Cibo Manchester
Menu with Prices in the UK

Penne pasta in cream and sage, flambéed with French cognac tableside inside a giant wheel of Grana Padano cheese.

Slow-cooked 8-hour traditional beef and pork Bolognese ragu, San Marzano tomatoes, fresh bay leaves, and Grana Padano over bronze-die spaghetti.

Traditional Sicilian penne tossed with pan-fried aubergines, sweet tomato marinara, garlic, fresh basil, and salted ricotta cheese.

Handmade pasta parcels filled with sweet lobster meat and mascarpone, served in a velvety lobster bisque cream sauce with tiger prawns.

Bronze-die linguine with Scottish mussels, clams, squid, and king prawns in a light garlic, chilli, white wine, and cherry tomato sauce.

Layered egg pasta sheets with slow-braised Bolognese sauce, creamy béchamel, fior di latte mozzarella, and baked until golden.

Fresh egg tagliatelle tossed in a rich black truffle and forest mushroom cream sauce, topped with shaved black summer truffles.

Carnaroli rice simmered in rich seafood stock with king prawns, mussels, baby squid, white wine, garlic, and chopped fresh parsley.

Toasted Altamura sourdough rubbed with garlic, topped with marinated San Marzano baby plum tomatoes, fresh basil, and extra virgin olive oil.

Toasted sourdough loaded with sautéed wild forest mushrooms in garlic, white wine, parsley, and a touch of mascarpone.

Whole creamy Puglian burrata cheese garnished with 24-karat edible gold flakes, heritage cherry tomatoes, and aged balsamic glaze.

Golden Sicilian crisp risotto balls stuffed with sweet roasted butternut squash, mozzarella, and parmesan, served with spicy tomato dip.

Tender baby squid dusted in semolina flour, flash-fried until crisp, served with homemade garlic lemon aioli and fresh lemon wedge.

Crispy panko-breaded fresh mozzarella triangles, deep-fried until molten, served with warm San Marzano tomato basil sugo.

Paper-thin slices of prime raw British beef fillet, wild rocket leaves, shaved parmesan reggiano, capers, and white truffle oil drizzle.

Pan-seared king scallops served on the half shell with garlic, white wine butter sauce, and herb-parmesan breadcrumbs.

King prawns pan-fried in extra virgin olive oil with fresh sliced garlic, red chilli, white wine, and toasted ciabatta slices.

Crisp breaded chicken breast topped with rich marinara sauce, melted mozzarella, and fresh basil, served with spaghetti pomodoro.

Pan-roasted chicken supreme in a creamy wild mushroom, white wine, shallot, and garlic sauce, served with roasted rosemary potatoes.

Flattened corn-fed chicken breast in crispy golden breadcrumbs, served with spaghetti Napoli and a fresh rocket and parmesan salad.

Marinated chicken breast, peppers, and red onions threaded on a theatrical hanging skewer, dripping pan juices over garlic potatoes.

Prime British beef fillet chunks, red peppers, and shallots on a suspended hanging skewer with herb butter dripping over crispy chips.

28-day dry-aged British prime ribeye steak grilled to order, served with roasted vine tomatoes, watercress, and choice of steak sauce.

Centre-cut prime British beef fillet served with classic green peppercorn, French cognac, and double cream reduction sauce.

Slow-braised British lamb shank in red wine, rosemary, and root vegetable jus, served on creamy mashed potato.

Pan-roasted sea bass fillets with capers, Taggiasca olives, white wine, lemon butter sauce, and roasted new potatoes.

Grilled Scottish salmon supreme served over tenderstem broccoli, salsa verde, and crushed herb-infused baby potatoes.

Giant butterflied king prawns grilled with garlic, chilli, parsley butter, served with mixed wild salad and crispy fries.

San Marzano D.O.P. tomato sugo, creamy fior di latte mozzarella, fresh fragrant basil leaves, and extra virgin olive oil drizzle.

Spicy tomato sauce, fior di latte mozzarella, fiery Spianata Calabrese salami, fresh red chillies, and oregano.

Fior di latte mozzarella, creamy French goat's cheese, wood-roasted sweet red bell peppers, toasted pine nuts, and balsamic glaze.

Tomato sauce, buffalo mozzarella, crumbled Italian Toscana fennel sausage, wild broccoli rabe, and chilli flakes.

Folded pizza pocket stuffed with cotto ham, spicy salami, mushrooms, ricotta cheese, and mozzarella, topped with marinara sauce.

Tomato sauce, fior di latte, roasted portobello mushrooms, and thinly sliced Prosciutto di Parma ham.

Skin-on golden potato fries seasoned with fine sea salt.

Crispy hand-cut fries tossed in aromatic black truffle oil and freshly grated 24-month Grana Padano cheese.

Fresh baby spinach leaves flash-sautéed in extra virgin olive oil with minced garlic and sea salt.

Steamed tenderstem broccoli tossed in lemon olive oil and topped with toasted flaked almonds.

Crisp mixed Italian salad leaves with cucumber, baby tomatoes, red onion, and extra virgin olive oil dressing.

Green peppercorns flambéed with cognac, beef reduction, and double cream.

Classic French sauce made with sautéed mushrooms, shallots, French mustard, brandy, and cream.

Espresso-soaked Savoiardi ladyfinger biscuits layered with rich mascarpone zabaglione cream, dusted with Belgian cocoa powder.

Warm molten dark chocolate fondant cake with a gooey liquid chocolate centre, served with vanilla bean gelato.

Crispy fried pastry tubes filled with sweet sheep's milk ricotta, dark chocolate drops, and crushed Sicilian pistachios.

Silky vanilla pod infused cooked cream topped with wild blackberry and raspberry compote and mint sprig.

Choice of artisanal Italian gelato scoops: Madagascan Vanilla, Belgian Dark Chocolate, or Bronte Pistachio.

Aperol aperitivo, DOC Prosecco, splash of sparkling soda water, served over ice with fresh orange slice.

Equal parts Bombay Sapphire gin, Campari bitter, and Martini Rosso sweet vermouth, stirred with orange peel.

Freshly pulled Italian espresso, Grey Goose vodka, Kahlua coffee liqueur, shaken with ice for a dense crema.

Crushed wild berries, fresh mint, lime juice, elderflower cordial, topped with chilled sparkling San Pellegrino.

Naturally carbonated Italian mineral water bottled at the source in San Pellegrino Terme.

Sparkling Italian citrus beverage with real fruit juice from Sicilian oranges or lemons.

Choice of selected starter (Bruschetta, Arancini, or Calamari) and main course (Penne Arrabbiata, Pizza Margherita, or Pollo Milanese). Available 12:00 - 15:00.

Three courses from the dedicated early dining card including antipasto, classic pasta or pizza main, and homemade dessert. Available Sun-Thu 17:00 - 19:00.