Black Leaf is probably one of Manchester’s most famous vegan eateries.
Since its inception, the restaurant has continued to wow with its flavour combinations and plant-based takes on some popular meat and fish dishes including mushroom calamari and meatballs made from chickpeas, which you’d struggle to tell the difference.
Recently, Black Leaf acquired new Head Chef, Chris Nuttall, who has created 12 incredible plant-based tapas dishes to add to the menu. AND, in March, you can grab a whole 25% off the menu Monday – Wednesday from 5pm with last seating at 9pm.
On the menu, you’ll find the Charred Peach and Spinach Salad. It’s fresh and comes with curried walnuts and a spicy vinaigrette, which cut through the dish delightfully.
Some of the smaller dishes are a perfect pairing with a glass of white, like the King Oyster Mushroom Scallops, which are served on crushed peas with lemon and garlic butter.
We had the pleasure of trying the new menu, and the Swede Gnocchi with miso onions and crispy sage was a big hit, along with the Guinness Glazed Cauliflower with parsnip crisps and chive. The Guinness glaze is punchy and works perfectly with the parsnip.
Other outstanding dishes available on Black Leaf’s brand-new menu are the ‘Beef’ on Toast, which is a slow-cooked mushroom ragu with tomato relish on sourdough toast, and the Spiced Carrot and Parsnips with curried hummus, pickled apple and coriander oil. An unbelievable flavour combination.
That’s not it, though, you can also choose from the Seitan Au Vin with truffle and rosemary pomme purée, the Red Lentil Dahl with fried okra, Patatas Arrugadas with mojo piquant and salsa verde, Hasselback Beetroot with pkaila and smoked chilli butter beans, and, finally, Sweet Potato and Artichoke in cardamom and tomato sauce with lime tahini cream.
If you fancy getting your chops around all of this incredibly fresh, plant-based cuisine we’d advise you book in ASAP via the link below! Black Leaf is an intimate space that only houses a small amount of guests, and we wouldn’t want you to be disappointed.