Govt Chef Marco Corsica had already paid his dues at Daphne’s, Cecconi’s and spent 9 years beneath Marco Pierre White’s tutelage earlier than he opened Bocconcino in Mayfair nearly a decade in the past. Impressed by the restaurant of the identical title in North Tuscany’s Forte dei Marmi, his objective was one in every of high quality and sustainability – observe the seasons, use components that are shut at hand. His enterprise was successful and slowly however absolutely, Corsica’s plans for growth are coming to fruition. Not solely is he increasing with a Strand department later this yr however he stunned the restaurant world with a department in Soho in direction of the top of final yr.
Nice Marlborough Road is a kind of languid streets, too cool for varsity however by no means fairly made it to school. Lengthy and huge, Liberty wins as its most well-known institution, residing on the Regent Road finish in all its Tudor-revivalism glory. Subsequent to Liberty is the doorway to Carnaby Road and reverse, the Palladium’s stage entrance gives fixed celeb bustle. Bocconcino errs in direction of the emptier, reverse finish, the periphery of Soho, not fairly the guts of it, the West of Poland Road bit. It fills the house left by the a lot beloved Manteca.
The inside design is spick and span, crisp and vivid. Filled with exhausting strains and ranging textures, an extended marble counter on the proper serves as each a bar to eat at and a spot to look at the kitchen from. The black and brown tiled flooring is mottled with white geometric shapes. Six fridge cupboards proudly show tons of of bottles of Italian wine on the proper of the primary eating house. 9 or so lanterns hold from its ceiling like iridescent crowns. All in all, the place glows an earthy, orange brown, as if it simply returned from a sunbathing session by the Ligurian Sea.
Definitely, the cocktail checklist seeks for instance Italy’s pure magnificence with poetic names resembling Sardinian Sundown, Tuscan Herb Stroll, Sicilian Citrus Dream. We hit the Umbrian Forest Whispers and the Amalfi Twilight. The previous is a heady concoction of prosciutto infused Woodford reserve whisky with a combination of honeydew melon and Pechaud’s bitters all fats washed with porcini mushroom. It’s smokey and dusky and eminently quaffable. The latter is a lighter, breezier, extra summery affair which mixes vodka with Aperol, strawberry and Amalfi lemon. A cherry tomato is shaken into the combo and the tall glass refreshment is accented with basil leaves.
As with most Italian menus, the selection is huge ranging and nearly over-whelming, full as it’s, of antipasti, zuppe, insalate, primi piatti, contorni, a number of several types of secondi in addition to an entire web page devoted to pizza. The Parmigiana di Melanzane is a wealthy, filling starter. It’s heat consolation meals, the sort Italians do finest; chunky aubergines swim in hearty tomato sauce and are coated in parmesan. Tris di tartare di tonno, salmone e ricciola is equally beneficiant in portion however lighter, nonetheless. The tuna, salmon and yellowtail are served like small patties and include a minimal of fuss; some greenery for garnishing and drizzles of oil however other than that, little else, in order that the contemporary fish speaks for itself.
For our mains, our waiter selects a lightweight however dry crimson, a Corvina Verona. Originating from Veneto, the grapes are harvested by hand and subjected to a crushing-destemming part. Fermentation takes place at a temperature between 22 and 28 °C, with maceration for 8 days. The wine has a cherry aftertaste and works nicely with the Carré di agnello con purea di patate e carciofi fritti. The rack of lamb is sliced into smaller cutlets, and served uncommon in a mash of potato and a plentiful serving to of gravy. The Tagliatelle al tartufo nero is served in a vibrant bowl as vibrant and vivid because the tagliatelle itself which is wealthy and creamy and introduced with beneficiant slices of truffle. Particular point out ought to go to the Zuchchini fritti (Contorni, facet dish) that are crispy and salty and remind of a tastier, extra textural string fry.
For dessert we eschew the compulsory tiramisu and go for a Cannolo siciliano con gelato alla vaniglia and Bignè con gelato alla vanigliano, salsa al cioccolato e mandorle – Sicilian handmade cannolo and profiteroles, each with vanilla ice cream. The previous comes with a paint stroke of chocolate and the latter with small streaks of chocolate and a bowl of almonds to sprinkle. Each come on vibrant plates with vivid lemons and wholesome leaves and remind of Italy within the Summer season.
