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About this category

Sharing plates are what opens a long table at BRUNO. The raw bar anchors the category — beef tartar hand-cut to order, salmon seviche dressed in leche de tigre, seabream crudo sliced thin with olive oil and Maldon salt. Next to the raw: Italian charcuterie on a wooden board — coppa, bresaola, salumi, walnut bread, pickled mustard. Burrata with datterini tomatoes and basil oil in summer. A pot of chicken liver pâté with toasted milk bread and pickled onion. Tuna rillette whipped with lemon and olive oil. House olives warmed with orange peel. Order three or four, the middle of the table fills up, the first round of drinks lands, and the evening starts properly.

Pairing

Open with a biodynamic Georgian white — Kisi or Khikhvi. Or a gin and tonic built around fresh citrus.