New Italian Dishes at 64 Old Compton Street
A new run of Italian plates, from braised ossobuco to a summer risotto and three new pizzas
There is a fresh run of dishes on the menu at 64 Old Compton Street, and this time the kitchen has leaned into the heartier side of Italian cooking. A slow-braised ossobuco leads the way, there is a bright new risotto for the warmer months, and three new pizzas and a fig and prosciutto salad round the rest of it out. Below is a look at everything that has just been added, and where to find it when you visit.
A greener risotto for summer
Alongside the ossobuco there is a lighter risotto built for the season, made with fresh peas, mint and a scatter of roasted pumpkin seeds for a bit of crunch. It is vegetarian and fresh where the ossobuco is rich, the greener option when the weather is warm. Between the two, the new lineup covers both ends of an Italian summer table.
To start: fig, prosciutto and buffalo mozzarella salad
The new starter is a salad of prosciutto, fresh figs and buffalo mozzarella, finished with pomegranate and a balsamic reduction. Sweet from the figs, salty from the ham and cooling from the mozzarella, it is a plate built for a warm evening and an easy way to open a meal before the heavier mains.
Three new pizzas
Three pizzas join the menu as well. The Fiorentina is spinach, a soft baked egg and grated parmesan, a lighter, greener choice. The Quattro Stagioni, meaning four seasons, splits its toppings into quarters of mushrooms, artichokes, anchovies and prosciutto, so every slice is a little different. The Diavola brings pepperoni, fresh chillies and basil, the one for anyone who likes a bit of heat. See the full menu for everything else we are cooking.
Come and try them
You will find the new dishes at 64 Old Compton Street, in the heart of Soho and a short walk from the bars, shops and theatres of the West End. The new dishes tend to draw a crowd on warm Fridays and Saturdays, so it is worth booking ahead.