True to Conor’s passion, Burro will celebrate the core principles of Italian cooking: generosity, care, and exceptional ingredients.

Antipasti will include Salumi and house made focaccia, alongside Venetian chicken livers on garlicky toast, a house “Burro” caponata, and Cuttlefish stuffed with breadcrumbs and anchovies, dishes inspired by long, sunny lunches on the Italian coast.

As at Trullo, pasta is the engine room of the menu, with comforting classics including a Duck ragù made from Aylesbury duck, enriched with beautiful dried porcini and cooked for five hours so the duck wraps itself around the tagliatelle in a luxurious, unctuous manner. Tortellini in brodo will follow a classic Emilia Romagna approach, shaped by time spent in Bologna and refined in the kitchen. After experimenting with different ratios and fillings, Conor settled on a balance of pork and salami including mortadella and prosciutto. Burro also takes on the infamous Fettuccine alfredo,  a dish that still draws queues around the block in Trastevere, Rome. Here, it is handled with restraint and total trust in the ingredients: egg-rich pasta rolled daily, bound with butter and finished with 36-month-aged Parmigiano Reggiano.

Secondi builds on long standing supplier relationships with trusted British farmers, growers, and fishermen, allowing the menu to evolve with what’s best in season. Highlights include Vitello al burro, Dover sole with prosecco and caviar, and a Burro original lobster acqua pazza. With this dish, Conor and the team have taken an Italian classic and put their own spin on it by using British lobsters, other fish and shellfish sourced from day boats along the British coast. Daily specials and large sharing plates will also be available on request.

Desserts are celebratory and fun, Tiramisu doughnuts will bring familiar flavours to the palate, but in doughnut form. Almond cake served with butter and a glass of ice cold sweet Marsala from the wonderful Curatolo Arini vineyard in western Sicily will highlight both the cake and drink in equal measure.

THE DRINKS 

Head Wine Buyer and Sommelier William Amherst has created an all Italian wine list rooted in regional expression, with a particular focus on Piedmont and Tuscany. Producers include Montevertine, Quintarelli, and Fontodi, with strong vintage depth across the cellar. The list aims to represent most of Italy’s winemaking regions, with 200 to 300 wines offered at pricing designed to be fair and accessible. A concise Champagne list, including Grandes Marques and grower Champagnes, sits alongside the Italian focus.

Cocktails reinterpret the classics, with Negronis, Martinis, Sbagliatos, Spritzes, and Old Fashioneds, as well as seasonal specials. The wider drinks list includes Italian amari, rare spirits such as 1980s Cinzano, Italian brandies, vermouths, and bottled beers, including Peroni Rosso.