Latium Restaurant

About Latium Restaurant

A very smart, intimate restaurant that serves up modern Italian dishes with panache. The room has creamy walls splashed with colour from the modern artworks and mood-enhancing downlighters, while the floor and chairs are in smart dark colours. It would be terrific for business meals or friendly dinners. Chef Maurizio Morelli has taken classic methods and ingredients - plus a few non-traditional ones - and created a new and intriguing menu. Try starter of salad of veal tongue with celery and tuna sauce, or cauliflower soup with gorgonzola and truffle oil, first course of tagliatelle with hare ragout, main couse of roast venison with polenta and Swiss chard timable with glazed chestnuts. The puds are coffee are classically good, too.

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Sample a la carte

Starter

- Lingua di vitello bollita con salsa al tonno, porri sott'aceto (salad of veal tongue with tuna sauce and baby leeks in vinegar)
- Mozzarella di bufala con zucchine grigliate e pomodorini secchi al forno (buffalo mozzarella with grilled courgettes and oven dried tomato)
- Cocktail di gamberi e cappesante (prawns and scallops cocktail)
- Terrina di fegato grasso con pane alle amarene tostato (foie gras terrine with morello cherry bread)
- Tartara di manzo con rucola, parmigiano reggiano e uova di quaglia (beef tartar with wild rocket, parmesan and quail eggs)
- Zuppa di cavolfiore con gorgonzola ed olio al tartufo (cauliflower soup with gorgonzola and truffle oil)

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- Tagliolini con polpa di granchio e salsa di melanzane (tagliolini with crab meat and aubergine sauce)
- Gnocchi di patate con pomodoro, basilico e mozzarella (potato gnocchi with tomato, basil and mozzarella)
- Pappardelle con ragu' di leper (pappardelle with hare ragout)
- Tagliatelle ai porcini (tagliatelle with porcini mushrooms)
- Rigatoni con polipetti, broccoli ed olive di gaeta (rigatoni with baby octopus, broccoli and black olives)
- Risotto con cozze, pomodorini, scorza di limone e peperoncino (risotto with mussels, cherry tomato, lemon zest and chilli)

Main Course

- Filetto di spigola in padella ripieno con limoni canditi, finocchi e
Salsa ai peperoni rossi (pan fried fillet of wild sea bass, filled with candied lemon, fennel and red pepper sauce)
- Filetto di coda di rospo avvolto con lardo, salsa zucca, verza,
- Gallinacci e riduzione di vino rosso (roast fillet of monkfish wrapped with lard, pumpkin sauce, savoy cabbage, girolles mushrooms and red wine reduction)
- Filetto d'orata al vapore con cicoria ripassata e salsa agrodolce (steamed fillet of sea bream with wild chicory, sweet and sour sauce)
- Filetto di tonno alla griglia con fagioli cannellini, vongole e spinaci (grilled fillet of tuna with cannellini beans, clams and spinach)
- Filetto di manzo bollito con spinaci, carotine sott'aceto, brodo al pomodoro
- E nocciole tostate (poached fillet of beef with spinach, pickled baby carrots, toasted hazelnut and tomato broth)
- Sella di cervo arrosto con timballino di polenta e bieta, castagne glassate (roast saddle of venison with polenta and swiss chard timbale, glazed chestnut)
- Spezzatino di vitello con funghi porcini e radicchio, pure' di patate allo zafferano
- E salsa al vino rosso (braised diced veal with ceps mushrooms and radicchio, saffron mash potato and red wine sauce)
- Pancia di maiale cotto lentamente al forno con verza, porri ed aceto balsamico (slow cooked pork belly with Savoy cabbage, baby leeks and balsamic vinegar)

Dessert

- Tiramisú con salsa al caffé (tiramisú with coffee sauce)
- Pastiera napoletana con salsa arancio (neapolitan cheesecake with orange sauce)
- Ravioli ripieni di mela, cannella, pinoli, uva sultanina con salsa vaniglia (ravioli filled with apple, pine-kernels, cinnamon raisin and vanilla sauce)
- Tortino di cioccolato e mandorle con salsa all' amaretto (chocolate and almond tart with amaretto sauce)
- Frutti di bosco con mousse allo yogurt (wild berries with yogurt mousse)
- Ravioli al cioccolato ripieni di ricotta, frutta candita, pistachio con salsa all'arancio (chocolate ravioli filled with ricotta, candies fruits, pistachio served with orange sauce)
- Gelati e sorbetti (ice cream and sorbet)

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Additional Information

Address:

21 Berners Street, W1T 3LP

Nearest tube:

Tottenham Court Road
Two courses £24.50
Three courses £28.50
A discretionary service charge of 12.5 % will be added to your bill

Average Price:

£35 - £44

Opening times:

Mon - Fri 12pm - 3pm & 6:30pm - 10:30pm
Sat 6:30pm - 11pm
Closed Sun

Dress Code:

None