregano, and garlic, roasted until golden and juicy.

Three rosy chargrilled British lamb chops glazed with rosemary and served alongside bright mint-and-caper salsa verde.

Charred Mediterranean aubergine glazed in rich tomato passata, melted fior di latte mozzarella, basil, and pine nuts.

Curated table feast including House Tomato Focaccia, Yellowtail Crudo, Cacio e Pepe Rigatoni, Bone-In Rib Eye Steak, and Skinny Fries.

Weekday lunch pairing of a classic antipasto (Heirloom Tomato Salad or Focaccia) followed by Spaghetti al Pomodoro or Lemon Chicken.

Shoestring French fries fried crisp and tossed with sea salt and finely chopped fresh rosemary needles.

Crisp shoestring fries drizzled with white truffle oil and showered in finely grated 24-month Parmigiano Reggiano.

Blistered fine green beans wok-charred with crispy garlic slivers, mild red chilli, and toasted almonds.

Charcoal-kissed hispi cabbage wedge brushed with savoury anchovy and lemon butter.

Crisp smashed new potatoes roasted in olive oil with whole confit garlic cloves and flaky sea salt.

Tender baby spinach wilted with extra-virgin olive oil, nutmeg, and fresh Amalfi lemon juice.

Extra side portion of Nina's famous aerated aged Parmigiano butter for dipping focaccia or melting over steaks.

Bright herb sauce blended from flat-leaf parsley, capers, cornichons, garlic, and cold-pressed olive oil.

Glossy slow-reduced red wine steak sauce spiked with brined green peppercorns.

Fiery house-infused Calabrian red chilli oil to drizzle over pastas, grilled prawns, or focaccia.

Classic Italian tiramisu served spoon-ready with rich Marsala liqueur, dark roast espresso, whipped mascarpone, and Valrhona cocoa.

Zesty frozen Amalfi lemon mousse tucked inside a hollowed fresh lemon shell, crowned with torched Swiss meringue.

Caramelised crust cheesecake studded with dark chocolate flakes and served with macerated sour cherries.

Intense 70% dark chocolate dairy-free sorbet finished with cold-pressed olive oil drizzle and crunchy Maldon salt flakes.

Child-sized portion of classic spaghetti in sweet San Marzano tomato sauce with grated Parmesan on the side.

Crispy breaded free-range chicken strips served with skinny shoestring fries and mild ketchup.

Sparkling Italian blood orange soda made with sun-ripened Sicilian citrus juice.

Crisp, tangy sparkling Italian lemonade served chilled over ice with a fresh lemon wheel.

Iconic bittersweet Italian non-alcoholic aperitif poured over ice with a slice of blood orange.

Non-alcoholic bitter botanicals shaken with fresh blood orange juice, soda water, and charred rosemary.

Chilled glass bottle of Coca-Cola Classic or Diet Coke (1 kcal) served with ice and lime.

Large table bottle of Tuscan still spring water or sparkling Lombardy mineral water.

Rich Italian dark-roast espresso pulled fresh at the marble counter.

Miniature cocktail-style pour of fresh espresso, vanilla bean syrup, and zero-proof botanical spirit shaken frothy.