Tortello

Tortello is a celebration of Italian craft, where fresh pasta and time-honoured techniques take centre stage. The menu reads like a gentle progression from aperitivo to dolci, inviting diners to savour the simple luxury of good ingredients handled with care.

Antipasti sets the tone: delicate beef carpaccio scattered with rocket and Parmigiano Reggiano, and hand-pulled “La Latteria” Burrata paired with Swiss chard, Taggiasche olives and crisp breadcrumbs. Notes of the Italian pantry recur throughout, from rock-salted focaccia with olive oil and balsamic to marinated Taggiasche mixed olives.

Pasta is the heartbeat here. Pillowy tortelli come filled with beef shin braised in red wine, finished with a glossy beef reduction and a snowfall of Parmigiano Reggiano, while black truffle and ricotta find richness in a truffle butter emulsion with freshly grated winter truffle. There is a maritime nod in tonnarelli with Dorset mussels and cavolo nero purée, brightened by white wine and chilli, and a Roman classic in rigatoni alla Gricia with guanciale, pecorino and black pepper.

For secondi, think fillet steak with sautéed spinach and fries, or slow-cooked beef cheeks with Port wine sauce, cavolo nero and potato and celeriac mash, before closing with hazelnut tiramisù laced with Maldon salt and salted caramel, or a bracing affogato. Settle in, follow the course of the meal, and let Tortello’s pasta-led poetry do the twirling.