Murano Restaurant (@muranolondon) 's Twitter Profile
Murano Restaurant

@muranolondon

Fine-dining Michelin starred restaurant in London's Mayfair. The home of @AngelaHartnett, one of Britain’s most successful, best-loved and busiest chefs

ID: 256127015

linkhttp://www.muranolondon.com calendar_today22-02-2011 18:25:37

2,2K Tweet

14,14K Followers

1,1K Following

Murano Restaurant (@muranolondon) 's Twitter Profile Photo

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.

Murano Restaurant (@muranolondon) 's Twitter Profile Photo

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 [email protected].

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.
Murano Restaurant (@muranolondon) 's Twitter Profile Photo

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.

Murano Restaurant (@muranolondon) 's Twitter Profile Photo

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.

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.
Murano Restaurant (@muranolondon) 's Twitter Profile Photo

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.

Murano Restaurant (@muranolondon) 's Twitter Profile Photo

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.

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.
Murano Restaurant (@muranolondon) 's Twitter Profile Photo

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.

Murano Restaurant (@muranolondon) 's Twitter Profile Photo

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.

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.
Murano Restaurant (@muranolondon) 's Twitter Profile Photo

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.

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.
Murano Restaurant (@muranolondon) 's Twitter Profile Photo

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.

Murano Restaurant (@muranolondon) 's Twitter Profile Photo

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.

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.
Murano Restaurant (@muranolondon) 's Twitter Profile Photo

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 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.
Murano Restaurant (@muranolondon) 's Twitter Profile Photo

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.

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.
Murano Restaurant (@muranolondon) 's Twitter Profile Photo

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.

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.
Murano Restaurant (@muranolondon) 's Twitter Profile Photo

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.

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.
Murano Restaurant (@muranolondon) 's Twitter Profile Photo

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.

Murano Restaurant (@muranolondon) 's Twitter Profile Photo

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.

Murano Restaurant (@muranolondon) 's Twitter Profile Photo

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.

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.
Murano Restaurant (@muranolondon) 's Twitter Profile Photo

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.

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.