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ABOUT US

Located in Aldgate, Satyrio is a stylish fine-dining Italian restaurant and wine boutique. Watch chef Danny busy in the kitchen, creating everything from pasta to delicious main courses. The menu is seasonal and offers a wide range of fresh ingredients, from gourmet Italian producers.

 

The wine list has a superb selection of Old and New World tastes.  Featuring a newly refurbished location, it is now an exquisite setting for art exhibitions, live music and pleasant evenings with a glass of wine. Highlights include exclusive wine tasting and encounters with wine producers, Italian style aperitifs & cocktails and an extensive wine list.

DANNY MARTIN

Half English, half Italian, Danny Martin began cooking in his mother’s kitchen.  Guided by  culinary memories of when he was a child, he started his career in the great Italian kitchen of Uliassi and the English one of Nacho Manzano, both Michelin star chefs.

OUR MENÙ

Entrée

ARTISAN

Homemade bread selection.

4

OLIVES

Citrus marinated Green and Black olives.

3

Starters

THE BEEF IN THE WOODS

Fassona Beef Tartare gently mixed with lightly toasted pine nuts served on Parmesan Fondue, topped with Black Truffle Carpaccio.

16

CARBONARA SUBMARINE

Grilled Scallops topped with Roman Pecorino Foam, grated Egg Yolk Bottarga and a sprinkle of crispy Parma Ham.

16

MACKEREL IN SAÒR

Slow cooked lightly smoked Mackerel Fillet served with braised Fennel, caramelized Red Onion, Parsnip Cream and Savory Crumble.

14

HONEY SMUDGED DUCK

Slow Cooked Duck Breast served with sautéed Broccoli Sprouts, Toasted Spelt and homemade honey Gravy.

15

VELVETY SWIR

Silky Purple Potato Vellutata with Parmesan Fondue, Raw egg yolk and Black Truffle Carpaccio.

10

Homemade Pasta Dishes

SATYRIO EXPLOSION

Ravioli filled with Mushroom Cream served on parmesan Fondue, topped with crispy crumbled Norcia Sausage, Grana Padano Tuille and Black Truffle Carpaccio.

22

MY CARBONARA

Strozzapreti pasta, "Uova di fattoria" free range italian egg, Guanciale di Norcia (sautéed dry pork cheek) garnished with Parmesan and Roman Pecorino cheese tuille.

14

AUTUMN RAVIOLI

Mantovana Pumpkin Ravioli served with Sour Butter, smooth Burrata cream and a sprinkle of Sage.

17

TRAWL NET TANGLE

Tagliolino with Sea urchin pulp server with Lemon and Bottarga Pearls.

25

NAPLES ABYSS

Tagliatella Olive Oil, clarified garlic Sauce, Lime marinated sliced Scallop and Piccantina di Romagna.

16

Main Courses

TENDER FEATHER

Grilled Pluma Iberica served with Burrata Cream, Liquid Salad and Adobo Sauce.

28

DOWN THE RABBIT HOLE

Slow cooked Rabbit Rolled with Taggiasca Olives and a touch of Dijon Mustard, served with Organic Italian Lentils, crispy Black Cabbage and homemade Jus.

22

QUAIL À L’ORANGE

Slow cooked Quail stuffed with Lardo di Colonnata with an orange zest touch, served on organic Madagascar Vanilla Mash Potato with slow cooked Radicchio Tardivo.

20

GALLINELLA DI MARE

Slow cooked Gurnard fillets served with special Potato Vellutata, slow cooked Endive, Aubergine Caviar and Lime pearls.

18

NEPTUNE’S FROG

Slow cooked Monkfish Cubes served on Burrata Cream and Taggiasca Olive Sauce, Topped with Watercress and a drizzle of “Giusti”balsamic Vinegar Reduction.

23

Sides

MIXED LEAF SALAD

5

ROCKET, PARMESAN & MUSHROOM SHAVINGS SALAD WITH TRUFFLE OIL AND LIME JUICE

7

CHILLY & GARLIC BROCCOLI SPROUTS SERVED WITH A SPRINKLE OF ALMOND FLAKES

7

ROASTED BABY POTATOES

7

RED CABBAGE STEWED IN WHITE WINE WITH APPLE AND RED ONION

7

Lunch Set Menù

2 Courses £19.95

3 Courses £22.95

STARTERS

Burrata cheese & Mortadella
Buffalo Mozzarella & Parma Ham
Buffalo Milk Ricotta & Speck

MAINS

Tagliolino all’Arrabbiata

Tagliatelle Broad Bean Pesto, Pecorino Romano cheese

Tagliatelle White Ragù and Parmesan Fondue

SIDES

Mixed Leaf salad

Rocket with Parmesan & Mushrooms shavings Salad

Roasted Baby Potatoes

DESSERT OF THE DAY

WINE LIST
VALENTINE'S DAY MENÙ
BY THE GLASS

OUR MENÙ

Entrée

ARTISAN

Homemade bread selection.

