A la carte menu

Our a la carte menu runs through every service at the restaurant. Antipasti to start, including burrata with plum tomatoes and pesto, beef tartare with potato millefeuille and cheese fondue, and scallops with pumpkin cream. Handmade pasta from the open kitchen, including tagliatelle with rich beef ragù, saffron ossobuco risotto, and tagliatelle al tartufo. From the grill, prime cuts and seafood, sirloin steak seared over flame, whole butterfly sea bass with salsa verde, and seasonal market fish. Desserts close the meal out: tiramisu, panna cotta, cannoli, and a small but careful Italian cheese selection.

Lunch and pre-theatre set menu

Our set lunch and set dinner menus run Monday to Friday, with two and three courses priced below the a la carte. The set menu mirrors the a la carte structure, with antipasti, a choice of pasta or main, and dessert, and is paced to land theatre diners at the curtain with time to spare. The full pre-theatre menu sits on its own page.

Bottomless brunch menu

Saturdays and Sundays bring the bottomless brunch menu, served with whole grilled lobster, antipasti, handmade pasta and dessert, alongside two hours of free-flowing prosecco, Aperol spritz, mimosa, Bellini, or Limoncello Spritz. The champagne and lobster brunch upgrade swaps prosecco for champagne. The full bottomless brunch menu is on the brunch page.

Sunday seafood buffet

Sundays bring our Sunday seafood buffet, an all-you-can-eat ticket built around whole lobster, oysters, prawns, crab and seasonal fish, alongside handmade pasta, antipasti, salumi, focaccia, grilled vegetables and a full dessert table. The unlimited seafood buffet runs Sundays only, with last sittings at half past three.

Wine list

The wine list at our Italian restaurant on the Strand highlights the diversity of Italian vineyards. Crisp whites from Friuli, Sicily and Alto Adige, elegant sparkling wines, refreshing roses, and bold reds from Tuscany and Piedmont, alongside distinctive orange wines from independent producers. Every bottle is chosen to complement handmade pasta, seasonal ingredients and dishes from the grill.

Drinks and cocktails

The cocktail list leans Italian. Negronis, spritzes and aperitivi run alongside classics, and the bar mixes seasonal house creations using Italian amaros and vermouths. Beer and soft drink selections are kept short and considered.

Desserts

Desserts at Osteria by Bocconcino draw on Italian tradition: tiramisu made in-house, panna cotta, cannoli filled to order, fresh fruit, and a short Italian cheese selection. The dessert menu features at the end of every service, including bottomless brunch and the Sunday buffet.

Private dining and event menus

For private dining bookings, the kitchen prepares bespoke set menus and reception canape selections in addition to the standard a la carte. Group menus run from three to five courses depending on the occasion, with allergies and dietary requirements accommodated on request. Sample menus are available on the private dining page.

Menu FAQ