Signature Cocktails
Gin Sour PiccanteGBP 9.50
Scarpetta’s chili oil infused gin, orange mace cordial, limoncello
Sicily & TonicGBP 9.50
Gin, limoncello, homemade lemon and thyme cordial, sicilian tonic
Zenzero CoolerGBP 10.50
Blanco tequila, Aperol, fresh ginger, fresh orange
Basil SbagliatoGBP 11.50
Strawberry and basil infused gin, Cocchi Rosa, verjus and prosecco
Cicchetti
FocacciaGBP 4.00
Homemade just like in Southern Italy for a proper “Scarpetta”
Bruschetta TomatoGBP 5.00
Confit tomato, basil and olive crumble
Bruschetta ‘Nduja BurrataGBP 6.00
Creamy burrata over spicy ‘nduja finished with pistachio crumble
Mozzarella Pomodoro PanzerottiGBP 7.00
Crunchy fried dough pockets with a melted cheese and tomato filling
Prawn & Courgette FrittersGBP 8.00
With a tangy parsley caper sauce and parmesan mayo dip
Balsamic Pork BellyGBP 9.00
Slow roasted, with homemade pickles and piemontese salsa verde
Truffle AranciniGBP 10.00
With mozzarella cheese, parmesan mayo dip and hazelnuts
Light Dishes
Burrata Rocket SaladGBP 11.00
With a trio of san sarzano, confit and cherry tomatoes, sprinkled with black olive and crumble
Pistachio Tuna TartareGBP 12.00
Citrus-marinated tuna and roasted mediterranean vegetable caponata on a bed of pistachio pesto
Fresh Pasta
Bucatini ArrabbiataGBP 9.00
Slow cooked datterini cherry tomato sauce with homemade chilli oil and black pepper
Aubergine & Wild Mushroom PaccheriGBP 11.00
Roasted aubergine and marinated mixed mushrooms simmered in our signature confit cherry tomato sauce
Cacio e Pepe TonnarelliGBP 11.00
Traditional Roman creamy sauce of aged pecorino cheese and freshly cracked black pepper
‘Nduja & Sausage RigatoniGBP 13.00
Spicy tomato sauce, slow-cooked with tuscan sausage and smoky Calabrian ‘nduja, served with pecorino cheese
Seafood Pesto CasarecceGBP 15.00
Creamy burrata and confit prawns tossed in a rich sundried tomato pesto with anchovies, capers, fresh parsley, and a hint of lemon zest
Wild Boar & Pancetta MaccheronciniGBP 15.00
Smoky, rich and meaty, slow-cooked in red wine, herbs and veal jus, finished with black pepper, parsley and parmesan cheese
Beef Shin Ragù PappardelleGBP 15.00
Slow-roasted beef, simmered in a tuscan fresh herb, tomato and Sangiovese wine sauce, made with Scarpetta’s signature three-day beef stock demi-glace
Mozzarella Pomodoro RavioliniGBP 13.00
Giant mozzarella ravioli served with a confit cherry tomato sauce, topped with a touch of homemade basil pesto and parmesan cheese
Venison Ragù Tagliatelle NapoletaneGBP 15.00
Tender saddle of venison, slow-braised in red wine and seasonal mushroom, cinnamon and juniper berries. Finished with creamy mascarpone cheese.
