Selfridges has once again collaborated with restaurateur Des McDonald to launch a new rooftop residency atop the iconic department store (previously McDonald’s Q Grill and Vintage Salt held the perch). The new offering will be a modern Italian restaurant, Il Tetto. Its year-long residency starts today (6 October), with an all-day dining menu promising classic Italian dishes with a contemporary twist.
Inspired by traditional Italian trattorias, Il Tetto has transformed Selfridges’s rooftop into a casual neighbourhood spot with accents of Tuscan red, burnt orange and olive green throughout and terracotta pots filled with herbs. Des McDonald has worked closely with head chef Luca Terraneo (formerly of L’Anima) to create the menu.
Il Tetto offers brunch, lunch, afternoon tea and dinner seven days a week. Guests can begin with cicchetti (Venetian style small plates) including: Baccala mantecato all veneziana (whipped air-dried cod, grilled polenta, charred roast pepper sauce) or Starters such as Insalata invernale (radicchio, white chicory, heritage beetroot, pear, zola dressing). Pasta dishes include Tortelli alla zucca mantovana (pumpkin hand filled parcels, robiola fondue and crispy sage).
Luxury pizzas are available straight from the traditional pizza oven and main courses include: Salmon alla griglia (Charred grilled salmon, braised cannellini beans, sun blush tomato) and Braciola d’agnello (Wood fired Barnsley chop, white onions, seared fennel). Desserts include Semifreddo al limone amalfitano (iced lemon parfait, meringue, curd and biscuit) and Mousse al gianduia (chocolate and hazelnut mousse, caramelised hazelnuts).
The Terrace offers beautiful skyline views of London, and a private dining hut is available for those looking to escape the wintry chill. A menu of Hot-tails will be served including: Etna – a blend of Inzolia white wine, Rafatfia, brandy, roasted cardamom, honey and fresh mint and Andreana – a mix of Muscatel, Borgia bianco, pear puree and Cocci Americano. Also on offer is a robust wine menu serving the best Italy has to offer and an innovative selection of Negronis.
In the kitchen alongside head chef Luca Terraneo (who worked alongside Francesco Mazzei for over 10 years) is Matthew Hayes, formerly exec pastry chef for Corbin & King, who has been appointed exec pastry chef for the Des McDonald Group, and will oversee the desserts and Afternoon Tea.
