Santi's Southern Italian Bar & Kitchen
Menu with Prices in the UK

Hearty Sicilian-style cooked breakfast featuring fennel sausage, pancetta, free-range eggs, roasted garlic mushrooms, grilled tomato, Italian baked beans, and toasted Altamura bread.

Chargrilled sliced flat iron steak cooked pink, served with two free-range fried eggs, blistered cherry tomatoes, and toasted sourdough.

Two free-range eggs fried in fragrant Genovese basil pesto over thick-cut Altamura toast with smashed avocado, chilli flakes, and parmesan.

Silky buttered scrambled eggs folded with chives and served atop toasted Altamura bread with Scottish smoked salmon and lemon.

Cannellini beans slow-simmered in San Marzano tomato passata, garlic, rosemary, and olive oil over crusty Altamura toast.

Creamy fresh burratina cheese paired with roasted heritage tomatoes, basil pesto, Parma ham or grilled veg, and toasted Altamura bread.

Thick slices of traditional Pugliese durum-wheat Altamura bread served warm with cold-pressed Sicilian olive oil and aged balsamic.

Blistered 24-hour sourdough flatbread brushed with roasted garlic butter, flaky sea salt, and fresh rosemary (Tomato, Pesto, Cheese, or Chilli variants also £8.95).

Golden pillows of fried pizza dough topped with melted fior di latte mozzarella, San Marzano pomodoro sauce, and spicy 'nduja crumble.

Crisp Palermo-style seasoned chickpea flour fritters served with sweet-and-sour Sicilian aubergine caponata.

Giant golden saffron risotto ball stuffed with daily rotating ragù or mushroom mozzarella filling, served over rich tomato sugo.

Lightly battered crispy courgette ribbons served with whipped ricotta cream and warm Calabrian chilli honey.

Tender hand-rolled lamb meatballs simmered in spiced garlic tomato sauce, topped with shaved aged parmesan and toasted bread.

Charred Altamura bruschetta rubbed with garlic and topped with marinated heritage tomatoes, basil, and whole creamy burrata.

Lightly floured crispy squid rings served with Amalfi lemon wedges, garlic aioli, and fresh parsley.

Generous table platter of torn warm Altamura bread, blistered sourdough strips, Sicilian olives, whipped ricotta, basil pesto, caponata, and balsamic olive oil dips.

24-hour double-fermented sourdough base topped with crushed San Marzano tomatoes, fior di latte mozzarella, fresh basil, oregano, and extra virgin olive oil (vegan cheese available).

Crisp smoky Italian pepperoni cupped over fior di latte mozzarella, San Marzano tomato sauce, basil leaves, and olive oil.

Fior di latte mozzarella, San Marzano tomato base, roasted Italian cooked ham, sliced portobello mushrooms, and fresh wild rocket.

San Marzano tomato, fior di latte, chargrilled Sicilian aubergine, salted baked ricotta, fresh basil, and cold-pressed olive oil.

Fiery spreadable Calabrian 'nduja sausage paired with crisp pepperoni, melted fior di latte, San Marzano tomato, and basil.

Herb-roasted chicken breast, sautéed garlic mushrooms, fior di latte mozzarella, San Marzano tomato, and rich garlic parsley butter drizzle.

White garlic-infused sourdough base layered with fior di latte, ribbons of Italian mortadella, whole creamy burrata, and crushed Bronte pistachios.

Garlic rosemary white base topped with creamy stracciatella, Parma ham, caramelised fresh figs, tangy goat's cheese, and chilli honey drizzle.

Fior di latte mozzarella and San Marzano tomato base finished post-bake with cured Parma ham, peppery rocket, cherry tomatoes, and shaved parmesan.

Crumbled Sicilian fennel pork sausage, tangy blue gorgonzola, bitter Neapolitan friarielli greens, fior di latte, and San Marzano tomato.

San Marzano tomato and fior di latte stacked with pepperoni, prosciutto, portobello mushroom, baked free-range egg, spicy 'nduja, and basil.

Oven-blistered folded sourdough pizza crammed with slow-braised beef shin, fiery 'nduja, smoky pepperoni, fior di latte, and San Marzano tomato.

Thick bronze-extruded bucatini pasta tossed in slow-simmered San Marzano tomato and sweet basil sauce (add whole Burrata for £3.00).

Traditional Roman-style bucatini emulsified with free-range egg yolks, aged Pecorino Romano, cracked black pepper, and crisp cured pork.

Al dente linguine tossed with plump king prawns, fresh mussels, garlic, red chilli, cherry tomatoes, and white wine parsley reduction.

Pan-roasted chestnut and portobello mushrooms folded into creamy garlic white wine and melted Dolcelatte blue cheese sauce with bread.

Whole shell-on king prawns pan-flambéed in Sambuca liqueur with garlic butter, fresh chilli, cherry tomatoes, and toasted bread.

Seared 28-day aged flat iron steak sliced over wild rocket leaves with shaved aged parmesan, cherry tomatoes, and balsamic glaze.

Smaller 8-inch 24-hour fermented sourdough pizza topped with sweet San Marzano tomato sauce and melted fior di latte mozzarella.

Child-sized crisp sourdough pizza with San Marzano tomatoes, melted mozzarella, and mild Italian pepperoni slices.

Half-portion of bucatini pasta gently coated in smooth sweet tomato passata with grated parmesan on the side.

Two scoops of daily rotating Italian gelato—choices typically include vanilla bean, Belgian chocolate, pistachio, or strawberry.

Two crisp fried Sicilian pastry tubes filled fresh to order with sweetened whipped ricotta, dark chocolate drops, and pistachio.

Savoiardi sponge fingers soaked in espresso and Marsala wine, layered with whipped mascarpone zabaglione and bitter cocoa.

Creamy baked ricotta-mascarpone cheesecake on a crisp biscuit base served with tangy berry compote.

Fluffy mini southern Italian doughnuts tossed warm in cinnamon sugar and served with rich chocolate hazelnut dipping sauce.

Delicately set vanilla and Amaretto cream pudding topped with macerated berries and crushed amaretti biscuit.

Traditional Sicilian sweet brioche bun split warm and stuffed with artisanal gelato, toasted pistachios, and Nutella drizzle.

Two scoops of creamy vanilla bean gelato drowned tableside in a freshly pulled hot double espresso.

Rich dark-roast double espresso shot with dense hazelnut crema (Single Espresso £3.00).

Barista-pulled double espresso topped with velvety micro-foamed whole milk or oat milk (flavoured syrups +£0.50).

Chilled espresso blended with milk, ice, vanilla or caramel syrup, and whipped cream.

Chilled Italian sparkling fruit beverage made with sun-ripened juice; choose Aranciata (Orange), Limonata (Lemon), or Melograno (Pomegranate).

Large chilled fountain glass poured over ice with fresh lemon or lime (Small £2.50).

Pressed orange, apple, pineapple, or cranberry juice served chilled over ice.

Unfiltered Italian lager brewed with a pinch of Sicilian sea salt for subtle citrus depth and crisp refreshment.

Authentic Sicilian lager brewed in Messina with Trapani sea salt crystals, offering smooth floral hop notes.