At Adami, all our pasta is made fresh in our kitchen each morning, alongside all of our other dishes. Our menu evolves with the seasons, drawing on Italian traditions, lesser-known regions and the historical influences that have shaped Italy’s culinary heritage.

House focaccia with onion compote and parmesan mousse     v          7

House focaccia with herb pesto, preserved lemon and charcuterie of the day          9

Roasted mushrooms with sweet potato and Nikkei sauce      v           13

Catch of the day ceviche with red beets and Chioggia beets   gf        17

Vitello tonnato with Aji Amarillo, crispy corn, powdered capers and shizo    gf             18

Roasted chervil and parsnips, savory, scamorza espuma, raspberry vinegar, toasted almonds and anchovies        15

Gnocchi, roasted pollack, Madras curry leeks and citrus        23

Cavatelli, carbonara mousse and guanciale      22

Pan-seared duck lasagne, soubise sauce with red Kampot long pepper and orange bigarade  25

Cannelloni of roasted vegetables with preserved lemon and rich vegetable jus  v             23

Babamisu, coffee baba, tiramisu cream and cacao nibs   v       12

Rice pudding, tonka bean and figs    v/gf                 11

Apple crumble with Persian saffron and Greek yoghurt with cardamom   v      12

v – vegetarian / gf – gluten free / vg – vegan