Angelina Restaurant

This November, we are excited to be opening Angelina Sull’Acqua in Paddington London, for 4 days only.

In partnership with our friends at - we will be serving an exclusive nine-course tasting menu celebrating the best of British Seafood, including Cornish Blue Fin Tun.

Running from the 13 - 16 November, swipe to see the full menu and link in bio to get tickets ✨

Latest batch of bespoke crockery has arrived 🤍

The latest instalment from our Winemaker series sees us team up with our dear friend, Tempa di Zoe’s Bruno di Concilis. Anarchist turned winemaker and King of Cilento is joining us at Angelina for one night on the 16th October to share a selection of his wines and the stories of what makes them so special. Bruno’s excellent scoring wines have been a mainstay at Angelina since we opened almost 6 years ago, and continue to go from strength to strength. We will showcase Bruno’s wines in tandem with our Kaiseki tasting menu. Guests will be able to engage with Bruno, tease out his secrets and ask any burning questions whilst enjoying a delicious meal. Kaiseki menu accompanied by eight wines from Tempa di Zoe. £98 per person. 7pm start. Very limited amount of tables left as this went to our newsletter first. Bookings via link in bio.

Maldon Oyster with melon sorbet, pickled lychee & redcurrant gel. Part of our antipasti trio.

We’re super excited to be part of Taste Club this year. Join us on Thursday 10th October for an exclusive autumnal 10 dish Kaiseki full of some of our all-time favourites, including Hamachi with Truffled Soy & Furikake and our Aged Parmesan Tortellini (of course we’ll be shaving truffles on top). Swipe for full menu. Tickets are 80 per person and include a cocktail on arrival. Bookings via link in bio.

Fresh in this week 🍒

There's always room for dessert at Angelina.

Brûlée Matcha Cheesecake
Shiso & Blackberry Sorbet
Baked Custard

Home 🖤

Introducing the centrepiece of our current menu, Quail, Lobster Bisque & Barratiere.

Cooked over Binchotan coals, succulent quail is served with a rich lobster bisque, pickled seasonal cucumber and a spot of shiso and sansho pepper mascarpone. Accompanying the dish is our Hokkaido Milk Bread and quail liver pâté.

We’re back at 🖤

Some highlights:
The team ready and raring to go!
Winner of ‘Most Instagrammable Dish’, our Sausage & Shiso Leaf Tempura
Magic Tomato Salad made in collaboration with
Pairing our Hamachi Sashimi & Truffle with bubbles from
We’ve got Wagyu! Come say hi and try our A5 Wagyu Piadina today

Seasonality takes centre stage on our menu which is always changing to include the best possible produce. June is peak courgette season so we’ve got Ligurian Trombetta Courgettes from . We’re serving them as part of our crudo course, with ricotta and sorrel.

Lamb, Carrot, Daikon, Cime di Rapa.

We slow cook our lamb necks overnight, then roll them in nori and finish them over Japanese coals.
These coals burn cleanly without flames allowing ingredients to retain their moisture. We serve it with our signature Hokkaido milk bun, spiked with lamb.

Angelina turns 5 🎂

Happy birthday to us! We’re celebrating 5 incredible years of Angelina, right here at our home in Dalston. From seasonal menu changes to terrace dining and surviving a pandemic, we couldn’t have done it without our brilliant team, our founders Josh, Amar and Laura, and all of you guys. Thanks to everyone who’s been a part of our journey so far!

It's our incredible team that brings the magic to Angelina 💛

We're hosting the another dinner in our Winemaker Series next Tuesday 12th September 🖤  Masi, importer of Italian wines for , and Roberto, from producer .vini, will be taking us through an incredible selection of wines from Italy's treasured wine making territory, Abruzzo.

The wines will be served alongside our signature Kaiseki menu as our hosts take us through stories, anecdotes and insights about the wines.

Spaces are extremely limited, book now via the link in bio.

