Norma, Fitzrovia’s celebrated Sicilian-inspired restaurant, is pleased to announce an exclusive partnership this January with award-winning chef and cookbook author, Max La Manna.

Giovann Attard, Norma’s Executive Head Chef, has collaborated with Max La Manna to create a plant-based menu that celebrates sustainable, low-waste dining.

The pair will host a ticketed supper club on Thursday 4 January 2024 to celebrate the launch of the exclusive five-course menu. Tickets are priced at £65pp. Guests can also purchase a signed copy of Max’s cookbook, You Can Cook This!, with their ticket, to take home on the evening of the Supper Club.

The menu will include a symphony of Italian flavours, inspired by seasonal produce both from Italy and the UK.

Snacks: No-waste potato focaccia and rosemary | Etna Olives 

Antipasti: Julienne Bruno Burrella, ‘nduja’, carrot top gremolata, fried basil and toasted walnuts 

Primi: Roasted carrot raviolo with beetroot cream, pangrattato and crispy capers

Secondi: Courgette involtini with almond ricotta, winter tomato, basil dusted ‘parmesan’ crisps

Contorni: Marinated beetroot, orange, pistachio and mint 

Dolce: Coconut panna cotta, citrus sorbet, spiced pangrattato and aquafaba meringue

A non-alcoholic cocktail created by Max La Manna will complement the menu and is available alongside Norma’s extensive list of Sicilian and southern Italian wines and creative cocktails. Max’s Limoncello spritz (also available as an alcoholic option) is made using whole lemons, including dehydrated lemon peels.