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There is a sense of drama to La Scala’s chic black-slate setting and open kitchen manned by Sicilian head chef David Tamburini and team. Whether tucking into a rustic regional recipe, a hand-made wood-fired pizza or something brazenly modern, the food is complemented by an irreproachable attentiveness.
Rating : 16/20
The delicacy and precision Tamburini prides himself on is showcased by scallop carpaccio on a crisp, light fennel salad. A Hendricks gin and tonic dressing adds punch to what is a refreshing, harmonious dish. Spaghetti ai fruitti di mare is a no-brainer for seafood lovers: muscle shells stuffed with black European mussels, Manila clams, Hokkaido scallops and prawns surround a ball of beautifully al dente, perfectly seasoned pasta. Lighter still is La Scala’s signature ravioli filled with mortadella cheese and parmigiano cream and ensconced in a frothy champagne foam. Meat lovers, meanwhile, will enjoy the tender morsels of roasted French rabbit with olives, pine nuts and thyme. Italian millefeuille with a hint of rosemary is a subdued close to the meal, but there are more decadent options available.
Rating : 34/40
The well-travelled wine list is arranged by origin and body, and there are wines of the month by the glass or bottle too. Pairings advice is forthcoming.
Rating : 18/20
Rating : 18/20