Osteria Dell'Angolo
- Italian
- Westminster
- 020-3268-1077
Zagat Ratings & Review
Unlock these scores for the real story.
| Food | Decor | Service | Cost |
|---|
Trusted Zagat Ratings and Reviews help take the guesswork out of finding the perfect restaurant.
Stats
- # of Reviews:
- 22
- Italian Rank:
- 93 of 268
- Westminster Rank:
- 21 of 34
- Members Been Here:
- 0
- Member Favorites:
- 0
| Dal Banconiere | |
|---|---|
| Uova biologiche fritte, conserva di pomodoro e insalata mista Deep fried organic chicken eggs, preserved tomato sauce and mixed leaf salad | £6.00 |
| Salmone crudo profumato di affumicatura condimento al pompelmo e mandarino Raw salmon smoky taste and grapefruit and mandarin dressing | £8.00 |
| Polpo tiepido salsa verde, pomodorini semisecchi e mozzarella di bufala Warm octopus with miniature capers, semidried tomato and buffalo mozzarella | £8.50 |
| Affettati misti e “fettunta all’olio novo” Hand cut cured meats with toasted bread and new season extra virgin olive oil | £8.50 |
| Farro condito, lardo di Colonnata e Rosmarino Seasoned spelt, Lardo di colonnata, rosemary | £7.50 |
| Il Petto di pollo, i suoi fegatini ai capperi, acciuga e cipolla rossa Pan fried chicken breast with liver, capers, anchovies, onions and bread croutons | £7.95 |
| Capo freddo di maiale e insalata belga Pig’s head and endive salad | £6.50 |
| I Pesci | |
|---|---|
| Branzino al cartoccio Wild sea bass cooked and served in baking paper with shellfish and stewed vegetables | £19.50 |
| Baccalà fritto e non, su crema di patate al rosmarino, farinata Toscana e anelli di cipolla Deep fried and carpaccio of salted cod on potato soup, with onion rings, and polenta Tuscan style | £18.50 |
| Filetto di sgombro alla griglia, salsa di barbabietole all’agro e pane allo zafferano Grilled mackerel with beetroot dressing and saffron bread | £13.50 |
| La Ciccia | |
|---|---|
| La Fiorentina x due persone, patate e fagioli al fiasco T-Bone steak for two people with potato, flask cooked cannellini beans and salad | £41.00 |
| Trippa stufata e gratinata Stewed calves tripe with parmesan cheese and sautéed spinach | £14.00 |
| Collo d’agnello arrostito poi spalmato di senape, coperto di pane al timo e limone, purea di mela e cipolle brasate Roasted neck of lamb with purée of golden apple, braised onions, mustard, thyme and lemon bread | £17.50 |
| Coscia d’anatra arrosto con carciofi e sedani bolliti Roasted duck leg with artichoke and boiled celery | £16.50 |
| Spezzatino alla “San Giovannese” e patate rifatte Spiced beef stew with potato and onion | £16.00 |
| Scaloppine di vitello alla piastra, con insalata Top side veal escalope plated, served with salad | £15.50 |
| Dal Minestraio | |
|---|---|
| Ribollita Vegetables, black cabbage and bread soup | £7.00 £9.50 |
| Tagliatelle con “sugo finto” Fresh pasta ribbons with “fake meat ragout” | £7.50 £9.50 |
| “Gnudi” di ricotta e spinaci Ricotta cheese and spinach gnocchi | £7.00 £10.00 |
| Spaghetti alla chitarra con molluschi e crema di broccoli Spaghetti “guitar cut” with shellfish and sprouting broccoli sauce | £9.00 £12.50 |
| Bigoli di pasta bianca e acciughe con minestra di fagioli, salvia fritta e OXVO del Giachi White wine pasta, hand pressed, with anchovies in a white beans soup, Giachi extra virgin olive oil and deep fried sage | £7.50 £11.00 |
| I Caci | |
|---|---|
| Parmigiano reggiano Made from cow’s milk. The maturation is from 24 to 36 months. Produced in Parma, Reggio Emilia Modena, Mantova and Bologna (Emilia Romagna). It is a hard cheese with a characteristic herbal and oily flavour (The Grana denomination cheese is made the same way as Parmigiano Reggiano but just in all other areas). | £36.00 |
| Blu del moncenisio Made with cow’s milk or sometimes with little touch of goat’s milk. It is matured between 2-3 months. Produced in Moncenisio (Piedmont). The flavour is sweet or spicy depending on the maturation. | |
