Searcys and chef Anthony Demtre open Osteria at the Barbican

osteria barbicanAnthony Demetre of Soho’s Arbutus has teamed up with Searcys once again (they successfully launched Urban Coterie at the Montcalm Hotel in Shoreditch last year). This time Demetre and Searcys have jazzed up the food offering at the Barbican Centre with a new Italian serving charcuterie alongside pasta dishes and suckling pig.

Osteria, launched on 11 February 2016 with Patrick Leano, formerly of Arbutus, as head chef. The menus change regularly, with a focus on Italian produce and seasonality.

In the centre of the restaurant will be an old meat slicer, and table dedicated to housemade charcuterie. On the menu: Carpaccio of sea bream, clementine, fennel and chilli; white onion and bread soup; and buratta with artichokes, carrots and hazelnuts. Also expect: Porchetta; ‘Roman-style’ tripe; and grilled octopus, potatoes and smoked peppers.

Homemade pasta dishes such as: Rigatoni with Sicilian sausage and ricotta gnudi with endive and apple balsamic dressing will be central to the menu, while signature mains include suckling pig with sage potatoes and slow cooked beef polenta and roast onions. For dessert there’s polenta cake with orange marmalade, and Zabaione.

Diners can also expect Italian cocktails like: Campari, Aperol and Averna and a full list of Negronis and Bellinis, offered in the classic style or with a twist.

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