La Goccia

• La Goccia Marinated Olives
• Toasted Sicilian Almonds
• Hummus with Pinzimonio
• Fresh Broad Beans & Pecorino Toscano
• Burrata with Roasted Grezzina Courgette, Mint
• Beef Tartare, Horseradish, Toasted Sourdough
• Bresaola, Rocket and aged Parmesan

• La Goccia’s signature Chicken
• La Goccia’s Sage and Anchovies
• Courgette Fritti
• Baby Squid
• Prosciutto Crocchette with Fonduta di Parmigiano

• Green Spring Soup
• Fresh Rigatoni with Slow Cooked Beef Ragù
• Wild Garlic Risotto
• Tagliolini with Peas

• Wood fired Chicken al Burro
• Beef Sirloin Tagliata with Salsa Verde
• Pork Chop, Nduja Butter, Capers
• Sauteed Mussels, Garlic and Chilli
• Wood-Fired Hand-Dived Scallops
• Roasted Cornish Monkfish with Capers and Lemon

• Petersham Garden salad
• Puntarelle & Chicory Salad, Bagna Cauda, Almonds
• Spring Salad
• Green Beans, Chilli, Garlic
• Potato al Forno with Garlic and Rosemary
• Chargrilled Asparagus

Being one of the pioneers in the slow food movement, we celebrate traditional methods of growing quality ingredients. This ethos has flowed into building relationships with organic British suppliers and sourcing responsibly from small like-minded producers, including our own farm – Haye Farm Devon. Bringing the very best organic and sustainably produced meat and vegetables straight from the farm to our kitchens.

With our menus being refreshed through the season, our chefs only use produce which is at its peak. Most ingredients are British first, while some speciality ingredients are sourced from Italy – such as Parmesan, White Truffles, Olive Oil and Vanilla pods. As we are so seasonally led, the colours of the plate naturally reflect the changing view outside.

Our offering is simple in so far as we don’t seek to bathe ingredients in heavy sauces or to override or change their essence in any way. We are classicists. When we have beautiful produce, well grown and correctly sourced, we use them in our recipes in the simplest way to bring out their natural favour and beauty.