Olives 3.50
Passo bread 3
Fried Artichokes GREEN SAUCE VG 6.50
Burrata, Zucchini Chips MINT, BASIL OIL V 8.50
Beef and Mortadella Meatballs TOMATO SAUCE AND PARMIGIANO 7.50
Blackhand Of Hackney Charcuterie PLATE OF THE DAY 9
Shoreditch Chopped Salad
RADICCHIO, CASTELFRANCO, PICKLED CHILLI, CHERRY TOMATOES, SALAMI AND ICEBERG 12
Green Goddess
ROMAINE LETTUCE, GREEN TOMATOES, COURGETTE, AVOCADO AND HEMP SEEDS V 9
PASSO Caesar
GEM LETTUCE, ANCHOVIES, PARMIGIANO, RYE CROUTONS 10 ADD CHICKEN + 4.5
Baked Beetroot
YOGHURT, TRUFFLE AND HAZELNUT V 9
Grilled Hispi Cabbage
PARMIGIANO REGGIANO BARLEY RISOTTO, HERB OIL 10
BBQ Whole Cauliflower
PISTACHIO AND CHILLI AIOLI V 13
Aubergine Caponata Bufala Mozzarella OIL, GOLDEN RAISINS AND GREEN OLIVES V 10
Trofie
WATERCRESS PESTO, FRIARIELLI, PINENUTS AND CHILLI VG 9
Tagliatelle
TRUFFLE V 14 ADD FRESH TRUFFLE + 3
Pappardelle
WILD BOAR, TALEGGIO, PORT SAUCE 14
Orecchiette
OCTOPUS RAGOUT, OLIVES AND LEMON THYME 15
Ravioli
BURRATA, TOMATO AND LANGOUSTINE 17
Roasted cod
CHILLI, SWEET POTATO AND BROCCOLI 18
Whole Or Half Chargrilled Marinated Chicken
PASSO CHIPS AND SALSA VERDE, CHILLI AIOLI 15/29
Porcini Rubbed Dry-Aged Sirloin 300g
SALSA VERDE & LEMON, TOMATO & RED ONION SALAD 32
DIPPING SAUCES:
CHILLI AIOLI, HERB AIOLI, SALSA VERDE, CAESAR, GREEN GODDESS 2
PASSO Margherita 10
Artichoke SUN-DRIED TOMATOES, CHILLI, TOMATO AND ROSEMARY 11
Spicy salami TOMATO AND MOZZERELLA 12
Anchovy CARAMELISED ONION, TOMATO, GREEN OLIVE AND CAPERS 10
Wild Mushroom SPINACH, GORGONZOLA, THYME 12
Nduja BURRATA AND TOMATO 14
Finocchiona Salami MOZZARELLA, OREGANO 11.5
Spicy Sausage FRIARIELLI, MOZZARELLA 12
Truffle 3 Ways BUFFALO MOZZARELLA 16
Seasonal GREEN SALAD 4
Friarielli ANCHOVY BUTTER & PARMESAN 4
Sauteed CAVOLO NERO, GARLIC & ALMONDS 4.5
Sweet POTATO FRIES, SAGE & PARMESAN 5
Roasted NEW POTATOES, LARDO & ROSEMARY 5
Orange and Polenta Cake
VANILLA MASCARPONE 6
Fried Ricotta Ravioli
NUTELLA SAUCE 6
Tenerina Chocolate Cake
CINNAMON ICE-CREAM 6
Gelato in Olive Oil Brioche
WHITE CHOCOLATE SAUCE 7
Panettone French Toast
PISTACHIO ICE CREAM 7
Cheese Plate
CHUTNEY, CARASAU BREAD 8
CINNAMON & PISTACHIO BUNS 4
HOMEMADE POLENTA CORNBREAD, HONEY BUTTER 4
FRIED BANANA BREAD, SOUR CREAM 5
CHIA SEED MUESLI BOWL, SEASONAL BERRIES, COCONUT YOGHURT 6
RICOTTA PANCAKE, MASCARPONE & FRUIT JAM 7
NUTELLA FRENCH TOAST, HAZELNUT CREAM 8
CRISPY HALLOUMI, HONEY & FRIED OREGANO 5
FENNEL SAUSAGE, WHIPPED RICOTTA, CHILLI 6
CHARGRILLED NDUJA & TOMATO BRUSCHETTA 6
BREAKFAST PIZZAS:
MUSHROOMS, SPINACH, EGG 7 NDUJA, EGG, BURRATA 9
