Simon Shaw, Chef Patron at El Gato Negro, unveils a mouth-watering spring menu on behalf of the award-winning restaurant, welcoming new additions and re-worked classics to the table.
Relish in delicious mains, from the chargrilled pork belly with celeriac purée, straw potatoes and raisins marinated in Pedro Ximénez (£10), to the fresh, bright flavours of chargrilled chicken thighs with smoky lemon relish and salsa verde (£10).
Embrace sea bream with butterbean hummus, fennel, orange and basil (£9), or dive into the catalan fish stew with saffron potatoes (£13).
Perfect for groups, the newly expanded sharing selection offers a broad choice of quality cured Spanish meats and artisan cheeses, such as on the stunning charcuterie board (£13.50). The tiger prawns signature dish with chilli, garlic and lemon butter is also now available in portions of four (£11) or six (£15).
The updated menu showcases a selection of incredible new vegetarian dishes. Paella blanco: white rice with aged manchego, fino sherry and wild mushrooms (£8) and a beautiful chickpea and artichoke salad, topped with green beans, roasted peppers, olives and spicy muscatel dressing (£7), came up tops during staff trials.
Listening to customer demand, the kitchen re-introduces the tenderstem broccoli with ajo blanco dressing, grapes, toasted almonds and dill (£7); a smash hit from the recent Sunday menu. The offering also now includes the popular option of adding jamón serrano to the classic catalan bread (£5.50).
El Gato Negro is known for its selection of superlative desserts. The lemon cake with frosting and lime curd (£6.50) and the classic flan; a crème caramel with poached blueberries, blackberries and orange (£6.50) are dishes set to entice your taste buds.
A run on the specials board proved the warm chocolate brownie with banana, butterscotch sauce and vanilla crémeaux (£6.50) such a hit that it’s joined the dessert menu, alongside a vegan version.
Shaw says: “Like most, I feel inspired by the shift in seasons. With the harsh winter almost a distant memory, embracing new beginnings is exciting. Experimenting with change is a passion of ours at El Gato Negro. The team love to introduce new flavours and colours to the menu, in the hope of lifting spirits and leaving guests with a spring in their step.”
The spring menu is available at El Gato Negro. For reservations please visit https://www.elgatonegrotapas.com/booking/ or call 0161 694 8585.