02/05/2026
LARDO, REIMAGINED.
After 13 years on the corner of London Fields, we’re stepping into something new.
From 12th May, Marta Sandini introduces her first menu as our Head Chef - bringing a bold, personal style shaped by Italy and kitchens across China, Australia, New York and beyond.
This is not a reinvention for the sake of it. It’s a shift in ambition.
Expect a sharper, evolving menu:
Cuttlefish Lardo, pine nut milk, wild garlic.
Potato & fermented cabbage spring roll, parmesan cream, chilli oil.
Open lasagna of confit rabbit, fermented radish, brown butter jus gras.
Pasta gets looser.
Vegetables get louder.
Pizza stays and the disco ball oven still spins but now it works harder.
Fermentation, fire, and instinct lead the way.
This is LARDO getting back to our roots with more of the things you love most - ingredient-led, passionate plates with more intent and more to say.
12.05.2026
