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Officina 00 to launch all-new weekend brunch menu

On Saturday 10 October, Officina 00, the restaurant and pasta workshop in Old Street will launch an all-new weekend brunch menu.

Available from 11am every Saturday and Sunday the menu draws inspiration from Executive Chef Elia Sebregondi and Director Enzo Mirto’s heritage, creating unique dishes with an Italian spin on a selection of brunch classics.

Elia has taken traditional Italian ingredients and boosted them with exotic ingredients and flavour combinations to create dishes which are quite unlike any others seen on typical brunch menus.

Guests will be able to choose from five new dishes which are prepared from scratch every day including their breakfast bruschetta with 12-hour house cured salmon topped with stracciatella and pink peppercorn; chilli fried eggs, padron pepper e almond pesto, focaccia soldiers and house-made pork sausage served with potato hash.

For true pasta fans looking to get their fix, Elia has created a pioneering brunch dish –a Bergese carbonara - handmade pasta filled with pecorino romano, a runny egg yolk and topped with a rasher of crispy guanciale bacon. To finish, Elia has created a fried cacao ravioli filled with ricotta served with poached pear and cinnamon.

To drink, the team will serve up signature Italian aperitivo-style cocktails including limoncello martini and Italian margarita with amaretto. Also available are a selection of soft drinks including a house-made rosemary lemonade.

For those looking to feast guests will be able to order a set menu which features four brunch taster dishes along with a lychee bellini for £32.

As guests enjoy brunch, they’ll be able to watch Officina’s pasta experts in their workshop as they the craft and develop a variety of pasta styles for the day ahead. The lab is centred around a spianatoia, a traditional wooden work-bench, commonly found in homes and restaurants throughout Naples, where it has been custom-made for the restaurant. Said to absorb the humidity of the pasta, it gives a unique texture which helps sauces to stick.

Mirto said, “In Italy, the weekends are always an opportunity to gather with friends and family. I have so many fond memories Saturday’s spent with loved ones and I hope bring a slice of this to Officina 00. We’ve had a great time exploring and experimenting with our traditional ingredients and are looking forward to introducing something new to our London fans.'

Officina 00’s brunch menu will launch on 10 October and is available on Saturdays and Sundays from 12pm to 3pm.