Garum | Italian (Roman) Restaurant Bayswater

Cerignola green olives

Roman rustic toasted bread, whipped alpine butter, marinated anchovies

Deep fried cheesy 'bread balls' on homemade mint mayonnaise

Deep fried crunchy salted cod homemade ajoli and capers

Rich tomato sause, fiordilatte mozzarella, stracciatella di burrata, basil

Fiordilatte mozzarella, sundried tomatoes, sciacca anchovies

Mortadella Opera, straciatella di burrata, pistachio granella

Butternut squash and potato soup, rosemary croutons and 30 months Parmigiano Reggiano

Two deep fried rice suppli One smoked provola cheese and Avezzano's potato croquette

Roman style veal tripe, rich tomato sauce, mint, Pecorino Romano D.O.P

Baby octopus, lightly spiced tomato sauce and garlic bread

Deep fried Mozzarella sandwich with chef's Garum

Slow cooked "Ramata" onions bruschetta

Mezzi rigatoni di Gragnano, egg yolk, pecorino Romano D.O.P. and guanciale

Spaghetti alla chitarra di Gragnano in rich tomato sauce, guanciale and pecorino Romano D.O.P.

Spaghetti alla chitarra di Gragnano, guanciale, pecorino Romano D.O.P., toasted black pepper

Homemade tortelli, slow cooked Montoro onions and 30 months Parmigiano Reggiano. served with butter, sage and choco nibs

Rigatoni di Gragnano, slow cooked Ox-tail ragout, dark chocolate, pecorino Romano D.O.P.

Mezzi rigatoni pasta, mussels, lemon zest and bottarga

Homemade egg tagliatelle with mixed wild and porcini mushrooms, seasonal black truffle

Carnaroli Risobuono 'La Mondina', Scottish Langoustines, créme fraiche, lemon zest

Carnaroli Risobuono La Mondina, broccoletti salsa, smoked provola fondant, blue cheese

300gr Aberdeen Angus Ribeye steak from Regenerative farm, crunchy potato, fondo bruno jus

Roasted octopus, cauliflower salsa, huzelnut and mortadella Opera di Bologna

Fosse meadows "Total Freedom Chicken" from Leicestershire, taggiasca olives, rosemary and garlic salsa

Roman Broccoletti in garlic, chilli end EVO oil

Spinach cooked in butter with 30 months Parmigiano Reggiano

Traditional Roman chicory, shreds with conteporary chef's Garum

Chrunchy potato 30 months Parmigiano Reggiano and anchovy

Savoiardi biscuits, espresso, mascarpone cream, XOCO cocoa nibs

Homemade Zabaione XOCO cocoa nibs, hazelnuts served with homemade shortbread

Selection of 3 cheeses served with bread

Soft sheep's ricotta cheese, sour cherries, toasted almonds, chocolate

Mayan Red 40% XOCO white chocolate, capers, orange zest, EVO oil Trevisi