Al fresco dining in late August. A plate of pasta and crisp glass of Rami Bianco from Azienda Agricola COS, it has wonderful orange and apricot notes from the Scilian Grecanico grapes.

Peas might not have been originally associated with Summer, the seasonal change means they’re now in prime. We source our peas from Kent and serve alongside radishes, grean beans, tromboncino courgette and désirée potatoes. Rabbit legs are braised in chicken stock and mirepoix.

Our take on the traditional Italian rum baba. We’re replacing the rum with limoncello from our wonderful supplier Vincenzo. Made on the Amalfi coast, this brings a sweet and citrus hit. Topped with rich chantilly, macerated cherries soaked in limoncello and lemon verbena powder.

A beautiful piece of Iberico pork from Lake District Farmers served with a jowl croquette, grape gel, agrodolce muscat grape sauce and barbequed hispi, topped with crackling.

Cured chalk stream trout provides the most delicious flavour. Served on cucumber ajo blanco with Sicilian peaches from Smith and Brock cooked agrodolce style. Once finished we mix with vintage 16 year old sherry vinegar. Topped with frisée, green almonds, dill and basil.

Cocoa bean ragu, red tropea onions, onion puree and a citrusy parsley gremolata served with a tender piece of veal from the Lake District. We sauce at the table with vinaigrette, made using stock from the veal.

We’re all set for balmier days and sunny skies. A simple plate of pasta enjoyed out on the terrace.

Stone fruit & tomato panzanella. We barbecue cherries, plums, apricots and peaches and serve with heirloom Italian tomatoes. Dressed in tomato and fennel dressing, bringing a subtle aniseed flavour. We use our focaccia offcuts to make croutons, gently charred on the barbecue.

A simple dish showcasing the best of Scottish girolles which have a unique smoked flavour. We hand roll tagliatelle and top with crunchy pangrattato, made from focaccia offcuts and parmesan.

A beautiful piece of hake from our friends Flying Fish down, alongside borlotti beans and a mussel ragu. We use mussels to make a stock, wasting nothing, and combining with a soffritto and parsley base. We offer our Set Lunch menu daily, 2 courses for £50 and 3 courses for £55.

Piero talks us through our new Semolina cavatelli, a dish originating from Bruso. The curved edges of this pasta make it the perfect shape for holding up chunkier sauces, like our veal ragu.

One of our current guest favourites, Beef crudo. We dice Lake District Farmers beef and combine with Italian new season olive oil and dill. Topped with pickled anchovies and Viola artichokes, it’s the perfect antipasti with a crisp focaccia crouton.

Courgette flowers are one of our favourite ingredients to work with. We fill withs simple Italian ingredients - ricotta, basil, pangrattato and lemon zest. Coated in a light tempura batter and deep fried until golden.

Red mullet linguine, made by Piero who hand rolls linguine, pressed through the Chitarra before being tossed in a silky tomato sauce. We make the sauce using sweet datterini tomatoes, minced garlic, lemon zest and finish with basil and parsley.

Vesuvio tomatoes served with sliced fennel, lime and cantaloupe melon. Finished with some lovage, basil and dressed with simple vinaigrette. Available as part of our new Set Lunch Menu, 2 courses for £50 and 3 courses for £55.

We’re making the most of the summer produce with these strawberries picked from New Forest. Served with vanilla parfait, strawberry and basil sorbet, elderflower and oat granola. A sweet way to end your lunch. Order as part of our Set Lunch, 2 courses £50 & 3 courses £55.

We source our fruit and vegetables from our friends Joe and Nick at Smith and Brock. Currently on the Set Lunch menu we have Courgette flowers stuffed with ricotta, served with tomato salsa and lemon.

Our chefs, captured in action, preparing for another busy lunch service. A current guest favourite is our Italian round aubergine dish. We roast them and finish on the grill for a gentle smokiness. The charred skin is removed, the flesh combined with chopped mint and almonds.

We’re on the lookout for chef de partie and senior chef de partie to our team. If you have a curiosity for flavour, affinity for produce, and passion for creating simple, yet elevated dishes, please get in touch at enquiries@muranolondon.com.

Sourcing our meat is something we take seriously. Angela has worked with the team at Lake District Farmers for years now, ensuring we always get the best quality produce. Veal served with borlotti beans, girolle ragu and light veal vinaigrette and zesty gremolata.