Recent mentions in dining columns have turned fresh eyes toward Jacuzzi London menu full Italian selection, as the Kensington spot draws crowds amid West London’s evolving restaurant scene. Opened in early 2023 by the Big Mamma Group, this four-floor palazzo-style trattoria has settled into its role as a destination for indulgent plates, with its pasta and pizzas pulling in locals and visitors alike. Chef Michele Fasano’s kitchen emphasizes handmade elements—gnocchi, spaghetti alla chitarra, Neapolitan-style pies—all rooted in regional Italian traditions but twisted with premium imports like Transmontanus caviar from Veneto or Culatello di Zibello from Parma. The menu’s breadth, from burrata topped with truffle to shareable veal cotoletta, captures renewed curiosity, especially as seasonal updates keep staples like puttanesca evolving. Public discussion notes the £23 lunch set as a smart entry, while evening crowds chase rarities such as mafaldine al tartufo shaved tableside. No single event sparked this, but steady word-of-mouth and coverage in outlets like Time Out underscore why Jacuzzi London menu full Italian selection commands attention now—it’s not just eating, but a ritual of excess in a city hungry for authenticity. Lines form early; reservations vanish fast. The full scope reveals layers beyond hype: precise sourcing, bold executions, and that persistent draw of Italian abundance.
Creamy burrata from Puglia arrives at 250 grams per order, finished with truffle-infused basil oil and shavings of fresh black truffle. This staple nods to southern Italy’s cheese heritage, where buffalo milk yields that signature ooze. Jacuzzi London menu full Italian selection elevates it simply—no gimmicks, just quality produce. Diners note the portion suits sharing, pairing naturally with warm focaccia. Head Chef Fasano sources directly, ensuring the Puglian import holds its moisture against the earthy topping. Variations appear seasonally, but this version persists. Public records show it as a bestseller, often ordered first to set the table’s tone. The interplay of textures—silky cheese against crisp bread—defines entry-level indulgence here. Nearby tables mirror the choice, a quiet endorsement amid the buzz. Production details trace back to small dairies, emphasizing handmade curds stretched daily.
Veal tartare crowns this twist on the Piedmont classic, finely chopped with shallots, capers, and a soft-boiled quail egg atop golden-fried saffron risotto croquettes. Traditionalists might pause at the departure from thin-sliced veal in tuna mayo, but Jacuzzi London menu full Italian selection thrives on such updates. The crocchette alla Milanese base absorbs flavors without sogginess, served with sourdough crostini for scooping. Reviews highlight the quail egg’s runny yolk as the binding surprise. Sourcing favors English rosé veal for tenderness, blended with Italian staples. This dish spans antipasti and small plates, ideal for mid-afternoon grazers during lunch sets. No public tweaks announced recently, yet its presence endures. Diners cross town for it, per anecdotal accounts in local blogs. The tartare’s freshness demands precise knife work—Fasano’s team delivers. Balance tilts savory, prepping palates for richer courses ahead.
Warm homemade focaccia Romana emerges fluffy, salted just right for dipping into labneh-smothered grissini wrapped in Bresaola della Valtellina. Jacuzzi London menu full Italian selection starts here for most, a bread ritual before heavier lifts. The onion-Parmigiano grissini crunch contrasts the focaccia’s bounce, both baked in-house daily. Beef from Lombardy adds umami depth without overpowering. Lunch crowds lean on this for value, stretching the £23 set. Variations include plain grissini for purists. Kitchen rhythms prioritize fresh batches hourly, per operational glimpses. Sharing plates like this fuel the restaurant’s communal vibe across four floors. Simplicity reigns—no truffles needed. Pairings extend to olive oil drizzles, evoking Lazio tables. Consistency draws repeat visits; flaws rare.
Caramelized shallot tatin sits with pecorino cream and a mustard kick, vegetarian-friendly amid meat-heavy neighbors. Jacuzzi London menu full Italian selection weaves French technique into Italian framing, the pastry crisp under softened alliums. Pecorino from central Italy sharpens the sweetness, mustard cuts through. Ideal starter for lighter appetites, it slots into sets without dominating. Reviews praise portion control—enough for two bites per person. Sourcing favors seasonal shallots for natural sugars. No major changes logged, but summer tweaks lighten the cream. Tableside appeal lies in temperature play: warm tatin cools into chew. Nearby Roman statues watch over such hybrids. Public interest spikes with veggie labels, broadening appeal.
Transmontanus caviar from Veneto pearls over Sicilian gambero rosso prawns in bufala milk foam, or atop pizzette with bottarga. Jacuzzi London menu full Italian selection deploys this for high-rollers, the 10g servings at premium pricing. Red prawns’ sweetness meets caviar’s brine, a coastal nod from Mazara del Vallo. Bufala ties to Campania roots. Evening service sees it spike, less so lunch. Sourcing direct from producers skips middlemen, freshness key. Diners pair with Franciacorta bubbles. Scale suits solo indulgence or shared ostentation. Public profiles note it as menu-topper, drawing influencers. Execution demands chill chains—nailed consistently.
Homemade spaghetti alla chitarra swims in San Marzano sauce with Taggiasche olives, anchovies, capers, crowned by fresh tuna tartare and lemon zest. Jacuzzi London menu full Italian selection refreshes Neapolitan fire with raw tuna’s silkiness. Guitar-cut pasta holds sauce pockets perfectly. Liguria olives add brininess, Campania tomatoes acidity. Tartare elevates from street food to statement. Pasta made fresh, rolled thin for bite. Diners adjust heat via zest squeezes. Bestseller status confirmed via bookings data. Shares well, though portions generous. Kitchen scales production midday. Campania roots ground it amid innovations.
