Born in Southern Italy, food was central to the family experience for Chef Alessandro. He inculcated a passion for cooking at a young age. Alessandro moved to Bologna where he learned the art of 'handmade pasta'. The traditional methods he learned from the experienced Bolognese pasta makers are characteristic of Alessandro's cooking. Now based in London, Chef Alessandro has worked as a Head Chef at Pierre Victoire and Rabbit Restaurant.

For me, cooking is...

Cooking is like love. It should be entered into with abandon or not at all!

I learned to cook at...

At Home! With my Grandmother and Mother

A cooking secret...

Soffritto with Garlic, Chilli and Parsley

My menus

The International Table

STARTER

Choose 3 dishes

Bucheron Gnocchi, Spiced Tomato Chutney, Oregano Leaves

New Orleans Chicken Beignet, Lemon Verbena Aioli, Radish

Black Truffle Croquette, Crispy Parmesan

Wild Mushroom and Truffle arancini, Basil Emulsion

FIRST COURSE

Choose 1 dish

Beetroot and Gin Salmon Gravlax, Apple puree, Tarragon dust and puffed Rice

Roasted Scallops with Celeriac Veloutè, Caviar and Smoked Paprika

Boneless Chicken Wings with Australian Black Truffle, Coco Beans and Corn Cassoulette

Pan Fried Goat Cheese, Honey, Toasted Almonds & Thyme

MAIN COURSE

Choose 1 dish

Lobster Fettuccine with Lobster, Pernod and Cognac Bisque, burnt cherry tomatoes

Grilled Sirloin, Barley, Caramelised Shallots, Lemon and Chilli Gremolata

Roasted Aubergine, Miso Dressing, Spring Onion, Sesame Seed, Coriander, Fregola

Confit Cherry Tomatoes and Buffalo Mozzarella Spiced Risotto, Basil Oil, Fresh Herbs

DESSERT

Choose 1 dish

Honeycomb Crunchie, Whipped Rum and Mascarpone Cream, Tarragon dust

French/Italian Cheese Board Selection

Tres Leche, Milk Cake, with Spiced Rum Cream, Chantilly, Chocolate Chips

The French Table

STARTER

Choose 3 dishes

Arancini with Taleggio Cheese, Basil Emulsion

Chicken Liver Parfait, Toasted Brioche, Grapes Gel

Confit Cherry Tomatoes and Cream Cheese Tarte Tatin

Polenta Cake, citrus glazed Smoked Tofu, white Truffle Mayonnaise

FIRST COURSE

Choose 1 dish

Salmon Confit, Spirulina veloutè, Horseradish Gel, Vichyssoise Espuma, Smoked Caviar, Sea Herbs Coral

Steak tartare and asparagus with pickled quail egg, enriched Yolk Emulsion

Green Pea Risotto, Soybeans, Carrots, Parmesan

Boneless Chicken Wings with Australian Black Truffle, Coco Beans and Corn Cassoulette

MAIN COURSE

Choose 1 dish

Salade Niçoise with Seared Yellofin Tuna, Quail Eggs, Tomatoes, Black Olives Tapenade on a bed of Chopped Curly Kale marinated in Traditional French Dressing

Grilled Hake Fillet with Mussels, Creamy Bacon and Chive Beurre Blanc, Tender Stem Broccoli, Parmesan

Tofu Vegan Scrambled “Eggs”, Carrots, Leeks, Green Courgettes, Avocado, Spring Onion, Chili

Cod “en Papilotte” with Sauce Vierge, New Potatoes, Spring Onion, Kalamata Olives, Fresh Basil

Roasted Chicken Thighs, New Potatoes, Caramelised Onions, Brussel Sprouts, Lardons

DESSERT

Choose 1 dish

Chocolate Mousse with Crispy Sourdough, orange Aromatic Oil, Maldon Salt

Crème Brûlée, Vanilla Custard, Caramelised Sugar

French Cheese Board Selection

The Italian Table

STARTER

Choose 3 dishes

Bucheron Gnocchi, Spiced Tomato Chutney, Oregano Leaves

Chicken Liver Parfait, Toasted Brioche, Grapes Gel

Wild Mushroom and Truffle arancini, Basil Emulsion

Grilled Polenta Cake with Sausage and Gorgonzola Cream

FIRST COURSE

Choose 1 dish

Italian Antipasto of Coppa Piacentina, Gorgonzola Mousse, Figs, Galia and Cantaloupe Melon, Sugar Peas, Peashoots

Roasted Octopus, Avocado Cream, Peashoots, Keta Caviar, lime and thyme dressing

Crispy Polenta Cake with Creamy Gorgonzola Sauce and Forest Mushrooms

Italian Burrata with Sicilian Caponata, Pine Nuts, Golden Raisin

MAIN COURSE

Choose 1 dish

Artisan Gnocchi, Pumpkin puree, Parmesan, wild Mushrooms, Truffle and Crispy Sage

Handmade Trofie with Octopus, Anchovies & Tomato Sauce, Chilli, Parsley

Handmade Orecchiette with Chilli and Broccoli Sauce, Aromatic Breadcrumb

Handmade Tagliatelle with Truffle Sauce and fresh Grated Parmesan

Handmade Pappardelle with Traditional Bolognese Ragu, Parmesan and Parsley

DESSERT

Choose 1 dish

Lime and Limoncello Panna Cotta, Raspberry Coulis, Fresh Berries

Traditional Tiramisu

Grandma`s Lemon Custard Tartlet with Mix berries

Torta Tenerina with Mascarpone Cream

Italian Cheese Board Selection

The Chef's Table

STARTER

Choose 3 dishes

Bucheron Gnocchi, Spiced Tomato Chutney, Oregano Leaves

Black Truffle Croquette, Crispy Parmesan

Grilled Polenta Cake with Sausage and Gorgonzola Cream

Grilled Sirloin with Tomatos and Chimichurri sauce

FIRST COURSE

Choose 1 dish

Tuna Tartare in Sake Dressing with chopped Avocado, Wasabi Mayo, Sesame seeds and fish Chicarrón!

Heritage Tomato, Feta Cheese Mousse, Crispy Nori, Kalamata Olives, Micro Leaves

Pork or Lamb Chips, Sweet and Sour Harissa, Lemon and Parsley

MAIN COURSE

Choose 1 dish

Creamy Mascarpone & Porcini Mushroom Risotto with Crispy Parmesan Chips, Crushed Black Pepper and Dried Herbs

Slow Cooked Beef Fillet, with Black Truffle mille feuille, caramelised Shallots, Carrots and cumin puree, Red wine jus

Pan Roasted Salmon with Pea ragout, Curried Cauliflower, Sauce Vierge, Pea Shoots

DESSERT

Choose 1 dish

Honeycomb Crunchie, Whipped Rum and Mascarpone Cream, Tarragon dust

Chocolate Mousse with Crispy Sourdough, orange Aromatic Oil, Maldon Salt

Banoffee Tartlets with Chocolate Chips and Crunchy Banana

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Chef Alessandro's reviews

4.83

•

2 services

Chef Alessandro was professional and knowledgeable. He shared every component of each dish and welcomed any extra questions we had about his processes. I was especially appreciative the moment he stepped in to stop my girlfriend from helping to clean! She has that tendency and the Private Chef experience was meant to alleviate her from these types of stressors. Thank you, Chef Alessandro for this exquisite experience!