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.
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