With a keen focus on Southern Italian food , lovely service and incredible wine list . It is a treat to revisit Don Alfonso 1890.

Starting off the evening was an excellent Vitello Tonnato , the Piemontese veal still had some texture , the tuna belly terrific mouthfeel and the capers and caviar brought salinity with restraint .

Duck breast was well grilled and served with a dollop of apple puree and a pipette of aged balsamic .

A terrific Al dente Paccheri was adorned with cacciucco reduction and a bevy of seafood . The reduction made with red wine was delightful and sticky , terrific dish .

A homely canneloni filled with tomato, oxtail and mozzarella was textbook.

Wild British deer was paired with chestnut and pomegranate, and some mashed potato . New to the menu , this dish is promising but the deer loin had been rested too long and was served close to cold , a disappointing misstep.

A generous cheese platter followed alongside the continuation of an excellent wine pairing .

The pre dessert was a show stopped , a table side liquid nitrogen show which resulted in a creamy affogato with plenty of coffee kick.

Final dessert was a mash up of Tiramisu and semifreddo.

Feel this is certainly an enterprise that will continue to grow and improve , look forward to the next visit .