Recent coverage in London food circles has turned fresh attention to Jacuzzi’s offerings on Kensington High Street. The spot, part of the Big Mamma Group’s expanding portfolio, draws renewed curiosity with its bold takes on regional Italian staples amid a wave of new seasonal updates. Diners and critics alike note how the Jacuzzi menu Italian dining selection balances extravagance with tradition, pulling in crowds during quieter winter months.
Chef Michele Fasano’s kitchen continues to highlight rare ingredients like Culatello di Zibello from Parma’s hills, paired with Venetian Transmontanus caviar that elevates everyday pizzas into something memorable. This isn’t just another pasta house; public accounts describe tables laden with handmade gnocchi in oxtail ragù or truffle-draped mafaldine that linger in conversations long after the meal. The four-floor palazzo setting amplifies it all, from Roman statues to Murano glass accents that frame the Jacuzzi menu Italian dining selection as a full sensory event. Walk-ins mix with booked parties, creating a buzz that spills into nearby High Street chatter. Establishments like this thrive on such momentum, especially when recent mentions spotlight dishes like the Lobster Risotto ai Fruitti di Mare or Gran Cotoletta alla Milanese. No wonder the place books solid weeks out.
Antipasti and Starters
Burrata al Tartufo Highlights
Creamy burrata from Puglia arrives at 250 grams per order, finished with truffle-infused basil oil and shavings of fresh black truffle. This piece from the Jacuzzi menu Italian dining selection stands out for its simplicity amid bolder neighbors. Diners report the cheese’s juiciness cuts through the earthy notes just right, especially when paired with crusty bread.
Servers note it’s marked gluten-free friendly, though traces linger in shared kitchens. One table might linger over its cool center against warm oil drips. Variations appear seasonally, but this core version holds steady through winter. The portion suits two without overwhelming appetites. Public logs show it vanishing fast on busy nights.
Beef Carpaccio Variations
Thin slices of beef carpaccio come dressed with rocket, aged balsamic, and 22-month Parmigiano Reggiano. In the Jacuzzi menu Italian dining selection, it offers a lighter entry to heavier courses ahead. The meat’s tenderness surprises first-timers, holding up under sharp cheese gratings.
Some opt for the tartare twist elsewhere on the menu, but this classic draws purists. High Street regulars pair it with focaccia for added soak. No heavy sauces weigh it down; freshness drives the appeal. Evening crowds favor it for quick shares. Descriptions capture its pale pink sheen against green flecks.
Crocchette alla Milanese Details
Golden-fried saffron risotto croquettes top with veal tartare in this starter. The Jacuzzi menu Italian dining selection positions it as a comfort bridge to pastas. Crunch gives way to creamy rice inside, balanced by raw meat’s bite.
Groups split them easily, three or four per plate. Heat from frying lingers just enough. Critics mention the saffron’s subtle thread tying it to Milanese roots. Availability sways with risotto batches. One diner might chase the last with fingers.
Shallot Tatin Innovation
Caramelized shallot tatin sits under pecorino cream and mustard sparks. Vegetarian in the Jacuzzi menu Italian dining selection, it pulls unlikely fans with sweet-savory layers. The pastry base crisps perfectly, holding soft onions aloft.
Pairs well with wines from the Franciacorta list. Servers push it for lighter tables. Winter menus keep it prominent for its warmth. Portions challenge solo eaters. Notes describe mustard’s pop cutting richness.
Grissini con Bresaola Twists
Home-made onion and Parmigiano grissini wrap in Bresaola della Valtellina over labneh cream. This skewer-like bite from the Jacuzzi menu Italian dining selection nods to northern Italy. The ham’s cure shines against dough’s chew.
Ideal for nibbling pre-primi. Sticks stand tall on plates for visual punch. Beef’s salt tempers creamy base. Walk-in tables grab multiples. Public praise hits its handheld ease.
Pasta and Primi Offerings
Puttanesca con Tartare di Tonno
Handmade spaghetti alla chitarra tosses in San Marzano sauce with Taggiasche olives, anchovies, capers, and tuna tartare crown. The Jacuzzi menu Italian dining selection elevates the puttanesca with raw fish freshness. Lemon zest finishes it sharp.
Portions fill bowls generously. Sauce clings without pooling. Diners twist forks through tuna flecks. Heat builds midway. One plate might spark sauce debates.
Gnocchi di Oxtail Ragù
Potato gnocchi swim in slow-braised oxtail ragù alla vaccinara, pine nuts and raisins dotting top. Hearty in the Jacuzzi menu Italian dining selection, it warms winter tables. Pillows hold sauce without mush.
Braising deepens flavors overnight. Nuts add crunch contrast. Servers recommend red pairings. Families share seconds. Descriptions note ragù’s velvet coat.
Mafaldine al Tartufo Indulgence
Mafaldine pasta meets truffle-mascarpone cream and Italian black truffle shavings. Vegetarian star of the Jacuzzi menu Italian dining selection, its waves trap sauce pockets. Earthiness overwhelms gently.
Portions tempt solo indulgence. Cream clings to ruffled edges. Fungi lovers return for it. Marked V on lists. Public shots capture steam rise.
