Your cart is empty
Menu
Our Menu
What We Offer
Spicy
Grilled Salmon
Indulge in the unparalleled freshness of our expertly grilled salmon, a true gastronomic showstopper that redefines the boundaries of culinary excellence. Sourced from the world's finest suppliers, our salmon is a masterpiece of flavor and texture, smothered in a subtle glaze that elevates each delicate bite to an unparalleled level of sophistication. Order now and experience the uncompromising quality that has earned SAN-LORENZO its reputation as the premier dining destination in town.
Chef Special
Chips Masala
Imagined on the banks of the serene Lake Como, a warm summer evening unfolds with every bite of our signature Chips Masala. Savory sausages are woven in perfect harmony with crispy, golden chips, as a delicate balance of spices and herbs transports you to a world of comfort and tranquility. Each delicate morsel, infused with the essence of the subcontinent, presents an exquisite union of textures and flavours that will leave you enchanted and inspired.
Popular
Filet Mignon au Poivre
200g grass-fed tenderloin, pink peppercorn and cognac cream sauce, pommes dauphine and wilted watercress.
Chef Special
Pan-Roasted Duck Breast
Magret de canard, cherry gastrique, celeriac purée, roasted baby beets and crispy duck skin crackling.
Saffron Risotto al Mare
Carnaroli risotto with saffron broth, tiger prawn, scallop, clams and a prosecco butter mount.
Lamb Rack Provençal
Herb-crusted rack of lamb, ratatouille niçoise, lamb jus and a tapenade crostini.
Chef Special
Black Truffle Tagliatelle
Hand-rolled egg tagliatelle, 48-month Parmigiano-Reggiano cream, generous black truffle and hazelnut.
Popular
Wagyu Beef Burger
180g Wagyu patty, aged cheddar, caramelised onion jam, pickled jalapeños, truffle aioli in a brioche bun.
Bouillabaisse Marseillaise
Classic Provençal seafood stew, saffron rouille on croûton, with sea bass, prawn, mussels and clams.
Chicken Suprême Forestière
Free-range chicken suprême, wild mushroom fricassée, pommes purée and a Madeira reduction.
Portobello & Lentil Wellington
Marinated portobello mushroom, Puy lentil duxelles wrapped in golden puff pastry with red wine jus.
Whole Sea Bass en Papillote
Line-caught sea bass baked in parchment with lemon, fennel, capers and extra-virgin olive oil.
Chef Special
Seared Scallops & Cauliflower Velouté
Perfectly seared hand-dived scallops resting on a silken cauliflower velouté, finished with hazelnut brown butter and micro herbs.
Burrata & Heirloom Tomato Tartare
Hand-pulled burrata paired with vine-ripened heirloom tomato tartare, aged balsamic reduction and Maldon sea salt.
Popular
Foie Gras Torchon
Artisan duck foie gras torchon, brioche croûtons, Sauternes gelée and a tart quince compote.
Crab & Avocado Millefeuille
Layers of chilled Dungeness crab, ripe avocado mousse and compressed cucumber with a dill crème fraîche.
Wild Mushroom Arancini
Crispy risotto croquettes filled with a medley of porcini, chanterelle and truffle, served with romesco sauce.
Beef Carpaccio
Paper-thin Wagyu beef carpaccio, shaved Grana Padano, salted capers, rocket and extra-virgin olive oil.
Popular
Lobster Bisque
Rich velvety bisque of Atlantic lobster shells, cognac flambé, tarragon cream and a lobster claw garnish.
Tuna Tataki
Sushi-grade yellowfin tuna, lightly seared with sesame crust, ponzu dressing, pickled ginger and wasabi cream.
Roasted Bone Marrow
Slow-roasted veal bone marrow with chimichurri, toasted sourdough and a parsley-shallot gremolata.
Shrimp Cocktail Royale
Chilled tiger prawns, house-made Marie Rose sauce, caviar pearls and iceberg lettuce cups.
Virgin Botanical Garden
Seedlip Garden 108, cucumber, elderflower tonic, rose water and fresh mint — an elevated non-alcoholic experience.
French Onion Gratinée
Slow-caramelised onion consommé, crouton raft and melted Gruyère crust baked to golden perfection.
Chilled Gazpacho
Ice-cold Andalusian gazpacho of sun-ripened tomatoes, cucumber, red pepper and sherry vinegar, with basil oil.
Popular
Caesar Classique
Crisp romaine hearts, house-made anchovy Caesar dressing, Reggiano shavings and hand-torn sourdough croutons.
Niçoise Composé
Confit tuna loin, haricots verts, quail eggs, Niçoise olives and potato with a Dijon-herb vinaigrette.
Pumpkin Velouté
Roasted butternut squash velouté with toasted pumpkin seeds, sage oil and a swirl of crème fraîche.
Burrata & Peach Salad
Grilled white peach, torn burrata, candied walnuts, rocket and a white balsamic honey dressing.
Chef Special
Truffle Potato Velouté
Velvety Maris Piper potato soup, black truffle shavings, chive oil and a parmesan tuile.
Popular
Aperol Spritz Royale
Aperol, Prosecco Superiore, dash of elderflower, fresh orange and a sprig of rosemary.
Negroni Sbagliato
Campari, sweet vermouth, Franciacorta sparkling wine — a felicitous mistake from Milan.
Matcha Ceremonial Latte
Ceremonial-grade Uji matcha whisked with oat milk, a touch of agave and house-made vanilla syrup.
Popular
Espresso Martini
Freshly pulled double espresso, Kahlúa, Grey Goose vodka and a three-bean coffee foam.
Sparkling Mineral Water
S.Pellegrino Italian sparkling mineral water — 750ml carafe.
House Champagne (Veuve Clicquot)
Non-vintage Brut Yellow Label — toasty brioche, peach, citrus and a fine persistent mousse.
Chef Special
Don Julio 1942 Old Fashioned
Don Julio 1942 tequila, agave nectar, Angostura bitters, over a hand-carved ice sphere.
Cold Brew Tonic
Slow-steeped 24-hour cold brew, Fever-Tree premium tonic, orange zest and a coffee oil float.
Don Julio
Indulge in the authentic Italian experience with our expertly curated Don Julio cocktails at San-Lorenzo. Handcrafted by our skilled mixologists, each drink is a testament to the meticulous balance of flavors and precision that defines the art of Italian mixology. From the subtle nuances of Don Julio Blanco to the rich depth of Don Julio Reposado, every sip is a masterclass in refined elegance, perfectly suited to elevate your dining experience at San-Lorenzo.
Freshly Squeezed Citrus Medley
Blood orange, pink grapefruit and Valencia orange, cold-pressed to order.
🍽️
Popular
Truffle & Parmesan Fries
Hand-cut fries tossed in black truffle oil, grated Grana Padano and fresh chives.
🍽️
Haricots Verts Amandine
Blanched French green beans, toasted flaked almonds and a lemon-shallot butter.
🍽️
Pommes Dauphinoise
Thinly sliced potato slow-baked in Gruyère cream, with a golden gratinée top.
🍽️
Roasted Heritage Carrots
Rainbow carrots roasted with harissa, honey glaze and dukkah-toasted seeds.
🍽️
Grilled Asparagus
Tender-stem asparagus, charred on the plancha, with lemon zest and Maldon sea salt.
🍽️
Popular
Mac & Gruyère
Conchiglie pasta, four-cheese béchamel, sourdough panko crumb and crispy shallots.
My Cart
Resolving Details