Located in Aldgate, Satyrio is a stylish fine dining Italian restaurant and wine boutique.
Watch the chef busy in the kitchen, creating everything from pastas to delicious main courses. The menu is a seasonal, and offers the best fresh ingredients, from the gourmet producers in Italy.
The wine list has a superb selection of Old and New World tastes.
The newly refurbished location is now an exquisite set for art exhibitions, careful live music, and for pleasant evenings with a glass of wine.
Wine tasting and encounters with wine producers, are also the highlights of the new season at Satyrio.
THE BEEF IN THE WOODS 16
Fassona beef tartare served on parmesan fondue topped with lightly toasted pine nuts and fresh grated black truffle
BOHEMIAN OCTOPUS 16Octopus tentacles gently stewed served on silky purple potato cream, fennel carpaccio and garnished with a pinch of toasted Gaeta olive crumble
CRUNCHY SCALLOPS 15
Grilled with lardo di colonnata served on Cauliflower cream, garnished with crispy parma ham and a touch of lime zest
VITEL TUNÈ 14
Slow cooked Veal carpaccio, blanched vegetables a la Julienne, Sicilian Tuna Mousse and an anchovie butter touch
PURPLE GARDEN 14
Broccoli flan, topped with smooth Parmesan cream and crushed Pistachio
Homemade Pasta Dishes
SATYRIO EXPLOSION 20Ravioli filled with mushroom cream served on parmesan fondue and topped with crispy crumbled Norcia Sausage, parmesan tuille and fresh Black Truffle
MY CARBONARA 14
Strozzapreti pasta , “Uova di fattoria” free range italian egg, Guanciale di Norcia (sautèed dry pork cheek) garnished with Parmesan and Roman Pecorino cheese tuille
THE SWIMMING CRAB GOES WILD 22
Tagliatella with swimming crab, Norwegian Bottarga Borealis and a sprinkle of chopped fresh dill
MONNALISA BY THE SEA 26
Tagliolini pasta with sautèed Sicilian Mazara del Vallo Red prawn, special bisque, and fresh grated Black Truffle
ITALIAN HUG 16
Spinach and Ricotta filled pasta topped with honey sautèed cherry tomato, basil pearls and grated Ricotta Salata
BAMBI IN THE CITY 35
Slow cooked venison fillet topped a special “Gastro Gin” Gravy, served on Mantovana Pumpkin purèe, with green apple pickle, garnished with toasted almond petals and a sprinkle of dry roasted ground coffee
Pulled lamb Cubes served on a delicate chestnut cream, with sautèed Black Trumpet mushroom, topped with toasted walnut and homemade Lamb gravy
SALMON FILLET 22
Baked In pistachio crust served with a delicate Courgette and Mint foam, garnished with Italian Sundried tomato
SEA’S HEART 26
Wild Italian Seabass fillet cooked “al cartoccio” with vegetable brunoise in a special red sauce served with diced homemade focaccia bread
CHESTNUT FLAN 9
Served on homemade toffee sauce, garnished with roasted ground coffee, toasted almond petals and a pinch of maldon sea salt
CHOCOLATE SENSATION 10
Valrhona White and Dark chocolate mousse, Cardamom & Mint chocolate square served on “terra di cioccolato” with Amaretto Disaronno Jelly and a sprinkle of toasted almond flakes
TIRAMISU’ 8One of the most iconic Italian desserts revisited by our Chef
Sponge Cake with a hot liquid Pistachio cream heart topped with a Special Red fruit Chutney and White Chocolate Ice Cream