Recent updates to the Jacuzzi London menu have drawn fresh attention from diners and critics alike, positioning the Kensington spot as a renewed force in the city’s Italian dining landscape. Opened in early 2023 by the Big Mamma Group, Jacuzzi has long promised extravagant takes on Italian classics, but this latest evolution in its offerings—featuring refined seasonal dishes and elevated ingredients—coincides with a wave of post-holiday coverage highlighting London’s evolving trattoria scene. Conversations in food circles now center on how these changes address earlier critiques of portion sizes and value, while amplifying the restaurant’s signature decadence across its four floors of Roman-inspired opulence.
Chef Michele Fasano’s adjustments introduce more indulgent elements, like truffle-infused pastas and veal preparations that nod to Roman traditions, amid a broader resurgence of interest in West London eateries. The Jacuzzi London menu enhances Italian dining scene not through radical reinvention, but by sharpening focus on handmade elements and rare imports, such as Culatello di Zibello from Parma’s hills. Public records show walk-in crowds building again, with reservations opening 30 days ahead filling swiftly. This shift comes as Kensington High Street sees renewed foot traffic, prompting observers to note Jacuzzi’s role in elevating casual Italian fare to something more theatrical. Diners report the changes resonate in a market saturated with predictable pastas, offering instead a villa-like escape that feels timely.
Menu Innovations
Seasonal Antipasti Refresh
Starters now lead with greater emphasis on textural contrasts, starting with the Burrata al Tartufo—a 250g ball from Puglia drizzled in truffle oil and topped with fresh shavings. This piece anchors the antipasti section, where caramelized shallot tatin pairs pecorino cream with a sharp mustard hit, diverging from standard bruschetta fare. The Jacuzzi London menu enhances Italian dining scene here by prioritizing imports like Taggiasche olives in updated carpaccios, drawing from Veneto’s black pearls for subtle luxury.
Crocchette alla Milanese arrive golden-fried, stuffed with saffron risotto and crowned by veal tartare, a bite that bridges Milanese comfort with raw precision. Focaccia Romana emerges warm and bouncy, ideal for tearing into labneh-wrapped grissini con bresaola. These openers set a tone of abundance without excess, reflecting Fasano’s shift toward dishes that linger on the palate. Critics note this layer builds anticipation for mains, where simplicity meets opulence in equal measure.
Pasta Evolutions
Handmade mafaldine al tartufo swims in mascarpone cream laced with Italian black truffles, a vegetarian standout that has quietly become a reservation draw. Gnocchi di oxtail follows, potato dumplings in slow-braised ragù alla vaccinara, finished with pine nuts and raisins for a sweet-savory close. Spaghetti alla chitarra puttanesca gains tuna tartare atop San Marzano tomatoes, olives, anchovies, and capers, zested with lemon for brightness.
These primi piatti showcase the Jacuzzi London menu enhances Italian dining scene through rigorous pasta-making, all done in-house without shortcuts. Ravioli and other shapes rotate seasonally, but the core remains faithful to regional roots—oxtail from Roman stew traditions, truffle from Umbrian forests. Diners appreciate the heft, countering past complaints of lightness. Fasano’s team plates them family-style when possible, encouraging shares that extend the experience.
Pizza and Main Course Upgrades
The Tartufata pizza layers mascarpone-truffle cream over fior di latte mozzarella, mushrooms, and grated black truffle, a Neapolitan base twisted toward indulgence. San Daniele e provola counters with Parmigiano cream, prosciutto, confit datterini, and pepper, balancing richness. Saltimbocca alla Romana features rosé veal, crispy prosciutto crudo, and sage, a classic revived with English sourcing for tenderness.
Gran Cotoletta alla Milanese scales up for sharing, breaded veal escalope fried crisp alongside radicchio. Tagliata rib eye arrives medium-rare, sliced with sauce choices like provolone or salsa verde. The Jacuzzi London menu enhances Italian dining scene by integrating these proteins seamlessly, pizzas from a wood-fired oven that imparts char without overpowering. Lobster risotto ai frutti di mare rounds out, briny and creamy, tying sea to land.
Dessert and Beverage Pairings
Pistachio profiterole napoletana stacks house-made choux with gelato, spread, and dark chocolate sauce, a napoletana nod that’s deceptively light. Tiramisù incorporates marsala for depth, while sorbetto del giorno shifts with market fruit. Chocolate mousse, served tableside, caps with theatrical flourish using Valrhona.
Drinks align via organic Franciacorta sparklers and ruby reds, Negronis spiked with balsamic. The lunch set menu at £23—starter, main, optional dessert—ties it accessibly. Here, the Jacuzzi London menu enhances Italian dining scene through harmony, wines cutting pasta’s starch, limoncello cleansing after veal.
Venue Design Features
Ground Floor Grandeur
Red velvet banquettes line walls under Murano glass chandeliers, a central lemon tree anchoring the open kitchen’s bustle. Backlit stairs spiral up, flanked by Roman statues that catch evening light. This level hums with energy, tables spaced for intimacy amid the sprawl.
The bar gleams marble, stocked with Italian liqueurs that draw early crowds. Foliage drapes subtly, evoking a palazzo without clutter. Jacuzzi London menu enhances Italian dining scene when paired with this canvas, dishes landing amid visual feast.