AVOCADO, BASIL AND CHILLI TOAST 7
ADD EGG 2
WILD BOAR RAGU ON TOAST, PARMIGIANO 10
ADD EGG 2
SHAKSHUKA – CAST IRON 12 ADD BUFALA MOZZARELLA 4 ADD ‘NDUJA 4
ADD BOTH 6
MUSHROOMS ON TOAST GARLIC CREAM, WILD MUSHROOMS & HERBS 11
ADD EGG 2
THE PASSO VEGGIE 14
CHOICE OF EGG, TOMATO BRUSCHETTA, BUFALA, GRILLED TOMATO, MUSHROOM, AVOCADO
SICILIAN FARMHOUSE 15
PROSCIUTTO, BUFALA, ‘NDUJA & TOMATO BRUSCHETTA, TOMATO, AVOCADO, EGG
EGGS ANY STYLE ON TOAST 6
+ AVOCADO 3
+ SPINACH 2
+ PANCETTA 4
+ ITALIAN SAUSAGE 4
+ SMOKED SALMON 4.5
+ BURRATA 4.5
+ PROSCIUTTO 4 + BUFALA 4.5
+ MUSHROOM 3
CINNAMON & PISTACHIO BUNS 4
HOMEMADE POLENTA CORNBREAD, HONEY BUTTER 4
FRIED BANANA BREAD, SOUR CREAM 5
CHIA SEED MUESLI BOWL, SEASONAL BERRIES, COCONUT YOGHURT 6
RICOTTA PANCAKE, MASCARPONE & FRUIT JAM 7
NUTELLA FRENCH TOAST, HAZELNUT CREAM 8
CRISPY HALLOUMI, HONEY & FRIED OREGANO 5
FENNEL SAUSAGE, WHIPPED RICOTTA, CHILLI 6
CHARGRILLED NDUJA & TOMATO BRUSCHETTA 6
BREAKFAST PIZZAS:
MUSHROOMS, SPINACH, EGG 7
NDUJA, EGG, BURRATA 9
AVOCADO, BASIL AND CHILLI TOAST 7
ADD EGG 2
WILD BOAR RAGU ON TOAST, PARMIGIANO 10
ADD EGG 2
SHAKSHUKA – CAST IRON 12
ADD BUFALA MOZZARELLA 4
ADD ‘NDUJA 4
ADD BOTH 6
MUSHROOMS ON TOAST GARLIC CREAM, WILD MUSHROOMS & HERBS 11
ADD EGG 2
THE PASSO VEGGIE
CHOICE OF EGG, TOMATO BRUSCHETTA, BUFALA, GRILLED TOMATO, MUSHROOM, AVOCADO 14
SICILIAN FARMHOUSE
PROSCIUTTO, BUFALA, ‘NDUJA & TOMATO BRUSCHETTA, TOMATO, AVOCADO, EGG 15
BUILD YOUR OWN BREAKFAST
EGGS ANY STYLE ON TOAST 6
+ AVOCADO 3
+ SPINACH 2
+ PANCETTA 4
+ ITALIAN SAUSAGE 4
+ SMOKED SALMON 4.5
+ BURRATA 4.5
+ PROSCIUTTO 4 + BUFALA 4.5
+ MUSHROOM 3
FRIED ARTICHOKES GREEN SAUCE VG 6.50
BURRATA, ZUCCHINI CHIPS MINT, BASIL OIL V 8.50
BEEF AND MORTADELLA MEATBALLS TOMATO SAUCE AND PARMIGIANO 7.50
SHOREDITCH CHOPPED SALAD RADICCHIO, CASTELFRANCO, PICKLED CHILLI, CHERRY TOMATOES, SALAMI AND ICEBERG 12
GREEN GODDESS ROMAINE LETTUCE, GREEN TOMATOES, COURGETTE, AVOCADO AND HEMP SEEDS V 9
PASSO CAESAR GEM LETTUCE, ANCHOVIES, PARMIGIANO, RYE CROUTONS 10
ADD CHICKEN + 4.5
TROFIE WATERCRESS PESTO, FRIARIELLI, PINE NUTS AND CHILLI VG 9
TAGLIATELLE TRUFFLE V 14
ADD FRESH TRUFFLE 3
PAPPARDELLE WILD BOAR, TALEGGIO, PORT SAUCE 14
PASSO MARGHERITA 10
SPICY SALAMI TOMATO AND MOZZARELLA 12
WILD MUSHROOM SPINACH, GORGONZOLA, THYME 12
NDUJA BURRATA AND TOMATO 14
TRUFFLE 3 WAYS BUFFALO MOZZARELLA 16
DIPPING SAUCES:
CHILLI AIOLI, HERB AIOLI, SALSA VERDE, CAESAR, GREEN GODDESS 2
PORCINI RUBBED ROAST BEEF RUMP Grass Fed Aberdeen Angus 35 Day Dry-Aged 22
