Sea bream with butterbean hummus, fennel, orange and basil

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 or call 0161 694 8585.


Please enter your comment!
Please enter your name here