Murano

Murano

Welcome to Murano London,
Angela Hartnett’s Michelin Starred
Restaurant in the Heart of Mayfair

20 Queen Street  Mayfair  London W1J 5PP

Murano opened in 2008 and within 4 months achieved a Michelin Star,  followed by 4 AA Rosettes. Combined with exemplary food and wine, Murano offers an ambience and approach to service that focuses on making our guests feel instantly welcome and at home.

Clam Linguini, Artichoke, Flat Leaf Parsley, Garlic and Toasted Crumbs

Clam Linguini, Artichoke, Flat Leaf Parsley, Garlic and Toasted Crumbs

Pasta Dough

Ingredients

100g pasta flour
1x italian egg
1/2tsp salt
1/2tsp extra virgin olive oil

Method

Put flour on work top or in a mixing bowl
Add salt
Whisk egg
Add olive oil
Bit by bit incorporate the egg with flour using your hands.
Work both together until a pasta dough is formed.
You might not need all the egg mix.

Using a pasta machine roll out pasta until you reach number 1 on machine.
Then roll the pasta sheets through the linguini attachment.

Clams

Poularde clams in shell
Sprig of thyme
1x shallot sliced
Ingredients

1x cloves garlic sliced thinly
50ml white wine
1/4 red chilli chopped
4 baby artichokes peeled and sliced
Handful of parsley chopped
Pinch of salt and pepper

Method

Take a saucepan, add a splash of veg oil. At a medium heat, add artichokes, season and sauté for a min, reduce heat add sliced shallot, chilli, garlic and sprig of thyme. Sweat down ingredients for a few mins. Add white wine, then add clams, increase the heat and put a pan lid on. After 30 secs to a min check to see if the clams have opened. Once open they are ready to eat. Remove sprig of thyme.

Now cook your linguini for a few mins In seasoned boiling water. Once cooked strain and toss in with clams, add parsley.
Serve.

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Charred Mackerel Apple and Fennel Salad

Charred Mackerel Apple and Fennel Salad

Ingredients

1x mackerel filleted and halved, no bones.
1x baby fennel
1x Granny Smith apple
1/2 bunch chives
10x walnuts broken
20g Maille walnut mustard
10g grated fresh horseradish
20g crème fraiche
3g grated ginger
Squeeze of lime juice
50ml balsamic vinegar
Extra virgin olive oil

Method

Take mackerel fillets, de skin one and freeze it for 24 hrs. After defrost in fridge. Once defrosted dice fillet for tartare. Add ginger, lime juice, chopped chives, salt and pepper. Then add creme fraiche.
Take the unfrozen mackerel fillet and drizzle in balsamic, extra virgin olive oil and season with salt. Leave for 5 mins until room temperature. Meanwhile slice baby fennel, mix in a bowl with walnuts and walnut mustard. Take your apple and de core it. Dice one half and drizzle in balsamic and olive oil. Slice the other half into half moon shapes.
Take your mackerel fillet and blow torch skin side for 30 secs or using a hot pan with a tsp of veg oil fry quickly on a high heat skin side down.

Plate the tartare, fennel mix, apples and cooked mackerel on a plate. Grate fresh horseradish on top.

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Duck and Black Truffle Agnolotti Onion Stew

Duck and Black Truffle Agnolotti Onion Stew

Pasta dough

Ingredients

100g pasta flour
1x italian egg
1/2tsp salt
1/2tsp extra virgin olive oil

Method

Put flour on work top or in a mixing bowl
Add salt
Whisk egg
Add olive oil
Bit by bit incorporate the egg with flour using your hands.
Work both together until a pasta dough is formed.
You might not need all the egg mix.
Roll pasta out to number one on machine. Cut out discs with 60-80 cutter depending on size required.
Flour and cling film, put in fridge for later use.

Duck sauce

Ingredients

500g duck trim/bones
2 shallots
Sprig thyme
5 white peppercorn
2 clove garlic
200ml white wine
600ml chicken stock
200ml beef stock

Method

Roast duck trim in pan lots of colour, set aside, add shallots, garlic, herbs, peppercorns. Caramelise. Add wine, reduce. Add stocks and duck trim, reduce on half heat until sauce consistency. Strain. Reduce sauce again until a sticky consistency.

Duck

Ingredients

2 confit duck legs
200ml reduced duck sauce
2 onions diced
1 onion sliced
100g Parmesan
1 hispi cabbage
Salt and pepper
1 egg
30g mustard pears chopped

Method

Cook diced onions in a frying pan until cooked and golden.
Pick duck legs, chop duck.
Add onions, add Parmesan, and duck sauce, season and mix together. Chill. Take out cold duck mix and pasta discs. Make agnolotti using egg wash to stick pasta.

Cut hispi cabbage and fry on a high heat so it chars.
Cook sliced onions slowly with a small knob of butter until soft and brown.
Cook agnolotti in boiling water for a few mins. Heat up a small amount of duck sauce an add mustard pears.
Serve.

