Our Menu

Manifesto

Menus

 

Welcome to  Manifesto Restaurant,

Chef-Owner Lucio Paduano hails from the south of Italy and his passion for creative and high quality food is reflected in our menus and wine list. Did you know Lucio’s kitchen is 100% coeliac friendly? Lucio and his team make their own pasta, sauces, bread and desserts every day, and Manifesto’s pizzas have won gold medals at the Pizza World Championships.

“I am very proud of Manifesto’s commitment to creating exceptional food with premium ingredients. I am passionate about bringing the very best from my home in the Campania region,  in southern Italy  to Dublin, and I have selected some truly great Italian wines to compliment my menus. I look forward to welcoming you to Manifesto Restaurant!”

Lucio Paduano

 

View our Menu

Antipasti

Antipasti

 

LE NOSTRE PASTE

LE NOSTRE PASTE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

##RISOTTO AQUERELLO AL PLANCTON CON CALAMARI E QUENELLE DI MERLUZZO
**AQUERELLO RISOTTO INFUSED WITH PLANCTON MARINE, JULIENNE OF CALAMARI AND QUENELLE OF COD
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##STRIGOLI CON RANA PESCATRICE, POMODORINI  DEL PIENNOLO, COULIS DI PEPERONI, PINOLI E MENTA
**A HANDMADE SHORT AND SLIGHTLY TWISTED PASTA. THE MONKFISH IS SAUTED WITH THE PASTA, ORGANIC CHERRY TOMATO ADDED ALONG WITH PINE NUTS, FRESH MINT AND ROASTED RED PEPPERS COULIS
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##SCIALATIELLO AI FRUTTI DI MARE
**SCIALATIELLO PASTA IS HAND MADE IN HOUSE. WE ADD CLAMS, MUSSELS, PRAWNS AND CALAMARI AND COOKED IN "PIENNOLO" CHERRY TOMATO SAUCE
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##SPAGHETTI CON FARINA DI NOCCIOLA DI GIFFONI, GAMBERETTI, BURRATA, PIENNOLO E CRUMBLE DI PANCETTA CROCCANTE
**GIFFONI IS TOWN OF CILENTO COAST. WE USE GIFFONI HAZELNUT FLOUR TO MAKE OUR SPAGHETTI. THIS IS COOKED WITH "PIENNOLO" CHERRY TOMATO, PRAWNS, BURRATA CHEESE, AND TOPPED OFF WITH A CRISPY PANCETTA CRUMBLE
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##PAPPARDELLE CON FARINA DI CASTAGNA AL RAGU' DI CINGHIALE
**WE USE HORSE-CHESTNUT FLOUR TO MAKE OUR PAPPARDELLE PASTA. THIS IS COOKED IN A WILD BOAR RAGOUT.
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##RAVIOLI VESUVIO
**RAVIOLI STUFFED WITH SPINACH AND RICOTTA, SERVED IN A SUN-DRIED TOMATO SAUCE WITH ROCKET AND PARMESAN SHAVINGS
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##RAVIOLI AL LIMONE AMALFITANO, VELLUTATA DI ROMANESCO, CROCCHETTE DI GRANCHIO E SAN MARZANO CONFIT
**RAVIOLI STUFFED WITH RICOTTA AND AMALFI LEMON ZEST, ON ROMANESCO BROCCOLI VELLOUTE', CRAB CROQUETTES AND PLUM TOMATO CONFIT
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##PASTA E FAGIOLI...UN PO DIVERSA
**RAVIOLI STUFFED WITH MUSSELS, CONTRONE BEANS SAUCE, ROSEMERY JUS, FERMENTED BLACK GARLIC
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##STELLE AL RICCIO, GAMBERO QUASI COTTO, SCAMPO QUASI CRUDO
**STAR SHAPE RAVIOLI STUFFED WITH SEA-URCIN, PAN-FRIED TIGER PRAWNS, PIENNOLO COULIS, DUBLIN BAY SCAMPI TARTARE
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##RAVIOLO AL POLPO, BON BON DI PATATE, VONGOLE, E SALSA DI CECI DI CONTRONE
**OCTOPUS STUFFED RAVIOLI, POTATO FONDANT, CLAMS AND CONTRONE CHICKPEAS SAUCE
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##RAVIOLI AL CACAO CON CERVO, IL SUO SUGO E FUNGHI MORELLI
**COCOA RAVIOLI STUFFED WITH BRAISED VENISON, BANANA SHALLOTS, VENISON JUS AND MORELS MUSHROOMS
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SECONDI

SECONDI

 

 

 

 

Pizza

Pizza

i dolci

i dolci

 


Manifesto Wine List

Manifesto Wine List

 

We take drinking wine as a serious business, we hope you enjoy the wines we have selected for you.

Download our Wine List