| Gran Pecorino Hard sheep cheese from Sardinia matured over 24 months. A smoky and spicy taste, making this cheese very particular for great gourmets. | |
| Montasio d.o.p Made from Frisona Cow of the Alpes NE of Italy, historically born around 1200 DC. It reaches it’s best after100 days of maturation, cooked paste demihard (Friuli Venezia Giulia), with an aromatic, slightly spicy flavour. | |
| Ubriaco al Barbaresco Cow’s milk, semihard soaked in Barbaresco grape skins for around 48 hours. It has a milky and winey taste, produced close to the Venetian gulf. | |
| Gorgonzola Blue cheese made from pasteurised cow’s milk, put in a boiler with milferment and then with Penicillium spore. It has a unique flavour and is quite spicy. It is matured around 90 days. | |
| Piacentinu di Enna Sheep milk cheese. Matured around 45 days. Saffron and black pepper is added and it is matured for 6 days. | |
| Mixed cheese | £8.50 |
| Dolcezze | |
|---|---|
| Latte alla Portoghese, biscotto alla cannella e gelato al latte Creme caramel, cinnamon biscuit and milk ice cream | £6.00 |
| Millefoglie ghiacciato Puff pastry and vanilla Ice cream | £7.00 |
| Crespelle, Arance & prosecco Orange pancake and Prosecco wine | £6.00 |
| Schiacciata alla fiorentina, cremoso di cioccolato fondente e bianco, fave di cacao e camomilla Florentine style sponge cake, dark and white chocolate cream, cocoa beans and chamomile | £6.50 |
| Semifreddo di tiramisù con zucchero frizzante al cacao Pick me up parfait with cocoa frizzy sugar | £6.50 |
| Dal Banconiere | |
|---|---|
| Uova biologiche fritte, conserva di pomodoro e insalata mista Deep fried organic chicken eggs, preserved tomato sauce and mixed leaf salad | £6.00 |
| Salmone crudo profumato di affumicatura condimento al pompelmo e mandarino Raw salmon smoky taste and “grapefruit and mandarin dressing | £8.00 |
| Polpo tiepido salsa verde, pomodorini semisecchi e mozzarella di bufala Warm octopus with miniature capers, semidried tomato and buffalo mozzarella | £8.50 |
| Affettati misti e “fettunta all’olio novo” Hand cut cured meats with toasted bread and new season extra virgin olive oil | £8.50 |
| Farro condito, lardo di Colonnata e Rosmarino Seasoned spelt, lardo di colonnata, rosemary | £7.00 |
| Il Petto di pollo, i suoi fegatini ai capperi, acciuga e cipolla rossa Pan fried chicken breast with liver, capers, anchovies, onions and bread croutons | £7.50 |
| Capo freddo di maiale e insalata belga Pig’s head and endive salad | £6.50 |
| I Pesci | |
|---|---|
| Branzino al cartoccio Wild sea bass cooked and served in baking paper with shellfish and stewed vegetables | £19.50 |
| Baccalà fritto e non, su crema di patate al rosmarino, farinata Toscana e anelli di cipolla Deep fried and carpaccio of salted cod on potato soup, with onion rings and Tuscan style polenta | £18.50 |
| Filetto di sgombro alla griglia, salsa di barbabietole all’agro e pane allo zafferano Griddled mackerel with beetroot dressing and saffron bread | £13.50 |
| La Ciccia | |
|---|---|
| La Fiorentina x due persone, patate e fagioli al fiasco T-Bone steak for two people with potato, flask cooked cannellini beans and salad | £41.00 |
| Trippa stufata e gratinata Stewed calves tripe with parmesan cheese and sautéed spinach | £14.00 |
| Controfiletto di capriolo alla piastra in salsa dolce forte e radicchio di Treviso Plated saddle of venison in “Dolce forte” sauce and Treviso radicchio | £19.50 |
| L’osso con il buco e purè di patate all’aglio Stewed calves shank with bone marrow and garlic flavoured mashed potatoes | £19.00 |
| Collo d’agnello arrostito poi spalmato di senape, coperto di pane al timo e limone, purea di mela e cipolle brasate Roasted neck of lamb with purée of golden apple, braised onions, mustard, thyme and lemon bread | £17.50 |
| Petto d’anatra affogato poi passato sulla piastra con crocchette di sedano, carciofi crudi, parmigiano croccante alla noce moscata Poached then plated duck breast, celery croquette, artichoke salad, crispy parmesan and nutmeg | £18.00 |