Mezzanine Terrazza Charm
Retractable glass roof floods the Sicilian-inspired mezzanine, mosaic tables under cane furniture and balcony alcoves. Greenery climbs, a marble bar central for aperitivi. Al fresco vibes persist year-round, weather permitting.
Velvet booths invite lingering, ceramics adding rustic pop. This floor suits lunches, light filtering onto pastas below. The design amplifies how Jacuzzi London menu enhances Italian dining scene, turning meals into events.
Upper Floor Intimacy
Frescoed walls and plush seating create pockets for groups, away from ground floor din. Art nods to Boot’s regions, ivy trailing frames. Capacity hits 170 total, but here feels private.
Lighting softens for evenings, highlighting truffle shavings’ gleam. Privatisations fit seamlessly, set menus flowing. Jacuzzi London menu enhances Italian dining scene in these nooks, focused service elevating shares.
Basement Disco Surprise
Glitterball toilets punctuate descent, tiles playful yet elegant. Mirrors amplify, a sensory reset post-meal. Not dining space, but ties theme’s whimsy.
This quirk fuels social chatter, extending buzz. Paired overhead, Jacuzzi London menu enhances Italian dining scene holistically.
Ingredient Sourcing
Rare Meat Imports
Culatello di Zibello PDO from Apennine-cusp hills, cured by Mattia Zambroni overlooking Parma valley. Painstaking process yields melt-in-mouth slices for carpaccios. Rosé veal sources locally for saltimbocca, prosciutto crudo crisp.
Bresaola della Valtellina wraps grissini, labneh creamy bridge. Oxtail braises slow for gnocchi ragù. Jacuzzi London menu enhances Italian dining scene via these, authenticity verifiable by PDO stamps.
Seafood and Truffle Focus
Tuna tartare crowns puttanesca, fresh zested. Lobster risotto pulls frutti di mare, briny depth. Burrata pairs Puglia origins with black truffle shavings, basil oil infused.
Mafaldine demands Italian truffles, mascarpone amplifying. Veneto’s Transmontanus caviar pearls pizzas. Sourcing direct skips intermediaries, freshness evident.
Cheese and Produce Standards
Parmigiano Reggiano 22-months for carpaccios, provola melts on pizza. Pecorino creams shallot tatin, Taleggio in autumn mushrooms. San Marzano tomatoes sauce bases, datterini confit sweet.
Potatoes hand-shape gnocchi, raisins pine nuts finish. Jacuzzi London menu enhances Italian dining scene through rigor, seasonal shifts keeping peaks.
Vegan and Gluten Options
Focaccia romana veg, sorbetto del giorno gluten-low labeled. Burrata al pistacchio adapts, truffle oil versatile. Shallot tatin mustard-sharp, no dairy overload.
Labels guide (VEG), (V), GL noted. Traces possible, staff briefs. Inclusivity bolsters appeal.
Chef Michele Fasano
Career Trajectory
Head chef since August 2023 at Jacuzzi, sous prior within Big Mamma from 2020. Earlier Rossopomodoro London 2012-2018, head chef. Gola sous 2019, Tenerife gluten-free stint 2018-2019.
Piacenza’s Istituto Alberghiero roots. London focus post-Italy. Fasano shapes how Jacuzzi London menu enhances Italian dining scene.
Kitchen Leadership
Squadra crafts handmade pastas, wood-fired pizzas. Rigour meets flair, theatrical plates like pecorino-wheel pastas past. Seasonal menus rotate, autumn gnocchi oxtail example.
Lunch pranzetto his craft, £23 accessible. Group sets £62 scale. Oversight ensures consistency across floors.
Signature Creations
Gran cotoletta breaded love, lobster risotto sea bounty. Puttanesca tartare fusion, tartufata pizza truffle bomb. Burrata pistacchio creamy icon.
Desserts tableside, mousse hearts winning. Innovations build on Neapolitan base.
Team Dynamics
Sous chefs execute, imports integrated daily. Walk-ins accommodated, reservations tech-driven. Allergens handled, high chairs kids.
Feedback loops refine, mixed service noted but friendly core.
Industry Influence
Big Mamma’s West London first, Fasano elevates. Reviews praise visuals, food hits vary. Role in Kensington revival noted.
Jacuzzi London menu enhances Italian dining scene under him, forward momentum.
Jacuzzi’s menu refinements weave through a tapestry of indulgence and tradition, leaving the public record rich with details on dishes like truffle mafaldine and oxtail gnocchi, yet sparse on future pivots amid London’s fluid dining currents. What stands resolved: Fasano’s command of seasonal imports and handmade rigor, countering value debates with tangible upgrades like the £23 lunch set that packs Burrata heft and veal precision. Unresolved lingers in consistency—stylish surrounds thrill, but service flux and portion perceptions persist in diner chatter, no full consensus emerged by early 2026.
The enhancements signal Big Mamma’s deepening West London stake, where four floors transform Kensington High Street into palazzo playground. Publicly established elements, from PDO culatello to retractable roofs, affirm commitment, but no announcements hint at expansions or chef shifts. Forward, as reservations stack 30 days out, the scene watches whether these tweaks cement Jacuzzi as staple or spark further evolutions—dining’s pulse beats unpredictable, especially with seasonal menus poised for spring reinvention.