The story
El Gato Negro Manchester serves modern Spanish tapas from a converted townhouse on King Street, led by chef patron Simon Shaw. Shaw brought the brand from a successful run in Yorkshire to the city centre in February 2016, transforming the multi-level space into a hub for seasonal small plates. His background spans head chef roles at Harvey Nichols before falling for Catalan and Basque cuisines during trips to Spain. The menu reflects that journey, blending traditional techniques with fresh, locally sourced produce alongside imported Spanish staples.
Shaw's cooking prioritises bold flavours and rich saucing across a menu described as simple yet confident. Charcuterie boards arrive with sweet accents like orange-blossom honey and quince jelly, setting the stage for hot tapas. Grilled lamb skewers come paired with butter bean houmous and harissa yoghurt, while chicken thighs feature a punchy mojo picón. Hispi cabbage meets parsnip purée and Picos Blue vinaigrette, while chargrilled octopus brings texture with new potatoes, capers, and shallots.
The restaurant occupies three distinct floors within an elegant building, offering a layout that shifts from street-level energy to refined dining. A darkling tapas bar anchors the ground floor, while the middle level features an open kitchen. Upstairs, a top-floor terrace opens to the sky, providing a whisper of glamour for evening service. The layout encourages social sharing across the levels, supported by staff who can converse in Spanish when needed.
Beverage choices anchor the meal in Iberia, with a wine list curated alongside Master of Wine Miles Corish. The selection focuses on independent Spanish producers, featuring robust reds and crisp whites like white Rioja. Craft spirits support house cocktails built with local ingredients, while a range of sherries rounds out the bar offer. Desserts include crema catalana and a Basque cheesecake with Turrón sauce, plus an orange bomb of white chocolate mousse and honeycomb.
Recognition
Ambience
Details
History
The triple-decker delights of the original 'Black Cat' seem almost quaint given chef-patron Simon Shaw's subsequent adventures in Manchester and beyond. But King Street's top-floor terrace, open kitchen on the middle floor and darkling street-level tapas bar offer both a whisper of glamour and a reliable hand in the kitchen; years of in-house experience with solid Spanish ingredients pays off handsomely on the plate. Charcuterie boards are all killer, no filler, with sweet notes provided by orange-blossom honey and quince jelly, while tapas are characterised by rich saucing and plenty of punch – try the chicken thighs with mojo picón, the smoky grilled lamb skewers accompanied by butter bean houmous and harissa yoghurt or hispi cabbage with parsnip purée and Picos Blue vinaigrette. For zing, look to chargrilled octopus with new potatoes, capers and shallots, plus a glass of white Rioja from the Iberian-led wine list. For afters, crema catalana is a classic, likewise Basque cheesecake with Turrón sauce; alternatively, dip into the Euro-accented orange bomb with white chocolate mousse, orange coulis and honeycomb. Note that amiable service can be administered in Spanish, if required.
1 Rosette Award for Culinary Excellence
Location
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