Tapas restaurant El Gato Negro has introduced new dishes to its dessert menu.
Developed by chef patron and creative director Simon Shaw alongside head chef Carlos Gomes, the menu has a trio of new additions including lemon meringue tart with blueberry gel and lemon sorbet, choux bun with hazelnut and tonka bean crémeux, and Valrhona chocolate tart with mixed berries, shortbread and caramel.
The new desserts join those already on the menu at the Manchester restaurant, including mini doughnuts served with hot chocolate sauce and crème Catalan.
“We’ve put a lot of time into creating the new desserts and they really are delicious,” says Shaw. “When people think of tapas food they often think of savoury dishes, but the Spanish have a sweet tooth too.
“Traditionally in Spain dessert menus boast sweetness with chocolate, creamy dishes. We’ve taken this local influence and introduced treats that are rich in flavour but are light enough to enjoy following a meal.”