Please always inform your server of any allergies or intolerances before placing your order. A discretionary 15% service charge will be added to your final bill.
À la carte in Mayfair: regional Italian cooking at Bocconcino, 19 Berkeley Street.
The menu the kitchen runs every day, from antipasti to the catch of the day…
The à la carte at Bocconcino Mayfair follows the Italian order: antipasti, soups and salads, primi piatti, then the fish and meat courses, with pizza from the open-fire oven and contorni alongside. The kitchen is led by Head Chef Marco Corsica, who grew up in Napoli, and the menu draws across the regions, from Tuscany to Rome, Sicily to the Amalfi coast. The restaurant is at 19 Berkeley Street, four minutes from Green Park station.
This is the menu that runs the room all week, lunch through dinner, on both floors. The kitchen does not close between services during the week, so a table at half past four is served the same food as a table at nine.
How the menu is built
Antipasti, zuppe and insalate
The opening sections are generous and seasonal: cured meats and Italian cheeses, parmigiana, crudo plates, burrata and mozzarella, marinated vegetables, and warmer sharing dishes when the weather turns. Soups change with the season, and the salads are substantial enough to work as a light lunch on their own.
Primi piatti
The pasta is hand-rolled in-house every morning and the pasta station sits behind glass, in view of most of the ground floor. Shapes follow their sauces rather than the other way round: slow-cooked ragù, seafood, wild mushrooms, seasonal vegetables. Risotto is cooked to order. In autumn the truffle menu runs alongside the standard list.
Pescato del giorno and secondi di pesce
The catch of the day is its own section, changing with the market rather than the menu print run. Beyond it the fish courses run from whole sea bass through Sicilian-style octopus and seasonal shellfish, cooked simply enough that the ingredient stays in charge.
Secondi di carne
The meat section covers dry-aged steak, slow-cooked osso buco and other braises that reward time in the pan. Contorni are ordered separately and shared across the table, as they are in Italy.
Pizza and dolci
The pizza is Roman-style, baked in front of guests on the open-fire oven, which is visible from most tables on the ground floor. Desserts stay traditional: tiramisù, gelato, seasonal fruit, Italian cheeses, with amari and grappa at the bar for anyone closing the evening properly.
Seasonal specials and tasting menus
Specials change through the year. Autumn brings the truffle menu alongside the à la carte. Late summer leans into Sicilian seafood and tomato dishes. Winter brings heavier braises and more substantial pasta. The kitchen also runs occasional tasting menus and sommelier dinners, opening the more interesting parts of the cellar to a smaller group.
Vegetarian and vegan dishes run through the menu rather than sitting in a separate section, and the kitchen handles allergies and dietary requirements as a matter of course.
Where to sit: two floors, two moods
The ground floor is the fine dining room, with theatrical service, the pizza oven in view and the pasta station behind glass. It suits lunch, an early dinner or a quieter evening over a bottle. The lower ground floor runs warmer and later, with softer lighting and the live music programme, and is the floor most regulars choose for birthdays, anniversaries and occasion dinners. The same à la carte is served on both.
Wine with the menu
The wine list runs to over 300 bottles with Italy at its centre: Barolo, Barbaresco, Brunello, Amarone and the Super Tuscans, alongside a serious French section and producers from Spain, California and Argentina. Fine wines are available by the glass through Coravin, and the sommelier team is on the floor through service to advise on pairings, particularly across a longer dinner.
Other menus at Bocconcino Mayfair
The set lunch runs Monday to Friday from 12pm to 5pm at two courses for £29 or three for £34. Saturday brings Brunch Esclusivo with bottomless packages, and Sunday the Il Grande buffet with its seafood station and Sunday roast. The theatre and group set menus are handled separately, and private dining rooms on the lower ground floor take parties from twelve upwards.
Frequently Asked Questions
Across lunch and dinner, every day. The kitchen does not close between lunch and dinner during the week, so guests arriving outside conventional service times are served as normal. Last orders run later on Fridays and Saturdays.
Yes, hand-rolled every morning at the pasta station on the ground floor, which sits behind glass in view of the dining room. The pizza is Roman-style and baked on the open-fire oven in front of guests.
The catch of the day. It changes with what arrives from the market rather than following the printed menu, and the floor team will talk through what is available and how the kitchen recommends cooking it.
Yes, integrated through the antipasti, pasta, pizza and contorni sections rather than offered as a separate menu. Many dishes can be adapted for vegan diners on request, and tasting menus can be tailored at the time of booking.
The ground floor for a quieter meal, a business lunch or an early dinner. The lower ground floor for occasion dining and later evenings, where the live music programme runs. The same menu is served on both, and the floor team can seat according to preference when the booking is made.
19 Berkeley Street, London W1J 8ED. Green Park station is about four minutes on foot, with Bond Street and Piccadilly within walking distance.
