with apple mostarda

made from the lean off cuts of the pig and braised in rendered fat, with extra skin mixed, then pan-fried to warm it through and add a slight crisp.

the apple mostarda adds sweetness and a touch of acidity to cut through the richness.

a dish that has followed us throughout the manteca journey, from our iterations as a pop-up through to our site in shoreditch. while not always on the menu, it’s a dish that will make an appearance regularly, when we have the right cuts of meat.

fried ciccioli

cotechino, lentils and mostarda - a traditional dish served at new year in italy.

originally from modena, it is made using the rind of the pig in this thick sausage, which is then simmered slowly and served alongside lentils, thought to represent prosperity and luck, with their coin-like shape. 

cotechino, lentils and mostarda

rye choux pastry, filled with chocolate cremoso, topped with whey caramel and sea salt.

chocolate and rye choux bun

cornish squid, green pepper salsa

zabaglione ice cream, fried cannolo dough and saba

campanelle, beef ragu, lettuce & remoulade

corn on the cob

Miso roasted cabbage, house-cured pancetta

english asparagus

wild garlic chitarra, egg yolk, wild garlic oil

classic tonnarelli cacio e pepe

ravioli verde, sheep’s milk ricotta

chocolate cake

Lasagne verde

squid ink chitarra

Fazzoletti with duck ragu

sweetcorn ravioli, girolles, nasturtium

manteca