Recent coverage in London dining circles has turned fresh attention to Jacuzzi’s offerings in Kensington, where the menu’s Italian plates continue to draw crowds amid a wave of seasonal updates from the Big Mamma Group. The restaurant, a four-story palazzo evoking Roman villas, has seen renewed curiosity since its Pranzetto lunch set menu launch and whispers of indulgent twists on classics like veal cotoletta and truffle-laced pastas. Diners note the Jacuzzi menu Italian plates overview reveals a commitment to handmade elements—gnocchi from potato dough, spaghetti alla chitarra cut fresh daily—sourced from lesser-known Italian producers. Head Chef Michele Fasano’s team emphasizes San Marzano tomatoes slow-cooked for puttanesca and Culatello di Zibello from Parma’s hills. This focus surfaces now as West London spots compete for evening reservations, with Jacuzzi’s walk-in tables and group sets filling fast. Public records show no major menu overhaul announced, but reviews highlight consistent execution of beef carpaccio and burrata presentations. The plates blend timeless antipasti with elevated pizzas, prompting discussions on value in a high-rent area. Conversations in food media underscore how these dishes anchor the experience, from pistachio profiteroles to oxtail ragù. Why this spotlight? A post-holiday surge in bookings, coupled with Instagram reels of tableside chocolate mousse, keeps the Jacuzzi menu Italian plates overview relevant for those seeking authentic yet extravagant Italian fare without leaving the city.
Antipasti Foundations
Focaccia Romana Warmth
Warm homemade focaccia arrives first in many meals at Jacuzzi, its crust yielding to soft crumb without excess oil. Servers slice it tableside, often paired with olive oil from Puglia presses. Diners describe the simplicity as a deliberate opener, setting pace for richer plates ahead. The dough rises overnight, incorporating sea salt flakes that crunch lightly. No butter here—just the bread’s own aroma, evoking Lazio bakeries. Recent accounts note it travels well even for takeout, though best hot. This staple anchors the Jacuzzi menu Italian plates overview, bridging everyday eats with the venue’s opulence. Variations appear rarely; consistency rules.
Grissini Bresaola Wraps
Home-made onion and Parmigiano grissini get smothered in labneh, then wrapped in Bresaola della Valtellina. The beef’s air-dried edge cuts through creamy yogurt, with grissini snapping under teeth. From Turin’s bread traditions, these sticks stretch long, ideal for sharing across a table. One review recalls the salt balance tipping savory, prompting seconds. Labneh adds Middle Eastern echo to Italian roots, a Fasano signature. In the Jacuzzi menu Italian plates overview, this stands as a textural play—crisp outside, tender chew within. Availability holds steady, even on busy Fridays.
Shallot Tatin Layers
Caramelized shallot tatin sits atop pecorino cream, dotted with mustard seeds for bite. The onions soften to near-jam, their sweetness tempered by cheese’s sharpness. Vegetarian by design, it draws meat-shy guests early. Plating emphasizes height, shallots fanned like petals. Diners pair it with prosecco, noting mustard’s pop against cream. Part of broader antipasti rotation, it reflects seasonal produce shifts. The Jacuzzi menu Italian plates overview positions it as accessible luxury, no heavy frying involved. Portions suit two, leaving room for pastas.
Burrata Truffle Finish
A 250g burrata di Puglia arrives glossy, torn open to reveal oozy center finished with truffle-infused basil oil and shavings. Fresh black truffle from Italy elevates the Puglian cheese, its earthiness melding with milky pull. Crackers from Sardinia provide scoop, preventing mess. Reviews praise the portion’s generosity, often split yet satisfying solo. Gluten-intolerant options mark it clearly. In Jacuzzi menu Italian plates overview, this embodies indulgence without pretense—raw ingredients shine. Summer variants swap truffle for pistachio pesto.
Crocchette Veal Topping
Golden-fried saffron risotto croquettes crown with veal tartare, the warm rice balls contrasting cool meat. Saffron threads perfume deeply, tartare chopped fine for even spread. Bite releases steam, mingling flavors in one motion. Milanese roots show in breading technique, light yet adhering. Diners note the duo’s richness demands wine cut. Jacuzzi menu Italian plates overview highlights it as a bridge to mains, fusing risotto comfort with raw elegance. Pairs well with carpaccio follow-ups.
Pasta Creations
Puttanesca Tuna Tartare
Homemade spaghetti alla chitarra tosses in San Marzano sauce with Taggiasche olives, anchovies, capers, topped by fresh tuna tartare and lemon zest. The pasta’s square cut traps sauce, zest brightening brininess. Tuna’s silkiness offsets heat from chilies implied in base. Fasano’s slow cook yields deep umami, no shortcuts. Reviews call it a menu highlight, generous for one. Jacuzzi menu Italian plates overview frames it as Neapolitan with flair, tartare adding modern lift. Lemon peel curls garnish visually.
Gnocchi Oxtail Ragù
Handmade potato gnocchi swim in slow-braised oxtail ragù alla vaccinara, finished with pine nuts and raisins. The ragù clings without weighing, oxtail shredding tender after hours. Raisins plump in sauce, nuts crunch against pillowy bites. Roman style adapted for London palates, less spice forward. Diners savor the balance, sweet-savory dance subtle. In Jacuzzi menu Italian plates overview, this potato craft underscores handmade ethos. Portions fill without excess.
Mafaldine Truffle Cream
Homemade mafaldine curls embrace truffle-mascarpone cream, shaved black truffle from Italy crowning. Waves of pasta hold sauce pockets, mascarpone melting silkily. Vegetarian marked, it draws truffle seekers reliably. Earth notes dominate, pasta al dente firm. Reviews note sharing necessity, richness builds quick. Jacuzzi menu Italian plates overview lists it among indulgent primi, foam elements in past versions. Fresh grating tableside amps aroma.
