Hand-rolled egg pasta with Périgord black truffle cream, aged Parmigiano, white pepper. Our definitive signature — the dish that made Olive Garden Menu famous and continues to draw guests from around the world.

Bronze-die spaghetti tossed with fresh Palourde clams, white wine, garlic, chilli, flat-leaf parsley, and the finest extra-virgin olive oil. A Neapolitan classic executed with precision and reverence for the sea.

Our Bolognese is cooked for six hours minimum — a slow alchemy of beef, pork, Chianti, and soffritto. Layered with hand-made fresh pasta and béchamel of extraordinary depth, then baked until the edges crisp to perfection.

The angry pasta — but ours is angry with purpose. Penne rigate tossed in a sauce of San Marzano tomatoes, roasted garlic, Calabrian chilli, and fresh basil. Punchy, honest, and deeply satisfying.

Pillowy gnocchi tossed in a forest porcini ragu with thyme, pine nuts, and black truffle oil. These gnocchi are made to dissolve on the tongue — the result of years spent perfecting the potato-to-flour ratio.

The Roman masterwork — tonnarelli pasta with Pecorino Romano, Parmigiano Reggiano, and an extravagant measure of freshly cracked Tellicherry black pepper. Only three ingredients — which is precisely why it requires perfection in all three.

Chianina T-bone dry-aged 45 days, grilled over olive wood coals. Served rare, with rosemary oil and Maldon salt. This is the king of Italian steaks, and we honour it accordingly. Serves one to two.

Carnaroli rice with saffron broth, langoustines, clams, Maldivian prawns, and calamari. Our risotto is stirred for precisely 18 minutes — never more, never less — to achieve the correct mantecatura.

Mediterranean sea bass baked in parchment with preserved lemon, capers, Nocellara olives, and vine tomatoes. A dish of extraordinary lightness and clarity — the sea, the sun, and the garden on one plate.

Hunter-style free-range chicken braised in white wine with olives, capers, tomatoes, rosemary, and sage. A dish of the Italian countryside — rustic in spirit, refined in execution, and deeply comforting in effect.

Braised veal shank slow-cooked in white wine, broth, and gremolata for four hours until the meat yields at the touch of a fork. Served with saffron risotto Milanese. A masterpiece of patience.

Layers of fried aubergine, slow-cooked San Marzano tomato sauce, fresh basil, and melted Fior di Latte mozzarella. Baked until bubbling and golden. A Southern Italian triumph of humble ingredients transformed by technique.

The definitive tiramisu — our heritage recipe featuring Savoiardi dipped in espresso and Marsala wine, layered with mascarpone cream, and dusted with Valrhona cocoa. Set for 24 hours for ideal texture. Made daily, never in advance.

Silken vanilla panna cotta from Piedmontese cream, served with Sardinian honeycomb, seasonal macerated berries, and toasted pistachios. Trembling, just set, and utterly ethereal — the finest version of this dish you will encounter.

Crisp fried pastry shells filled to order with sweetened ricotta, candied orange peel, dark chocolate chips, and pistachio from Bronte. These are never pre-filled — the shell must crack when you bite it.

A 70% Valrhona dark chocolate fondant with a liquid centre of salted caramel, served with crème anglaise infused with Sicilian orange. Eight minutes in the oven — timed precisely so the centre remains pure molten chocolate.

A scoop of house-churned fior di latte gelato drowned in a double shot of freshly pulled espresso from our custom single-origin blend. Optional: a measure of Frangelico or Amaretto di Saronno. Perfection in its purest form.

A selection of three to five Italian cheeses chosen daily by our Head Chef — rotating through Gorgonzola Piccante, Pecorino Stagionato, Taleggio, Asiago, and Parmigiano Reggiano aged 36 months. Served with quince jam and honeycomb.

The King of Italian wines — Nebbiolo from Serralunga d'Alba, aged 36 months in Slavonian oak. Notes of dried rose, tar, liquorice, and iron. Pairs magnificently with our Bistecca alla Fiorentina or Ossobuco. Full bottle; also available by the glass.

Gin, Campari, and Carpano Antica Formula sweet vermouth — stirred, not shaken, for 40 revolutions over large clear ice, and expressed with a wide strip of Sicilian orange peel. Italy's most celebrated aperitivo, prepared with the ceremony it deserves.

San Pellegrino sparkling or Acqua Panna still water — the official waters of Olive Garden Menu. Served in crystal glassware with a slice of Sicilian lemon or Amalfi orange at your preference. Because even water deserves to be chosen with care.

Our bespoke espresso blend — a single-origin Yirgacheffe and Colombian arabica blend, roasted in-house weekly for peak freshness. Available as doppio, macchiato, cappuccino, or latte. Italy taught us coffee; we have been diligent students.

House-made limoncello using Sfusato lemons from the Amalfi Coast — the finest variety in the world, with a perfume like a Southern Italian summer. Served ice-cold from the freezer in a chilled shot glass. The perfect digestivo conclusion to any meal.

Our rotating non-alcoholic house special — a combination of fresh juices, house-made syrups, herbs from our rooftop garden, and sparkling water. Ask your server for today's creation. Every bit as considered as our cocktail menu.