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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

FASSONA

Fassona beef tartare served with lightly seasoned burrata cream and Cherry Tomato confit.

17

LA BURRATA

Fresh Burrata Cheese served on Tomato Water, with marinated tropea Red Onion, Gaeta olives and a dash of Madagascar Vanilla Oil.

14

CRUNCHY SCALLOPS

Grilled with lardo di colonnata served on Cauliflower cream, garnished with crispy parma ham and a touch of lime zest

16

MACKAREL CAROUSEL

Lightly Smoked slow cooked Mackerel fillet served with marinated Vegetable Brunoise, heritage carrot and Chef’s Special dressing.

12

A TRIP TO ANDALUSIA

Fresh tomato Gazpacho with Green Apple and Basil Granita, Served with Chopped sundried Tomato on homemade Croutons.

10

SATYRIO EXPLOSION

Ravioli filled with mushroom cream served on parmesan fondue and topped with crispy crumbled Norcia Sausage, parmesan tuille and fresh Black Truffle

22

MY CARBONARA

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

14

WATERFRONT VIEW

Tagliolino with Plankton, Mazara del Vallo red Prawn and clarified garlic sauce.

23

KEEP CLAM

Tagliatelle with emulsified Clam sauce and Pecorino Romano Cheese, topped with Bottarga Borealis and shell on Clams.

18

ITALIAN HUG

Spinach and Ricotta filled pasta topped with honey sautèed cherry tomato, basil pearls and grated Ricotta Salata

16

MADEIRA

Slow cooked and glazed 200g (7oz) Irish Angus Fillet served with three sauces: liquid salad, Hollandaise with Mustard and Beetroot Cream.

35

BEET SMEARED DUCK

Slow cooked Duck breast served with Beetroot sauce, homemade Gravy, Berries and beetroot pickle.

23

TENTACLE TEMPTATION

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.

25

GALLINELLA

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.

23

SALMON SAMBA

Grilled Norwegian salmon Fillet served with Avocado Mousse, marinated red Tropea onion, Salmon Roe and tomato concassè.

20

SATYRIO FRUIT SALAD

Freshly chopped mixed Fruit & Berries served with Coarse Crumble, green Apple Gel, Strawberry & Lime dressing.

8

TPSY VANILLA

Finest Organic Bourbon Madagascar Vanilla, Organic Sri Lanka Coconut, and Rhum in a delicious Italian Style Semifreddo served on homemade dry fruit crumble.

10

MOCHA MELODY

Organic Piedmont Hazelnut and Coffee Bavarian Cake served with Mint Chocolate Ice Cream.

8

CROSS MY HEART

Red Berries Cheesecake served with Green apple gel.

7

PANDORA

Hot pistachio cream Sponge Cake topped with Special Red fruit chutney with a touch of Campari and White Chocolate ice cream.

10

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
BY THE GLASS

OUR MENÙ

FASSONA

Fassona beef tartare served with lightly seasoned burrata cream and Cherry Tomato confit.

17

LA BURRATA

Fresh Burrata Cheese served on Tomato Water, with marinated tropea Red Onion, Gaeta olives and a dash of Madagascar Vanilla Oil.

14

CRUNCHY SCALLOPS

Grilled with lardo di colonnata served on Cauliflower cream, garnished with crispy parma ham and a touch of lime zest

16

MACKAREL CAROUSEL

Lightly Smoked slow cooked Mackarel fillet served with marinated Vegetable Brunoise, heritage carrot and Chef’s Special dressing.

12

A TRIP TO ANDALUSIA

Fresh tomato Gazpacho with Green Apple and Basil Granita, Served with Chopped sundried Tomato on homemade Croutons.

10

SATYRIO EXPLOSION

Ravioli filled with mushroom cream served on parmesan fondue and topped with crispy crumbled Norcia Sausage, parmesan tuille and fresh Black Truffle

22

MY CARBONARA

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

14

WATERFRONT VIEW

Tagliolino with Plankton, Mazara del Vallo red Prawn and clarified garlic sauce.

23

KEEP CLAM

Tagliatelle with emulsified Clam sauce and Pecorino Romano Cheese, topped with Bottarga Borealis and shell on Clams.

18

ITALIAN HUG

Spinach and Ricotta filled pasta topped with honey sautèed cherry tomato, basil pearls and grated Ricotta Salata

16

MADEIRA

Slow cooked and glazed 200g (7oz) Irish Angus Fillet served with three sauces: liquid salad, Hollandaise with Mustard and Beetroot Cream.

35

BEET SMEARED DUCK

Slow cooked Duck breast served with Beetroot sauce, homemade Gravy, Berries and beetroot pickle.

23

TENTACLE TEMPTATION

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.

25

GALLINELLA

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.

23

SALMON SAMBA

Grilled Norwegian salmon Fillet served with Avocado Mousse, marinated red Tropea onion, Salmon Roe and tomato concassè.

20

SATYRIO FRUIT SALAD

Freshly chopped mixed Fruit & Berries served with Coarse Crumble, green Apple Gel, Strawberry & Lime dressing.

8

TPSY VANILLA

Finest Organic Bourbon Madagascar Vanilla, Organic Sri Lanka Coconut, and Rhum in a delicious Italian Style Semifreddo served on homemade dry fruit crumble.

10

MOCHA MELODY

Organic Piedmont Hazelnut and Coffee Bavarian Cake served with Mint Chocolate Ice Cream.

8

CROSS MY HEART

Red Berries Cheesecake served with Green apple gel.

7

PANDORA

Hot pistachio cream Sponge Cake topped with Special Red fruit chutney with a touch of Campari and White Chocolate ice cream.

10

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

WINE LIST
BY THE GLASS

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