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#lovelumelondon

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  • Menu
  • Dessert

Menu

Chef recommends
culurgiones, potato and pecorino on butter and bottarga sauce
I £ 21
STARTERS
Burrata sautéed chicory lemon and chilly (v)
I £ 13
Seabream carpaccio citrus marinated apple fennel oil
I £ 12
Grilled octopus, cauliflower, taggiasca olive dust and black garlic mouse
I £ 18
Sicilian Red prawns carpaccio, Lime mayo, endive
I £ 19
Vitello tonnato, capers powder, veal juice
I £ 14
Cured Italian charcuterie board (good for 2)
I £ 18
PASTA

** Most of our pasta is made in house by our chef

Tagliatelle, Hare ragù, cacoa nibs and orange zest
I £ 18
Linguini, crab meat, spring onions
I £ 21
Gnocchi with pistachio pesto (V)
I £ 14
Carnaroli risotto (5yrs reserva) wild asparagus Broad beans & pea (vegan option available)
I £ 17
MAIN COURSE
Cornish Roast Hake with caponata and n`duja
I £ 28
Cornish fish stew
I £ 30
32 days aged black Angus beef fillet with pressed potato, roast leeks and horseradish emulsion
I £ 38
Scottish lamb, celeriac mush, and pickled vegetables
I £ 30
Spatchcock baby chicken and sauteed cavolo nero
I £ 22
SIDE
Greens of the day
I £ 5
Roasted new potatoes
I £ 5
Green mix leaf salad
I £ 4
Tomato and Tropea onion
I £ 4

Dessert

Lume Tiramisu
I £ 8

Solo Vero Vermouth di Vernaccia

Hazelnut and chocolate semifreddo
I £ 8

Vernaccia di Oristano DOC Juighiss 09

Salted Pistachio Ice-cream with Olive Oil
I £ 7

Vernaccia di Oristano DOC Juighiss 09

Apple basket with salted caramel sauce and mascarpone mousse
I £ 8

Soletta Hermes Passito 2018

Baked ricotta cheese cake
I £ 8

Argiola Angialis Passito 2014

Chocolate fondant with vanilla ice-cream
I £ 8

Villa Crine Recioto della Valpolicella Classico DOCG 2015

Cheese Selection served with Rare corbezzolo & chestnut Honey
I £15

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