Chef-restaurateur Jason Atherton’s London-based Italian restaurant...

Hai Cenato means “have you had dinner?” in Italian. It is the second collaboration between Jason and his wife Irha and chef-patron Paul Hood, who also heads up the Michelin-starred Social Eating House. James Brown, currently senior sous chef at Social Eating House, has joined the Hai Cenato team as head chef.

Found within Victoria’s NOVA food development, the all-day venue is set across two floors, a 60-cover restaurant on the ground floor serving New York-Italian cuisine and a first floor 70-cover cocktail bar - Drunken Oyster Bar - serving classic Italian cocktails with a twist and a selection of sparkling ‘taptails’. 

The casual New York-Italian style menu spans small plates, pasta and risotto, grills and specials, as well as the all-important selection of pizzas - made in the restaurant’s own custom-built pizza ovens. The restaurant also encompasses a deli, with a large selection of breakfast and lunch dishes available to take-away from the deli counter throughout the day.

The interiors, overseen by Russell Sage Studio, are inspired by traditional Italian family restaurants with vintage light fixtures and deep blood-red snakeskin banquettes. Layers of wallpaper, peeled to reveal an imagined history, endow the space with a sense of heritage, with the pizza ovens located at the centre and forming the focal point. Open Monday to Sunday, from breakfast to dinner. 

Ideal For

Pizza-the action...

Favorite Room

Located upstairs is The Drunken Oyster, a striking cocktail bar designed to echo a vintage railway carriage in a nod to the site’s location next to Victoria station, situated on a mezzanine-level above the restaurant. The drinks menu features a selection of cocktails inspired by Italian classics paired with British ingredients.

Signature Dishes

Home-cured seabass crudo; egg taglierini with duck yolk, aged guanciale and black peppercorn; confit pheasant and barolo risotto, with trevise, pancetta and parmesan and any of the selection of pizzas with toppings ranging from the classics to more unexpected flavour combinations such as confit lamb neck, spiced aubergine, ras el hanout, mint and yoghurt.

Signature Drinks

Check out the selection of spritzes available on tap, dubbed ‘taptails’ and also the Negrosé - a sparkling interpretation made using Fords gin, strawberry and tonka bean Campari and Cocchi Rosa vermouth.