Taking inspiration from the grand café culture found in Sicily, the menu features modern Sicilian-inspired dishes using seasonal Italian and British produce, from a selection of anti-pasti and pastas, to larger grilled meat and fish dishes. The Stafford hotel’s Culinary Director Ben Tish is behind this project, having had previous form with the Salt Yard Group.
The restaurant is housed in a converted characterful townhouse on Charlotte Street, split across three floors: the lower floors house a restaurant, crudo bar and a cocktail bar with the top floor a private dining space.
Old-school Italian hospitality
Sicilian red prawns dressed with rosemary and orange; Taglioni with sardines, fennel and capers; strozzapreti with pork, anchovy and orange ragout; aubergine parmigiana and Rose veal chop with charred hispi, bottarga and Marsala sauce.
Upstairs in the private dining room order family-style from sharing platters of fresh pastas, breads and dishes including roasted whole Loch Duart Salmon and spiced, slow-cooked shoulder of Salt Marsh lamb.