Antipasti |
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| Sourdough with Le Ferre estate olive oil | £5.5 | ||
| Nocellara olives | £5 | ||
| Culatello di fiocco | £14.5 | ||
| Finocchiona crochettes | £9.5 | ||
| Mozzerella di bufala with nocellara olive and orange dressing | £13.5 | ||
| Butterleaf with broad beans, Amalfi lemon and pecorino stagionato | £14 | ||
| Calves brain and violetta artichoke fritti with salsa dragoncello | £18 | ||
| Hand-dived Salcombe Bay scallops with wild garlic and lardo di Colonnata | £18 | ||
| Cornish monkfish carpaccio with fennel pollen, navel orange and dried chilli | £16.5 |
Primi |
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| Pappardelle with beef shin ragu | £16 | |
| Fettuccine with picked Dorset brown crab, datterini tomato and basil | £19.5 | |
| Pici with Olasagasti anchovies, Amalfi lemon and rosemary pangratatto | £14.5 | |
| Tagliarini cacio e pepe | £14 |
Oven and Grill |
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| Ricotta mustia with grilled mauve aubergine, smashed chickpeas and salsa rossa | £26 |
| Whole Torbay lemon sole with purple sprouting broccoli, golden garlic and toasted hazelnuts | £34 |
| Brixham turbot tranche with agretti, St Austell mussels and vermouth | £45 |
| Black Hampshire pork chop with cipollini onions, baby turnips and bagna cáuda | £31 |
| Slow-cooked Swaledale lamb shoulder with morels, wild garlic and milk (for 2-3 to share) | £91 |
Sides |
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| Leaves | £6.5 |
| Cornish Mids | £6.5 |
Dessert |
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| Ricotta doughnuts with vanilla custard and amaretto roasted nespole | £11 | |
| Yorkshire rhubarb and almond tart with crème fraîche | £11 | |
| Tiramisu | £10 | |
| Bitter caramel pannacotta | £9 | |
| Blood orange sorbetto | £7 |
Cheese |
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|---|---|---|
| Gorgonzola dolce | ||
| with rye crackers and millefiori honey | £13 |
| We are able to accommodate most dietary requirements if stated on booking. | |
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Our menus change twice daily. This means they could look a little different by the time you reach us.
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An optional £1 donation to Mind Haringey will be added to your bill
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Trullo has taken over the iconic 5th floor restaurant at Harvey Nichols in Knightsbridge until the end of May.
Trullo classics mingle with new dishes. We don’t mean beef shin with Chanel, but beautiful dover sole wood roasted in the oven with palourde clams, beef fillet carpaccio with black truffles and, tagliarini with caviar.
Come and see us while you can!
Walk-in's available, or book via this link