ROAST PORCHETTA, FENNEL & CHILLI SAUSAGE STUFFING Free-range Hampshire Pork 22
GARLIC AND THYME ROAST CHICKEN Free-range Corn Fed British Chicken 22
VEGAN NUT ROAST Malted Cashew and Pinenut 18
All roasts come with lashings of gravy a freshly baked yorkshire pudding and all of the following sides:
TRUFFLED CAULIFLOWER CHEESE
PARMESAN AND THYME DUCK FAT ROAST POTATOES HONEY ROAST ROOT VEGETABLES
SEASONAL VEG, CHARGRILLED KING CABBAGE, ALMONDS
Barbera ‘Amonte’ 2016
VOLPI, PIEMONTE 19.5 | 6.5
Nero d’Avola 2016
MANDRAROSSA, SICILY 22.5 | 8.5
Montepulciano 2016
UMANI RONCHI, ABRUZZO 30 | 9
Primitivo del Salento 2015
FRANCESCO CANDIDO, PUGLIA 35
Nero di Troia 2015
BOTROMAGNO, PUGLIA 40
Cabernet Sauvignon 2015
CHATEAU STE. MICHELLE, CALIFORNIA 45
‘Gung Ho’ 2014
MOTTO WINES, CALIFORNIA 55
Nebbiolo d’Alba ‘Ginestrino’ 2016
CONTERNO FANTINO, PIEMONTE 85
Barolo 2013
FONTANAFREDDA, PIEMONTE 110
Valpolicella Classico Ripasso 2015
ACCORDINI, VENETO 40 | 9.5
Chianti Classico DOCG 2013
SETRIOLO, CHIANTI 60 | 13.5
Nerello Mascalese ‘Allegracore’ Etna Rosso 2014
FATTORIE ROMEO DEL CASTELLO, SICILY 65
‘Musso Oliva’ 2011
CONTRA SOARDA, VENETO 57
Berta Rosé 2016
‘CHIARETTO’, BERTANI, VENETO 40 | 7.5
Rosé Sicilia 2016
PLANETA, SICILY 45
Moscato d’Asti ‘Monucco’ 2016
FONTANAFREDDA, PIEMONTE 30 | 100ML 7
Cortese ‘Amonte’ 2016
VOLPI, PIEMONTE 19.5 | 6.5
Verdicchio Classico 2016
UMANI RONCHI, MARCHE 23 | 8.5
Cirò Bianco Greco 2016
LIBRANDI, CALABRIA 27.5
Vermentino 2016
SANTADI, SARDINIA 30 | 8
Pinot Grigio ‘Puiattino’ 2016
GIOVANNI PUIATTI, FRIULI-VENEZIA GIULIA 33 | 9
Chardonnay 2016
PLANETA, SICILY 75
Sauvignon Blanc ‘Urra di Mare’ 2016
MANDRAROSSA, SICILY 37.5
Gavi di Gavi ‘La Minaia’ 2016
NICOLA BERGAGLIO, PIEMONTE 40
Viognier 2016
BOGLE VINEYARDS, CALIFORNIA 55 | 13
Vespaiolo 2016
CONTRA SOARDA, VENETO 55 | 13
Chora Bianco 2016
L’ACINO, CALABRIA 45
Verdicchio dei Castelli di Jesi ‘Capovolto’ 2015
LA MARCA DI SAN MICHELE, MARCHE 50
‘Maxiumum Brut’
FERRARI, TRENTO DOC 60 | 125ML 12
Prosecco Brut NV
TERRE DI SANT’ ALBERTO, VENETO 35 | 125ML 9
900 Gran Cuvée Prosecco
BLANC DE BLANCS, VALDOBBIADENE 40
900 Millesimato DOC Prosecco
VALDOBBIADENE 45
‘Tradition’ Brut NV
GOBILLARD, CHAMPAGNE 75
‘Mosaique’ Brut NV
JACQUART, CHAMPAGNE 90
Aloe La Lola
GIN, ALOE VERA, LEMON,SODA 10
Grape Gatspy
SPICED RUM, HOMEMADE GRAPE JUICE, WINE SYRUP 11
Classic Italian
APEROL, CAMPARI, ANTICA FORMULA, HONEY, LEMON 10
Green Hot Chilli Peppers
JALAPENO-INFUSED MEZCAL, BLOOD ORANGE
LIQUOR, LEMON, LIME 10
The Roller Coaster
ABSINTH, APEROL, LEMON, ROSE, PINEAPPLE 12
