Luca on Allerton Road launches new summer menu

Luca, the celebrated Italian small plates restaurant at 109 Allerton Road, has launched its new summer menu.

Available from Friday 29 May, the refreshed offering brings a wave of seasonal, ingredient-led dishes to the table — honouring Italy’s culinary traditions whilst embracing the lighter, brighter flavours of the summer months.

Inspired by the bacari of Venice — the intimate neighbourhood bars where locals gather over small plates and aperitifs — Luca has built a loyal following on Allerton Road since opening in 2021. The summer menu reflects the restaurant’s commitment to using fresh, seasonal, quality ingredients, prepared with care by its team of expert chefs.

Founder Adam Lunt said:

“Summer is the season we look forward to most. The produce coming in right now is exceptional — sweet crab, beautiful tomatoes, fresh herbs — and this menu is really a celebration of that. We want our guests to taste the season in every dish, whether that’s a simple bruschetta or a plate of crab linguini. These are the flavours of Italy at its best, and we can’t wait to share them.”

New Dishes:

The summer menu introduces an exciting range of new dishes across every course:

Starters & Small Plates

Arancini of crab & chilli ‘nduja mayonnaise, citrus

Crostini Devon crab hand-picked crab, chilli, microgreens

Bruschetta of braised lamb herb ricotta, salsa verde & goat’s cheese — slow-cooked lamb on Luca’s signature fresh bread

Bruschetta Classica marinated heritage tomato, young basil

Bruschetta primavera charred courgette, pea & broad beans, pecorino, lemon dressing

Primavera salad BBQ courgette, peas & broad beans, burrata, mint, chive oil & lemon dressing

Pizzette

Pepperoni buffalo mozzarella, pepperoni napoli

Pollo con funghi roast chicken, white sauce base, truffle, wild mushrooms, parmesan — a luxurious combination of roast chicken and earthy truffle

Bianco pesto basil pesto, goat’s cheese, roast peppers, rocket (v)

Pasta & Risotto

Devon crab linguini chilli & parsley

Risotto Saffron primavera with spring vegetables

Sides

Jersey royals roasted with rosemary and ‘nduja, parmesan & ‘nduja mayonnaise — simply prepared new potatoes

Roast summer vegetables courgette, peas & broad beans

Desserts

Strawberries and cream local strawberries, whipped cream and crushed meringue, balsamic syrup & mint