Angela Hartnett's bistecca alla Fiorentina returns with a summer update. Start with antipasti including rosemary focaccia and arancini, rich in Pecorino and black pepper. Next, buffalo ricotta dressed with balsamic vinaigrette, sweet slow-roast tomatoes, olives and caper berries followed by a hearty bone-in steak to share, sourced from Swaledale, champions of high welfare, heritage breed farming in the Dales. It's served with crushed rosemary potatoes and peperonata – a rustic stew of red peppers, tomatoes and garlic. Finish with a creamy panna cotta with syrupy honey-roasted apricots and toasted almonds.

Bistecca alla Fiorentina

Start with a nostalgic favourite: traditional prawn cocktail with juicy prawns in a classic Marie Rose sauce, with crisp shredded lettuce and avocado. Next, delicate lemon sole fillets are served with salty Serrano ham, asparagus and courgette in a preserved lemon, chicken stock, miso butter sauce. For dessert, tangy mango purée is stirred into a sweet white chocolate custard.

Cornish Summer Sole

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Angela Hartnett's love of Italian cooking was inspired by her Italian grandmother and mother. Her impressive career saw her working alongside Gordon Ramsay for 17 years, launching Amaryllis in Scotland, Verre in Dubai and MENU and the Grill Room at Connaught. In 2008, Hartnett launched Murano, earning a Michelin star within four months followed by 4 AA Rosettes. Since then, she has launched three Cafe Murano’s, as smaller neighbourhood brasseries serving her sophisticated, well-loved Italian dishes. Such acclaim has fortified her reputation as an eminent figure in London’s culinary scene.

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Bistecca alla Fiorentina Feast cafe-murano 

Cacio e pepe arancini followed by ricotta with slow-roast tomatoes, T-bone steak and roast potatoes, with classic panna cotta for dessert.

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Rick Stein

A classic prawn cocktail is followed by delicate lemon sole in a miso butter sauce with serrano ham and new season vegetables.

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Bistecca alla Fiorentina

Cornish Summer Sole

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