Spring is in the air and will soon be on your plate at Piccolino.
From tempting Tuscan salads to sumptuous shellfish and the juiciest lamb cut lets we’re sure you’ll find something to delight your taste buds.
Whether your pasta preference is for a classic lasagne or a clam-tastic Spaghetti Alle Vongole, whether you prefer meat, fish or vegetables, we guarantee you will find something to delight your taste buds.
If steaks are your thing, you simply have to try our hand cut Aberdeen Angus steaks from our very own in-house butcher.
We also have all the perfect Spring accompaniments to your dish, from vibrant green broccoli to hearty beans, peas and tangy tomatoes, all bursting with goodness.
Be the first to taste our Spring Collection….
BURRATA CON PANZANELLA
Apulian mozzarella cheese, Tuscan bread, tomato & basil salad.
Spring has definitely arrived with this Tuscan Panzanella salad, reminiscent of a Spring garden with its colourful palette of tangy baby plum and yellow cherry tomatoes, grilled red and yellow peppers, onions, capers and Sicilian anchovies dressed with vibrant green basil and celery leaves.
Chunks of our homemade Tuscan bread marinated in a vinaigrette of freshly squeezed tomato juice, red wine vinegar and olive oil provide the perfect supporting cast for the star of the show, our Burrata.
Burrata is a fresh Apuglian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains both mozzarella and cream, giving it an unusual and deliciously soft texture. Th is dish is popular all over Italy in Spring and Summer.
LINGUINE AL GRANCHIO
Hand picked crab, chilli, garlic and parsley.
This classic pasta dish originates from Sicily and Sardinia and is a wonderful combination of delicate sweet white & brown crab meat bound together with linguine pasta.
All of our pasta sauces are made in house daily from the finest possible ingredients and then cooked to order by one of our skilled chefs. Our crab is caught off the shores of Wales, Cornwall, the Isle of Man & Scot land and picked by hand.
RIGATONI CON MELANZANE
Aubergine, tomato, nduja sausage, basil, ricotta salata.
Spice up your pasta with Nduja – a spicy Italian pork paste originating from the southern region of Calabria.
Our rigatoni comes in a rich tomato sauce with soft aubergine, bonded together with buffalo ricotta and finished with the tanginess of the ricotta salata. This is a classic dish from the south of Italy, full of passion and spice.
PESCESPADA ALLA GRIGLIA
Line caught chargrilled swordfish & mint salsa.
Fish lovers will love our fresh swordfish steak grilled to order by our skilled grill chef, our homemade mint salsa dressing providing the perfect Spring accessory.
For this dish we only use wild line caught swordfish caught on small artisan boats from the Indian Ocean.
The firm texture of swordfish means this oily fish lends itself perfectly to being cooked in ways more fragile types of fish cannot be.
Burning fingers grilled and marinated lamb cutlets, peperonata, lemon.
Scottadito literally translates to burning fingers. Our sizzling lamb cutlets are served with homemade peperonata, fresh basil and lemon.
Our classic peperonata combines finely sliced red onions, garlic, chilli, and red & yellow peppers cooked in our homemade pizza sauce. Infused with chopped thyme, parsley and capers, it really is the perfect accompaniment, making our naturally reared grass fed lamb sing with flavour.
Iced lemon parfait, strawberries and biscotti (v) (n).
Semifreddo, or half cold is a semi-frozen dessert with the texture of a frozen mousse, composed of eggs, sugar and cream.
This seasonal variation is infused with fresh lemon and Limoncello liqueur and is served with juicy marinated strawberries and crunchy homemade biscotti.
All of our desserts and ice creams are made in house to our own recipes by our skilled pastry team led by Antoine Quentin.