Flowers are blooming, blossom and buds are appearing on trees, and the days are (finally) getting longer. All that means spring is coming, and today we’re unveiling our mouthwatering new spring menu.
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.
It’s time to unveil our new restaurant menu and bar drinks list to celebrate spring. The team have updated the dishes and drinks on offer, celebrating seasonally-available produce and the very best ingredients we can source.
Our doors are open for longer throughout December to help you enjoy Christmas festivities… and we’ve got lots to offer everyone enjoying and celebrating seasonal delights with friends and family!
We’re open and serving food across all three floors every day from midday to 10pm until Christmas Eve, when our last food service in the restaurant will be at 8pm. We’re closed on Christmas Day before reopening Boxing Day from midday to 8pm.
Our last food service on New Year’s Eve will be at 10pm; we’ll also have a band playing 7.30-8.30pm on the ground floor and also at midnight.
Sun 24th (Christmas Eve) 12:00–20:00
Mon 25th (Christmas Day) Closed
Tues 26th (Boxing Day) 12:00–20:00
Wed 27th–Sat 30th 12:00–22:00
Sun 31st (New Year’s Eve) 12:00–22:00
Mon 1st Closed
As usual, we don’t offer a specific Christmas-themed dishes on our menu… our customers have told us they’d prefer to enjoy our normal menu during these festive times! However since early autumn we’ve expanded our dining options across all three floors, so there’s more to room to savour those flavours. During December we’re serving every day from 12:00 until 22:00. We maintain the seating on the ground floor for walk-in customers and phone reservations only. During December we’re offering special set menus for larger groups, with limited remaining availability. If you’d like to make a reservation for any size of party please contact our host team.
Please note for weekend reservations, parties of 7-16 diners, and special events, we require card details to secure your booking. We ask for 24 hours notice of a cancellation or reduction in numbers and reservations that fail to give this notice will automatically incur a £15pp fee. You will only be charged if the cancellation terms are not met.
We’re serving a special cocktail throughout December; the Clemen-Time. A cocktail version of that Christmas stocking staple – the chocolate orange – it’s crafted from Spanish brandy, Clement Rhum Créole Shrubb and Mozart dark chocolate liqueur. Perfect festive cheer in a glass.
We’re also serving up a selection of specially selected gin and tonics this month, chosen by our team to represent an aspect of their influence or background. Keep an eye on our social media or ask your bartender for details of what’s current when you’re in.
Plus we’ve refreshed our house cocktails and house tonics list recently, with some incredible new drinks and fresh takes on old favourites which have been proving popular. If you’ve not tried them already, drop in and enjoy one!
Christmas gift options
Finally if you’re looking for perfect present ideas, why not purchase a gift card or a copy of Relish North West Second Helping cookbook. Both are the ideal stocking filler for foodies and discerning diners! Last postage dates for either is Tuesday 19th December, after which you will only be able to pick up in person from the restaurant!
We’re delighted to announce that – after their incredible popularity last year – we’re now taking group bookings for Christmas 2017. Secure a table for your party now, and enjoy a memorable seasonal occasion at El Gato Negro!
These group bookings are for between seven and sixteen people, available from November 13th to December 24th, and you’ll be able to enjoy a specially designed menu from our kitchen as the centrepiece to your visit. Click here to view the food menu. We are able to cater for any dietary requirements, please notify us when booking.
We also offer a tiered selection of drinks packages to complement the food menu.
£15 per head
- Arrival glass of cava, or bottle or beer
- Half bottle of house wine per person
£30 per head
- Half a bottle of cava on arrival per person
- Bottle of house wine per person
£40 per head
- Cocktail on arrival
- Half bottle of Cava per person
- Bottle of recommended wine* per person
We are also able to create bespoke wine packages on request.
To make a reservation, use the contact form on our booking page, or call one of our team. Bookings are available for 12pm, 3pm, 6pm and 9pm time slots. There is a £10 per head non-refundable deposit to be made when booking. We require 48 hours notice for any decrease in party size.
* Full selection of recommended wines available on request
After extensive polling, testing and trialling chef patron Simon and head chef Richard have refreshed our restaurant menu, introducing a selection of delicious new dishes taking advantage of seasonally-available produce.
Great news for graduates! We’re open throughout Mondays – including lunchtimes – on Monday 10th, 17th and 24th of July, specifically to provide the perfect option for a graduation celebration in style with friends and family. Of course it’s also another option for anyone to enjoy sun-soaked lunches on Monday, including from our popular new Menú Rápido.
El Gato Negro is the ideal location for celebrating graduation on any day of the week, enjoying our acclaimed food and drinks in the surroundings of our beautiful award-winning restaurant. Plus there’s a free glass of cava for the graduate with any pre-booked table, to add some extra sparkle to the celebration and toast their achievements.
We’ve even created an exclusive cocktail for the special occasion, available throughout July. The Graduation is a mix of raspberry-infused Manchester Gin, cherry-infused bourbon and cava, garnished with raspberry dust, coconut and bourbon-soaked cherry. At just £8.50 this is bound to graduate with first-class honours!
Ah, Creme Catalan. Such a simple, yet perfect combination of flavours and textures. Everyone seems to love shattering the topping and breaking into the delicate orange-scented delights below. I’ve always loved Crème brûlée but when I first visited Spain I had this and thought the orange zest in the Spanish version made a great thing even better. Our customers have always agreed and this has been our most popular dessert over the years.
Creme Catalan (Crema Catalana)
- 5 medium egg yolks
- 375g double cream
- 200g full fat milk
- 75g caster sugar
- Zest of 1 orange
- Seeds of 1 vanilla pod
- Extra caster sugar to finish
Add the vanilla seeds and orange zest to the cream and in a pan. Bring to a simmer, then remove from heat.
Mix together the egg yolks and caster sugar in a bowl. Add the milk in stages and stir to combine.
Pour mixture into 4 wide moulds or ramekins and cook in a bain-marie at 100°C until set. Refrigerate for 2 hours until chilled.
Sprinkle each with a fine, even layer of caster sugar and gently flame with a blowtorch* until golden, taking care not to burn the sugar. Return to the fridge for 5 min to set.
* If you don’t have a blowtorch you can always use a grill for the final stage, although it’s harder to get as crisp and glassy a finish on the sugar.