You can experience the ultimate in decadent pairings with our new Laurent Perrier champagne and caviar menu at Bottega in Selfridges, Manchester. 

Pull up a chair at our feature bar and choose from rose or brut champagnes by the glass or bottle, paired perfectly with either Imperial Gold caviar or Queen scallops, belissimo. #seeyouathebar

 

 

We’re excited to announce plans for Pizza Madre, our new restaurant for Manchester.
Set to open late spring on King Street West, opposite our flagship San Carlo, Pizza Madre will serve traditional Neapolitan pizza cooked in a wood fired oven. Rotisserie chicken, delicious sides, Italian craft beers and great value wines will also be on the menu. Keep an eye on our social pages for the latest news.

Facebook @SCPizzaMadre
Instagram @SC_PizzaMadre
Twitter @SC_PizzaMadre

Have you heard about FEAST?

Our new British woodland themed pop-up restaurant and bar on King St West in Manchester is off to a flying start.

From pies to stews, game dishes, colossal burgers and the now famous sharing Sunday roast, FEAST is open from noon until late every day, serving the best in British winter warming comfort food by Champion of the North, Chef Robert Owen Brown.

It’s not all about the food, FEAST serves bespoke hot toddies, winter warming cocktails, beers, spirits and wines…our secret egg nog recipe is a must try!

But don’t hang around, FEAST is a pop-up, we’ll be open through Christmas and New Year’s Eve and set to close early January.

Reservations aren’t always required at FEAST, just call in for a drink and stay a while, if you choose to eat, we promise you won’t go home hungry.

What they’re saying

“Absolutely immense and delicious”

Simon Binns, Editor, Manchester Evening News, What’s On

“A wonderful winter FEAST”

Chris Greenhalgh, Publisher, I Love Manchester

“My favourite food news of the winter, Rob Owen Brown Joins San Carlo for a winter pop-up FEAST”

Neil Sowerby, Manchester Confidential

47, King Street West

0161 839 1929

San Carlo Group Opens Winter Pop-Up Restaurant & Bar FEAST

 

To book a table at FEAST call 0161 839 1929

 

 

On Saturday 12^th November, award winning San Carlo Group Restaurants and revered local Chef Robert Owen Brown will launch FEAST, a winter pop-up restaurant and bar at the former site of 47 King Street West in Manchester.

Inspired by a winter woodland, FEAST will offer sophisticated comfort food and seasonal, indulgent cocktails, wines and beers beneath a canopy of branches, evergreens and enchanting lights.

Open for breakfast and all day dining through ‘til late, seven days a week throughout the winter season (until early January), FEAST will evoke the beautiful winter forest and woodlands of England.

Feast’s chef Robert Owen Brown has been hailed by critics near and far as a champion of the north, a chef who combines great technique with a deep understanding of gutsy cooking,

Inspired by great British and local winter produce, Robert Owen Brown’s FEAST menu will include hearty seasonal dishes including roasts, pies, and stews including:

 

Starters:

A wild porcini and Marsala soup with a pecorino pastry crust

Plum and rum tobacco smoked Cheshire venison carpaccio with a hazelnut and cherry bell radish salad

Baked Tunworth Camembert style cheese, sweet pickled onion chutney

Potted Belted Galway ox cheek with warm caraway and rye

Loch Etive salmon, clementine oil, caviar cream and seaweed

Red velvet beetroot cured gravalax with granary toast and dill pickle spaghetti

Hand dived scallops, smooth celeriac mash and crispy Bury black pudding                     

Mains:

Rolled roast rare breed pork belly with apple wafers, sage and onion beignets & crab apple rhubarb glaze          

Rich claret braised Forest of Dean wild boar, Chorlton chorizo & horseradish dumplings

Breast of free range chicken, garlic, thyme and caramelised orb of joy      

Sirloin of aged beef, roast bone marrow, beef dripping wafer with sauce Borderlaise

Whole local estate pheasant, bacon, bread sauce and wild watercress     

Classic steak, Marble Beer and Cow Heel Pie 

Baked Tunworth Camembert style cheese, sweet pickled onion chutney              

Hay baked mutton chop with a caper and Scotch broth reduction

Desserts:

Baked Alaska with home-made Christmas pudding ice cream and butterscotch sauce

Dark chocolate terrine, marinated cherries and thick brandy cream

Spiced honey and Vimto poached pear

Steamed sticky syrup and pin meal sponge pudding with proper custard

Toasted almond fondue with shortbreads and flumps

Selection of local artisan cheeses with all the tracklements  

 

Festooned with cosy blankets and lit by lanterns and twinkling lights, FEAST will be the perfect place to escape and indulge in winter’s finest heart-warming produce, hot chocolate cocktails, mulled cider and a unique woodland and winter inspired cocktail list created by Bark Manchester.

 

Woodland inspired cocktails include:

Woodland Old Fashioned

Woodford Double Oaked American Bourbon, Tawny Port 10 years, Dry Apricot & Raisings home-made syrup, Angostura Bitters, Orange Zest

The Silver Chair

Bacardi 8years old, FEAST secret Eggnog mixture, nutmeg, silver cinnamon stick 

The Trader’ Returns

A twist on the eternal “Hot Buttered Rum”, with Appleton 12 years old, softened organic butter, grated cloves, nutmeg, cinnamon, saffron and light brown sugar, mixed with hot water and topped with orange & vanilla foam

Mocha Martini

Espresso Martini but better –  Grey Goose Vodka, Galliano Coffee liquor, Fresh Italian Coffee, Home-made chocolate syrup

 

A full beer and wine list will also be available.

