Garum London

FOR THE TABLE

• OLIVE BELLA DI CERIGNOLA5,50 £

  Cerignola green olives

• PANE BURRO E ALICI6,50 £

  Roman rustic toasted bread, whipped alpine butter, marinated anchovies

• PALLOTTE CACIO E OVA8,25 £

  Deep fried cheesy 'bread balls' on homemade mint mayonnaise

• CROCCANTE DI BACCALÀ12,00 £

  Deep fried crunchy salted cod homemade ajoli and capers

PIZZETTE

• MARGHERITA GARUM16,50 £

  Rich tomato sause, fiordilatte mozzarella, stracciatella di burrata, basil

• GARUM18,50 £

  Fiordilatte mozzarella, sundried tomatoes, sciacca anchovies

• MORTAZZA18,50 £

  Mortadella Opera, straciatella di burrata, pistachio granella

ANTIPASTI

STARTERS

• VELLUTATA DI ZUCCA VIOLINA13,50 £

  Butternut squash and potato soup, rosemary croutons and 30 months Parmigiano Reggiano

• SUPPLIZIO14,00 £

  Two deep fried rice suppli One smoked provola cheese and Avezzano's potato croquette

• TRIPPA ALLA ROMANA14,00 £

  Roman style veal tripe, rich tomato sauce, mint, Pecorino Romano D.O.P

• MOSCARDINI E PANE15,00 £

  Baby octopus, lightly spiced tomato sauce and garlic bread

• MOZZARELLA IN CARROZZA12,00 £

  Deep fried Mozzarella sandwich with chef's Garum

• PANE CAFONE E CIPOLLE DI MONTORO8,50 £

  Slow cooked "Ramata" onions bruschetta

PASTE E RISOTTI

PASTA AND RISOTTO

• RIGATONI ALLA CARBONARA19,00 £

  Mezzi rigatoni di Gragnano, egg yolk, pecorino Romano D.O.P. and guanciale

• SPAGHETTI ALLA AMATRICIANA19,00 £

  Spaghetti alla chitarra di Gragnano in rich tomato sauce, guanciale and pecorino Romano D.O.P.

• SPAGHETTI ALLA GRICIA19,00 £

  Spaghetti alla chitarra di Gragnano, guanciale, pecorino Romano D.O.P., toasted black pepper

• TORTELLI DI CIPOLLATA19,75 £

  Homemade tortelli, slow cooked Montoro onions and 30 months Parmigiano Reggiano. served with butter, sage and choco nibs

• RIGATONI DI CODA ALLA MODA DEI VACCINARA21,00 £

  Rigatoni di Gragnano, slow cooked Ox-tail ragout, dark chocolate, pecorino Romano D.O.P.

• RIGATONI COZZE LIMONE E BOTTARGA

  Mezzi rigatoni pasta, mussels, lemon zest and bottarga

• FUNGHI E TARTUFO NERO34,00 £

  Homemade egg tagliatelle with mixed wild and porcini mushrooms, seasonal black truffle

• RISOTTO AIGLI SCAMPI 27,00 £

  Carnaroli Risobuono 'La Mondina', Scottish Langoustines, créme fraiche, lemon zest

• RISOTTO AL VERDE E FORMAGGI24,00 £

  Carnaroli Risobuono La Mondina, broccoletti salsa, smoked provola fondant, blue cheese

SECONDI

• COSTATA DI MANZO ANGUS DEL WILTSHIRE42,00 £

  300gr Aberdeen Angus Ribeye steak from Regenerative farm, crunchy potato, fondo bruno jus

• POLPO AROSTO26,00 £

  Roasted octopus, cauliflower salsa, huzelnut and mortadella Opera di Bologna

• POLLO ALLA CACCIATORA25,00 £

  Fosse meadows "Total Freedom Chicken" from Leicestershire, taggiasca olives, rosemary and garlic salsa

CONTORNI

SIDE DISHES

• BROCCOLETTI AJO E OJO5,75 £

  Roman Broccoletti in garlic, chilli end EVO oil

• SPINACI BURRO E PARMIGIANO5,75 £

  Spinach cooked in butter with 30 months Parmigiano Reggiano

• PUNTARELLE7,00 £

  Traditional Roman chicory, shreds with conteporary chef's Garum

• PATATA CROCCANTE5,75 £

  Chrunchy potato 30 months Parmigiano Reggiano and anchovy

DOLCI

DESSERTS

• TIRAMISU'

  Savoiardi biscuits, espresso, mascarpone cream, XOCO cocoa nibs

• ZABAIONE E LINGUA DI GATTO

  Homemade Zabaione XOCO cocoa nibs, hazelnuts served with homemade shortbread

• FORMAGGI E PANE

  Selection of 3 cheeses served with bread

• RICOTTA

  Soft sheep's ricotta cheese, sour cherries, toasted almonds, chocolate

• CIOCCOLATO BIANCO

  Mayan Red 40% XOCO white chocolate, capers, orange zest, EVO oil Trevisi