Angelina's in West London this weekend! We're running a pop-up Omakase & wine tasting menu in Chelsea all weekend long... swipe to see a few favourites from the menu ✨

Duck and Spring Onion
Melon Strawberry and Cucumber Salad
Genmaicha Purin and Cherry with Sesame Gelato

There's still a few final spots left for tonight and this weekend! Head to the link in our bio to book. And just a little reminder that Angelina Dalston will be closed all this weekend whilst we're over at Savour.

Hi everyone 💛 ANGELINA WILL BE CLOSED 20th - 24th July as we're setting up our kitchen over at for a very special set menu in sunny Chelsea!

We will therefore not be able to accommodate any last minute bookings or walk-ins. If you can't wait until we're back, why not book to see us at Savour Festival? There's still a few spots available, click the link our bio.

A few highlights from our first day at (including Courgette Flower & Caviar, which won the rosette for Taste’s best dish! 😁)

We're back again today, come say hello! We’ll be serving our champion dish alongside other specials…

Surf & Turf Milk Bun
Yellowtail Sashimi & Truffle
Agnolotti, Truffle Soy & Asparagus

✨✨ NEW MENU DROP✨✨ Here's a few of our new instant favourites:
A series of Crudo dishes
Langoustine Ravioli, Sansho & Chicken
Custard & Coffee
Swipe to see the full menu ➡️

Hamachi and Daikon topped with Sea Truffle, a sea vegetable with a distinct 'truffle' flavour similar to the mushroom variety. Part of our Crudo course on the Kaiseki menu 🐟 🍄

Buttery soft Hokkaido Milk Bread served with Sesame Goma, Pistachio Cream and Italian Tropea Onion 🖤 We make our Japanese Milk Bread the Tangzhong method, giving it that light, fluffy texture every time.

We're switching up the menu this week, so keep your eyes peeled for what's coming up next...

Join us on May 17th as we welcome Federico Sandri from for our 4th Winemakers Series.

Pojer e Sandri is an exciting Italian winery located in Trentino that has a reputation for exceptional quality and wines that truly represent the unique terroir of the Dolomites. They are committed to sustainability, specialize in indigenous grape varieties and make a diverse portfolio of different styles of wine making them one of the most innovative producers in the north east of Italy. “Jack of all trades and master of none!”, a phrase that can’t be applied to Pojer e Sandri, who excel in distillates, white, red, sparkling, natural and sweet wine. We are so excited to share a cross section of these wines with you that have been prominent in our menu since we opened.
sandri will be our guide for the evening, sharing his knowledge of the unique mountainous terroir of Pojer e Sandri and showcasing a variety of their organic wines (yes, and even some grappas!).

We will pair the wines with our signature Kaiseki menu, which has been updated for the spring season. Throughout the evening, you'll have the opportunity to taste back vintages and hidden treasures imported straight from the estate.
Joining us for the evening will be our friends and importers, , who will bring a few extra bottles for you to take home for the after-party. There will also be an opportunity to ask informal questions about the treats we taste together on the night.

The Kaiseki tasting menu with seven wines to match. £98 per person. 7pm start. Bookings via link in bio

Surf and Turf has been an ever-present theme at Angelina. On our first trip to Japan, we were mesmerised by the double soup concept so common in ramen broth which showcases the complexity of flavours brought by seafood and meat combinations. It is often considered an East Asian concept, however in Italy it's not untrodden territory - Vitello Tonnato (veal with tuna sauce) and Agnello alla Romana (Lamb stew often served with anchovies) are classic regional recipes. After a small break with the previous menu, we are back to exploring land and sea in our current menu.

For our main course, we're serving black Iberian pork pluma with agretti, daikon two ways and Scottish scallop. The black Iberian pigs, close relatives to the wild boar, have a nutty flavour from its acorn rich diet and amazing beef-like marbling due to their high propensity for exercise. This unique cut of pork is beautifully contrasted by the savouriness of the agretti, the sharpness of the pickled daikon and the sweetness of the scallop.

We are planning our next menu change for mid April, any ideas for sea and land combinations we should be considering?

Back in the swing of service

Smoked Nduja & Gorgonzola Tortelli. On the second pic, its vegan alternative, filled with Artichoke & Tofu. ‘Tis the season of filled pasta for all!