POLPO Restaurant

Two of the fish dishes on our menu captured by .

We work with UK-based fishermen, meaning everything we serve is super fresh and seasonal.

Sunny Thursday lunch of Italian sausage & aubergine ragu with salted ricotta. This is one of two pasta special’s available Monday to Friday with a glass of wine for £15.

Octopus on a fava bean purée finished off with basil oil.

Chickpea, spinach & ricotta balls served in our rich homemade tomato sauce, a healthy veggie option on the menu at the moment.

Clam & chilli linguine, a perfect light lunch for this sunny weather.

Truffle, pecorino & potato crocchette. They’re rolled in panko breadcrumbs and fried until golden and crisp.

Although the weather isn’t playing ball, we’ve still got summery cocktails that can be enjoyed no matter the weather.

A classic Italian snack, golden & crunchy zucchini fritti.

Bresaola, rocket & Parmesan pizzette.

Sarde in Saor.

Saor means flavour in Italian, and in this particular dish it’s a vinegar dressing used to marinate the sardines and onions. This is a traditional Venetian recipe that was first used by fishermen as a way of preserving their catch.

Pork, fennel & chilli meatballs.

Our Soho restaurant is offering £9 takeaway spritz today in celebration of - if you’re in the area come say hi.

We have a new lunchtime offer at our Soho restaurant, get one of these delicious plates of pasta and a glass of house wine for £15 during the week (starting Monday 1st July).

There are two pastas to choose from:

Orecchiette with slow cooked datterini tomatoes, salted ricotta & basil (this can be made vegan).
OR
Creste di gallo with an Italian sausage & aubergine ragu topped with salted ricotta.

This is only available weekday lunches at POLPO Soho.

We now have this delicious non alcoholic wine on the menu. A soft red sparkling made from Gamay red wine grapes which is combined with apple, ginger, lemon & fifteen herbs grown in the vineyard.

Aperitivo Time is back for the summer. Every day from 3-6pm enjoy a spritz and board of cicchetti (nibbles) on the Chelsea terrace or in one of our trattoria-style restaurants.

‘Nduja & Fior di Latte arancini shaped in the traditional cone shape like the bàcaris of Venice.

Creamy burrata served with ham, rocket & sweet datterini tomatoes.

A selection of dishes from the cicchetti section of the menu. Cicchetti literally means small quantity, so when you see it on a menu it means small appetiser-sized plates which are a staple across Venice.

Scrambled egg & pecorino on sourdough toast - on the breakfast menu all of this week.

Scallops, saffron & crispy bacon - on the special Chelsea Flower Show menu all week.

Our newest pizza to the menu using produce that’s currently in season, artichoke, black olives & zucchini.
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With only a week to go until is back, we thought we’d take a look at our displays over the last few years in anticipation of this years.

Our second to last special during our Venetian week is Seppie in umido nel loro nero or cuttlefish cooked in their own ink. The ink has a salty and strong flavour that goes very well with seafood.

Today’s special is Venetian-style calf liver, also known as Fegato alla veneziana. It is made by cooking calf liver with caramelized onions until juicy and tender.

You’ll find soft shell crab on many menus across Venice. We use a Parmesan batter for ours and serve it with a fennel salad & aioli.

Kicking off our Venetian specials week with marinated baby octopus (moscardini marinati). We marinate them for a week in shallots, chilli, fennel seeds & red wine vinegar so they are full of flavour when served.

Every day this week there will be a different daily special as part of our Venetian Week, featuring classic dishes that can be found on menus across Venice. Check our page for the daily special.

Asparagus season is here, check the daily specials board to see what our chefs do with it. It’s a short season but one of our favourites.

Garlic, parsley & chilli prawns with marinated fennel served on toasted sourdough crostino.

Creamy and rich, this Nutella pizza with hazelnut crumb is a POLPO classic. The chefs put it in the oven until the Nutella has melted and the base has crisped up.

Bresaola, rocket & Parmesan pizzetta. Bresaola is air-dried for two to three months and is ready when it turns that deep red/purple colour.