Launching in St John's Wood on 13 June, Morso will be a joint venture from chef Paolo Vernetti and partners Vanessa Vaz, Barry McCaughley and Barak Peled, who collectively take their experience from roles at Carluccios; Strada; Jamie’s Italian; Gail’s Bakery; and Rossopomodoro.
Simon Kaye, former COO of Intertain will take a non-executive director role within the company to help facilitate its expansion plans.
The menu will comprise a selection of Italian dishes such as egg yolk ravioli; grappa-cured salmon gravlax; pappardelle cacio e pepe; and gnocchi with beef shin ragu.
Alongside the food offering, Morso will over a list of over 20 different grappas, which it will use in its cocktails.
The opening will see the restaurant join a host of affordably-priced pasta restaurants, including Padella; Pastaio; and Lina Stores.