Oliveto’s new Autumn evening menu draws inspiration from Southern Puglia all the way up to Piedmont, with plenty of Spanish and French influences as well. Quality sourcing combined with skilled cooking (we hope) highlights the special virtues of our new menu, without the need for complexity. Three of our favourite new dishes are:

Duck ~ pan seared skeaghanore duck breast (served medium rare) w/ confit duck leg cannelloni, pak choi & pan jus

Pollo Ubriaco (Drunk Chicken) ~ slow braised chicken in red wine (montepulciano d’abruzzo) w/ seasonal veg & Irish charlotte potatoes

Pasta Cacciatore ~ homemade pasta parcels filled with chicken cacciatore, cavolo nero sauce, burrata & girolle mushrooms


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