Harry's Bar Menu

Espresso coffee and rum-soaked savoiardi sponge biscuits with a mascarpone and marsala egg mousse, dusted with Valrhona bitter cocoa powder

Flourless chocolate cake with salted caramel and crushed Amaretti biscotti

Set vanilla cream, raspberries, lemon balm and hazelnut croccante

Creamy hazelnut parfait, toasted meringue, white chocolate and caramelised hazelnuts

White chocolate, fresh raspberries, mascarpone mousse, iced vanilla parfait and pistachio biscotti crunch served with warm pistachio sauce

Selection of 3 cheeses served with balsamic jelly, mustard fruits, truffle honey and carta di musica

Lemon sorbet, candied lemon, whipped cream, milk gelato, meringue, lemon sauce and sugared rosemary

With Harry’s Olive Oil

Raw tuna, truffle citrus dressing, tomatoes and basil on a crispy base

Rosemary focaccia, Sardinian crispbread and grissini sticks with green olive tapenade dip

Spicy Calabrian style pork, mascarpone, chilli and fennel seed flatbread with Parmesan

Green and black olives with fennel seeds and lemon

Crispy courgette with herbed yoghurt

With herbs and garlic

Warm chargrilled vegetables with crushed pine nuts, basil, lemon and pangrattato

Raw slices of beef with Cipriani mustard dressing

Fried courgette flowers, truffled honey, mint, pine nut salad and lemon ricotta

Gratinated tagliolini pasta with truffle, Parmesan and cream

Oven baked prawns in a creamy ‘nduja sauce with datterini tomato, baby basil and Amalfi lemon

Buttered asparagus, pan fried egg, Parmesan pangrattato and black truffle

Buffalo mozzarella, vine-ripened tomatoes and fresh basil leaves with Harry’s Olive Oil

Thinly-sliced raw yellowfin tuna with yellow datterini tomatoes, stracciatella, crushed pistachios, fried artichokes and extra virgin olive oil

Crispy, polenta-coated squid with garlic aioli

Butterhead lettuce with Gorgonzola blue cheese, avocado and datterini tomatoes

Burrata, Taggiasche olives, D.O.P. San Marzano tomatoes, green pesto, basil and Parmesan

Wild mushrooms, Gorgonzola cheese, garlic, baby spinach, flaked Parmesan and grated truffle

Tomato and spicy nduja pesto, Calabrian spicy salami, rocket and salted ricotta

White based pizza with smoked scamorza, spring onion, black olive and violet artichoke

Spicy pepperoni, schiacciata piccante, ‘nduja, red onion, roasted peppers, fresh chilli, black olives, D.O.P. San Marzano tomatoes, wild oregano and rocket

Prawns, squid, clams, mussels, datterini tomatoes, garlic, chilli and parsley

Long string pasta with courgette strips and spinach finished with broccoli pesto, pine nuts, Parmesan pangrattato and creamy burrata

Extra-thin egg pasta with picked white crab meat, spinach, shellfish bisque, parsley, datterini tomato and Amalfi lemon

Lobster cooked in white wine, fresh chilli, datterini tomatoes, garlic, basil and Amalfi lemon, finished with Harry’s Olive Oil

Fresh palourde clams sautéed with white wine, garlic, datterini tomatoes, chilli and parsley

Wide ribbon pasta with slow-cooked beef, D.O.P. San Marzano tomatoes and rosemary sauce with Parmesan

Tubular pasta with guanciale, broad beans and peppered Pecorino sauce

Chargrilled tuna steak served with cannellini beans and a warm tomato, Taggiasca olive, Amalfi lemon and basil salsa

Chargrilled dry aged 8oz sirloin steak served with rocket salad, datterini tomatoes and black garlic-balsamic dip

Thinly-beaten chicken breadcrumbed and fried with rocket salad, datterini tomatoes and grated Parmesan

Seafood platter of lobster tail, squid, prawns, clams and mussels. Cooked with artichokes, chilli and white wine. Served with grilled focaccia

Chargrilled marinated 12oz rib-eye steak on the bone served with tomato and olive salsa, warm rosemary and garlic butter with Parmesan pangrattato

Veal Milanese baked with buffalo mozzarella, tomato sauce, basil and Parmesan

Chargrilled sea bass fillet on zucchine alla scapece, served with a mint and herb salad

Chargrilled chicken breast, chickpeas, hazelnuts, parsley, mint and herb yoghurt

Slices of aubergine layered with buffalo mozzarella and scamorza cheese, served in a rich tomato sauce

Roast half-chicken served in a creamy mascarpone truffle sauce, sautéed mushrooms, parsley and garlic

Whole Lemon sole on the bone served with a Gavi Di Gavi wine sauce, clams, samphire, parsley and Amalfi lemon

Parmesan and lemon

Chilli, garlic and olive oil

Rocket, fennel pollen and lemon dressing

Raw slices of beef with Harry’s extra virgin olive oil

White base, wild mushrooms and mascarpone

Creamy carnaroli rice, Parmesan and butter

Roasted almonds covered in dark then white chocolate

One scoop of olive oil and rosemary gelato with crushed smoked almonds and finished with Harry’s Olive Oil

Sweet and full-bodied Tuscan dessert wine with almond biscuits for dipping

One scoop of fior di latte gelato served with espresso coffee

Espresso coffee and rum-soaked savoiardi sponge biscuits with a mascarpone and marsala egg mousse, dusted with Valrhona bitter cocoa powder

Flourless chocolate cake with salted caramel and crushed Amaretti biscotti

Set vanilla cream, raspberries, lemon balm and hazelnut croccante

Creamy hazelnut parfait, toasted meringue, white chocolate and caramelised hazelnuts

White chocolate, fresh raspberries, mascarpone mousse, iced vanilla parfait and pistachio biscotti crunch served with warm pistachio sauce

Selection of 3 cheeses served with balsamic jelly, mustard fruits, truffle honey and carta di musica

Lemon sorbet, candied lemon, whipped cream, milk gelato, meringue, lemon sauce and sugared rosemary

Served over shaved ice Glass 25ml