starred restaurant in the heart of mayfair 20 queen street mayfair london w1j 5pp explore murano opened in 2008 and within 4 months achieved a michelin star followed by 4 aa rosettes . combined with exemplary food and wine murano offers an ambience and approach to service that focuses on making our guests feel instantly welcome and at home . clam linguini artichoke flat leaf parsley garlic and toasted crumbs charred mackerel apple and fennel salad duck and black truffle agnolotti onion stew heritage tomato & burrata panzanella pineapple carpaccio confit pork belly apple pur e roasted courgette clam linguini artichoke flat leaf parsley garlic and toasted crumbs pasta dough ingredients 100g pasta flour 1x italian egg 1 2tsp salt 1 2tsp extra virgin olive oil method put flour on work top or in a mixing bowl add salt whisk egg add olive oil bit by bit incorporate the egg with flour using your hands . work both together until a pasta dough is formed . you might not need all the egg mix . using a pasta machine roll out pasta until you reach number 1 on machine . then roll the pasta sheets through the linguini attachment . clams poularde clams in shell sprig of thyme 1x shallot sliced ingredients 1x cloves garlic sliced thinly 50ml white wine 1 4 red chilli chopped 4 baby artichokes peeled and sliced handful of parsley chopped pinch of salt and pepper method take a saucepan add a splash of veg oil . at a medium heat add artichokes season and saut for a min reduce heat add sliced shallot chilli garlic and sprig of thyme . sweat down ingredients for a few mins . add white wine then add clams increase the heat and put a pan lid on . after 30 secs to a min check to see if the clams have opened . once open they are ready to eat . remove sprig of thyme . now cook your linguini for a few mins in seasoned boiling water . once cooked strain and toss in with clams add parsley . serve . charred mackerel apple and fennel salad ingredients 1x mackerel filleted and halved no bones . 1x baby fennel 1x granny smith apple 1 2 bunch chives 10x walnuts broken 20g maille walnut mustard 10g grated fresh horseradish 20g cr me fraiche 3g grated ginger squeeze of lime juice 50ml balsamic vinegar extra virgin olive oil method take mackerel fillets de skin one and freeze it for 24 hrs . after defrost in fridge . once defrosted dice fillet for tartare . add ginger lime juice chopped chives salt and pepper . then add creme fraiche . take the unfrozen mackerel fillet and drizzle in balsamic extra virgin olive oil and season with salt . leave for 5 mins until room temperature . meanwhile slice baby fennel mix in a bowl with walnuts and walnut mustard . take your apple and de core it . dice one half and drizzle in balsamic and olive oil . slice the other half into half moon shapes . take your mackerel fillet and blow torch skin side for 30 secs or using a hot pan with a tsp of veg oil fry quickly on a high heat skin side down . plate the tartare fennel mix apples and cooked mackerel on a plate . grate fresh horseradish on top . duck and black truffle agnolotti onion stew pasta dough ingredients 100g pasta flour 1x italian egg 1 2tsp salt 1 2tsp extra virgin olive oil method put flour on work top or in a mixing bowl add salt whisk egg add olive oil bit by bit incorporate the egg with flour using your hands . work both together until a pasta dough is formed . you might not need all the egg mix . roll pasta out to number one on machine . cut out discs with 60 80 cutter depending on size required . flour and cling film put in fridge for later use . duck sauce ingredients 500g duck trim bones 2 shallots sprig thyme 5 white peppercorn 2 clove garlic 200ml white wine 600ml chicken stock 200ml beef stock method roast duck trim in pan lots of colour set aside add shallots garlic herbs peppercorns . caramelise . add wine reduce . add stocks and duck trim reduce on half heat until sauce consistency . strain . reduce sauce again until a sticky consistency . duck ingredients 2 confit duck legs 200ml reduced duck sauce 2 onions diced 1 onion sliced 100g parmesan 1 hispi cabbage salt and pepper 1 egg 30g mustard pears chopped method cook diced onions in a frying pan until cooked and golden . pick duck legs chop duck . add onions add parmesan and duck sauce season and mix together . chill . take out cold duck mix and pasta discs . make agnolotti using egg wash to stick pasta . cut hispi cabbage and fry on a high heat so it chars . cook sliced onions slowly with a small knob of butter until soft and brown . cook agnolotti in boiling water for a few mins . heat up a small amount of duck sauce an add mustard pears . serve . heritage tomato & burrata panzanella ingredients 4x heritage tomatoes quartered 100g bread sourdough