Bang Bang Baby
WRAY NEPHEWS, COGNAC, ANTICA FORMULA,
HONEY, LEMON 12
Negroni Family
GIN, RUM OR BOURBON AS ALCOHOLICTT BASE,
CAMPARI, ANTICA FORMULA 11
The Perfect Storm
RUM, LAGER, HOME MADE GINGER BEER,
HONEY, LIME 12
The Hit
BOURBON, ANTICA FORMULA 10
Taxi Driver
BASIL-INFUSED VODKA, ITALICUS LIQUOR, ORANGE JUICE 10
We’re an all day Italian restaurant and cafe in the heart of Old Street in East London. Expect seasonal produce, hand made pasta and wood fired pizza. Our kitchen is lead by Massimiliano Iaquinoto, who will be working alongside Joe Hill, our (GoodLife Projects) Group Executive Chef.
We’re open breakfast, lunch and dinner every day with a DJ spinning Thursday to Saturday through the back end of dinner to close. Join us just for a quick coffee meeting or for a long lunch, whatever you fancy we’ll have a menu to suit.
We have a 40 cover cafe that in the evening transforms to a walk-in only restaurant and cocktail bar. We never book the kitchen counter or the terrace tables so if you can’t get a booking please don’t be shy to just rock up… you might just have to have a drink whilst you wait but we will find you a spot to eat.
Passo is a venture by GoodLife Projects, goodlifeprojects.com
We are always looking to attract enthusiastic candidates to join the team at Passo. Please click here to see open vacancies.
Olives 3.50
Passo bread 3
Fried Artichokes GREEN SAUCE VG 6.50
Burrata, Zucchini Chips MINT, BASIL OIL V 8.50
Beef and Mortadella Meatballs TOMATO SAUCE AND PARMIGIANO 7.50
Blackhand Of Hackney Charcuterie PLATE OF THE DAY 9
Shoreditch Chopped Salad
RADICCHIO, CASTELFRANCO, PICKLED CHILLI, CHERRY TOMATOES, SALAMI AND ICEBERG 12
Green Goddess
ROMAINE LETTUCE, GREEN TOMATOES, COURGETTE, AVOCADO AND HEMP SEEDS V 9
PASSO Caesar
GEM LETTUCE, ANCHOVIES, PARMIGIANO, RYE CROUTONS 10 ADD CHICKEN + 4.5
Baked Beetroot
YOGHURT, TRUFFLE AND HAZELNUT V 9
Grilled Hispi Cabbage
PARMIGIANO REGGIANO BARLEY RISOTTO, HERB OIL 10
BBQ Whole Cauliflower
PISTACHIO AND CHILLI AIOLI V 13
Aubergine Caponata Bufala Mozzarella OIL, GOLDEN RAISINS AND GREEN OLIVES V 10
Trofie
WATERCRESS PESTO, FRIARIELLI, PINENUTS AND CHILLI VG 9
Tagliatelle
TRUFFLE V 14 ADD FRESH TRUFFLE + 3
Pappardelle
WILD BOAR, TALEGGIO, PORT SAUCE 14
Orecchiette
OCTOPUS RAGOUT, OLIVES AND LEMON THYME 15
Ravioli
BURRATA, TOMATO AND LANGOUSTINE 17
Roasted cod
CHILLI, SWEET POTATO AND BROCCOLI 18
Whole Or Half Chargrilled Marinated Chicken
PASSO CHIPS AND SALSA VERDE, CHILLI AIOLI 15/29
Porcini Rubbed Dry-Aged Sirloin 300g
SALSA VERDE & LEMON, TOMATO & RED ONION SALAD 32
