Spring brings a fresh new menu to TOZI Victoria, with head chef Maurilio Molteni introducing seasonal dishes that reflect the restaurant’s focus on bold Italian flavours and shared dining.
At the core of the offering is cicchetti – small plates inspired by the osterias of Venice – including grilled asparagus, endive and quail eggs with black truffle salad; burrata with heritage tomatoes and basil pesto; and a garden salad with fresh goat’s cheese and aged balsamic vinegar.
New larger plates feature pan-fried hake with fennel, samphire and salmoriglio; slow-roasted Welsh lamb shoulder with braised cannellini beans; and rustichelle with peas, asparagus and Tuscan pecorino. Signature dishes such as lobster linguine and chargrilled wild seabass with salsa verde also return.
Desserts include a pistachio tiramisu, chocolate delice with crème anglaise, and Amalfi lemon, ricotta and pine nut tart with raspberry sorbet.
A weekday lunch set menu includes fresh bread, a selection of dishes and coffee for £23.95. Cicchetti feasting menus for larger groups start from £38 per person.
The menu is supported by a rotating wine list that highlights small-batch Italian producers and lesser-known regions.
TOZI’s spring menu launches on April 9. Book at www.tozirestaurant.co.uk.