Manteca Shoreditch
Menu with Prices in the UK

Warm house-baked sourdough focaccia glistening with extra virgin olive oil, sea salt, and whipped green olive butter.

Crisp Sardinian music paper bread brushed with silky in-house whipped lardo, sea salt, and heather rosemary honey.

Vibrant Sicilian bright green olives marinated in cold-pressed extra virgin olive oil, orange peel, and wild oregano.

Golden Spanish Marcona almonds slow-roasted over oak embers and dusted with crushed Maldon sea salt flours.

Blistered wood-fired flatbread dressed with roasted garlic confit butter, melting Lombardian Taleggio cheese, and fresh marjoram.

A showcase tasting board of four rare-breed British pork charcuteries cured in the downstairs cellar, house-pickled seasonal vegetables, and warm grissini.

Dry-cured pork collar from Cornish Lop pigs, aged 4 months in-house with Tellicherry black peppercorns and red wine.

Traditional Tuscan cured pork salami seasoned with toasted wild fennel seeds, Chianti red wine, and garlic.

Slow-steamed spiced pork shoulder cured with bay leaf and juniper berries, sliced paper-thin and served warm.

Air-cured Tamworth pork jowl seasoned with black pepper, crushed coriander seeds, and mountain sea salt.

Silky house-made emulsified pork sausage studded with whole Bronte pistachios and lard cubes, drizzled with spiced honey.

Prized heart of the heritage pork leg cured inside a natural casing and aged 12 months for sweet, melting delicacy.

Crisp golden croquettes of slow-braised British pig's head and trotter, served with tart Bramley apple ketchup.

Cold-carved wood-roasted Tamworth porchetta served over creamy tonnato sauce with Sicilian salted capers and lemon zest.

Sashimi-grade Chalk Stream sea trout lightly cured with blood orange segments, shaved fennel, and fruity habanero oil.

Creamy Puglia stracciatella cheese paired with wood-charred Delica squash, pumpkin seed salsa macha, and sage.

Succulent wood-grilled lamb sweetbreads glazed in reduced pan juices, served with piquant parsley salsa verde.

Crisp Treviso, Castelfranco, and chicory leaves tossed in toasted walnut vinaigrette and 12-year Modena balsamic.

Silky hand-rolled 'handkerchief' pasta sheets folded around slow-braised duck leg ragu, duck fat fried breadcrumbs, and aged parmesan.

Square-cut fresh tonnarelli pasta tossed with rich Cornish brown crab meat, aged Pecorino Romano, crushed black peppercorns, and lemon.

Snail-shell shaped ribbed lumache pasta enveloped in a rich San Marzano tomato, Calabrian chilli paste, vodka, and mascarpone emulsion.

Extruded bronze-die rigatoni coated in slow-simmered Leghorn spent hen chicken ragu, white wine, garlic, and fresh marjoram.

Cone-shaped ruffled campanelle pasta capturing a gelatinous, fiery braised pig's tail ragu with toasted fennel seeds and pecorino.

Sardinian ridged semolina gnocchetti tossed with rich Tuscan wild boar ragu, rosemary, juniper, and shaved salted ricotta.

Piedmontese pinched pasta parcels filled with sheep's milk ricotta and Tuscan black kale, bathed in foaming hazelnut brown butter and sage.

Broad ribbons of golden egg pappardelle coated in slow-braised Yorkshire hogget shoulder ragu with red wine and rosemary gremolata.

Thick-cut wood-fired Tamworth pork chop seared over charcoal embers, topped with melting Cornish anchovy butter and wild watercress.

Whole day-boat Cornish mackerel blistered over applewood, dressed with lemon-oregano salmoriglio and charred shaved fennel.

British ox cheek braised 12 hours in Nebbiolo wine, served over creamy Bramata soft polenta and citrus-parsley gremolata.

Free-range Leghorn chicken roasted on the bone over birch embers, served with roasted garlic cloves and sourdough bread sauce.

Crushed Pink Fir apple heritage potatoes fried golden crisp, tossed in rosemary salt and served with garlic aioli.

Wood-charred sweetheart hispi cabbage wedge brushed with warm bagna cauda anchovy dressing and toasted breadcrumbs.

Tuscan black kale braised gently with sliced garlic, peperoncino flakes, and cold-pressed extra virgin olive oil.

Steamed sticky Medjool date pudding drenched in warm salted butter toffee sauce, crowned with Fior di Latte gelato.

Daily churned Fior di Latte buffalo milk soft serve gelato, drizzled with peppery green Sicilian olive oil and sea salt crystals.

Espresso-soaked Savoiardi ladyfingers layered with whipped mascarpone cream, dark cocoa, toasted Piedmont hazelnuts, and Amaro Meletti.

Crisp sweet pastry case filled with tart Amalfi lemon curd, served with cultured whey crème fraîche.

Manteca's famous bite-sized salted caramel fudge made using rendered beef bone fat for an intensely rich, savoury finish.

Dry London gin, Campari, Carpano Antica Formula sweet vermouth, and a splash of Amaro Lucano aged on charred oak.

Venetian Select Aperitivo, Prosecco Superiore DOCG, soda water, and a colossal green Castelvetrano olive.

Bitter Campari stirred through freshly high-speed aerated Valencia orange juice for a cloud-like, frothy texture.

Juicy, vibrant red wine from Emilia-Romagna poured fresh from temperature-controlled stainless steel kegs.

Crisp, clean Italian white with refreshing aromas of green apples, elderflower, and Amalfi lemon.

Classic Italian golden lager brewed since 1859, crisp and refreshing with light maltiness (4.6% ABV).

Sparkling Italian blood orange soda crafted with real sun-ripened Sicilian citrus juices.

Ethically sourced British still spring water supporting WaterAid charities worldwide.

Crisp, effervescent British sparkling mineral spring water.

Speciality espresso roasted locally in Bethnal Green with notes of dark cocoa and berries.