Sunday, 1 April 2018

Luca – London

The second restaurant from the team who brought us the much celebrated ‘The Clove Club’, according to their website Luca serves “British seasonal ingredients through an Italian lens.”


This means that, with a focus on pasta, the restaurant serves high quality ingredients from around the British Isles whilst observing the established traditions of Italian cooking - but breaks the rules a little.


There for dinner, we too focussed on the pasta dishes. The highlight being the simple yet indulgent Taglierini of black winter truffle.




Tuscan Coppa


Whipped salt cod, peppers, olives & croutons




Taglierini of black winter truffle


Orecchiette with turnip tops, smoked cod’s roe, chilli & garlic


Rigatoni with pork sausage ragu, tomato, anchovy & mint


Ravioli of spinach and ricotta with lemon & sage butter


Salad of bitter leaves with pear, gorgonzola dolce & hazelnut dressing


Sicilian lemon tart, roast fennel & black pepper ice cream


Rum baba with blood orange & Ivy House crème fraiche


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