Garum is at the helm of Arcangelo Dandini, a chef who embodies the history and tradition of Capitoline cuisine. Born in the Castelli Romani area in 1962, Arcangelo has honed his craft across his native Italy and here in London, where Garum is his passion project. At Garum, Arcangelo and the team's mission is to bring the best ingredients together and blend them in extreme simplicity, to create flavours you want to enjoy time and time again.
From the aperitivo section, enjoy a sweet and sour giardiniera salad skewer with a Sapling English vodka shot, or the cacio e pepe popcorn paired with a glass of Champagne. There are also deep fried cheese balls, sourdough bread with whipped Alpine butter, deep fried crunchy salted cod and Bella green olives. We'd find it rather impossible to choose from the beautiful, handmade pasta dishes, with offers of favourites like an authentic carbonara and amatriciana, along with the risotto with Scottish langoustines, créme fraiche, lemon zest and the homemade egg tagliatelle with mixed wild and porcini mushrooms with seasonal black truffle.
If you prefer pizza over pasta, try the mortazza with mortadella Opera di Bologna with stracciatelle di burrata and pistacchio granella. Main dishes include roasted octopus with cauliflower salsa and agrodolce, hazelnuts and coppa di testa ham, along with an Aberdeen angus ribeye steak with a regenerative farm with crunchy potato and fondo bruno jus. On the side, order a Roman chicory sprouts salad with chef's Garum and anchovy, and the deep fried crunchy potatoes in 24 month parmesan. The dessert menu has much to be excited about, with a dark chocolate fondant filled with orange jam, EVO oil and maldon salt.