Carluccio's

Sicilian rice balls filled with spinach and smoked mozzarella. With spicy tomato sauce.

Mixed marinated olives.

Whole green Sicilian olives.

Freshly baked every morning using a traditional Ligurian recipe, served with extra virgin olive oil and balsamic.

Our freshly baked focaccia with garlic butter.

Our freshly baked focaccia with garlic butter and melted mozzarella.

Hand-cut crispy squid rings, lightly floured and fried. Served with lemon mayonnaise.

Hand-cut crispy squid rings, lightly floured and fried. Served with lemon mayonnaise.

Burrata with 24-month-aged Parma ham, aged balsamic vinegar and pane carasau

Mixed tomatoes, basil and garlic on grilled Tuscan bread, finished with extra virgin olive oil.

Buffalo mozzarella, sliced beef tomatoes, basil and olives. Drizzled with extra virgin olive oil.

Chicken escalope with 24-month-aged Parma ham and sage in a white wine sauce. Served with roasted potatoes, rocket & pesto.

Chicken breast in crispy rosemary breadcrumbs. Served with slow-roasted tomatoes and dressed salad leaves topped with Parmigiano-Reggiano.

served with green beans, rosemary & garlic roasted potatoes. Valpolicella sauce

Arborio rice with a mix of porcini, shiitake & oyster mushrooms with garlic. Served with a truffle crisp.

Crab and chilli Arborio rice with prawns, whole mussels and squid, topped with a grilled wild prawn.

A mix of eggs, guanciale, cheese and black pepper.

Chicken breast in crispy rosemary breadcrumbs. Served with slow-roasted tomatoes and dressed salad leaves topped with Parmigiano-Reggiano.

Our signature dish, made up of crispy spinach balls with grated courgette sautéed in garlic, chilli and cheese, served with giant Pugliese penne. We donate 50p from every Giardiniera sold to the Antonio Carluccio Foundation.

Prawns, whole mussels and squid in a crab & chilli sauce. Garnished with bottarga.

Slow-cooked beef, layered with egg pasta, cheese and béchamel sauce.

Braised beef slow cooked in red wine, black olives and herbs. Served with Pappardelle pasta

A puttanesca-style sauce of olives, capers, tomato, chilli, and garlic, topped with toasted mixed nuts, raisins, garlic and herb breadcrumbs.

Caserecce pasta with a spicy sausage, rosemary, chilli and tomato sauce. Topped with burrata.

Tossed in chilli, garlic and flaked almonds.

Tossed with a balsamic dressing.

Sliced beef tomatoes and red onion, finished with a balsamic dressing.

Savoiardi biscuits dipped in espresso, marsala wine and coffee flavoured liqueur, mascarpone and cocoa.

Layered slices of croissant from our deli with chocolate pieces, served with pouring cream.

Vanilla panna cotta with fresh raspberries and raspberry coulis.