Artigiano's ("The Craftsman") seasonal changing menu, devised by Vincenzo Visco, reflects the expertise of a most proficient kitchen. As Fay Maschler of the Evening Standard once remarked, "the skill of the chef shines through some of the quite imaginative dishes."

Maschler praised the innovative Spaghetti alla Carbonara di Mare, a memorable dish. But one of the most popular on the menu is one of Artigiano's signature dishes, Spaghetti alla Chitarra with Scottish langoustine and fennel - simply a must have! Elsewhere on the menu, staples of the old school of Italian restaurants are given a vigorous shake and dishes include delicious pan-fried diver scallops with Jerusalem artichoke puree, sweet peppers, olives and capers. For the meat lovers among you, don't miss the roast Gressingham duck breast with braised Trevisana, caramelised pear and a delicate balsamic jus. Vegetarians will not be disappointed with the choices and the set lunch menu offers fantastic value for money for everyone.

The dessert trolley of yore has been replaced by a list of fabulous and freshly made confections, including superb panna cotta and a sublime chocolate mousse with pink pepper on a saffron cream, not forgetting it's mouth-watering accompaniment, chocolate sorbet!

There's also a rare selection of Italian mountain cheeses. A smart selection of dessert wines on the dessert menu serves as an appendix to a well-annotated wine list that is a model of balance, reflecting the range of contemporary Italian viticulture.

Genial service is one tradition that Artigiano has not abandoned, orchestrated by a knowledgeable front of house team who offer the growing band of regular customers a warm welcome and memorable dining experience.

Our menus change regularly and we are therefore unable to guarantee that dishes described here will be available all year round. Please take a look at our menu for confirmation of dishes currently available.