Restaurant opening times Tue-Sat 6pm-11pm
Bring the ‘Popolo experience’ home!
We are so pleased to have found a way for you to enjoy the Popolo experience at home! Click through to our webshop to make an order and we will provide you with all the goods for you to create your own master chef performance at home in less than 10 minutes.
*We create, cook and pack.
*You order ( collection or delivery).
*Follow our easy instructions and finish at home.
Tue-Sat between 6-8pm
Delivery (charges applicable) up to 3 miles of the restaurant.
Collect at: 26, Rivington Street, EC2A 3DU
t 0207 7294299
m 07525 010947
Clink on our resy link to order from our 3 set sharing menus for collection
A la carte menu
All you need: Oven preheated 200°C. 1 pot simmering salted water.
Crispy olives, labne, dukkah
Spoon labne on plate, warm olives/chickpeas in oven (5mins). Finish with Dukkah.
Burrata with marinated Italian peppers
Cut Burrata down the middle and fill with zucchini. Serve at room temperature.
Sardenaira – Ligurian pizza tomato bread with n’duja
Put pizza bread on tray and warm in oven (5 mins). Finish with evoo.
Octopus with seaweed baba & za’atar
Oven roast octopus (6mins) then cut bite size pieces. Plate baba at room temperature. Octopus on top with sprinkling of Za’atar.
Hake in ‘crazy water’ (garlic & chilli broth)
Hake bag in simmering water (6 mins). Empty in bowl and serve with evoo.
Ravioli – nettles & ricotta with marjoram oil
Ravioli in boiling salted water (3 mins). Warm marjoram emulsion in separate pan and add pasta. Serve with grated pecorino.
Agnolotti – pork cheek & porcini butter
Agnolotti in boiling salted water (3 mins). Warm porcini sauce in separate pan and add pasta. Serve with grated pecorino.
Spiced lamb, carrot tahini, pine nuts 13.5
Warm lamb in oven or a pan for (10 mins). Plate carrot tahini (room temperature or lightly warmed) with lamb, pine nuts and sumac on top
Chocolate hazelnut mousse
Rosemary and olive oil cake