Santa Lucia Merchant City Glasgow
Menu with Prices in the UK

Daily chef-prepared seasonal Italian vegetable soup served piping hot with toasted sourdough bread.

Slow-cooked diced aubergines simmered with sweet Vesuvian Piennolo tomatoes, roasted garlic, and fresh basil, served with warm focaccia.

Chargrilled artisanal sourdough topped with roasted cherry tomatoes, caramelised onion gel, fresh basil, and crisp pecorino crumble.

Caramelised roasted butternut squash paired with velvety Italian stracchino cheese cream and toasted Mediterranean pine nuts.

Golden crispy saffron rice ball stuffed with minced Italian pork sausage and fiery Calabrian 'nduja over warm spicy parmesan fondue.

Chargrilled rustic sourdough crowned with whipped Amalfi lemon ricotta and savoury Cantabrian anchovy fillets.

Santa Lucia's signature golden deep-fried beef and cheese lasagna bites served with warm San Marzano Napoli dipping sauce.

Thick chargrilled Italian mortadella slices paired with smoky stracciatella curds, zesty lemon, and crushed Bronte pistachio crumble.

Whole creamy Pugliese burrata served over vibrant tomato purée, confit garlic, extra virgin olive oil, basil, and savoury tarallo crumble.

Crisp battered Atlantic cod fillet served with tangy mint-marinated escabeche courgettes and aged parmesan shavings.

Fresh Shetland mussels steamed in sweet yellow datterini tomato sauce with garlic, red chilli, and coastal samphire.

Slow-braised tender baby octopus cooked Neapolitan style with tomato sauce, black Gaeta olives, capers, garlic, and chilli.

Lightly floured and crisp-fried squid, prawns, and whitebait served with a grilled polenta stick and rich crab bisque dip.

Al dente bronze-die linguine tossed in aromatic Napoli tomato sauce infused with sweet confit garlic and crushed Calabrian chillies.

Silky ribbon pasta folded into sweet Napoli sauce and roasted cherry tomatoes, finished with cool creamy stracciatella and olive oil.

Broad fresh egg pappardelle ribbons coated in a velvety roasted red pepper cream, crowned with sharp Pecorino crumble and fresh basil.

Square-cut spaghetto quadrato tossed in vibrant yellow tomato passata, spicy fresh chilli gel, and fragrant basil-infused olive oil.

Artisanal house-made ravioli stuffed with lemon-zest ricotta and basil in roasted cherry tomato sauce, topped with fresh Apulian burrata.

Creamy carnaroli risotto slowly cooked with aged Gorgonzola DOP, toasted walnut halves, and bright sweet-tart apple gel.

Hearty tube pasta tossed with crumbled Italian pork sausage, smoky Spilinga 'nduja, rich Napoli tomato sauce, and stracciatella.

Twisted Sicilian-style caserecce pasta coated in savoury Italian sausage and fiery spreadable 'nduja tomato emulsion.

Short ridged pasta tubes simmered in tangy Roman tomato sauce with crisp rendered cured pork guanciale and aged pecorino.

Sturdy paccheri tube pasta enveloped in a rich slow-braised ragout of Italian sausage, pork ribs, and beef shin.

Large paccheri tubes cooked with Shetland mussels, creamy cannellini beans, Piennolo cherry tomatoes, garlic, and red chilli.

Linguine tossed with sweet king prawns, roasted Piennolo tomatoes, lemon zest, garlic, chillies, and intense prawn bisque glaze.

Traditional toasted Sardinian durum wheat fregola risottata in a luxurious shellfish reduction with king prawns, clams, garlic, and chilli.

Crisp wood-fired style pizza topped with San Marzano DOP tomato sauce, shaved garlic, wild mountain oregano, and extra virgin olive oil.

Thin hand-stretched dough layered with sweet roasted cherry tomato passata, creamy basil-whipped ricotta, fresh basil leaves, and olive oil.

Classic Neapolitan-inspired pizza topped with San Marzano DOP tomato sauce, fresh Campanian buffalo mozzarella, Parmigiano, and basil.

Roasted cherry tomato pizza dotted with fior di latte mozzarella, savoury Italian anchovy fillets, and salty Pantelleria capers.

Sweet yellow tomato base topped with fior di latte, spicy Ventricina salami, aged parmesan fondue, toasted almonds, and wildflower honey.

Crisp-skinned pan-seared Scottish sea trout fillet served over silky apple and celeriac purée, finished with aromatic dill oil.

Golden pan-fried breaded pork cutlet perfumed with fresh rosemary and garlic, served with charred lemon wedge.

Prime Scotch sirloin steak cooked sous-vide for tenderness and finished on the grill with homemade red wine jus reduction.

Juicy Italian Nocellara and Gaeta olives marinated in citrus peel, wild herbs, and extra virgin olive oil.

Golden double-cooked skin-on potato fries lightly dusted with sea salt.

Crisp seasonal rocket, baby leaves, and sweet cherry tomatoes dressed in aged balsamic vinegar and olive oil.

Warm freshly sliced house sourdough paired with whipped confit garlic butter and tangy pickled fennel butter.

Traditional Neapolitan fried courgette ribbons marinated in white wine vinegar, garlic, and fresh garden mint.

Crisp bitter endive leaves balanced with creamy Gorgonzola dressing and crunchy toasted walnuts.

Warm side pot of Santa Lucia's slow-simmered sweet San Marzano tomato and basil dipping sauce.

Velvety warm Parmigiano Reggiano cheese fondue infused with cracked black pepper and Calabrian chilli.

Silky dark Belgian chocolate mousse whipped light and finished with crisp cocoa nibs.

Deconstructed Sicilian cannolo featuring sweet whipped sheep's ricotta, dark chocolate chips, pistachio dust, and crisp pastry shards.

Creamy Italian vanilla bean gelato drowned in a freshly pulled hot double shot of Italian espresso.

House-made coffee-soaked Savoiardi sponge layered with airy mascarpone mousse and dark cocoa powder.

Scoops of artisan fior di latte and vanilla gelato topped with glossy syrup-steeped Amarena black cherries.

Spiced homemade Italian carrot and toasted walnut cake served with light mascarpone cream.

Theatrical dark chocolate dome filled with vanilla gelato and chocolate crumble, melted tableside with hot salted caramel sauce.

Fresh seasonal fruit salad macerated in Amalfi lemon syrup, served over silky lemon custard with crisp meringue shards.

Child-sized portion of penne or spaghetti tossed in mild, sweet San Marzano tomato sauce with optional grated parmesan.

Smaller bowl of classic Italian pasta topped with gentle slow-cooked beef and tomato bolognese sauce.

Tender breaded chicken breast fillet fried golden and served with crisp skin-on potato fries.

Single generous scoop of creamy Italian vanilla bean gelato served in a cup or wafer cone.

Chilled Tuscan still spring mineral water bottled at source in a 750ml glass sharing bottle.

Crisp effervescent Italian natural sparkling mineral water served with fresh lemon slices.

Authentic sparkling Italian citrus soda made with sun-ripened Sicilian oranges or lemons.

Iconic chilled Scottish Irn-Bru or classic Coca-Cola glass bottle served over ice with citrus.

Chilled pressed fruit juice served tall over ice.

Refreshing non-alcoholic aperitivo mixing bittersweet Italian blood orange, sparkling mineral water, and rosemary sprig.

Rich dark-roast Italian espresso pulled fresh, served neat or topped with silky steamed milk micro-foam.