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Such a satisfying dip… Crispy sardines from Brixham Fish Market served with a zesty lemon aioli. Available as part of our menu del giorno.

A rich & creamy stracciatella cheese, spooned over hand rolled linguine and tossed with pesto, pine nuts and green beans. Find it on our a la carte menu across all of our sites.

On the menu at Cafe Murano, Lake District Farmers chicken thighs, Jersey Royals, broad beans and pickled baby gem. Add a chilled glass of Angela’s Sangiovese, Sauvignon Blanc blend for a delicate, herby glass of white complete with notes of white fruits - summer lunch sorted.

We find the richness of pan-fried mackerel goes well with a light and crunchy summer slaw. Calabrian chilli in the dressing brings just the right amount of kick. A perfect plate for the summer July sunshine.

Our Menu del Giorno and not to be missed.. Artichoke, pergola and preserved lemon salad Lake District lamb leg with harissa aubergine Meringue with zabaione cream and amaretti biscuits Available Monday - Saturday between 12-3pm and 5-7pm. Two courses for £25 and 3 for £30.

You simply can’t beat a plate of carpaccio, enjoyed under the London sunshine. Thin slices of cured trout topped with pickled beetroot, red vein sorrel and dill creme fraiche.

We’ve taken inspiration from Angela’s Grilled John Dory recipe available in Angela's latest cookbook, The Weekend Cook. At Cafe Murano, we’re serving this week's catch of whole plaice with a silky caper butter sauce alongside some braised courgettes and roasted tomatoes.

Pici cacio e pepe. We hand roll our pici each morning, the slightly thicker shape of the pasta adds bite and soaks up the creamy, peppery sauce.

Delicious summer salads. Artichoke, fragola and preserved lemon salad. We serve artichokes two ways - braised and crispy. Topped with dill and Angela's olive oil.

The window seat is perfect for solo dining or an intimate dinner for two. Views overlooking Bermondsey Street and a chilled glass of wine in hand, we leave the windows pulled back. This is our conchiglioni pasta served with Brixham Fsh Market mussels, courgettes and mint.

We make our meringues the Italian way, whisking sugar syrup until creamy, then slowly combining with egg whites to form soft peaks. Crack through, scoop some of the zabaione cream, cocoa and crushed almonds.

Each morning we hand roll our pasta, using different methods to create a variety of pasta shapes. Each shape has a unique texture, which makes it perfect for a particular sauce - whether smooth or chunky.

Angela has worked with Johnny and the team at Brixham Fish Market for years,with the Cornish region bringing the most delicious produce. We gently grill the fish then finish with a caper butter sauce with a generous squeeze of charred lemon.

Our freshly baked focaccia, covered in sea salt and rosemary. Always best when dipped in extra olive oil..

The perfect antipasti for August. Crunchy green beans, juicy peaches and salted almonds Little else needed!

Chicken Milanese, ever-present on the Cafe Murano menu. Originating from Milan, this dish is traditionally made with veal, but here we’ve swapped for crispy chicken. Coated in panko breadcrumbs and quickly deep-fried until golden, finish with rocket, parmesan and lemon.

Join us Bank Holiday Monday, we're open across all sites 12pm - 8pm. Creamy La Latteria buffalo mozzarella torn and served with slow roasted tomatoes and basil. There’s no waste here either, we use our focaccia offcuts to make crunchy croutons.

You’ll always find our almond and fruit tart on the menu. We pick the fruit from Smith and Brock, changing it up depending on the season, to ensure the fullest flavour. Dusted with icing sugar and served with a big scoop of fior di latte ice cream.

Traditionally, only four ingredients are used for this Italian dish originating from Naples, Aglio e olio - meaning olive oil and garlic. Hand rolled pasta, a generous amount of garlic, herbs and Angela's olive oil, simple!

Grab and tear one of our tomato and mozzarella arancini then dunk into basil pesto mayo. Deep fried until crisp and golden, stuffed with creamy risotto rice and topped with a heap of parmesan.