Our new seasonal spring menu is here
Tuesday 5th March 2019
Flowers are blooming, blossom and buds are appearing on trees, and the days are (finally) getting longer. All that means spring is coming, and Head Chef Antony today unveils our mouthwatering new spring menu.
The charcuterie section has been expanded to offer a broader selection of quality cured Spanish meats and artisan cheeses, including the stunning new charcuterie board which is ideal for sharing.
Mains include chargrilled pork belly, celeriac purée, straw potatoes and raisins marinated in Pedro Ximénez. The fresh, bright flavours of chargrilled chicken thighs with smoky lemon relish and salsa verde will lift your spirits.
Embrace sea bream with butterbean hummus, fennel, orange and basil or dive into Catalan fish stew: monkfish cheeks, tiger prawn, mussels, sea bream, and saffron potatoes.
The kitchen loves showcasing incredible vegetarian dishes, and new additions include paella blanco: white rice with aged manchego, fino sherry and wild mushroom. The beautiful chickpea and artichoke salad with green beans, roasted peppers, olives and spicy muscatel dressing has been a staff favourite during trials, and tenderstem broccoli with ajo blanco dressing, grapes, toasted almonds and dill has been a smash hit on our recent Sunday menu.
Customers have more choice than ever: our signature tiger prawns with chilli, garlic, lemon butter now come in portions of four or six, so they’re easier to share. And after noticing so many customers doing it themselves, we now offer the option of adding jamón serrano to our classic Catalan bread.
Finally we’ve always been proud to offer an ever-changing selection of superlative desserts, so alongside some El Gato Negro classics you’ll find beautiful new dishes. The lemon cake with lemon frosting and lime curd, and the classic flan – a crème caramel with poached blueberries, blackberries and orange – are a dishes of beauty with flavours to match. A run on the specials board showed the warm chocolate brownie with banana, butterscotch sauce and vanilla crémeaux was such a hit it’s joined the dessert menu, plus we’re delighted to offer a vegan version too.
Make sure you set a date try some of these new dishes: we think they’ll put a spring in your step and a smile on your face!