Caravaggio

DAYS OF BUSINESS

Mon - Fri:	11:45 to 15:00 18:30 to 22:00

Formally opened by Luciano Pavarotti in 1996, Caravaggio is the most serious Italian restaurant in the City and a firm favourite with the movers and shakers of the square mile, many of whom are regular customers. Occupying the imposing premises of what was formerly a bank, all that remains of the original interior is the ornate high ceiling, with its splendid Art Deco light fittings. The designer, Tony Thomas has opened up the space and extended an existing gallery that now runs around the room at mezzanine level, providing a second tier of tables. A long, marble topped bar by the entrance provides a convenient holding area for what is, at lunch times, a very busy dining room and is also popular with single diners, many of whom prefer to eat at the bar.

Chef	Jonathan Lees -
Price Guide	Entrée £6.75 - £9.75, Main £15 - £19.50, Dessert £5.50 - £6.50
Payment Options	Cash, Amex, Visa, Mastercard, Diners
Set Menus	Set menu 1 £19.50 2 course, Set menu 2 £23.50 3 course
Features	Dress smart casual, Licensed, Private dining area, Secure parking, Smoking area, Wheelchair access
Ambience	Child-friendly, Contemporary, Formal, Sophisticated
Food	Vegetarian option

Menu

Starters

Fiore di Zucchina Farcito su Peperonata con Fungo Gratinato al Formaggio di Capra : (filled courgette flower served with a fine sweet pepper ragú and gratinated goats cheese on mushroom)

8.60

Insalata di Granchio con Asparagi, Rucola e Crema di Mostarda: (Cornish crab salad with asparagus, rocket saladand a mustard mayonnaise)

9.40

Pasticcio di Fegatini Toscano, Funghi e Bruschetta : (soft chicken liver paté served with wild mushrooms on toasted ciabatta with truffle oil)

7.65

Prosciutto di Parma Stagionato con Scorza Nera e Mozzarella: (24 month seasoned Parma ham with salsify, mozzarella and balsamic dressing)

9.25

Carpaccio di Manzo con Funghi Sotto Olio e Trevisana : (thinly sliced raw beef with mixed mushrooms, trevisana and a basil mayonnaise)

9.00

Crostatina di Cipolle con Uova in Camicia e Fonduta : (warm onion tartlet with soft poached egg and a rich cheese sauce)

7.75

Composta di Spinaci Nani, Anatra e Finocchio, Dressing di Mango : (Barbery duck, baby spinach and fennel salad with a mango and smoked bacon dressing)

9.10

Tartara di Tonno in Sfoglia con Legumi Nani e Salsa Peperoni Rossi : (tuna tartare layered with puff pastry, served with baby vegetables and a red pepper sauce)

9.35

Insalata di Gamberi, Melanzane Marinate e Caprino: (tiger prawn, marinated aubergine and goat's cheese salad with a garlic and saffron mayonnaise)

9.75

Crema di Carciofi Gerusalemme, Spinaci e Zola : (cream of Jerusalem artichoke soup with spinach and gorgonzola)

6.75

Risotto con Gamberi, Carciofi Gerusalemme e Pesto : (Italian 'risotto' with tiger prawns, Jerusalem artichokes and pesto)

9.50

Risotto con Trevisana, Taleggio e Stracotto d'Agnello: (Italian 'risotto' with trevisana, taleggio cheese and braised lamb)

8.50

Stracci di Pasta con Pollo, Pancetta e Grappa di Brunello : (homemade pasta strips with a chicken, Italian bacon and Brunello grappa sauce)

8.70

Spaghetti con Pomodoro Fresco, Aglio e Mozzarella di Bufala : (spaghetti with fresh tomato, garlic and buffalo mozzarella)

7.50

Cannelloni di Funghi con Fonduta di Noci e Melanzane : (homemade mushroom cannelloni with aubergine, topped with a light walnut sauce)

8.00

Penne Saltate con Salsiccia Tartufata, Mozzarella e Basilico : (penne with truffle sausages, mozzarella cheese, fresh tomato and basil)

8.25

Ravioli di Salmone con Cipollotti, Astice e Salsa di Granchio : (salmon ravioli with a lobster, lemon and spring onion ragú and fresh crab sauce)

9.50

Pappardelle con Polpettine di Vitello, Zucchine e Rosmarino : (large pasta strips with veal, courgette and rosemary)

8.00

Tagliolini allo Zafferano con Capesante, Gamberetti e Rucola : (saffron scented pasta ribbons with prawns, sea scallops and rocket salad)

8.80

Main

Filetto di Branzino con Melanzane, Cipollotti e Salsa Fiori di Zucchine : (fillet of sea bass wrapped in aubergine with a courgette flower sauce and sautéed spring onions)

