The best tables start crowded. The starters section of the Fiena main menu is built for exactly that: plates that land in the middle of the table and vanish while everyone argues over mains, from midday every day in King's Cross.
Cheese and cured things
Caprese pairs buffalo mozzarella with heritage tomato and basil. Creamy burrata and cured meats headline our sharing boards on the group menu, and the bruschetta keeps it simple with marinated plum tomatoes, garlic and good olive oil.
The fried and the seared
Arancini come two ways, mushroom with saffron sauce or nduja with pink sauce. Baby calamari arrives crisp with tartar sauce, padron peppers get flaked sea salt, and pan-fried scallops in lemon butter make an early bid for dish of the night. Tiger prawns and mussels carry the seafood flag in garlic, white wine and tomato.
Open from midday at 4 Medway Court, Judd Street, near King's Cross station. Book a table and bring people who share.