DIPPING SAUCES:
CHILLI AIOLI, HERB AIOLI, SALSA VERDE, CAESAR, GREEN GODDESS 2
PASSO Margherita 10
Artichoke SUN-DRIED TOMATOES, CHILLI, TOMATO AND ROSEMARY 11
Spicy salami TOMATO AND MOZZERELLA 12
Anchovy CARAMELISED ONION, TOMATO, GREEN OLIVE AND CAPERS 10
Wild Mushroom SPINACH, GORGONZOLA, THYME 12
Nduja BURRATA AND TOMATO 14
Finocchiona Salami MOZZARELLA, OREGANO 11.5
Spicy Sausage FRIARIELLI, MOZZARELLA 12
Truffle 3 Ways BUFFALO MOZZARELLA 16
Seasonal GREEN SALAD 4
Friarielli ANCHOVY BUTTER & PARMESAN 4
Sauteed CAVOLO NERO, GARLIC & ALMONDS 4.5
Sweet POTATO FRIES, SAGE & PARMESAN 5
Roasted NEW POTATOES, LARDO & ROSEMARY 5
Orange and Polenta Cake
VANILLA MASCARPONE 6
Fried Ricotta Ravioli
NUTELLA SAUCE 6
Tenerina Chocolate Cake
CINNAMON ICE-CREAM 6
Gelato in Olive Oil Brioche
WHITE CHOCOLATE SAUCE 7
Panettone French Toast
PISTACHIO ICE CREAM 7
Cheese Plate
CHUTNEY, CARASAU BREAD 8
CINNAMON & PISTACHIO BUNS 4
HOMEMADE POLENTA CORNBREAD, HONEY BUTTER 4
FRIED BANANA BREAD, SOUR CREAM 5
CHIA SEED MUESLI BOWL, SEASONAL BERRIES, COCONUT YOGHURT 6
RICOTTA PANCAKE, MASCARPONE & FRUIT JAM 7
NUTELLA FRENCH TOAST, HAZELNUT CREAM 8
CRISPY HALLOUMI, HONEY & FRIED OREGANO 5
FENNEL SAUSAGE, WHIPPED RICOTTA, CHILLI 6
CHARGRILLED NDUJA & TOMATO BRUSCHETTA 6
BREAKFAST PIZZAS:
MUSHROOMS, SPINACH, EGG 7 NDUJA, EGG, BURRATA 9
AVOCADO, BASIL AND CHILLI TOAST 7
ADD EGG 2
WILD BOAR RAGU ON TOAST, PARMIGIANO 10
ADD EGG 2
SHAKSHUKA – CAST IRON 12 ADD BUFALA MOZZARELLA 4 ADD ‘NDUJA 4
ADD BOTH 6
MUSHROOMS ON TOAST GARLIC CREAM, WILD MUSHROOMS & HERBS 11
ADD EGG 2
THE PASSO VEGGIE 14
CHOICE OF EGG, TOMATO BRUSCHETTA, BUFALA, GRILLED TOMATO, MUSHROOM, AVOCADO
SICILIAN FARMHOUSE 15
PROSCIUTTO, BUFALA, ‘NDUJA & TOMATO BRUSCHETTA, TOMATO, AVOCADO, EGG
EGGS ANY STYLE ON TOAST 6
+ AVOCADO 3
+ SPINACH 2
+ PANCETTA 4
+ ITALIAN SAUSAGE 4
+ SMOKED SALMON 4.5
+ BURRATA 4.5
+ PROSCIUTTO 4 + BUFALA 4.5
+ MUSHROOM 3
CINNAMON & PISTACHIO BUNS 4
HOMEMADE POLENTA CORNBREAD, HONEY BUTTER 4
FRIED BANANA BREAD, SOUR CREAM 5
CHIA SEED MUESLI BOWL, SEASONAL BERRIES, COCONUT YOGHURT 6
RICOTTA PANCAKE, MASCARPONE & FRUIT JAM 7
NUTELLA FRENCH TOAST, HAZELNUT CREAM 8
CRISPY HALLOUMI, HONEY & FRIED OREGANO 5
FENNEL SAUSAGE, WHIPPED RICOTTA, CHILLI 6
CHARGRILLED NDUJA & TOMATO BRUSCHETTA 6
BREAKFAST PIZZAS:
MUSHROOMS, SPINACH, EGG 7
NDUJA, EGG, BURRATA 9
AVOCADO, BASIL AND CHILLI TOAST 7
ADD EGG 2
WILD BOAR RAGU ON TOAST, PARMIGIANO 10
ADD EGG 2
SHAKSHUKA – CAST IRON 12
ADD BUFALA MOZZARELLA 4
ADD ‘NDUJA 4
ADD BOTH 6