| Dal Minestraio | |
|---|---|
| Bigoli di pasta bianca e acciughe con minestra di fagioli, salvia fritta e OXVO del Giachi White wine pasta, hand pressed, with anchovies in a white beans soup, Giachi extra virgin olive oil and deep fried sage | £7.50 £11.00 |
| Ravioli allungati di burrata e ragù di anatra Stretched parcels stuffed with burrata cheese and duck sauce | £9.00 £13.00 |
| Passatelli in brodo di carne Iron pressed mixture of breadcrumbs and parmesan cheese in a meat broth | £7.00 £9.50 |
| Ribollita e crosta di parmigiano morbida Vegetables, black cabbage and bread soup with soft parmesan crust | £7.00 £9.50 |
| “Gnudi” di ricotta e spinaci Ricotta cheese and spinach gnocchi | £7.00 £10.00 |
| Risotto alla verza, e zafferano Aged rice risotto with savoy cabbage and saffron | £7.75 £10.75 |
| Degustazione della Mamma | |
|---|---|
| Mother’s Tasting Menu | |
| Baccalà e patae a i pomidoro Braised salted cod and potato with tomato sauce | |
| Minestrina in brodo con l’ovo sodo Mixed meat stock with pasta and hardboiled egg | |
| Tagliatelle su i sugo di nana Tagliatelle with duck stew | |
| Salsicce e fagioli rifatti Pork sausage and stewed beans | |
| Torta di mele Apple cake | |
| Moka O Limonata Moka coffee or Lemony sweet warm water | |
Price: £36.00
| I Caci | |
|---|---|
| Parmigiano reggiano Made from cow’s milk. The maturation is from 24 to 36 months. Produced in Parma, Reggio Emilia Modena, Mantova and Bologna (Emilia Romagna). It is a hard cheese with a characteristic herbal and oily flavour (The Grana denomination cheese is made the same way as Parmigiano Reggiano but just in all other areas). | £36.00 |
| Blu del moncenisio Made with cow’s milk or sometimes with little touch of goat’s milk. It is matured between 2-3 months. Produced in Moncenisio (Piedmont). The flavour is sweet or spicy depending on the maturation. | |
| Gran Pecorino Hard sheep cheese from Sardinia matured over 24 months. A smoky and spicy taste, making this cheese very particular for great gourmets. | |
| Montasio d.o.p Made from Frisona Cow of the Alpes NE of Italy, historically born around 1200 DC. It reaches it’s best after100 days of maturation, cooked paste demihard (Friuli Venezia Giulia), with an aromatic, slightly spicy flavour. | |
| Ubriaco al Barbaresco Cow’s milk, semihard soaked in Barbaresco grape skins for around 48 hours. It has a milky and winey taste, produced close to the Venetian gulf. | |
| Gorgonzola Blue cheese made from pasteurised cow’s milk, put in a boiler with milferment and then with Penicillium spore. It has a unique flavour and is quite spicy. It is matured around 90 days. | |
| Piacentinu di Enna Sheep milk cheese. Matured around 45 days. Saffron and black pepper is added and it is matured for 6 days. | |
| Mixed cheese | £8.50 |
| Dolcezze | |
|---|---|
| Latte alla Portoghese, biscotto alla cannella e gelato al latte Creme caramel, cinnamon biscuit and milk ice cream | £6.00 |
| Millefoglie ghiacciato Puff pastry and vanilla ice cream | £7.00 |
| Crespelle, Arance & prosecco Orange pancake and Prosecco wine | £6.00 |
| Schiacciata alla fiorentina, cremoso di cioccolato fondente e bianco, fave di cacao e camomilla Florentine style sponge cake, dark and white chocolate cream, cocoa beans and chamomile | £6.50 |
| Bomboloni aromatizzati con : Marmellata, crema chantilly all’Italiana, gelato alla nutella e all’amarena Aromatised doughnuts with: jam, Chantilly cream Italian style, nutella and black cherry cream | £6.50 |
| Semifreddo di tiramisù con zucchero frizzante al cacao Pick me up parfait with cocoa frizzy sugar | £6.50 |
| Zuppa Inglese Custard cream in alchermes sponge cake | £5.50 |
| Biscotteria e Pasticcini |
MENU DISCLAIMER
Menu items and prices are subject to change.
Menu items and prices are subject to change.
Copyright 1999–2013 Zagat