Lobster Risotto ai Fruitti di Mare
Creamy risotto blends lobster chunks and mixed shellfish. Seafood focus in the Jacuzzi menu Italian dining selection draws coastal cravings. Rice absorbs broth without drying.
Shellfish variety shifts daily. Lobster tails peek through. Stirred tableside sometimes. Portions serve one deeply. Notes highlight briny pops.
Ravioli and Gnocchi Classics
Homemade ravioli and gnocchi rotate fillings like spinach or ricotta. Staples in the Jacuzzi menu Italian dining selection, they ground the extravagance. Light sauces let dough shine.
Choices fill boards nightly. Gnocchi yields softly. Pasta sheets thin as paper. Diners mix orders. Freshness shows in bite.
Pizza and Main Courses
Tartufata Pizza Extravagance
Mascarpone-truffle cream base holds fior di latte, mushrooms, and grated black truffle. Gourmet peak in the Jacuzzi menu Italian dining selection, its aroma pulls neighbors. Crust puffs Neapolitan-style.
Slices stretch long. Truffle scent lingers post-bite. Pairs with caviar add-on. Ovens blaze wood-fired. Groups divide halves.
San Daniele e Provola
Parmigiano cream under Prosciutto San Daniele, provola, datterini confit, black pepper. Salty-sweet from the Jacuzzi menu Italian dining selection suits pepper lovers. Ham curls crisp.
Tomatoes burst juicy. Cheese melts seamless. Pepper grinds fresh. Solo pies abound. Public fav for simplicity.
Gran Cotoletta alla Milanese
Giant breaded veal chop for sharing, radicchio side. Icon of the Jacuzzi menu Italian dining selection, its size wows. Breading crunches golden.
Veal stays pink-tender. Hammers tenderize pre-fry. Tables wield knives communal. Milan roots proud. Seconds rare but sought.
Saltimbocca alla Romana
English rosé veal slices with prosciutto crudo, sage, Marsala deglaze. Elegant secondi in the Jacuzzi menu Italian dining selection, it leaps flavors. Prosciutto crisps edges.
Sage perfumes pan. Veal melts fork-tender. Sauce spoons over. Lighter than cotoletta. Wine cuts richness.
Tagliata Rib Eye Options
Sliced rib eye with provola, peppercorn, or salsa verde sauce choices. Meaty anchor in the Jacuzzi menu Italian dining selection, medium-rare standard. Juices pool inviting.
Grill marks sear perfect. Sauces customize heat. Sides minimal. Carnivores claim it. Rest times vary.
Desserts and Pairings
Pistacchio Profiterole Napoletana
Profiteroles fill with pistacchio gelato, spread, dark chocolate pour. Sweet close in the Jacuzzi menu Italian dining selection, Neapolitan roots show. Pastry puffs light.
Sauce warms tableside. Nuts crunch atop. Shares triple easy. Gelato scoops generous. Smiles follow spoons.
Il Tiramisù Classic
Marsala-touched tiramisu layers ladyfingers, mascarpone. Timeless from the Jacuzzi menu Italian dining selection, not overly sweet. Cocoa dusts bitter.
Whole versions birthday-size. Coffee soaks even. Chills pre-serve. Solo cups exist. Dust sticks lips.
Chocolate Mousse Service
Rich mousse arrives tableside whisked. Decadent in the Jacuzzi menu Italian dining selection, it captivates ends. Air whips volume.
Spoons dive deep. Bittersweet rules. Pairs limoncello shots. Last bites savor. Servers flair it.
Limonemissu Refresh
Limoncello twist on tiramisu with citrus marmalade. Bright finisher in the Jacuzzi menu Italian dining selection, tart balances. Layers stack high.
Zest perks palate. Marmalade chunks surprise. Lighter than chocolate. Summer holdover. Forks pierce clean.
Sorbetto del Giorno
Daily sorbetto, vegan gluten-free friendly. Palate cleanser in the Jacuzzi menu Italian dining selection, fruit-forward. Scoops melt slow.
Flavors rotate berry-citrus. Spoons refresh post-mains. Marks clear allergies. Ends light. Locals track specials.
Jacuzzi’s lineup weaves rare hams from Apennine overlooks with Veneto caviar pearls into a tapestry that defies easy categories. Public records show a kitchen under Chef Fasano pushing boundaries—oxtail gnocchi alongside truffle mafaldine—while holding northern staples like cotoletta firm. Antipasti set tones with burrata’s yield or carpaccio’s slice, priming for primi depths. Pizzas bridge casual and grand, their crusts echoing Neapolitan fire amid High Street bustle.
What emerges clearest is commitment to Italy’s boot-spanning larder, from San Marzano tomatoes to Puglian cheeses, adapted for London palates without dilution. Group sets at £62 hint at scalability for celebrations, yet walk-in focaccia keeps it grounded. Unresolved lingers in seasonal flux; winter might deepen ragùs, but no fixed announcements pin future boards. Wine lists swirl Franciacorta organics with ruby reds, mirroring menu’s whirl—choices abound, pairings personal.
Forward pulls from here: as Big Mamma eyes more spots, Jacuzzi’s model tests if such opulence sustains beyond Kensington’s glow. Diners weigh indulgences against everyday, tables turning over with tales half-told. The palazzo awaits next shifts, ingredients whispering possibilities yet unpacked.