MUSHROOMS ON TOAST GARLIC CREAM, WILD MUSHROOMS & HERBS 11
ADD EGG 2
THE PASSO VEGGIE
CHOICE OF EGG, TOMATO BRUSCHETTA, BUFALA, GRILLED TOMATO, MUSHROOM, AVOCADO 14
SICILIAN FARMHOUSE
PROSCIUTTO, BUFALA, ‘NDUJA & TOMATO BRUSCHETTA, TOMATO, AVOCADO, EGG 15
BUILD YOUR OWN BREAKFAST
EGGS ANY STYLE ON TOAST 6
+ AVOCADO 3
+ SPINACH 2
+ PANCETTA 4
+ ITALIAN SAUSAGE 4
+ SMOKED SALMON 4.5
+ BURRATA 4.5
+ PROSCIUTTO 4 + BUFALA 4.5
+ MUSHROOM 3
FRIED ARTICHOKES GREEN SAUCE VG 6.50
BURRATA, ZUCCHINI CHIPS MINT, BASIL OIL V 8.50
BEEF AND MORTADELLA MEATBALLS TOMATO SAUCE AND PARMIGIANO 7.50
SHOREDITCH CHOPPED SALAD RADICCHIO, CASTELFRANCO, PICKLED CHILLI, CHERRY TOMATOES, SALAMI AND ICEBERG 12
GREEN GODDESS ROMAINE LETTUCE, GREEN TOMATOES, COURGETTE, AVOCADO AND HEMP SEEDS V 9
PASSO CAESAR GEM LETTUCE, ANCHOVIES, PARMIGIANO, RYE CROUTONS 10
ADD CHICKEN + 4.5
TROFIE WATERCRESS PESTO, FRIARIELLI, PINE NUTS AND CHILLI VG 9
TAGLIATELLE TRUFFLE V 14
ADD FRESH TRUFFLE 3
PAPPARDELLE WILD BOAR, TALEGGIO, PORT SAUCE 14
PASSO MARGHERITA 10
SPICY SALAMI TOMATO AND MOZZARELLA 12
WILD MUSHROOM SPINACH, GORGONZOLA, THYME 12
NDUJA BURRATA AND TOMATO 14
TRUFFLE 3 WAYS BUFFALO MOZZARELLA 16
DIPPING SAUCES:
CHILLI AIOLI, HERB AIOLI, SALSA VERDE, CAESAR, GREEN GODDESS 2
PORCINI RUBBED ROAST BEEF RUMP Grass Fed Aberdeen Angus 35 Day Dry-Aged 22
ROAST PORCHETTA, FENNEL & CHILLI SAUSAGE STUFFING Free-range Hampshire Pork 22
GARLIC AND THYME ROAST CHICKEN Free-range Corn Fed British Chicken 22
VEGAN NUT ROAST Malted Cashew and Pinenut 18
All roasts come with lashings of gravy a freshly baked yorkshire pudding and all of the following sides:
TRUFFLED CAULIFLOWER CHEESE
PARMESAN AND THYME DUCK FAT ROAST POTATOES HONEY ROAST ROOT VEGETABLES
SEASONAL VEG, CHARGRILLED KING CABBAGE, ALMONDS
Barbera ‘Amonte’ 2016
VOLPI, PIEMONTE 19.5 | 6.5
Nero d’Avola 2016
MANDRAROSSA, SICILY 22.5 | 8.5
Montepulciano 2016
UMANI RONCHI, ABRUZZO 30 | 9
Primitivo del Salento 2015
FRANCESCO CANDIDO, PUGLIA 35
Nero di Troia 2015
BOTROMAGNO, PUGLIA 40
Cabernet Sauvignon 2015
CHATEAU STE. MICHELLE, CALIFORNIA 45
‘Gung Ho’ 2014
MOTTO WINES, CALIFORNIA 55
Nebbiolo d’Alba ‘Ginestrino’ 2016
CONTERNO FANTINO, PIEMONTE 85
Barolo 2013
FONTANAFREDDA, PIEMONTE 110
Valpolicella Classico Ripasso 2015
ACCORDINI, VENETO 40 | 9.5
Chianti Classico DOCG 2013
SETRIOLO, CHIANTI 60 | 13.5
Nerello Mascalese ‘Allegracore’ Etna Rosso 2014
FATTORIE ROMEO DEL CASTELLO, SICILY 65
‘Musso Oliva’ 2011
CONTRA SOARDA, VENETO 57
Berta Rosé 2016
‘CHIARETTO’, BERTANI, VENETO 40 | 7.5
Rosé Sicilia 2016
PLANETA, SICILY 45
