19 Nov Tozi, Pimlico
Tozi is a Venetian-Italian restaurant located in Victoria. Their menu is cicchetti (small plates) inspired, which I really like because usually with Italian food you usually order one big pasta or pizza to yourself and aren’t able to try most dishes they offer. However, this way you get to try a bit of everything off their menu.
When I first entered Tozi, I was surprised by the size of the restaurant – because most restaurants in London are quite small.
There were beautiful high ceilings, lots of seating area, a bar area, and two open kitchens.This made you feel like you had a lot of space yet there was a lot of atmosphere.
To start we ordered a variety of dishes, including – Parma ham (aged 24 months); smoked duck carpaccio with pomegranate & pecorino; pizzetta, mozzarella, sprouting broccoli & Nduja; and aubergine parmigiana.
The Parma ham was delicious! The ham was very soft, finely cut and the perfect flavour. The portion size was a lot bigger than expected, and was easily enough for 3 people.
Parma Ham (aged 24 months)
The smoked duck carpaccio was also delicious. It was very well complemented with the pomegranate and pecorino – adding a slight refreshing touch.
smoked duck carpaccio with pomegranate & pecorino smoked duck carpaccio with pomegranate & pecorino
The picture might look a bit deceiving (it was tiny!)
I’ve never actually tried broccoli on a pizza before, but I thought it went quite well, it was small little pieces so it was easy to eat. The Nduja was smokey, spicy, and did not over-power the other ingredients on the pizza. The pizzetta was cooked to perfection – thin and crispy.
pizzetta, mozzarella, sprouting broccoli & Nduja
Recently I’ve been obsessing over aubergine – I’ve eaten it more in the past two months than I have in my life. I just love the ‘parmigiana’ style, it is always so delicious with a tasty tomato sauce with crispy cheese on top.
aubergine parmigiana aubergine parmigiana
Moving onto our main course, we ordered – tuna tartare, chilli, lime and rocket; slow cooked lamb shoulder, cannellini beans, and jus; and buffalo ricotta ravioli with black truffle.
tuna tartare, chilli, lime and rocket
The tuna tartare was one of my favourite dishes. The dressing was very simple, yet bursting with flavour – the combination of chilli, lime and olive oil was delicious.
tuna tartare, chilli, lime and rocket
This lamb melted in your mouth – it was so soft as it was slow cooked overnight. It was a very wholesome dish as it was with a gravy and on a bed of beans.
slow cooked lamb shoulder, cannellini beans, and jus
The ravioli is Tozi’s signature dish – and I now know why!
The ravioli was homemade and was filled with ricotta – topped off with a creamy, truffley sauce. It was really delicious and a lot lighter than I expected, which I liked.
buffalo ricotta ravioli with black truffle buffalo ricotta ravioli with black truffle
After loads of delicious dishes, we decided that we had to try some of their deserts.
We opted for the pistachio tiramisu and the chocolate and pear tart.
The pistachio tiramisu was delicious (as expected), it was really creamy and had delicious hints of coffee and pistachio.
The chocolate and pear tart was warm and baked to perfection. It was crumbly yet soft in the inside, complemented well by the vanilla ice cream on the side.
Chocolate and pear tiramisu
After an amazing meal, the manager insisted we try a homemade aperitivo. It came in a big barrel with a small tap at the end of it, he then poured it over ice.
It’s a very distinctive taste that is hard to describe – it was almost like a more stronger and bitter version of gin, with hints of sweetness.
Overall, I enjoyed my night at Tozi. I thought the food was impressive – every dish was extremely flavourful and creative. There was a great atmosphere, and the service was excellent and very authentic (it felt like we were in Italy with all the Italian waiters!).
It’s a great place for any occasion, whether you want to celebrate a friends birthday, a date night or even a business meeting! I would definitely recommend booking though.