SAN CARLO don’t hang about.
...it’s good to have some fun with a concept
Less than three days after snapping up the former 47 King Street West unit opposite their flagship, and the Italian restaurant group have already lined-up a big name chef, created a concept and written the menu.
Not only that but they’re opening this Saturday… in two days… what’s that they say about Italian efficiency?
Group gaffa Carlo Distefano has drafted in revered local chef and long-time Confidential favourite, Rob Owen Brown, to join them in launching pop-up bar and restaurant, FEAST.
The itinerant former Mark Addy and Lounge 10 chef will head-up the kitchens of the ‘winter wonderland’ inspired restaurant, where ‘sophisticated comfort food and seasonal cocktails, wines and beers’ will be served beneath a ‘canopy of branches, evergreens and enchanting lights’.
In which case, Confidential reckons Chef Brown – who spends a considerable amount of time in the woods hunting boar and eating squirrels – should feel right at home.
Chef Rob Owen Brown will head-up FEAST until JanuarySan 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.”
FEAST opens seven days a week, breakfast ‘til late, from Saturday 12 November until early January (by which time those efficient Distefanos will no doubt be ready to go with a permanent new restaurant... having hired all the staff, folded the napkins and turned the stove back on).
And how about this for a menu? We've missed you Rob...
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
The old 47 King Street West
FEAST, 47 King Street West (opposite San Carlo), Manchester, M3 2PW
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