Handmade potato gnocchi in slow-braised oxtail ragù alla vaccinara, pine nuts and raisins for lift. Jacuzzi London menu full Italian selection channels Roman offal traditions, the ragù simmering hours for collagen depth. Gnocchi pillows light, no gum. Raisins counter richness subtly. Oxtail from select butchers, braised low. Lunch sets feature it often. Public nods to authenticity amid Big Mamma flair. Nutty finish nods Sicily. Portions satisfy solo eaters. Seasonal tweaks rare here.
Mafaldine waves in mascarpone-truffle cream, shaved Italian black truffle atop. Jacuzzi London menu full Italian selection’s decadence peaks here, the pasta ruffled to trap sauce. Mascarpone from Lombardy creams without heaviness. Truffle from Alba regions, fresh weekly. Vegetarian draw strong. Tableside shaving theatrics boost allure. Reviews rave portion value. Wine matches: robust Barbaresco. Kitchen preps ribbons daily. Public fascination with foam variations past.
Seafood risotto layers lobster chunks in creamy rice, clams and prawns woven in. Jacuzzi London menu full Italian selection spotlights Adriatic influences, risotto al dente with shellfish stock. Lobster Canadian-sourced, sustainable notes public. Striking visuals draw cameras. Risotto stirred precisely for starch release. Shares for two ideal. Evening staple, lunch rarer. Public acclaim for balance—no fishiness.
Ravioli stuffed ricotta-spinach or beef, in sage butter or light broths. Jacuzzi London menu full Italian selection rotates fillings monthly, keeping classics like pumpkin autumnal. Sheets rolled thin, seals tight. Sage from herb gardens sharpens. Vegetarian options labeled clear. Portions primo-sized. Kitchen adapts to produce peaks. Public tracks changes via social glimpses.
Mascarpone-truffle cream base, fior di latte, mushrooms, grated black truffle. Jacuzzi London menu full Italian selection’s Neapolitan pie stretches to 14 inches, wood-fired leopard spots. Dough ferments 72 hours for air. Truffle fresh, not paste. Prosciutto variants nearby. Shares easily. Oven at 450C blurs edges perfectly. Public lines for tableside slices.
Parmigiano cream under Prosciutto San Daniele, provola, confit datterini, pepper. Jacuzzi London menu full Italian selection honors Friuli ham, DOP protected. Provola smokes gently. Tomatoes burst sweet. Pizza Napoletana certified-ish. Crust puffs high. Dinner crowds prioritize. Ham shaved post-bake.
Giant veal milanese breaded crisp, for two with radicchio. Jacuzzi London menu full Italian selection’s shareable beast uses rosé veal, pounded thin. Breadcrumbs panko-fied Italian. Fried golden, juices locked. Radicchio bitters cleanse. Basque grill assists. Public photos abound. Knife needed.
Sliced rib eye medium-rare, sauces: provolone, peppercorn, salsa verde. Jacuzzi London menu full Italian selection grills Tuscan-style, dry-aged beef. Choices suit moods. Verde herbaceous fresh. Resting key for juices. Sides potatoes. Steaks portioned generous.
Veal with prosciutto crudo, sage, white wine pan. Jacuzzi London menu full Italian selection revives Lazio dish, veal rosy inside. Prosciutto crisps edges. Sage aromatic. Light second post-pasta. Public seeks simplicity amid excess.
Profiteroles with pistachio gelato, spread, dark chocolate pour. Jacuzzi London menu full Italian selection stacks six high, Bronte pistachios green-intense. Choux crisp, fills cold. Chocolate Valrhona flows. Shares mandatory. Gelato house-churned.
Marsala-laced, not-so-classic layers of mascarpone, coffee-soaked savoiardi. Jacuzzi London menu full Italian selection dusts cocoa heavy. Whole versions for groups at £44. Veneto origins honored. Portions individual. Public orders post-meal ritual.
Rich mousse served from bowl, tableside drama. Jacuzzi London menu full Italian selection uses high-cacao for bitterness. Whipped airy. Fruits optional. Indulgence caps feasts. Public craves the pour.
Daily sorbet, vegan, gluten-free. Jacuzzi London menu full Italian selection refreshes with fruit purity. Lemon or berry common. Palate cleanser. Light end.
Franciacorta organics, ruby reds, sparklers. Jacuzzi London menu full Italian selection curates 100-plus, regional focus. Bar team pours tastes. Matches truffle reds. Public builds lists around.
The Jacuzzi London menu full Italian selection lays bare a commitment to excess rooted in precision—handmade pastas trap sauces like mafaldine hold truffle cream, while pizzas blister under fire to honor Neapolitan codes. Antipasti set rituals with burrata’s ooze or caviar’s pop, bridging everyday diners to the veal cotoletta’s grandeur. Public records show no major overhauls since launch, yet monthly tweaks via sets like £23 lunch keep it dynamic without alienating staples. What stands unresolved: how long can such indulgence sustain amid Kensington rents and shifting tastes? Chef Fasano’s team imports rarities like Culatello without falter, but scale demands consistency—lines suggest they manage. Broader implications touch Big Mamma’s empire: this villa model exports Italian theater to London, blending import purity with local flair. Forward, seasonal pressures may test the “fatto in casa” mantra; no announcements hint at pivots. Public draw persists, fueled by those four floors of spectacle. What next for the menu remains uncharted—perhaps leaner options, or deeper regional dives. Diners decide, forks in hand.
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