or focaccia ripped 100g burrata 2x bunch basil salt and pepper drizzle of extra virgin olive oil drizzle of balsamic vinegar 5x dried black olives crushed method basil pur e 2 bunch picked basil blanch in salty boiling water for 30 secs . refresh in ice water . squeeze . blanch again until no tension in leaves 3 5 mins . refresh again squeeze . add leaves to blender start to blend slowly add hot water to emulsify into pur e. black olive crumb take black olives put on baking tray on top of parchment paper . place in oven for around 8 12 hrs at 60 degrees . once dry cool and crush . method toast ripped bread under grill . in a mixing bowl add tomatoes toast and burrata cheese . season with salt and pepper olive oil and balsamic . add some blk olive crumb . mix . plate and add a few tsp of basil pur e. pineapple carpaccio ingredients 1 pineapple 50g sugar 50g water 500g lime juice 135g sugar 510g water 1 vanilla pod 200g sugar 100g egg white pineapple carpaccio 1 . heat together the sugar and water and allow to cool on the side 2 . peel the pineapple and slice thinly 3 . place in the syrup and allow to sit for an hour to sweeten lime sorbet 1 . heat together your sugar water and vanilla pod which has been split and the seeds scraped into the water 2 . allow the sugar mix to cool before adding your freshly squeezed lime juice 3 . if using ice cream machine then freeze your bowl first then add the cold mix and allow to churn . if making by hand place the mix in the freezer and give it a mix every 20 minutes until set swiss meringue 1 . mix your sugar and egg whites together gently 2 . place them over a bain marie and heat up to 50 degrees or until you can feel that the sugar has dissolved 3 . once it has reacher 50 degrees place in mixing machine or whisk by hand until cold . this should still form peaks . confit pork belly apple pur e roasted courgette pork sauce ingredients 2 tbsp . veg oil 500g pork trim pork bones 2 shallots sliced 2 garlic cloves crushed 1 2 apple sliced sprig of thyme 5 white peppercorns 200ml cider 600ml chicken stock 200ml beef stock method roast off pork trim in a pan with veg oil lots of colour . take out pork and set aside add shallots garlic thyme apple peppercorns to pan and cook for 3 5 mins caramelising shallots . then add the cider . reduce until a glaze . add stocks and pork trim and reduce on half heat until sauce consistency . 400g pork belly salt with 40g rock salt a bunch thyme and rosemary for 6 hours . after wash salt off and confit for 4 6 hours until cooked in oven . place pork in a deep baking tray and just cover with veg oil . pre heat oven at 180 degrees . after 20mins of cooking pork reduce the heat to 150 degrees for the rest of cooking . after cooking cool and press . to crisp up skin place in pan with baking paper . put a cover on it so it doesn t spit . once skin is crispy run through the oven for a few mins . garnish tempura batter 1 tbsp . plain flour 2 tbsp . cornflour mixing with a spoon add cold water until batter consistency 2x baby courgette with courgette flowers 200g green beans 5 braeburn apples 1 2 onion 150g charcuterie chorizo 20g honey 60g soy sauce sprig thyme picked sprig rosemary picked 1 4 vanilla pod scraped 1 5 garlic clove 3 blk peppercorns salt handful of parsley chopped method for the apple pur e slice the onion and begin to sweat down in a frying pan with veg oil add salt . peel and slice apples . add to onions after 3 4 mins cook on a medium heat adding a tbsp of water when necessary to avoid the apples catching . once cooked through transfer to blender and blend with a knob of butter . take your chorizo and slice it very thin . shallow fry the slices in a saucepan for a few mins until translucent . take out and dry on kitchen roll . once dry pestle and mortar the chorizo into a crumb . set aside . take the pestle and mortar again this time grind the thyme rosemary vanilla garlic and blk peppercorns together . transfer this to a saucepan . add the honey and soy sauce bring to the boil for one min and then take off the heat leave it to infuse for 5 mins and then pass the liquor . make the tempura batter . separate baby courgette from flower cut both in half . fry baby courgette in a pan . tempura flower . blanch green beans reheat apple pur e take some pork sauce and soy liquor and mix in a pan 50 50 add chorizo crumb and parsley . plate . angela hartnett angela s passion for food was instilled in her from a young age by her mother and italian grandmother read more regional wines the murano wine cellar offers a regional italian wine list that complements the nature of the cuisine focusing on wines and producers who follow our ethos on quality and flavour . download wine menu newsletter sign up