Much-loved Mediterranean tapas restaurant, Canto, has brought back its classic Sunday roasts as it celebrates the launch of its new seasonal menu and extended hours of operation.
Combining Head Chef Carlos Gomes’s acclaimed small plates alongside a good choice of large, the Cutting Room Square restaurant and bar’s Sunday menu offers great value, with two courses for £23 and three for £27.
A selection of eight starters opens the menu and provides a great first taste of the Michelin-listed restaurant with some of its most popular small plates making an appearance. Choose from Canto’s cured meat selection: serrano ham, pork loin, salami and chorizo; aged Manchego with crystal bread & truffle honey; gambas al ajillo (four prawns with caramelised onions & red peppers in a garlic sauce); jamón croquetas; crispy fried baby squid with aioli; sweet and spicy chicken wings; mushroom croquetas with black garlic mayo (vg); and caramelised cauliflower in tomato and harissa spiced bean stew (vg).
When it comes to the main course Gomes hasn’t held back, with a choice of three classic meat dishes available – a half roast chicken, beef sirloin and pork belly – and each served with a generous helping of roast potatoes, Yorkshire pudding, root veg mash, Savoy cabbage and gravy.
A mushroom wellington (v/vg*) provides a welcome meat-free option with Gomes’s own personal favourite, a grilled whole sea bream with roasted new potatoes, tenderstem broccoli and vinho verde sauce, also featuring on the mains menu.
For those with the room, the dessert menu features an indulgent selection of sweet treats including Canto’s famous Portuguese pastel de nata with ice-cream; almond tart and mascarpone mousse; carrot cake with white chocolate sauce (v); Benji’s vegan truffle selection (three units) (vg); a cheeseboard featuring Tunworth, Lancashire Bomb, Harrogate Blue and Kidderton Ash and served with crackers, Yorkshire chutney and quince jelly (+£3 supplement); and a satisfyingly sticky toffee pudding served with Cornish clotted cream.
The return of the Sunday offer coincides with the launch of Canto’s new autumn/winter menu featuring a wide selection of comforting seasonal small plates including braised ox cheek, crispy pancetta, celeriac and horseradish puree with kale (£11); griddled cod with a black olive crust and confit potatoes (£9); and pisto (Spanish ratatouille), crispy fried duck egg and black truffle oil (£6.50).
A strong selection of vegetarian and vegan dishes also features, with chargrilled heritage carrots, cannellini bean puree and toasted pumpkin seeds (£5.50); caramelised cauliflower in tomato and harissa spiced bean stew (£5.50); and roasted butternut squash with spinach risotto (£6.50) amongst the restaurant’s meat-free options.
For those looking to make the most of their weekend or raise a glass to a special occasion, Canto’s Tipsy Tapas provides great value, with three select dishes and unlimited Cava, Bellinis or house wine for 90 minutes and priced at £35pp. Tipsy Tapas is available from 12pm to 3pm every Saturday until November 8th when the restaurant’s festive offer will officially launch.
Guests looking to get ahead and host a Christmas party are invited to get in touch now, with the restaurant well placed to cater for groups of up to 100 guests. A group set menu is available for parties of seven or more and priced at £35 per head.
To make a reservation please contact reservations@cantorestaurant.com or call 0161 870 5904.
Located in the heart of Cutting Room Square, Ancoats, Canto is now open Wednesday and Thursday 5pm–11pm, Friday and Saturday 12pm–12am and Sunday 12pm–11pm. The restaurant caters for parties of one through to 40, with guests invited to enjoy drinks or a full dining experience.
