Locanda de Gusti - 11 East London Street

includes a vast selection of hot and cold starters such as sauteed mussels, clams, prawns, calamari, grilled scallops, crab meat salads, anchovy fillets, charcuteries, Italian cheeses like mozzarella, provola, burrata, and vegetable bakes, among others. We also have a variety of pasta dishes, including fish/seafood options like lobster, crab, pasta with mussels, sea urchin, fresh tuna, meat options like lamb or beef ragu, pasta with guanciale, pork-based ragu`, and vegetarian options like ravioli, butternut squash, cauliflower, broccoli, zucchini, tomato, mushroom. Our main course options include fish such as sea bass, tuna, swordfish, sea trout, stuffed squid, crustaceans, and lobsters, meat options like braised shin of beef, lamb shoulder, rabbit saddle, pork belly, rib eye on the bone, veal steak (depending on the market), and vegetarian dishes like parmigiana di melenzane, vegetable timbale, bean stews, etc.

Tasting and Sharing Menu (Crustaceans) — more crustaceans with the starters and pasta dishes

expect to get lobster, crab, or steak

2-Course Lunch and Coffee

Baked Large, sweet Sicilian red Pepper stuffed with Sicilian aubergines, fresh basil pesto, bread and Grana Padano

Burrata cheese from Puglia (mozzarella with creamy centre), marinated anchovy fillets, marinated aubergine, olive oil, garlic, oregano and a kiss of chilli

Charcoal grilled Italian Pork sausage baked Neapolitan traditional frittata filled with braised white onions and Parmigiano.

Large parcels of fresh egg pasta with a filling of the day (please ask), tossed with butter, fresh sage and nutmeg sprinkle

Vegetable Pasta — Fresh pasta tossed with vegetable ragu (aubergine, sweet Sicilian peppers, San Marzano tomato Passata and provola smoked cheese

Monkfish tail bites in the rich Guazzetto (hot pot) of Italian cannellini beans, Vesuvian Piennolo tomatoes, garlic and fresh herbs

Slow-cooked rare breed Scottish pork cheeks with Mixed mushrooms, cherry tomatoes, basil and garlic Served with a side of vegetables and potatoes

Neapolitan baked “sandwich” layered with zucchini, cured ham from Parma, Provola (smoked cheese), egg and Parmigiano. Baked till cheese gooey

Prawn Tartare — Tartare of Gambero Rosso (premium, wild caught prawn from Mediterranean), finished with emulsion of green apple and Melannurca vinegar from Campania IGP

Rare breed pork and beef mince gateau infused, baked till golden, finished in rich San Marzano tomato and basil ragu

Buffalo mozzarella from Campania DOP, Mediterranean gazpacho, basil infused extra virgin olive oil and marinated anchovy fillets

Sausage Crostata — Shortcrust pastry savoury tart filled with Italian pork sausage, Friarielli (wild broccoli from Campania) and peppery ricotta, baked till golden

Octopus Salad — Diced Mediterranean octopus salad with Buffalo mozzarella from Campania, Taggiasca black olive and lemon drizzle

Burrata and Mushroom Frittata — Burrata cheese from Puglia (mozzarella with creamy centre) served with oven baked Frittata filled with mixed mushrooms, and fresh thyme

Crab Paccheri — Paccheri tubes of fresh pasta from Gragnano, tossed with velvet scottish crab bisque and finished with fresh Handpicked white Scottish crab meat

Lobster Linguine — Linguine pasta tossed with Velvet Scottish crab bisque, few Piennolo tomatoes, garlic, kiss of chilli and served with half of fresh Scottish Lobster

Calamarata rings of fresh pasta tossed with Scottish mussels, baby clams, prawn, langoustine, calamari in a light crustacean bisque, garlic and kiss of chilli

Lamb Ragu Orecchiette — Orecchiette tossed in a rich San Marzano tomato and Lamb shoulder ragu

Beef Genovese Garganelli — Garganelli small tubes of fresh pasta tossed with braised white onion and shin of beef sugo, basil, white wine and Grana

Fusilli with Fava Beans and Guanciale — Fusilli lunghi long fresh pasta from Avellino tossed with crème of Fava beans, diced guanciale (pork cheek) and a few vesuvian tomatoes

Large parcels of fresh pasta (please ask the filling), tossed with butter, fresh sage and nutmeg sprinkle

freshly sautéed hot seafood feast (fresh mussels, baby clams, king prawns, langoustine, squid and scallops) in a delicious crustacean bisque with white wine, garlic, olive oil, and a bit of chilli. Served with crostini (grilled bread) to dip in the bisque.

Grilled Fish Medley — Charcoal grilled assorted Scottish fish and crustacean medley (selection of filleted fish (sea bass, sashimi grade Tuna steak and swordfish, trout), langoustine, hand-dived scallop and king prawn) finished with lemon-infused extra virgin olive oil and garnish of mixed salad.

Lamb Chops — Charcoal grilled Organic Scottish lamb chops, marinated with lemon, white wine and fresh herbs. Finished with mixed mushroom infused creme, served with roasted vegetables and potatoes

Rabbit Cacciatora — Slow-cooked rabbit in a rich cacciatora sugo, Vesuvian tomatoes, garlic, fresh basil, white wine and kiss of chilli, served with vegetables and potatoes.

Aubergine “shoes” filled with Vesuvian tomatoes, garlic, fresh basil, smoked Mozzarella cheese and aubergine pulp, baked till golden.

Roast Vegetables — Roast vegetable of the day and potatoes.

Mixed Salad — Mixed salad.

Vanilla Panna Cotta — Vanilla panna cotta topped with Pistachio cream

Light sponge cake soaked in coffee, filled and coated with a velvety coffee mascarpone creme

Tubed crunchy pastry filled with dessert ricotta, orange and lemon zest

Cheese Board — Selection of cheeses (taleggio, fontina, pecorino, provolone piccante) served with biscuits or fresh bread

Vanilla ice cream served with a shot of Neapolitan Kimbo coffee

Italian Brioche filled with vanilla whipped cream and icing sugarg