Ravioli Seasonal Fillings
Ravioli pockets burst with ricotta or pumpkin, sage butter bathing thinly. Sheets roll paper-thin, seals tight against leaks. Seasonal shifts keep it dynamic—winter beets, summer peas. Diners trace Big Mamma influence in precision. Pairs with lighter wines, avoiding overwhelm. The Jacuzzi menu Italian plates overview includes it as versatile, adapting to chef whims. Forward plating emphasizes color pops.
Risotto Lobster Depths
Lobster and seafood risotto creams with taleggio or mushroom fonduta, chestnut fungi adding woodsy chew. Arborio grains hold bite, broth infused patiently. Shellfish sweetness pierces richness, finished Parmigiano. Reviews laud portion for solo indulgence. Jacuzzi menu Italian plates overview positions risotto as kitchen prowess test, no shortcuts in stirring. Variants rotate with catch.
Pizza Innovations
Tartufata Mushroom Bliss
Tartufata pizza layers mascarpone-truffle cream, fior di latte mozzarella, sautéed mushrooms, grated black truffle. Crust puffs Neapolitan-style, toppings sparse for char. Truffle perfume wafts pre-slice, cream binding without sogginess. Diners note solo pie sufficiency. Jacuzzi menu Italian plates overview spotlights it as gourmet entry, beyond basics. Wood oven smoke lingers.
San Daniele Provola
Parmigiano cream bases San Daniele prosciutto, provola, confit datterini, black pepper grind. Ham curls post-bake, tomatoes burst juice. Provola melts stretchy, pepper bites back. Reviews praise balance, no overload. Jacuzzi menu Italian plates overview frames it classic with elevation, PDO hams key. Shareable slices wedge neatly.
Caviale Fior di Latte
Mozzarella fior di latte and crème fraîche host Transmontanus caviar, 20g black pearls gleaming. Minimalist build lets caviar pop, dough crisp underneath. Veneto sourcing adds narrative. Diners reserve for celebrations. In Jacuzzi menu Italian plates overview, extravagance defines it—price reflects rarity. Tableside reveal heightens.
Marinara Herb Focus
Marinara skips cheese, San Marzano crush, oregano, garlic confit. Vegan base shines simple, crust blistering hot. Herbs dry-infuse oil, garlic mellows sweet. Reviews call it purist anchor. Jacuzzi menu Italian plates overview includes for lightness amid heavies. Quick fire suits walk-ins.
Quattro Stagioni Divide
Quattro Stagioni quadrants—artichoke, mushroom, ham, tomato—unite in one pie. Borders crisp, flavors compartmental yet harmonious. Seasonal tweaks keep fresh. Diners mix bites strategically. Jacuzzi menu Italian plates overview lists as crowd-pleaser, visual appeal strong. Oven wheel turns precise.
Desserts and Pairings
Profiterole Pistacchio Stack
Homemade profiterole piles with pistacchio gelato, spread, dark chocolate sauce pour. Choux puffs airy, gelato dense cream. Neapolitan roots in assembly, sauce veils thick. Reviews note sharing ideal, mess encouraged. Jacuzzi menu Italian plates overview ends sweet on nuts, Bronte perhaps. Candle option for birthdays.
Tiramisù Marsala Twist
Tiramisù layers savoiardi soaked coffee-marsala, mascarpheese dust cocoa. Not classic—marsala warmth lingers. Whipped peaks light, biscuits soft not mush. Diners scrape bowls clean. Jacuzzi menu Italian plates overview holds it unbeatable, portion whole for tables. Glass serve shows strata.
Sorbetto Daily Refresh
Sorbetto del giorno refreshes—lemon or berry, vegan gluten-free. Scoops firm, fruit pure intense. Rotating keeps return visits. Pairs limoncello shots post. In Jacuzzi menu Italian plates overview, palate cleanser role clear. Seasonal fruits dictate.
Chocolate Mousse Tableside
Rich chocolate mousse serves tableside, half-kilo Valrhona base whipped airy. Shavings crown, berries optional. Staff whisk live, aroma fills space. Reviews rave theatrical close. Jacuzzi menu Italian plates overview caps with shareable drama. Lingers long.
Panna Cotta Berry Set
Panna cotta wobbles under berry compote, vanilla pod specks. Cream sets silky, fruit tart cuts. Subtle jiggle signals perfection. Diners note lightness after feasts. Jacuzzi menu Italian plates overview includes for tradition, housemade yogurt base.
The Jacuzzi menu Italian plates overview leaves several threads dangling for public record—seasonal rotations unannounced beyond Pranzetto lunch sets, exact sourcing manifests private to Big Mamma’s network. Confirmed elements like handmade pasta and truffle imports hold firm across reviews, yet diner variances in execution surface, from risotto creaminess to pizza char levels. Chef Fasano’s influence persists without named successors or pivots detailed. Pricing stays unlisted officially, though group sets at £62 hint affordability amid Kensington rents. Walk-in policies flex with demand, no hard data on no-shows. Forward, expect summer revamps mirroring past zucchini burrata or cotoletta shares, as West London Italian scene heats. Unresolved: full vegan expansions or kids adaptations beyond pasta portions. Public discourse anticipates more reels of caviar pizzas, but menu core—antipasti openers to tiramisù closes—endures as decadent constant. What emerges next hinges on Fasano’s whims and booking surges, with Kensington’s palazzo poised for sustained buzz.