Harry's King's Cross Menu & Prices — London

Fried rice balls with truffle and Parmesan

With Harry's Olive Oil

Raw tuna, truffle citrus dressing, tomatoes and basil on a crispy base

Crispy courgette with herb and chilli yoghurt

Green and black olives with fennel seeds and lemon

Crispy, polenta-coated squid with garlic aioli

Thinly sliced raw yellowfin tuna with pickled red onion, marinated raisins, pine nuts, parsley dressing & crushed pistachio

Buffalo mozzarella, vine-ripened tomatoes and fresh basil leaves with Harry's Olive Oil

Raw slices of beef with Cipriani mustard dressing

Oven baked prawns in a creamy nduja sauce with datterini tomato, baby basil and Amalfi lemon

Datterini tomato, basil and extra virgin olive oil

Light and crisp salad of shaved fennel, white endive, clementine and toasted walnuts with a citrus dressing and shaved Pecorino cheese

Gratinated tagliolini pasta with truffle, Parmesan and cream

D.O.P. San Marzano tomatoes and fresh basil leaves finished with fresh buffalo mozzarella

Spicy pepperoni, schiacciata piccante, 'nduja, red onion, roasted peppers, fresh chilli, black olives, D.O.P. San Marzano tomatoes, wild oregano and rocket

White based pizza with buffalo mozzarella, fior di latte, broccoli, Sicilian minced pork and spiced Calabrian sausage finished with 24 month aged Parmigiano Reggiano D.O.P cheese

White based pizza with smoked scamorza, smoked cured ham, radicchio, walnut, truffled honey and chives

Burrata, Taggiasche olives, D.O.P. San Marzano tomatoes, green pesto, basil and Parmesan

Wide ribbon pasta with slow-cooked beef, D.O.P. San Marzano tomatoes and rosemary sauce with Parmesan

Long string pasta with courgette strips and spinach finished with basil pesto, pine nuts, Parmesan pangrattato and creamy burrata

Ravioli style pasta filled with Mazara del Vallo prawns, in a fragrant shellfish emulsion with chives and Amalfi lemon

Triangoli shaped ravioli filled with Parmigiano Reggiano D.O.P cheese, creamy truffle mushroom sauce finished with chives and Parmesan cheese

Chargrilled tuna steak served with cannellini beans and a warm tomato, Taggiasca olive, Amalfi lemon and basil salsa

Thinly-beaten chicken, bread-crumbed and fried served with rocket salad, datterini tomatoes and grated Parmesan

Chargrilled sea bass fillet on zucchine alla scapece, served with a mint and herb salad

Chargrilled dry-aged 8oz sirloin steak served with rocket salad, datterini tomatoes and black garlic-balsamic dip

Slices of aubergine layered with buffalo mozzarella and scamorza cheese, served in a rich tomato sauce

Roast half-chicken served in a creamy mascarpone truffle sauce, sautéed mushrooms, parsley and garlic

Rosemary and garlic

Rigate shell shaped pasta in a creamy 'nduja sauce

Parmesan and lemon

Fried courgette, Parmesan pangrattato and baby basil

Espresso coffee and rum-soaked Savoiardi sponge biscuits with a mascarpone and Marsala egg mousse, dusted with Valrhona bitter cocoa powder

Set vanilla cream with raspberry and hazelnut croccante

White chocolate, fresh raspberries, mascarpone mousse, iced vanilla parfait and pistachio biscotti crunch served with warm pistachio sauce

Selection of sharing desserts for 2 people Toadstool sundae, Gianduja filled sugared doughnuts and warm chocolate sauce, mini tiramisu

White chocolate and lemon cheesecake, crushed amaretti biscotti, Amalfi lemon sorbet and toasted meringue

Milk gelato and bitter chocolate gelato, IGP Piedmontese hazelnut brownie, chocolate mousse and salted caramel sauce

DOP San Marzano tomato, fragrant shellfish emulsion with basil, chives & Amalfi lemon

Roasted beef fillet with porcini mushrooms, black winter truffles and creamy olive oil mash potato

Fine tagliolini pasta, garlic, chilli, datterini tomato, hand picked white crab meat, basil & Amalfi lemon

White Chocolate, mascarpone mousse, iced vanilla parfait caramelised hazelnuts and meringue, pistachio biscotti crunch served with warm pistachio sauce

