Review of Café Murano - elegant casual Italian dining in Covent Garden
A while ago, someone recommended I tried out Cafe Murano. Which is Angela Hartnett's Northern Italian restaurant. But a restaurant under a Michelin star chef surely is going to cost a bit right? Well actually Cafe Murano isn't as expensive as you'd think. However, since it’s always nice to bag a bargain, I found an OpenTable offer which was a 2 course dinner for £23 or make it a 3 course and you can have it for £32. Oh and did I say it includes a glass of prosecco? Bargain!
I had a booking for 6:30pm on a Tuesday night. I arrived slightly before my friend so had time to absorb the lovely atmosphere of the restaurant. Whilst Cafe Murano is supposed to be casual dining, the dark leather seats and wooden tables make it all very grand. It was quiet when I first arrived, but it soon filled up with couples, families, and colleagues – showing Cafe Murano is suitable for all types of diners.
Once you’ve ordered your food, the lovely waiter will bring over a small plate of focaccia for you to nibble.
For starters we chose:
Seabream Crudo, Hazelnut, Chilli & Blood Orange – crudo means raw. The raw slices of seabream are mixed with succulent pieces of blood orange. Both are cut to similar size and I’m assuming this is to keep the textures balanced. With each bite, you’ll taste the freshness of the seabream, the zing and sweetness from the blood orange, and the subtle spice from the chilli flakes. The added whole hazelnuts made the dish really interesting too. Overall this was an interesting and refreshing starter.
Vitello Tonnato, Caper & Parmesan – thinly slices of veal served at room temperature, with a creamy sauce. The veal was cooked perfectly. The rich creamy sauce was balanced well with the sharpness of the capers. The generous shaving of parmesan added an extra depth of flavour to the whole dish. I was pleasantly surprised by this dish, and it was probably my favourite of the night!
Hake, Orzo & Harissa, Rocket – two chunky pieces of pan fried hake, served on top of orzo flavoured with harissa and a side salad of rocket. The hake was moist, showing it was cooked just right. The wedge of lemon also helped to bring the dish to life.