Commenting on the news, San Carlo Group Managing Director, Marcello Distefano said:

“We’re excited to offer something completely different with FEAST. We’re fans of Rob Owen Brown and collaborating with him has been a great experience, it’s good to have some fun with a concept and we share the same passion for great food and produce. We hope everyone will come down and enjoy getting into the festive mood with us. What happens post FEAST? Well, we’re working on that right now and look forward to revealing all nearer the time.”

 Speaking ahead of the launch, Robert Owen Brown said:

“FEAST is a meeting of minds and passions, it’s great working with an operator at the top of their game and one that cares about provenance as much as I do.”

San Carlo Group is a multi-award winning family owned Italian restaurant group, with 18 venues across the UK, including 6 sites across Manchester and one in Cheshire.

 

FEAST OPENING TIMES

Monday to Friday 8am til late

Saturday and Sunday 9am til late

 

To book a table at FEAST contact 0161 839 1929

At San Carlo we understand that sometimes only a prime, tender steak cooked to perfection and accompanied by a glass or two of great red, will do.

Whether you’re a lover of a well-seasoned 28 days hung sirloin served with béarnaise sauce, you’d like to feast on our ultimate Tomahawk Steak or perhaps a prime fillet cooked rare is more your thing; if you’re looking for a great grill or steak restaurant in Manchester, Liverpool, Leeds, Birmingham, Hale, Leicester or Bristol, San Carlo has what you need.

What makes our steaks so good?

As you may have heard, we’re rather fussy about our produce and our beef is no exception. we source only the finest cuts from native British breeds and all of our steaks are expertly dry aged for 28 days to naturally intensify the flavour.

Sirloin, rump and fillet with sides and sauces are a given and a constant on our menus, but what about something different?

Hungry? Try our 1.2kg Tomahawk Steak (pictured)

The San Carlo Tomahawk Steak is the ultimate wow-factor steak. Named because it allegedly resembles the Tomahawk axe, you won’t find this cut of steak on many restaurant menus in the UK. Weighing in at 1.2kg, it’s an on-the bone rib steak, cut from the fore-rib with the entire rib bone left. Hugely popular at our restaurants, the Tomahawk cut releases intense flavours during cooking.  If you like bone-in steaks such as T-bone or Porterhouse, you’ll love the Tomahawk.

Something Lighter? Try our Tagliata di Filetto di Manzo

Perfect for lunch or a lighter, leaner option, our Tagliata di Filetto di Manzo is an ever popular choice. Slices of prime Scottish fillet of beef come together with a fine balsamic and brandy flambé and is served with fresh rocket leaves. Add more salad or enjoy adding sides to suit your appetite.

Feeling Decadent? Try our Filetto al Dolcelatte

A 9oz pan fried prime fillet steak, served with a rich and smooth Port and Dolcelatte sauce and topped with melted Dolcelatte cheese. Deliciously decadent.

Whatever your taste, San Carlo’s award winning restaurants have the perfect steak for you, served in award winning style and with an expertly stocked, extensive wine list to match. We hope you’ll make a date for a steak with us soon.

Lying at the very heart of authentic Italian cuisine, from pizza and pasta alla norma to aubergine based caponata, the Pomodoro (tomato sauce) is arguably the most important ingredient of all.

In the south east corner of Sicily, not far from the birthplace of our Chairman Carlo Distefano, twisting tomato vines are everywhere to be seen, but it is the ciliegino (cherry) and costoluto (large salad tomato) tomatoes from Pachino that steal the show and are flown in from Sicily to our award winning Italian restaurants across the UK to form the foundation of many of our signature dishes.

Intensely fragrant and bursting with sweetness and flavour thanks to the coastal microclimate, soil and sun, Pachino tomatoes are crunchier on the outside and sweeter on the inside than most varieties. An explosion of freshness in your mouth with a sweet pulp yet savoury at the same time, they contain all the flavours of the land in which they were cultivated.

Enjoying geographically protected status, these highly prized tomatoes are not just delicious; referred to as the red gold of Pachino they also offer exceptional nutritional properties; rich in antioxidants and vitamins, they’re an important part of the Mediterranean diet.

In a world of chain restaurants with controlled portion sizes and centralised kitchens, at San Carlo we remain passionately independent and passionate about cooking using only the best Italian seasonal produce. That’s why you’ll find Pachino tomatoes in our salads, on our bruschetta in the Pomodoro sauce on our pizzas, in tomato based pasta dishes such as pasta all norma and in many other dishes on our menus.

 

Our menus change with the seasons to reflect our food philosophy – using only the best, seasonal produce and allowing those ingredients to shine. Spring Summer is an exciting time for us as our Executive Development Chef Filippo Pagani sets to work creating those new dishes for you to enjoy. Available from the end of April, expect lighter, colourful dishes bursting with flavour, featuring artichokes, asparagus, spinach, wild garlic, lemons, tomatoes and lamb.