Popolo Shoreditch is a small independent restaurant serving sharing plates and low intervention wines, at an open kitchen bar or in our first floor dining room

Restaurant opening times Tue-Sat 6pm-11pm

COLLECT & DELIVERY – How it works

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