Fazzoletti with duck ragu

manteca

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

chocolate and rye choux bun

chocolate cake

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.

Fazzoletti with duck ragu

manteca

49-51 Curtain Rd, London EC2A 3PT

020 7033 6642

@manteca_london

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