POLPO Restaurant

Perfectly chargrilled octopus, creamy fava bean purée & a drizzle of basil oil. Our namesake dish that’s simple, fresh and full of flavour.
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Bavette, lamb’s lettuce, Parmesan & truffle sauce - a perfect balance of earthy, creamy and umami-rich in every bite.

Fritole, or Fritule in Venetian slang, are little fried doughnut bites coated in cinnamon & sugar. They are a traditional staple at Venice Carnival, where you’ll find them sold on every street. As our way of celebrating the carnival in London, we’ll be serving these until it ends on 4th March at both sites.

Friarielli, sausage & chilli pizzette. Friarelli is an Italian leafy green veg that’s similar to broccoli with a slight bitter taste, and is used a lot in Italian cooking.

Sea bream al cartoccio, or fish baked in a pouch. It keeps all the juices in making for a very flavoursome dish.

Pears slow roasted in honey, served with creamed Gorgonzola & an extra drizzle of honey & thyme on top.

We’re coming to the last few weeks of being able to get the winter version of our burrata with lentils & herb oil, before the lentils switch for something a bit more springlike.

Friday night cocktails to see the end of dry January.

Our seasonal crostini; chicken liver, cavolo nero pesto, Gorgonzola & fig, tofu & caramelised onions.

A new one for us, but we felt like celebrating Burns Night this year, and in celebration have deep fried haggis served with whisky sauce on the menu today only. Oidhche Bhlas Burns or Happy Burns Night!

New dish on the menu from today, Parmesan & garlic oyster gratin with spicy aioli.

This has become one of our signature dishes. Spinach and egg is a classic flavour combination that is even better when you add dough and cheese into the mix.