Mennula

Named after the Sicilian dialect for almond by its Sicilian-born chef-proprietor, Santino Busciglio, who along with his business partner hails from Cianciana in the provence of Agrigento. Mennula makes sense when you learn that their hometown holds a month-long annual almond festival. Busciglio, previously the head chef at Number Twelve in Bloomsbury, has put together a menu that does modern Italian with a Sicilian accent. Typical dishes include sea bass ravioli with pumpkin, chilli and razor clams; belly of pork with polenta, savoy cabbage and apple chutney; and traditional Sicilian cannoli filled with sweet ewe's ricotta.

www.mennula.com