Sicilian Lunch at Bricco e Bacco
In Sicily, lunch is more than just a meal—it’s a cherished tradition, a time to pause and savour the company of friends, colleagues, and loved ones over delicious food and drink.
At Bricco e Bacco, we take pride in crafting each dish fresh in our kitchen, using recipes passed down through generations. Our menu is a celebration of Sicilian culinary heritage, offering a diverse array of traditional dishes prepared with care and passion.
Whether you’re gathering with friends, family, or business colleagues, our Sicilian Sharing Lunch is the perfect way to experience the rich flavours of Sicily.
Enjoy two courses for £50, designed to be shared by two people and savoured together. From dedicated vegetarians to devout carnivores, there’s something for everyone to enjoy at Bricco e Bacco.
Join us for a Sicilian lunch experience unlike any other.
SICILIAN SHARING LUNCH
2 COURSES £50 FOR 2 PEOPLE
PASTA SET LUNCH
2 COURSES £28
Our food pays homage to our roots. Simple, honest and traditional Sicilian cuisine with a focus on food from the land. We look forward to seeing you soon.
Sashi Beef - Finland
Our Sashi beef steaks come directly from Finland from selected Friesian or Ayrshire cattle breeds. Sashi is a Japanese word meaning ‘marbling’ which is the main characteristic of this exquisite meat. The fat melts during cooking but remains inside the fibres of the meat creating the perfect combination of tenderness and flavour.
Marango – Italy
An Italian beef, Marango beef is from a cross-bred of pure Black Angus, Friesian and Maremmana cattle. The free-range cattle are raised on an all-natural and sustainable farm near Viterbo in central Italy. Marango features high quantities of fat, making it beautifully tender and savoury to taste.
Japanese Wagyu – Japan
Its name derives from the Japanese ‘wa’ (Japan) and ‘gyu’ (Ox), a specialty beef famous globally and a favourite of some of the world’s greatest chefs. It is characterised by a high quantity of unsaturated fats which are distributed throughout the meat’s fibers making it particularly tasty and tender. The cattle – one of four Japanese breeds of beef cattle - are reared and fed according to strict guidelines to ensure the right marbling and respect of the Wagyu mark. A5 is the highest grade given only to the finest beef.
Black Angus - Spain
The world-famous Angus breed originated in Scotland over 1,000 years ago and has since created a set of standards to ensure superior levels of marbling, tenderness, age and colour. Angus is particularly known for its marbling making the meat more tender, juicy and tasty
Rubia Gallega – Spain
Rubia Gallega translates to English as ‘Galician blonde’. It was awarded the name because of the colour of its characteristic golden mantle of fat. It is a breed of cattle indigenous to Galicia in Northwest Spain where it grazes on the lush meadows there for at least 8 years putting on layers of marbled fat before being slaughtered. The unique flavour of this steak originates from the algae the cattle naturally feed on, transported to Iberian coasts by Ocean currents. The beef is further dry-aged for 40 days to enhance its unique flavour.
Danish Crown – Denmark
The Danish Veal concept is built upon Danish Crown’s quality calf production programme which centres around craftsmanship, dedication, quality and pride in achieving some of the highest animal welfare standards. The result is truly delicious Danish Veal that has a tender, juicy and soft texture, creating a delicate eating experience. Danish Veal calves are bred by selected Danish farmers who have committed themselves to strict demands within ethics as well as the health, welfare and living conditions of the calves.
Shorthorn UK – UK
Beef Shorthorn is the native breed with a rich past, a dynamic present, and one that is fit for future purpose being highly suited to modern low input farming systems. Moreover, it has a high health status: all registered animals offered at Beef Shorthorn Cattle Society official sales are from CHeCS approved health scheme herds.
