Sartoria’s Cortina D’Ampezzo Winter Terrace Review: What We Thought

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Emily Gray by | Posted on 16th December 2016
Sartoria’s Cortina D’Ampezzo Winter Terrace Review: What We Thought

New? The winter terrace at Sartoria has, as the name suggests, only been opened for winter and will carry on until March.

Where? 20 Savile Row, W1S 3PR, www.sartoria-restaurant.co.uk

On the Menu: Inspired by the Italian ski resort of Cortina D’Ampezzo, the winter terrace menu is all about après drinks and cocktails. Cocktails include the Après Ski made of Appleton Estate Rare Blend, Disaronno, orange, curacao and lime and the Winter Daiquiri a blend of Appleton Estate Rare Blend, cinnamon, apple, lime and syrup. They’ve also teamed up with Campari so there is a dedicated Negroni section, including the Japanese Negroni made from Campari, Plum Sake, lemon and sugar.

sartoria_187_2253 First Impressions: The AM/PM sign in Sartoria had switched to PM and the diners in Sartoria were marking Thursday evening with plenty of Champagne and cocktails. Whilst the restaurant was relatively busy, the terrace was quieter. It’s a good area to spill out onto if the bar is too loud or you’re looking for a cocktail before you head into the restaurant.

The Look: Sartoria is a classic Mayfair restaurant; smart and polished, yet has a touch of old fashioned homeliness about it. Cream armchairs sit and crescent, tan leather banquettes sit around the tables in the restaurant whilst in the bar, burnt orange and brocade chairs sit next to low tables and high stools. The winter terrace which sits to the side of the restaurant is narrow, with just tables for two. The railings are lined with foliage and baubles and candles flicker on the marble table tops.

What We Ate: Ordering most of the cicchetti menu, we started with aubergine croquettes which had just the right amount of cheese and worked wonderfully with sweet chilli jam. Courgette croquettes seemed to be more batter than courgette but the calamari was just right. Lightly battered (I’m aware there is a lot of batter going on) tendrils and rings were joined by string zucchini fries. The tagliolini gratin with chanterelles and truffle was one of the best dishes I had had in a while, a decadent, creamy dish of earthy, heady truffle and ribbons of pasta – pure comfort food which should really be served after a day of hard skiing.

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What We Drank: The popularity of beer in cocktails is increasing and at Sartoria you’ll find the Nostrano Spritz made from Aperol, Peroni, Prosecco and bitter lemonade – it’s light and a good one to start with if you’re keen to try a couple working your way up to something slightly stronger. It does have that distinct Peroni flavour, crisp and leaning towards the bitter, earthy, rhubarb side of Aperol.

If you’re in the mood for something different we recommend the Italian Affair – it’s a mix of Frangelico, Barcardi, coconut, lime and ginger – it’s rather like a mix of an Old Fashioned with a Pina Colada – don’t worry it’s much better than it sounds. It’s got a refreshing, zing from the ginger and lime but the coconut and Frangelico give it that nutty, smooth taste. As we say, we recommend.

Go With: It would be a shame to not make the most of the winter cocktails, so take someone who is up for trying something different and who isn’t going to spend their time complaining that they are cold.

Final Word: Service was a little slow, or maybe it was just more Italian. If you’re going on somewhere after then leave plenty of time in between so you don’t make the mistake that we did which left us feeling rather rushed.

Like This? Try These: Check out our guide to winter terraces

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