The former Mob Kitchen recipe developer has created a food offer rooted in Italian cuisine that also draws inspiration from Italy’s neighbouring countries and culinary traditions, particularly the cuisines of north Africa and the Levant.
His menu features a selection of snacks, including crisp polenta and crostini with lemon labneh and anchovies; and starters such as burrata with endive and citrus; pizza fritta topped with fresh ricotta, dates, sumac, and mint; and tuna crudo with sweet onions, capers, and urfa chili.
Main dishes include braised lamb and orzo are slow-cooked with saffron and winter tomatoes; calamarata pasta with a fennel and orange seafood ragu; chicken Milanese panino.
Sides include grilled cabbage with sherry butter and almonds; and sprouting broccoli with lemon and bagna cauda and there are three desserts on offer - honey and chamomile panna cotta; orange and almond cake; and chocolate torte and amarena cherries.
In addition, The Standard has partnered with Campari for a cocktail list designed by Ezra King in collaboration with Zoe Burgess, The Standard, London’s drinks consultant.
“I’m interested in the fundamental idea that all great food is the result of movement: the movement of people, ingredients and ideas. Those elements coming together in the right place at the right time is the catalyst for almost everything we eat,” says Ezra King.
This philosophy extends to drinks as well, which is why I’m thrilled to collaborate with Campari, an iconic Italian spirit that has travelled the world while remaining deeply rooted in its heritage.
“The Campari cocktail menu we’ve developed at Isla is designed to pair seamlessly with my dishes, celebrating the vibrant, cross-cultural influences that shape both Italian cuisine and its aperitivo culture.”
Ezra King’s residency at Isla runs from 19 March until 29 June.