We’re going to avoid the term “Britalian” when referring to Luca, although that’s essentially what it serves; great British ingredients used in dishes with La Dolce Vita sensibilities. But the word’s clunky, and it takes away more than it adds. It’s a term vaguely reminiscent of the spag bols of decades past. And that would be a disservice to Luca. This is, after all, restaurant where pasta reigns supreme.
On the menu one day, there might be a deceptively simple dish of spinach and ricotta ravioli that’s been made to sing with the bright earthiness of lemon and sage butter. Or some lip-smacking conchiglie with pork sausage, tomato, anchovy and mint. It’s hard to predict because there’s a strong vein of seasonality running through the menu here. But it’ll be good. That’s for certain.
The dishes at Luca are crafted to perfection. What else would you expect from the team behind one of the London’s top Michelin-starred offerings, The Clove Club? There are dishes like sea bream crudo with orange agrodolce and basil. Nonna-worthy rabbit, pork and olive meatballs with taragna polenta. And Milanese-style pork chops with green peppercorn mayo. In addition to being ridiculously tempting, the menu at Luca features a full roster of top British produce, from Yorkshire grouse and Scottish langoustine to Hebridean lamb. And, of course, there’s a stellar range of local cheeses.
The space itself is awash with buffed wood and shades of off-white, with hints of Art Deco in the design of the lighting. And the upholstery warms the space with softly mossy blue-green leather. It’s a chic space, whether you’re in the front bar area enjoying 28-month aged Parma ham and some British and Italian salumi, or tucking into the decadent dishes in the restaurant.