Italian Restaurantand Wine Shop
Located in Aldgate, Satyrio is a stylish fine-dining Italian restaurant and wine boutique.
Watch chef Danny busy in the kitchen, creating everything from pastas to delicious main courses. The menu is seasonal and offers best fresh ingredients, from gourmet Italian producers.
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, live music and pleasant evenings with a glass of wine.
Wine tasting and encounters with wine producers, are also the highlights of the new season at Satyrio.
Half English, half Italian, Danny Martin began cooking in his mother’s kitchen and, guided by the culinary memories of when he was a child, starts his career in the great Italian kitchen of Uliassi and the English one of Nacho Manzano, both Michelin star chefs.
Fassona beef tartare served with lightly seasoned burrata cream and Cherry Tomato confit.
Fresh Burrata Cheese served on Tomato Water, with marinated tropea Red Onion, Gaeta olives and a dash of Madagascar Vanilla Oil.
Grilled with lardo di colonnata served on Cauliflower cream, garnished with crispy parma ham and a touch of lime zest
Lightly Smoked slow cooked Mackarel fillet served with marinated Vegetable Brunoise, heritage carrot and Chef’s Special dressing.
A TRIP TO ANDALUSIA 10
Fresh tomato Gazpacho with Green Apple and Basil Granita, Served with Chopped sundried Tomato on homemade Croutons.
Homemade Pasta Dishes
SATYRIO EXPLOSION 22
Ravioli 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
WATERFRONT VIEW 23
Tagliolino with Plankton, Mazara del Vallo red Prawn and clarified garlic sauce.
KEEP CLAM 18
Tagliatelle with emulsified Clam sauce and Pecorino Romano Cheese, topped with Bottarga Borealis and shell on Clams.
ITALIAN HUG 16
Spinach and Ricotta filled pasta topped with honey sautèed cherry tomato, basil pearls and grated Ricotta Salata
Slow cooked and glazed 200g (7oz) Irish Angus Fillet served with three sauces: liquid salad, Hollandaise with Mustard and Beetroot Cream.
BEET SMEARED DUCK 23
Slow cooked Duck breast served with Beetroot sauce, homemade
Gravy, Berries and beetroot pickle.
TENTACLE TEMPTATION 25
Octopus tentacles braised in its own water and finished on the grill served with grated Potato, Marinated Tropea onion and Turmeric Mayo on sprayed Fermented Carrot dressing.
Two Slow cooked Red Gurnard fillets served with silky potato and lemongrass foam, crispy Cavolo Nero Leaf, Clam Sauce and a sprinkle of toasted almond flakes.
SALMON SAMBA 20
Grilled Norwegian salmon Fillet served with Avocado Mousse, marinated red Tropea onion, Salmon Roe and tomato concassè.
SATYRIO FRUIT SALAD
Freshly chopped mixed Fruit & Berries served with Coarse Crumble, green Apple Gel, Strawberry & Lime dressing.
Finest Organic Bourbon Madagascar Vanilla, Organic Sri Lanka Coconut, and Rhum in a delicious Italian Style Semifreddo served on homemade dry fruit crumble.
MOCHA MELODY 8
Organic Piedmont Hazelnut and Coffee Bavarian Cake served with Mint Chocolate Ice Cream.
CROSS MY HEART 7
Red Berries Cheesecake served with Green apple gel.
Hot pistachio cream Sponge Cake topped with Special Red fruit chutney with a touch of Campari and White Chocolate ice cream.
Lunch Set Menu
2 courses £19.95 3 Courses £22.95
Burrata cheese & Mortadella
Buffalo Mozzarella & Parma Ham
Buffalo Milk Ricotta & Speck
Tagliatelle Broad Bean Pesto, Pecorino Romano cheese
Tagliatelle White Ragù and Parmesan Fondue
Mixed Leaf salad
Rocket with Parmesan&Musgroom shavings Salad
Roasted Baby Potatoes
DESSERT OF THE DAY