Luca

British seasonal ingredients through an Italian lens.

88 St. John Street
London, EC1M 4EH
+44 (0)20 3859 3000

Things to share. Salads and small plates, Camparisoda and freshly shaken cocktails. The bar at Luca is a separate space, perfect for a drop-in bite with bar snacks, small plates and pasta. You are welcome for breakfast, lunch and dinner.

Open Monday to Saturday from 8.00 – 11.00 for breakfast, then from 12.00 – late with an express lunch offer / pre-theatre menu until 18.30. Closed Sundays.

Book a Table

The restaurant serves high quality ingredients from around the British Isles with a focus on pasta. Seasonal produce such as Shrimps from Morecambe Bay, Grouse from Yorkshire, Langoustine from Scotland and cheeses from across the country. It is food that observes the established traditions of Italian cooking, but breaks the rules a little.

Open Monday to Saturday for lunch and dinner.
Closed Sundays.

Book a Table

Bar Menu

express lunch / pre and post theatre offer 12.00 - 6.30 / 9.30 - 10.30

2 courses

19

3 courses

23

Parmesan fries

4.5

Fresh peas in a pod

4

Stuffed fried olives - pork and fennel sausage or mozzarella

4.5

Fried monkfish cheeks, wild garlic and biber chilli

6

A plate of Italian salumi

8

Starters

Burrata with seasonal tomatoes, basil and Capezzana olive oil

14

Fried baby squid with devilled spices and lemon mayonnaise

14

Rigatoni with pork sausage ragu, tomato, anchovy and mint

11

Wye Valley asparagus cacio e pepe

13

Mains

Roast leg of guinea fowl with Jersey royals and spring vegetable vignarola

18

Crisp pork belly, caramelised chicory, dried figs and pickled apple

17

Mafaldine with pistachio pesto and parmesan

16

Cornish breaded plaice with grelot onions and white sprouting broccoli

17

Sides

Green salad

4

Bread and Fontodi organic olive oil

4

Onion and fennel seed roasted potatoes

4.5

Dessert

Tiramisu

8

Sicilian lemon tart, roast fennel and black pepper ice cream

9

A selection of British and Italian cheeses

13

Restaurant Menu

Three Cumbrian oysters

9

Parmesan fries

5.5

Antipasti

A plate of Tuscan coppa and culatello di montagna

19

Crisp raw vegetables with warm bagna cauda

16

Tartare of Hereford beef, crisp potato and riseley cheese

16

Burrata with peas, broad bean pesto and almond milk

15

Roast Orkney scallops, Jerusalem artichoke and ‘nduja

16

White asparagus, aged parmesan and burnt onion powder

15

Primi

Taglierini of spider crab, tarragon and chilli

16

Mafaldine with pistachio pesto and parmesan

9

Agnolotti of asparagus, pecorino and lardo di Colonnata

12

Rigatoni with pork sausage, tomato, anchovy and mint

11

Chitarra nera with St. Austell Bay mussels and preserved lemon

12

Secondi

Cornish monkfish with ‘nduja, purple sprouting broccoli, artichokes and bagna cauda

33

Roasted guinea fowl with Jersey Royals and spring vegetable vignarola

32

Cornish skate with mousserons, crushed courgettes and parsley

32

40 day dry-aged rib eye of Hereford beef with wild garlic, crisp onion rings and rocket

36

Chickpea panella with ogleshield cheese, spring greens and broad beans

28

Contorni

Spinach with chilli and garlic

5

Wye Valley green asparagus

7.5

Onion and fennel seed roasted Catriona potatoes

4.5

Green salad

4

Dolci

Tiramisu

8

Loquat and frangipane tart, roast kernal ice cream

9

Freshly churned ice cream - chocolate, milk, hazelnut

10

Sicilian lemon tart, roast fennel and black pepper ice cream

8

Baked chocolate mousse, milk ice cream

9

A selection of British and Italian cheeses

13

Breakfast Luca Wine List

Reservations

We are open for breakfast, lunch and dinner Monday to Saturday. Closed Sundays.

Chef's Five Course Menu

Pasta Masterclass

The Saturday Lunch Experience

Private Dining

We have 2 private areas, the Garden Room sitting up to 8 people and the Pasta Room sitting up to 10.

Follow ‘Book a table’ to reserve.

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