New menu dishes, desserts and drinks for autumn 2018
Wednesday 31st October 2018
As the leaves change colour and the days draw shorter, Chef Patron Simon and Head Chef Antony have introduced our new restaurant menu, celebrating flavours and techniques which are perfect for the time of year, all using the very best ingredients. Think of it as our autumn/winter collection, and like any good wardrobe it features a mix of well-loved seasonal staples and some new pieces to enjoy for the first time!
Colder times means the welcome return of your favourite, chargrilled onglet steak with patatas a lo pobre. Just as welcome are the stellar treats that are pig cheeks with parsley root purée, chestnuts and sprouts, and chargrilled chicken thighs with romesco sauce.
Just as it is in Spain, great seafood is core to our menu, with stunning fish dishes like whole plaice with pancetta, mushroom, baby onions and butter sauce and a new take on the classic shellfish rice with prawns, mussels, hake and chorizo.
Of course vegetable dishes have never been relegated to second place and the season introduces some plates which look as good as they taste, including Roast beetroot and whipped Monte Enebro cheese with orange, dill and toasted hazelnuts, and Roasted cauliflower with shabu shabu dressing and fried chickpeas. Who doesn’t love shabu shabu dressing and those amazing fried chickpeas?
We’ve always got a soft spot for something sweet, and we believe the addition of new desserts to sit alongside favourites will fill your pudding pockets too. Try the light Monte Enebro cheesecake with poached rhubarb, a decadent Millefeuille with hazelnut, coffee and praline, or the rich Chocolate and red wine tart with poached pear which summons up the season perfectly.
Alongside new dishes and desserts, we’ve also rolled out a new wine list and drinks menu, as well as some wonderful new cocktails and mocktails. Plus – based on customer feedback – we’re introducing a new after dinner menu, which aims to aid in choosing the perfect dessert wine, cocktail or spirit to cap off a great meal at El Gato Negro. Cheers!