Garum London

FOR THE TABLE

• OLIVE BELLA DI CERIGNOLAGBP 5.50

  Cerignola green olives

• PANE BURRO E ALICIGBP 6.50

  Roman rustic toasted bread, whipped alpine butter, marinated anchovies

• PALLOTTE CACIO E OVAGBP 8.25

  Deep fried cheesy 'bread balls' on homemade mint mayonnaise

• CROCCANTE DI BACCALÀGBP 12.00

  Deep fried crunchy salted cod homemade ajoli and capers

PIZZETTE

• MARGHERITA GARUMGBP 16.50

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

• GARUMGBP 18.50

  Fiordilatte mozzarella, sundried tomatoes, sciacca anchovies

• MORTAZZAGBP 18.50

  Mortadella Opera, straciatella di burrata, pistachio granella

ANTIPASTI

STARTERS

• VELLUTATA DI ZUCCA VIOLINAGBP 13.50

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

• SUPPLIZIOGBP 14.00

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

• TRIPPA ALLA ROMANAGBP 14.00

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

• MOSCARDINI E PANEGBP 15.00

  Baby octopus, lightly spiced tomato sauce and garlic bread

• MOZZARELLA IN CARROZZAGBP 12.00

  Deep fried Mozzarella sandwich with chef's Garum

• PANE CAFONE E CIPOLLE DI MONTOROGBP 8.50

  Slow cooked "Ramata" onions bruschetta

PASTE E RISOTTI

PASTA AND RISOTTO

• RIGATONI ALLA CARBONARAGBP 19.00

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

• SPAGHETTI ALLA AMATRICIANAGBP 19.00

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

• SPAGHETTI ALLA GRICIAGBP 19.00

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

• TORTELLI DI CIPOLLATAGBP 19.75

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

• RIGATONI DI CODA ALLA MODA DEI VACCINARAGBP 21.00

  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 NEROGBP 34.00

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

• RISOTTO AIGLI SCAMPI GBP 27.00

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

• RISOTTO AL VERDE E FORMAGGIGBP 24.00

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

SECONDI

• COSTATA DI MANZO ANGUS DEL WILTSHIREGBP 42.00

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

• POLPO AROSTOGBP 26.00

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

• POLLO ALLA CACCIATORAGBP 25.00

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

CONTORNI

SIDE DISHES

• BROCCOLETTI AJO E OJOGBP 5.75

  Roman Broccoletti in garlic, chilli end EVO oil

• SPINACI BURRO E PARMIGIANOGBP 5.75

  Spinach cooked in butter with 30 months Parmigiano Reggiano

• PUNTARELLEGBP 7.00

  Traditional Roman chicory, shreds with conteporary chef's Garum

• PATATA CROCCANTEGBP 5.75

  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