The EVOO pairing dinner is available every evening alongside our dinner menu — no special booking required, just let us know when you reserve. The whole table is required to participate. New to EVOO? Join one of our guided EVOO tasting sessions with Chef Moreno, Tuesday to Friday.
WHAT TO EXPECT
This is not a tasting
about olive oil
It is a dinner built around it. Extra virgin olive oil is at the heart of our cooking at Baccalà — Chef Moreno sources directly from small Italian producers and treats each oil the way a sommelier treats wine: with provenance, season, and intention.
Each course is served with a carefully selected Italian EVOO, introduced at the table. The pairings highlight regional varieties, the interplay of bitterness and spice with different dishes, and how olive oil transforms food when used with purpose rather than habit.
The menu evolves with seasonal produce and what's best from our suppliers each week.
THE MENU
Choose your experience
Both menus are available every dinner service. The whole table is required to participate. Menu changes seasonally — ask the team what's on this week.
3 COURSES
£55
ANTIPASTI | STARTER
Tartare di Tonno
Tuna tartare, artichoke, lovage, samphire
89|93 DOP · GAUDENZI · UMBRIA · SAN FELICE, MORAIOLO
PRIMI PIATTI | PASTA
Mezze Maniche Baccalà
Mezze maniche, salted cod, potato, turnip top, bottarga
RAGGIA · FRANTOIO DEL PICENO · MARCHE
DOLCE | DESSERT
Biancomangiare
Almond milk light panna cotta, tonka beans, lemon and pear
SAECULARIS · FRANTOIO CONVERSO · CALABRIA · DOLCE DI ROSSANO
5 COURSES
£75
PANE E OLIO
Ancient grain sourdough · Artisanal guttiau flatbread
LECCIO DEL CORNO · FRANTOIO DEL PICENO · MARCHE
ANTIPASTI | STARTER
Tartare di Tonno
Tuna tartare, artichoke, lovage, samphire
89|93 DOP · GAUDENZI · UMBRIA · SAN FELICE, MORAIOLO
PRIMI PIATTI | PASTA
Mezze Maniche Baccalà
Mezze maniche, salted cod, potato, turnip top, bottarga
RAGGIA · FRANTOIO DEL PICENO · MARCHE
SECONDI PIATTI | MAIN
Spiedino Arrosto di Gamberi e Calamari
Grilled prawns and squid
CORATINA · FRANTOIO INTINI · PUGLIA
DOLCE | DESSERT
Biancomangiare
Almond milk light panna cotta, tonka beans, lemon and pear
SAECULARIS · FRANTOIO CONVERSO · CALABRIA · DOLCE DI ROSSANO
Sample menu — dishes change seasonally with market availability. The whole table is required to participate. Please mention dietary requirements when booking.
WHY EVOO MATTERS
A story of place, season, and the people behind each harvest
For us, extra virgin olive oil is not just an ingredient — it is a story. We choose oils that reflect where they come from and who made them. Every producer we work with practices sustainable farming, harvests by hand, and presses within hours of picking.
The result is an oil with character — bitter, peppery, grassy, or fruity depending on the variety and the season. When you pair that character deliberately with food, something interesting happens to both.
"We choose oils that tell a story: a region, a grower, a harvest. Our role is to help guests taste that story."
— CHEF MORENO POLVERINI
AS FEATURED IN THE TIMES
"Aroma of thistle! Forget wine pairings, this is the new boast."
EXPLORE FURTHER
Three ways to experience Italian EVOO at Baccalà
Six Italian extra virgin olive oils available at the start of your meal, served with sourdough and guttiau bread. From £3. Introduced by the team at the table.
WITH EVERY MEAL
EVOO selection
3 or 5 courses, each paired with a different Italian EVOO. Available every evening alongside the dinner menu. No special booking required.
EVERY DINNER SERVICE
EVOO pairing dinner
A dedicated guided tasting of four exceptional oils. Half to one hour. £20 per person, Tuesday to Friday, 12–4 pm. For individuals and groups.
WITH CHEF MORENO
EVOO tasting experience