The Menu at Osteria by Bocconcino

They come from one kitchen. Handmade pasta from the open pass, fresh fish and grilled meats from the flame, antipasti built around burrata, cured meats and seasonal vegetables, and a wine list that runs from Tuscany and Piedmont through to orange wines from independent producers. What changes between the menus is the service they belong to, not the standard behind them.

The structure is worth knowing before booking, because the same dish costs differently depending on when you sit down. The set menu is the cheapest way to eat here on a weekday. The brunch is the only way to get the lobster package. The à la carte runs through everything.

À la carte, lunch and dinner

The full menu, available through every service. Antipasti include burrata with plum tomatoes and pesto, beef tartare with potato millefeuille and cheese fondue, and scallops with pumpkin cream. The pasta section carries tagliatelle with beef ragù, saffron ossobuco risotto, and tagliatelle al tartufo, all made by hand in the open kitchen.

From the grill come prime cuts and seafood: sirloin seared over flame, whole butterfly sea bass with salsa verde, and seasonal market fish. Desserts close it out with tiramisù made in-house, panna cotta, cannoli filled to order, and a short Italian cheese selection. Antipasti, pasta and mains change with the British seasons; the structure stays the same through the year.

Lunch and theatre set menu, Monday to Friday

Two and three courses priced below the à la carte, mirroring its structure: antipasti, a choice of pasta or main, and dessert. It runs midday to 6:30pm and again from 9:30pm to 10:30pm, so it covers the business lunch, the pre-theatre booking and the table that comes in after a show. Available for up to six guests. The set menu in full.

Lobster and Champagne brunch, weekends

Saturdays and Sundays from midday to 3:30pm. A sharing antipasti course, then a main built around lobster, with free-flowing drinks for 90 minutes. Prosecco and spritz packages, or Champagne for the full version. This is the only service where the lobster menu runs. The brunch menu in full.

Wine, cocktails and the bar

The wine list follows the diversity of Italian vineyards: crisp whites from Friuli, Sicily and Alto Adige, sparkling wines, rosés, bold reds from Tuscany and Piedmont, and orange wines from independent producers that rarely reach London lists. Each bottle is chosen against the kitchen rather than added to the list on its own merits.

The cocktail list leans Italian. Negronis, spritzes and aperitivi run alongside the classics, and the bar mixes seasonal house creations using Italian amari and vermouths. Beer and soft drinks are kept short and considered.

Group and private dining menus

Four options run as standard for private bookings: three courses at £55, three courses at £65, four courses at £75, and a reception canapé selection for events that open with drinks. Beyond those, the kitchen builds bespoke menus for the occasion, with wine pairings and dietary requirements agreed at the planning stage. Private dining at Osteria.

Christmas menus

Through the festive season three additional set menus run for private and group bookings, at £65, £75 and £100 per person. They sit alongside the standard group menus rather than replacing them, and are booked through the events team. Christmas at Osteria.

Dietary requirements

Vegetarian antipasti, pasta, risotto and main courses run across the à la carte and the set menu rather than sitting in a separate section. Vegan dishes are available with notice, and the kitchen handles allergies as a matter of course. Flag requirements when booking, particularly for group and private dining, where the menu is fixed in advance.

Frequently Asked Questions