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A click-n-collect table&candle with Chef...

a plate of food on a table
a plate of food on a table

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CLICK-N-COLLECT
'A Sardinian Winter' five-course menu 
& a complimentary Gin & Mirto cocktail
cooked up hot, fresh & ready to eat, made with seasonal British produce, alongside paired wines
Also included: a complimentary candle, Spotify playlist, table flower & more, to bring your experience to life at home
• £̶4̶9̶ ̶d̶i̶n̶e̶-̶i̶n̶ £45 pp takeaway (£39 earlybird) •  

MENU

'A Sardinian Winter'
FIVE COURSE SET MENU

Cancioffa e buttariga
Jerusalem artichoke salad, fresh bottarga or Caprino (v), Burford Brown egg, lemon dressing
Paired wine: Chardonnay dell’Emilia IGP 2019

Culurgiones
'Ravioli of Sardinia', mature bottarga or pecorino (v), sage
Paired wine: Soave DOC ‘La Capelina’ 2018

Carasau mille feuille
Tuna buzzonaglia or porcini (v), buffalo mozzarella, layered carasau
Paired wine: Pinot Grigio Blush delle Venezie IGT 2019

Sèpia in casserola
Braised cuttlefish or grilled pecorino (v), cannellini, Taggiasche olive, juniper berry
Paired wine: Sangiovese Rubicone IGP 2019

Pardula
Double-glazed ricotta cheese cake, saffron, thistle honey

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OPTIONAL EXTRAS

+ 5g Nero Pregiato truffle shavings (for one, courses 1-3)  £15
A rare annual treat, only ripe in January/early February

+ Sardinia Fish Charcuterie (for two)  £15
Tuna, swordfish, Maldon oysters, carasau & white mignonette

+ Organic Sardinian cheese board  £9
fresh Pecorino, mature Pecorino, Caprino, served with honey

+ Four paired Italian wines £18

Notting Hill  Shoreditch Primrose Hill Stoke Newington

Crouch End Highbury Hampstead Highgate Shepherd's Bush

BOOK NOW

NOTTING HILL ~ 15th & 16th January
(FULLY BOOKED)         
STOKE NEWINGTON ~ 22nd & 23rd January      
(FULLY BOOKED)              
PRIMROSE HILL ~ 29th & 30th January
(FULLY BOOKED)  
SHOREDITCH ~ 5th & 6th February
(FULLY BOOKED)  
MUSWELL HILL ~ 12th & 13th February
(FULLY BOOKED)
HAMPSTEAD ~ 19th & 20th February *NEW DATES*    
(FULLY BOOKED)
HIGHBURY ~ 26th & 27th February
(FULLY BOOKED)
HIGHGATE ~ 5th & 6th March 
(FULLY BOOKED)
NOTTING HILL ~ 12th & 13th March
(FULLY BOOKED)             
CROUCH END ~ 19th & 20th March
(FULLY BOOKED)       
SHEPHERD's BUSH ~ 26th & 27th March
(FULLY BOOKED)

Notting Hill Shoreditch Primrose Hill Stoke Newington

Crouch End Highbury Hampstead Highgate Shepherd's Bush

ABOUT THE CHEF

Born and raised on a farm in Sardinia, Oliva spent his childhood nestled in the heart of Sardinia's food scene, spending his days out fishing on the Med, foraging for mushrooms and herbs and, of course, making pasta, lots of pasta. An upbringing that instilled a love of Sardinian fare and a respect for nature which underpins his faithfulness to sustainability, seasonality and locality in his menu development, as well as a love of the ocean.

Having gained his cookery diploma, he moved to Milan where he was taken under the wing of acclaimed sommelier Savio Bino at Aromando Bistrot and soon became chef de partie, building his foundational understanding of the importance of simplicity and quality ingredients. 

After 3 years his journey continued onto London where he joined Enoteca de Luca of Mayfair, rapidly rising the ranks to become head chef after just a few months. 

Ever-hungry to progress, Oliva moved to Paris, taking up the position of CDP at michelin-starred-chef Massimo Tringali's Armani Ristorante, where he further refined his skills and knowledge within fine Italian cuisine. 

Finally Oliva joined the Michelin-starred chef Theo Randall at his heavily-awarded Theo Randall at the Intercontinental in Park Lane, as Chef de Partie across the various stations and helping them to earn 'Top 3 Pasta Menus' in London*

*Gambero Rosso Awards 2020

Sardinian cuisine is characterised as a 'melting pot' of the various surrounding Mediterranean cultures, but still maintaining its own, strong culinary identity therein - a nutritional model earning the island  'Intangible Cultural Heritage' status by UNESCO, strictly divided between food from the land and food from the sea.

"It's the memory of my mother's pasta machine, the memory of being at sea catching urchin, the memory of the suckling pig on the fireplace every Sunday - the sights and smells of my country - and of course the flavours of the sea, that inspired this menu - which I now want to share with the world."

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