Moscato d’Asti ‘Monucco’ 2016
FONTANAFREDDA, PIEMONTE 30 | 100ML 7
Cortese ‘Amonte’ 2016
VOLPI, PIEMONTE 19.5 | 6.5
Verdicchio Classico 2016
UMANI RONCHI, MARCHE 23 | 8.5
Cirò Bianco Greco 2016
LIBRANDI, CALABRIA 27.5
Vermentino 2016
SANTADI, SARDINIA 30 | 8
Pinot Grigio ‘Puiattino’ 2016
GIOVANNI PUIATTI, FRIULI-VENEZIA GIULIA 33 | 9
Chardonnay 2016
PLANETA, SICILY 75
Sauvignon Blanc ‘Urra di Mare’ 2016
MANDRAROSSA, SICILY 37.5
Gavi di Gavi ‘La Minaia’ 2016
NICOLA BERGAGLIO, PIEMONTE 40
Viognier 2016
BOGLE VINEYARDS, CALIFORNIA 55 | 13
Vespaiolo 2016
CONTRA SOARDA, VENETO 55 | 13
Chora Bianco 2016
L’ACINO, CALABRIA 45
Verdicchio dei Castelli di Jesi ‘Capovolto’ 2015
LA MARCA DI SAN MICHELE, MARCHE 50
‘Maxiumum Brut’
FERRARI, TRENTO DOC 60 | 125ML 12
Prosecco Brut NV
TERRE DI SANT’ ALBERTO, VENETO 35 | 125ML 9
900 Gran Cuvée Prosecco
BLANC DE BLANCS, VALDOBBIADENE 40
900 Millesimato DOC Prosecco
VALDOBBIADENE 45
‘Tradition’ Brut NV
GOBILLARD, CHAMPAGNE 75
‘Mosaique’ Brut NV
JACQUART, CHAMPAGNE 90
Aloe La Lola
GIN, ALOE VERA, LEMON,SODA 10
Grape Gatspy
SPICED RUM, HOMEMADE GRAPE JUICE, WINE SYRUP 11
Classic Italian
APEROL, CAMPARI, ANTICA FORMULA, HONEY, LEMON 10
Green Hot Chilli Peppers
JALAPENO-INFUSED MEZCAL, BLOOD ORANGE
LIQUOR, LEMON, LIME 10
The Roller Coaster
ABSINTH, APEROL, LEMON, ROSE, PINEAPPLE 12
Bang Bang Baby
WRAY NEPHEWS, COGNAC, ANTICA FORMULA,
HONEY, LEMON 12
Negroni Family
GIN, RUM OR BOURBON AS ALCOHOLICTT BASE,
CAMPARI, ANTICA FORMULA 11
The Perfect Storm
RUM, LAGER, HOME MADE GINGER BEER,
HONEY, LIME 12
The Hit
BOURBON, ANTICA FORMULA 10
Taxi Driver
BASIL-INFUSED VODKA, ITALICUS LIQUOR, ORANGE JUICE 10
We’re an all day Italian restaurant and cafe in the heart of Old Street in East London. Expect seasonal produce, hand made pasta and wood fired pizza. Our kitchen is lead by Massimiliano Iaquinoto, who will be working alongside Joe Hill, our (GoodLife Projects) Group Executive Chef.
We’re open breakfast, lunch and dinner every day with a DJ spinning Thursday to Saturday through the back end of dinner to close. Join us just for a quick coffee meeting or for a long lunch, whatever you fancy we’ll have a menu to suit.
We have a 40 cover cafe that in the evening transforms to a walk-in only restaurant and cocktail bar. We never book the kitchen counter or the terrace tables so if you can’t get a booking please don’t be shy to just rock up… you might just have to have a drink whilst you wait but we will find you a spot to eat.
Passo is a venture by GoodLife Projects, goodlifeprojects.com