Italian Supper Club founders Silvio Pezzana and Toto Dell'Aringa will now bring their trademark flair and energy to the Henrietta Hotel's ground floor restaurant to launch.View more
The menu will pay tribute to both the Tyrrhenian sea and an ever-changing landscape that
produces unexpected combinations, bold flavours and earthy produce. Dishes include regional favorites, with seasonal vegetables and fresh pasta, made daily on site, taking center stage. The wine cellar follows the same philosophy and geography with some ‘off the beaten track’ wines from small producers of the West Coast and lesser known native grape varieties like Albarola from the Ligurian Cinque Terre and Cesanese from Lazio.