Luca, from the team behind The Clove Club, serves modern Italian food using British ingredients, so there are traditional-with-a-twist pasta dishes like agnolotti cacio e pepe with short rib and spaghettini with Morecambe Bay shrimps & mace butter alongside plates like Orkney scallops with jerusalem artichoke & nduja, Cornish halibut with porcini & pancetta, and salt-baked celeriac with chanterelles. Whether you for a plate of pasta or the whole antipasti, primi, secondi, dolci route, don’t under any circumstances skip the parmesan fries. The bar at Luca is a separate and distinct space and people are encouraged to drop in and have a drink and snack, so you can still get a flavour of the place if you’re short on time.
