Hong Kong Milk Tea GelatoGelupo Gelato·Jacob KenedyLondonA frozen Italian dessert, similar to ice cream, infused with the distinctive...|
Fior di latte, fig leaf olive oil, rosemary, sea salt gelatoBancone·Will EllnerLondonA unique gelato dessert with fior di latte, fig leaf olive oil, rosemary,...|
₪17Spicy Pork TagliatelleBancone Kensington·jarvis williamsLondonTagliatelle with spicy pork, tasted like Bolognaise.|
Grilled Mussels with ChilliBocca di Lupo·Jacob KenedyLondonA seafood dish featuring grilled mussels with a hint of chilli.|
Confit Duck LegClipstone·Merlin Labron-JohnsonLondonA well-cooked main course featuring tender confit duck leg, balanced with...|
Tomato focacciaForno.londonLondonA rustic Italian flatbread, typically baked in a rectangular or oval shape,...|
ScottaditoBocca di Lupo·Jacob KenedyLondonGrilled 'finger-burning' lamb chops, a popular main course.|
Tagliarini Granchio e LimoneCircolo PopolareLondonA pasta dish with crab and lemon, though one review noted a strong tomato...|
Seafood TagliatelleCircolo PopolareLondonA pasta dish with seafood, described as superb and delicious by a reviewer.|
Paccheri with SeafoodThe Berkeley Rooftop PoolLondonPaccheri with Seafood is an Italian main course featuring large, tube-shaped...|
Conchiglie with Sautéed Tiger PrawnsThe Berkeley Rooftop PoolLondonConchiglie, a shell-shaped pasta, is served with sautéed tiger prawns,...|
Lobster pastaTrullo·Conor GaddLondonA pasta dish featuring tender pieces of lobster, often tossed in a rich...|
Fresh Pasta with CrabEnoteca Turi·Giuseppe TuriLondonFresh pasta with crab in a rich, creamy saffron-style sauce.|
Devon White Crab PastaEnoteca Turi·Giuseppe TuriLondonBeautifully cooked pasta with Devon white crab in a nice tomato, creamy,...|
Prawn PastaThe Fox (ExCeL)LondonPasta dish with prawns, reported to be cooked very well with fresh prawns.|
Taglierini alle VongoleThe River Cafe·Ruth RogersLondonHand-shelled clams, silky strands of pasta, beautifully seasoned.|
Cuttlefish ‘cacio e pepe’Tom Brown at The Capital·Tom BrownLondonAn amazing and innovative take on the classic cacio e pepe, using cuttlefish.|
