Executive chef Andrew Davies and head chef Mimi Rivers deliver an Italian menu that is respectful of tradition, whilst incorporating their own philosophy of shared, nourishing food using local, seasonal produce.

In keeping with the Oggi philosophy of ‘today’, our pasta and gnocchi is made in-house daily. Our menu traverses appetizers and salumi, through to pasta, wood-smoked slow-roasted meats and fish, distinctively re-interpreted desserts and of course, formaggio presented in its own trolley.

If you can’t decide, let us feed you with our ‘pranzo veloce’ menu (a prompt 3-course shared lunch), or ‘lento’ (a leisurely 4-course lunch or dinner).

Special occasion? Our indulgent feasting menu is offered only in the privacy of our cellar room, for up to 10 guests. Along with a selection of dishes from our main menu, we exclusively offer as the centerpiece of your banquet, a choice of King Henry pork rack or dry aged Chianina ‘Bistecca alla fiorentina’.