Sagra translates from the Italian word for a local festival where a specific food is celebrated. It’s a fitting name for a brick-fronted terrace equipped with a wrought iron fence and a philosophy that prides itself on seasonality.
Head chef Nigel Ward (previously seen at Sean’s and Lucio’s) picked up a love for Italian cooking and traditional techniques while travelling in Italy.
The menu here is created weekly with sharing antipasti to start followed by primi plates of handmade pasta like pea and ricotta ravioli with lemon butter and squid ink tagliatelle with mussels. Secondi dishes include John Dory with a refreshing salad of fennel, radish and blood orange or Spanish mackerel with a rustic peperonata. Sausages here are also prepared by hand in-house.
“All the butchery is done onsite. We make our own bread and recently Limoncello as well. We want to start producing house wine and prepare our own salami, olives and cheeses,” says Ward noting that he also built the dining room’s furniture with a friend.
Classic Italian desserts include honey semifreddo with baked pears, chocolate and amaretto torte and fragrant pannacotta with candied blood orange.