San Carlo

A sophisticated creation featuring Ron Zacapa 23, Amaro Montenegro, ginger beer, lime, and a delicate parmesan crisp.

An elegant blend of Amaro Montenegro, crisp champagne, and fresh lemon.

A bold mix of Amazzoni Gin, Cocchi di Torino, and Maraschino cherry liqueur.

A tiki-style cocktail combining Spirited Union Queen Pineapple & Spice Rum, Hennessy VS, Bacardi Carta Blanca, Wray & Nephew, Campari, lime, almond, and coconut water.

A smooth and tropical mix of Bacardi Coconut, fresh lime, and rich coconut cream.

A refreshing combination of Midori, Montenegro, Cointreau, lime, London Essence ginger beer, and pineapple.

An exquisite sparkling creation with Bombay Sapphire, Italicus, limoncello, lemon, Testulat Champagne, mango, and mint.

A smoky mezcal cocktail featuring Mezcal Amaras Verde, Aperol, St Germain, lime, and cucumber.

A bright and lively drink made with Grey Goose Essences Watermelon & Basil, rhubarb, lemon, London Essence soda, and tarragon.

A refreshing iced tea infused with limoncello, lime, coconut water, and a splash of Coca Cola.

An intense tequila cocktail crafted with Patron Silver, ginger liqueur, lemon, lime, agave syrup, and ginger candy.

A classic vintage cocktail featuring Plymouth Sloe Gin, apricot liqueur, and lime.

A tropical blend of Bacardí Coconut, lime, chive syrup, and fresh mint.

Classic Italian risotto cooked with king prawns, Argentinian prawn, asparagus, and creamy mascarpone.

Short pasta tossed in a spicy tomato sauce with rich cream and a delicate touch of vodka.

Handmade filled pasta parcels stuffed with pumpkin, pecorino, sage, butter, and fresh truffle.

Veal tortellini paired with tender chicken in a double cream and Pecorino cheese sauce.

Short wavy pasta served with a rich, slow-cooked duck ragù.

Tagliolini pasta tossed with handpicked crab, tomato, saffron, and a touch of cream.

Fresh spaghetti tossed with baby clams, San Marzano tomatoes, and garlic.

Long ribbon egg pasta coated in a deeply savory, slow-cooked duck ragù.

Spaghetti tossed with king prawns, spicy chilli, anchovies, capers, olives, fresh parsley, and San Marzano tomato.

Short tubes of pasta served in a fiery spicy tomato sauce with chilli and garlic.

Handmade ravioli parcels served in a rich tomato and lobster sauce.

The original recipe imported from Rome, tossed with butter, cream, and Grana Padano cheese for a unique experience.

Ravioli stuffed with ricotta cheese and spinach in aurora sauce with prawns and lobster.

Very thin spaghetti prepared with San Marzano tomatoes, garlic, and fresh basil, with a slight spice.

Fresh grilled salmon served with prawns and a pink peppercorn dill sauce.

Grilled lemon sole served in a luscious white wine and mushroom sauce.

Charcoal grilled yellowfin tuna served over tomato lentils.

Grilled halibut served with a rich lobster sauce.

Whole Mediterranean sea bass either grilled or baked in Trapani salt.

Fresh monkfish prepared in a garlic, white wine, cream, and cherry tomato sauce.

A special mixture of fresh shellfish tossed in a garlic and butter sauce.

A curated selection of five different types of grilled fish and shellfish.

Whole Dover sole either grilled or served with capers and a lemon butter sauce.

Fresh lobster either grilled with garlic butter or prepared in a classic Thermidor sauce.

Flattened chicken breast served with a caper, butter, and lemon sauce.

Pan-fried chicken breast with white wine, mushrooms, and cream, garnished with fresh asparagus.

Sliced veal with prosciutto ham, cooked in white wine, butter, and fragrant sage.

Tender lamb cutlets served with a red wine sauce, rosemary, and sunblushed tomato sauce.

Delicate veal escalope cooked in a classic butter and lemon reduction.

A prime 9oz fillet steak served with a creamy brandy and green peppercorn sauce.

Grilled lamb cutlets marinated in sunblushed tomato and fresh thyme.

8oz (227g) sirloin steak aged for 28 days, served with classic béarnaise sauce.

Fillet of beef tagliata and grilled lobster served with our homemade special butter sauce (serves 2).

12oz (340g) rib-eye steak aged for 28 days, served with béarnaise sauce.

28-day hung fillet of beef served with rich béarnaise sauce.

Sautéed baby new potatoes tossed with fragrant rosemary and onions.

Sweet green peas prepared with onions, pancetta, and a touch of cream.

Fresh French beans lightly tossed in rich butter and sweet shallots.

Tender longstem broccoli sautéed with chilli and garlic.

Classic crispy French fries.

Crispy fries tossed with fresh truffle and Grana Padano cheese.