Oven baked prawns in a creamy 'nduja sauce with datterini tomato, baby basil and Amalfi lemon

With confit peppers and pangrattato

Fried courgette flowers, truffled honey, mint, pine nut salad and lemon ricotta

Chargrilled tuna steak served with cannellini beans and a warm tomato, Taggiasca olive, Amalfi lemon and basil salsa

Roast half-chicken served in a creamy mascarpone truffle sauce, sautéed mushrooms, parsley and garlic

Long string pasta with courgette strips and spinach finished with broccoli pesto, pine nuts, Parmesan pangrattato and creamy burrata

Flourless chocolate cake with salted caramel and crushed Amaretti biscotti

Set vanilla cream with raspberry and hazelnut croccante

Espresso coffee and rum-soaked Savoiardi sponge biscuits with a mascarpone and Marsala egg mousse, dusted with Valrhona bitter cocoa powder

With confit peppers and pangrattato

Light and crisp salad of shaved fennel, white endive, clementine and toasted walnuts with a citrus dressing and shaved Pecorino cheese

Gratinated tagliolini pasta with truffle, Parmesan and cream

Chargrilled sea bass fillet on zucchine alla scapece, served with a mint and herb salad

Confit duck leg, braised Castelluccio lentils, salsa verde

Creamy carnaroli rice, smoked red pepper pesto, crispy artichokes and burrata

White Chocolate, mascarpone mousse, iced vanilla parfait caramelised hazelnuts and meringue, pistachio biscotti crunch served with warm pistachio sauce

Flourless chocolate cake with salted caramel and crushed Amaretti biscotti

Espresso coffee and rum-soaked Savoiardi sponge biscuits with a mascarpone and Marsala egg mousse, dusted with Valrhona bitter cocoa powder

Raw slices of beef with Cipriani mustard dressing

Oven baked prawns in a creamy 'nduja sauce with datterini tomato, baby basil and Amalfi lemon

Fried courgette flowers, truffled honey, mint, pine nut salad and lemon ricotta

With confit peppers and pangrattato

Creamy carnaroli rice, 24-month aged Parmesan and shaved truffle

Chargrilled sea bass fillet on zucchine alla scapece, served with a mint and herb salad

Roasted beef fillet with porcini mushrooms, black winter truffles and creamy olive oil mash potato

Chilli, garlic and olive oil

Parmesan and lemon

Selection of sharing desserts Amalfi lemon sundae, Gianduia filled sugared doughnuts and warm Chocolate sauce, mini tiramisu

Mini croissants and chocolate and hazelnut aragostine

Organic cow's yoghurt with banana, pistachio, raspberry, toasted coconut and goji berries

Sliced roast ham on toasted focaccia bread, two poached hen's eggs with hollandaise sauce and chives

Avocado, raw baby spinach, two poached hen's eggs on toasted focaccia with hollandaise sauce

Smoked salmon, two poached hen's eggs on toasted focaccia bread with hollandaise sauce and chives

Streaky bacon, roasted mixed mushrooms, sausages, two fried hen's eggs, blistered Datterini tomatoes and sourdough toast

Two fried hen's eggs, Provolone cheese 'in carrozza', crushed avocado, roasted peppers, baby spinach and herbs with blistered Datterini tomatoes and sourdough toast

Fried rice balls with truffle and Parmesan

Oven baked prawns in a creamy 'nduja sauce with datterini tomato, baby basil and Amalfi lemon

Raw slices of beef with Cipriani mustard dressing

Fine tagliolini pasta, garlic, chilli, datterini tomato, hand picked white crab meat, basil & Amalfi lemon

Roasted beef fillet with porcini mushrooms, black winter truffles and creamy olive oil mash potato

Chargrilled sea bass fillet on zucchine alla scapece, served with a mint and herb salad

Slices of aubergine layered with buffalo mozzarella and scamorza cheese, served in a rich tomato sauce

White Chocolate, mascarpone mousse, iced vanilla parfait caramelised hazelnuts and meringue, pistachio biscotti crunch served with warm pistachio sauce

Espresso coffee and rum-soaked savoiardi sponge biscuits with a mascarpone and marsala egg mousse, dusted with Valrhona bitter cocoa powder

White chocolate and lemon cheesecake, crushed amaretti biscotti, Amalfi lemon sorbet and toasted marangue