Our menu will feature many customer favourites, as well as daily and seasonal special dishes, prepared by the Chef Giacomo using the finest ingredients.

Below, we feature some of the dishes we offer.


  • Bruscetta al pomodoro (gf,v)
  • Cozze alla marinara (gf)

    Best roped Shetland mussels, steamed with garlic, white wine, parsley, tomatoes with an hint of fresh chilli.

  • Zuppa di funghi e castagne (v)

    Wild mushrooms and chestnuts soup

  • Burrata Pugliese (gf, v)

    The skin made from stretched sheets of mozzarella, is shaped into a pouch to hold a rich buttery center. Served with warm roasted Mediterranean vegetables and figs dressing

  • Timballo di avocado e polpa di granchio (gf)

    We proudly source our crab from Brixham as we believe they are the sweetest and bursting with   flavor. The  meat is handpicked and layered in a tian with  avocado

  • Arancino Siciliano (v)

    Saffron risotto rice shaped into a cone with four cheeses and spinach coated in breadcrumbs and deep fried to a crispy finish with a spicy tomato salsa

  • Gamberetti Fritti al Peperoncino

    Large prawns gently coated in flour, deep fried until golden and crispy with chilli dressing.

  • Prosciutto di Parma con pera al Moscato (gf)

    To subdue its saltiness and enjoy its taste we offer the best cured San Daniele ham with poached pear in Moscato wine and port dressing

  • Vitello tonnato (gf)

    Traditional dish of Piedmont: it’s a kind of “surf and turf”. Aromatic slow cooked veal loin served cold, thinly sliced covered with a creamy tuna mayonnaise, capers and anchovies. An unusual combination but works so well…

  • Carpaccio di Manzo alla Crema di Formaggio al Tartufo (gf)

    Thin slices of beef on a bed of rocket and shaved Parmesan with a drizzle of Dolcelatte cheese and truffle oil dressing. Carpaccio was invented in Harry’s Bar in Venice when the Countess of Amalia Nani Moncenigo in 1950 informed the bars owner that her doctor recommended she only eat raw meat and fish. The dish was named Carpaccio by the owner of the bar, Giuseppe Cipriani, in reference to the Venetian painter Vittore Carpaccio because the colours of the dish reminded him of paintings by Carpaccio and subsequently this wonderful dish was created.

Main Course


  • Giacomo’s ravioli of the day
  • Orecchiette di Altamura

    Orecchiette is a variety of pasta typical of Apulia a region of southern Italy. Its name comes from its shape, which resembles a small ear. With wild boar ragout.

  • Lasagne Bologna

    Meat Lasagna, authentic recipe from Emilia Romagna

  • Melanzane alla Parmigiana (v)

    Slices of fresh aubergines fried then layered together with smoked buffalo mozzarella, parmesan, fresh basil and Napoli sauce then baked in the oven


  • Branzino Grigliato (gf)

    Grilled fillets of local sea bass with Sicilian dressing and French beans

  • Gamberoni al Prosecco

    Butterflied tiger prawns simply pan fried with chilli, lemon juice, garlic butter and  Prosecco wine on a bed of crispy Sardinian carasau bread and lettuce

  • Razza al burro nero e capperi

    Subject to availability and market price

    Skate wing served grilled or black butter and capers sauce.


  • Fegato alla veneziana (gf)

    Calf`s liver pan fried with sage, onions, white wine on a bed of creamy mash with crispy pancetta.

  • Filetto al gorgonzola e rum (gf)

    Grilled Cornish fillet steak topped with gorgonzola cheese flambéed with rum, on a bed of spinach.  Cooked up to medium.



  • Châteaubriand (for two) (gf)

    Like all our steaks the chateaubriand is sourced from specially selected from Cornwall farms and matured for 28 days. Served up to medium rare with French fries and Barbera juice

  • Vitello alla Milanese

    Veal escalope coated in breadcrumbs gently pan fried with spicy spaghetti Napoletana


  • French Beans
  • Mixed roasted vegetables
  • Zucchine Fritte
  • Ripe Tomato & Onion Salad
  • Rocket, Parmesan and Pine Nut Salad


To complete your meal why not choose a delicious dessert or cheese, from our the dessert trolley which changes daily. We of course also offer a range of Italian Gelato or Sorbet.

Gluten Free and Diary Free Dishes are also available, please ask when making your order or at the time of booking.
Giacomo's Ristorante Italiano



Tue-Sat 12 pm – 2.00 pm*  Restaurant closed at 3.30 pm


Tue-Thu 6.30 pm – 9.00 pm

Fri-Sat 6.00 pm – 9.00 pm*



Dress Code

Smart Casual Dress.

No sportswear, flip-flops or 
shorts in the restaurant.

We reserve the right to refuse entry to anyone not observing this code.

Thank you


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