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Heritage Tomato Burrata Panzanella

Heritage Tomato Burrata Panzanella

Ingredients

4x heritage tomatoes quartered
100g bread ( sourdough or focaccia) ripped
100g burrata
2x bunch basil
Salt and pepper
Drizzle of extra virgin olive oil
Drizzle of balsamic vinegar
5x dried black olives crushed

Method

Basil purée

2 bunch picked basil, blanch in salty boiling water for 30 secs. Refresh in ice water. Squeeze. Blanch again until no tension in leaves, 3-5 mins. Refresh again, squeeze. Add leaves to blender, start to blend, slowly add hot water to emulsify into purée.

Black olive crumb

Take black olives put on baking tray on top of parchment paper. Place in oven for around 8- 12 hrs at 60 degrees. Once dry, cool and crush.

Method

Toast ripped bread under grill. In a mixing bowl add tomatoes, toast and burrata cheese. Season with salt and pepper, olive oil and balsamic. Add some blk olive crumb. Mix. Plate and add a few tsp of basil purée.

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Pineapple Carpaccio

Pineapple Carpaccio

Ingredients

1 pineapple
50g sugar
50g water

500g lime juice
135g sugar
510g water
1 vanilla pod

200g sugar
100g egg white

Pineapple carpaccio

1. Heat together the sugar and water and allow to cool on the side
2. Peel the pineapple and slice thinly
3. Place in the syrup and allow to sit for an hour to sweeten

Lime sorbet

1. Heat together your sugar, water and vanilla pod which has been split and the seeds scraped into the water
2. Allow the sugar mix to cool before adding your freshly squeezed lime juice
3. If using ice cream machine then freeze your bowl first then add the cold mix and allow to churn. If making by hand place the mix in the freezer and give it a mix every 20 minutes until set

Swiss meringue

1. Mix your sugar and egg whites together gently
2. Place them over a Bain Marie and heat up to 50 degrees or until you can feel that the sugar has dissolved
3. Once it has reacher 50 degrees place in mixing machine or whisk by hand until cold. This should still form peaks.

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Confit Pork Belly Apple Puree Roasted Courgette

Confit Pork Belly Apple Puree Roasted Courgette

Pork sauce

Ingredients

2 tbsp. veg oil
500g pork trim/pork bones
2 shallots sliced
2 garlic cloves crushed
1/2 apple sliced
Sprig of thyme
5 white peppercorns
200ml cider
600ml chicken stock
200ml beef stock

Method

Roast off pork trim in a pan with veg oil, lots of colour.
Take out pork and set aside
Add shallots, garlic, thyme, apple, peppercorns to pan and cook for 3-5 mins, caramelising shallots.
Then add the cider. Reduce until a glaze.
Add stocks and pork trim and reduce on half heat until sauce consistency.

400g Pork belly

Salt with 40g rock salt a bunch thyme and rosemary for 6 hours.
After wash salt off and confit for 4-6 hours until cooked in oven. Place pork in a deep baking tray and just cover with veg oil. Pre heat oven at 180 degrees. After 20mins of cooking pork reduce the heat to 150 degrees for the rest of cooking. After cooking cool and press. To crisp up skin place in pan with baking paper. Put a cover on it so it doesn’t spit. Once skin is crispy run through the oven for a few mins.

Garnish

Tempura batter

1 tbsp. plain flour
2 tbsp. cornflour
Mixing with a spoon add cold water until batter consistency

2x baby courgette with courgette flowers
200g green beans
5 Braeburn apples
1/2 onion
150g charcuterie chorizo
20g honey
60g soy sauce
Sprig thyme picked
Sprig rosemary picked
1/4 vanilla pod scraped
1/5 garlic clove
3 blk peppercorns
Salt
Handful of parsley chopped

Method

For the apple purée slice the onion and begin to sweat down in a frying pan with veg oil, add salt. Peel and slice apples. Add to onions after 3-4 mins, cook on a medium heat adding a tbsp of water when necessary to avoid the apples catching. Once cooked through transfer to blender and blend with a knob of butter.
Take your chorizo and slice it very thin. Shallow fry the slices in a saucepan for a few mins until translucent. Take out and dry on kitchen roll.
Once dry pestle and mortar the chorizo into a crumb. Set aside.
Take the pestle and mortar again, this time grind the thyme, rosemary, vanilla, garlic and blk peppercorns together. Transfer this to a saucepan. Add the honey and soy sauce, bring to the boil for one min and then take off the heat, leave it to infuse for 5 mins and then pass the liquor.

Make the tempura batter. Separate baby courgette from flower, cut both in half. Fry baby courgette in a pan. Tempura flower.

Blanch green beans
Reheat apple purée
Take some pork sauce and soy liquor and mix in a pan 50/50 add chorizo crumb and parsley.
Plate.

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Angela Hartnett

Angela’s passion for food was instilled in her from a young age by her mother and Italian grandmother…
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REGIONAL WINES

The Murano wine cellar offers a regional Italian wine list that complements the nature of the cuisine, focusing on wines and producers who follow our ethos on quality and flavour.

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