18.00

Merluzzo Nero Arrosto con Patate Dolci, Porri Nani e Salsa Vaniglia : (marinated and slow roasted Arctic cod with a sweet potato cake, baby leeks and a vanilla sauce)

18.25

Rotolo di Spada e Tonno Affumicato con: (sautéed swordfish and smoked tuna parcel with roasted vegetables and a tarragon and tomato jus)

16.75

Portafoglio di Salmone al Forno con Granchio, Dadolata di Verdure, Salsa Timo e Aglio : (crab filled salmon parcel with a pepper, aubergine and courgette ragú and a thyme and garlic sauce)

16.20

Frittura di Coda di Rospo e Sardine Guarnite : (deep fried strips of monkfish and whole sardines with courgettes, aubergine and tartare sauce)

15.80

Ippoglosso in Crosta di Pepe con Puré al Basilico e Zabaione d'Erbe : (seared peppered halibut steak with a basil mash, cherry tomatoes and a herb sabayon)

17.50

Petto di Pollo Steccato al Forno con Uva, Salsa Porro, Patate e Olive : (roasted free range chicken with aromatic herbs, grapes, potatoes, olives and a leek sauce)

15.00

Fegato di Vitello alla Griglia con Salsiccia e Pancetta Arrotolata : (sliced and grilled calf's liver with luganica sausages and Italian bacon)

15.90

Pancia di Maiale Arrosto su Patate Schiacciate con Broccoli e Sedano Rapa : (roasted pork belly served on crushed potatoes with broccoli, celeriac and a honey and cinnamon sauce)

16.20

Carre d'Agnello Speziato alle Erbe, con Rosti di Patate e Finocchi : (roasted and herb crusted rack of lamb served with a potato rosti and fresh fennel)

17.80

Petto d'Anatra Avvolto con Speck, Tortino di Riso, Barbabietole e Fegato Grasso : (duck breast wrapped with speck, served on a rice cake with beetroot strips and a foie gras sauce)

17.50

Filetto di Manzo con Carciofi Nani, Melanzane e Gorgonzola : (sliced Scotch fillet with baby artichokes, aubergine and gorgonzola cheese)

19.50

Filetto di Vitello con Funghi Misti, Parmigiano e Salsa Madera : (sliced fillet of veal with wild mushrooms, shaved parmesan and a Madeira sauce)

18.50

Coniglio Farcito con Frittata di Melanzane, Spinaci e Salsa Pepe Nero: (saddle of rabbit de-boned and filled with an aubergine frittata, served with fresh spinach and a black pepper sauce)

16.00

Dessert

Tortino Soffice con Crema al Té Verde e Lamponi : (raspberry and green tea tartlet with a mixed berry sauce)

6.00

Bavarese alle Susine e Miele : (plum and honey dome bavaroise)

6.00

Mousse al Cioccolato con Crema alla Nocciola: (milk chocolate mousse with a thick praline cream)

6.00

Delizia di Formaggio all'Amaretto e Mango: (mango and amaretto cheesecake)

6.50

Tiramisú con Gelato Mascarpone e Salsa Caffé : (classic homemade tiramisú served with mascarpone ice cream and a coffee sauce)

6.00

Macedonia Di Frutta Fresca : (fresh fruit salad)

6.00

Gelato Di Fichi Al Caravaggio : (house speciality fig and Armagnac ice cream)

6.00

Selezione Di Gelati : (selection of homemade Ice cream)

5.50

Selezione Di Sorbetti : (selection of homemade sorbet)

5.50

All efforts have been made by www.menulog.co.uk to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Great Britain Pounds (GBP£) unless otherwise specified.

This menu was last updated on 7/4/07.

User rating

(72 reviews)

Overall		7.6
Food		8
Ambience		8
Service		7
Value		7.5

"The wine list is extensive and, on the plus side, includes a short selection of half bottles for folk who have to head back to work on the next multi-million-pound deal after their power lunch. Try the set menu if your expense account doesn't stretch too far..."

N/A, Time Out Eating & Drinking Guide 2007 - September 2006

"Serving 'reliable' and 'consistently good Italian' fare, this 'large', 'noisy' City haunt is 'suited for most occasions except a romantic night out'; but foes froth that it's 'ridiculously expensive for what it is' (even by Square Mile standards) and has the 'nothing-special' 'decor of a Holiday Inn'; N.B. food is also served at the bar."

Troy Segal, Zagatsurvey 2007 - September 2006

"Grand and rather showy Italian restaurant in a converted bank. Fish is a good option and the fillet steak with aubergine and gorgonzola is a carnivore's dream."

Insight City Guide London, Robin Young - December 2003

Caravaggio

DAYS OF BUSINESS

Chef

Price Guide

Payment Options

Set Menus

Features

Ambience

Food

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