4

OLIVES

Citrus marinated Green and Black olives.

3

Starters

THE BEEF IN THE WOODS

Fassona Beef Tartare gently mixed with lightly toasted pine nuts served on Parmesan Fondue, topped with Black Truffle Carpaccio.

16

CARBONARA SUBMARINE

Grilled Scallops topped with Roman Pecorino Foam, grated Egg Yolk Bottarga and a sprinkle of crispy Parma Ham.

16

MACKEREL IN SAÒR

Slow cooked lightly smoked Mackerel Fillet served with braised Fennel, caramelized Red Onion, Parsnip Cream and Savory Crumble.

14

HONEY SMUDGED DUCK

Slow Cooked Duck Breast served with sautéed Broccoli Sprouts, Toasted Spelt and homemade honey Gravy.

15

VELVETY SWIR

Silky Purple Potato Vellutata with Parmesan Fondue, Raw egg yolk and Black Truffle Carpaccio.

10

Homemade Pasta Dishes

SATYRIO EXPLOSION

Ravioli filled with Mushroom Cream served on parmesan Fondue, topped with crispy crumbled Norcia Sausage, Grana Padano Tuille and Black Truffle Carpaccio.

22

MY CARBONARA

Strozzapreti pasta, "Uova di fattoria" free range italian egg, Guanciale di Norcia (sautéed dry pork cheek) garnished with Parmesan and Roman Pecorino cheese tuille.

14

AUTUMN RAVIOLI

Mantovana Pumpkin Ravioli served with Sour Butter, smooth Burrata cream and a sprinkle of Sage.

17

TRAWL NET TANGLE

Tagliolino with Sea urchin pulp server with Lemon and Bottarga Pearls.

25

NAPLES ABYSS

Tagliatella Olive Oil, clarified garlic Sauce, Lime marinated sliced Scallop and Piccantina di Romagna.

16

Main Courses

TENDER FEATHER

Grilled Pluma Iberica served with Burrata Cream, Liquid Salad and Adobo Sauce.

28

DOWN THE RABBIT HOLE

Slow cooked Rabbit Rolled with Taggiasca Olives and a touch of Dijon Mustard, served with Organic Italian Lentils, crispy Black Cabbage and homemade Jus.

22

QUAIL À L’ORANGE

Slow cooked Quail stuffed with Lardo di Colonnata with an orange zest touch, served on organic Madagascar Vanilla Mash Potato with slow cooked Radicchio Tardivo.

20

GALLINELLA DI MARE

Slow cooked Gurnard fillets served with special Potato Vellutata, slow cooked Endive, Aubergine Caviar and Lime pearls.

18

NEPTUNE’S FROG

Slow cooked Monkfish Cubes served on Burrata Cream and Taggiasca Olive Sauce, Topped with Watercress and a drizzle of “Giusti”balsamic Vinegar Reduction.

23

Sides

MIXED LEAF SALAD

5

ROCKET, PARMESAN & MUSHROOM SHAVINGS SALAD WITH TRUFFLE OIL AND LIME JUICE

7

CHILLY & GARLIC BROCCOLI SPROUTS SERVED WITH A SPRINKLE OF ALMOND FLAKES

7

ROASTED BABY POTATOES

7

RED CABBAGE STEWED IN WHITE WINE WITH APPLE AND RED ONION

7

Lunch Set Menù

2 Courses £19.95

3 Courses £22.95

STARTERS

Burrata cheese & Mortadella
Buffalo Mozzarella & Parma Ham
Buffalo Milk Ricotta & Speck

MAINS

Tagliolino all’Arrabbiata

Tagliatelle Broad Bean Pesto, Pecorino Romano cheese

Tagliatelle White Ragù and Parmesan Fondue

SIDES

Mixed Leaf salad

Rocket with Parmesan&Musgroom shavings Salad

Roasted Baby Potatoes

DESSERT OF THE DAY

NEW YEAR'S EVE MENU
WINE LIST
BY THE GLASS

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