Antipasti |
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| Sourdough with Le Ferre estate olive oil | £5.5 | ||
| Nocellara olives | £5 | ||
| Capocollo di Lonza | £16.5 | ||
| Finocchiona crochettes | £9.5 | ||
| Mozzarella di bufala with nocellara olive and orange dressing | £13.5 | ||
| Radicchio with Florence fennel, blood orange and pomegranate | £14 | ||
| Calves brain and violetta artichoke fritti with salsa dragoncello | £18 | ||
| Shetland trout carpaccio with beetroot and horseradish crème fraîche | £16 | ||
| Hand-dived Salcombe Bay scallops with 'nduja and Amalfi lemon | £18 |
Primi |
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| Pappardelle with beef shin ragu | £16 | |
| Fettuccine with veal, pork, friarielli and Prosciutto di San Daniele ragu | £18 | |
| Pici with blistered datterini tomatoes and stracciatella | £15.5 | |
| Ravioli with Westcombe ricotta, sweet herbs and walnut sauce | £15 | |
| Tagliarini with Olasagasti anchovies, Amalfi lemon and rosemary pangrattato | £14.5 |
Oven and Grill |
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| Ricotta mustia with grilled mauve aubergine, smashed chickpeas and salsa rossa | £26 |
| Whole Torbay Dover sole with purple sprouting broccoli, golden garlic and toasted hazelnuts | £39 |
| Brixham turbot tranche with agretti, palourde clams and vermouth | £34 |
| 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 | |
| Blood orange sorbetto | £7 | |
| Bitter caramel pannacotta | £9 |
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