Ristorante Frescobaldi London is an elegant Italian restaurant and wine bar at 15 New Burlington Place in Mayfair. Created by the historic Tuscan Frescobaldi family with the Good Food Society, it combines seasonal Italian cooking, polished hospitality and a quiet terrace close to Regent Street.
Bread is made each morning with Laudemio olive oil from the family’s Tuscan estates, including white and brown loaves, rosemary crostini and changing focaccia. Antipasti may bring together beef carpaccio, octopus with potato and olives, burrata, buffalo mozzarella, vegetables and carefully prepared seafood.
Pasta is handmade daily, with dishes such as tagliolini with butter and black truffle, lobster linguine, rigatoni alla Norma and spaghetti with veal ragù. Risotto and other first courses follow the seasons, drawing on Tuscan foundations while also reflecting influences from northern Italy and Puglia.
Sea bass, turbot, beef fillet, herb scented chicken and veal Milanese provide substantial main courses, followed by classic Italian desserts. Frescobaldi wines are a defining part of the experience, while the set lunch, cocktails, private room and terrace provide options for business meals and longer celebrations.
Address: 15 New Burlington Place, Mayfair, London W1S 2HX, United Kingdom
Ristorante Frescobaldi London Menu
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Aperitivo
PARMIGIANO REGGIANO
Parmigiano Reggiano
OLIVE MARINATE
Marinated olives
PROSCIUTTO DI PARMA 30 MESI
Parma ham 30-months
MINI COCKTAIL DI GAMBERI ROSSI CROCCANTI CON MAIONESE PICCANTE
Mini crunchy red prawn cocktail and spicy mayonnaise
PIZZA CON BURRATA E TARTUFO NERO
Pizza with burrata and black truffle
Antipasti
MINESTRONE DI VERDURE E LEGUMI
Minestrone soup with vegetables and legumes
CARPACCIO DI FILLETO DI MANZO CON RUCOLA E PARMIGIANO REGGIANO 24 MESI
Beef fillet carpaccio with rocket and Parmigiano Reggiano 24 months aged
POLPO CON PATATE, OLIVE TAGGIASCHE, SEDANO E LAUDEMIO
Octopus salad with potato, Taggiasche olives, celery and Laudemio olive oil
INSALATA CAPRESE CON MOZZARELLA DI BUFALA CAMPANA D.O.P.
Buffalo mozzarella from Campania with tomatoes and basil
BURRATA CON ASPARAGI E NOCCIOLE
Burrata with asparagus and hazelnuts
CROCCHETTE DI GRANCHIO CON AVOCADO E MAIONESE AGLI AGRUMI
Crab cake with avocado and citrus mayonnaise
Primi Piatti
TAGLIOLINI AL BURRO E TARTUFO NERO
Tagliolini with butter sauce and black truffle
RIGATONI ALLA NORMA CON RICOTTA MUSTIA
Rigatoni Norma with ricotta Mustia
LINGUINE CON ASTICE E PEPERONCINO
Linguine with lobster and chilli sauce
SPAGHETTI ALLA CHITARRA CON RAGÙ DI VITELLO ALLA BOLOGNESE
Spaghetti Chitarra with veal ragù Bolognese
TAGLIATELLE CON TONNO, CARCIOFI E MAGGIORANA
Tagliatelle with tuna, artichokes marjoram
RISOTTO AGLI ASPARAGI, CAPRINO E BASILICO
Asparagus, goats cheese and basil risotto
Secondi Piatti
FILETTO DI BRANZINO, FAGIOLI CANNELLINI E POMODORI CONFIT
Sea bass fillet, Cannellini beans and confit tomatoes
FILETTO DI ROMBO, BARBA DEI FRATI E CREMA ALLO ZAFFERANO
Turbot fillet, Monk’s Beard and saffron cream
FILETTO DI MANZO CON SPINACI E SALSA AL PEPE
Beef fillet with spinach and peppercorn sauce
PETTO DI POLLO PROFUMATO ALL'ERBE CON CAVOLO NERO E PESTO CALABRESE
Chicken supreme with herbs, black cabbage and Calabrian pesto
COSTOLETTA DI VITELLO ALLA MILANESE
Breaded veal chop Milanese
Contorni
ZUCCHINI FRITTI
Courgette fries
PATATINI FRITTE CON TARTUFO NERO
French fries with black truffle
INSALATA VERDE
Green salad
Dolci
CRÈME BRÛLÉE
Crème brûlée
BIGNÈ CON CREMA CHANTILLY E AMARENE
Beignet with chantilly cream and Amarena cherries
TIRAMISÙ CLASSICO
Classic Tiramisù
MOUSSE AL MANGO E CIOCCOLATO BIANCO
Mango and white chocolate mousse
BABÀ CON CREMA PASTICCERA E FRUTTI DI BOSCO
Rum baba with pastry cream and berries
MILLEFOGLIE CON CREMA AL MASCARPONE E FRUTTI DI BOSCO
Crunchy mille-feuille with mascarpone cream and wild berries
LIMONE
Lemon
MANGO
Mango
PERA
Pear
FRUTTO DELLA PASSIONE
Passion fruit
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