The Cut & Craft Manchester
Menu with Prices in the UK

Thick Cumberland pork sausages, smoked back bacon rashers, two fried free-range eggs, grilled field mushroom, baked beans, hash browns, and toasted bloomer bread.

Chargrilled 5oz flat iron steak strips cooked to medium rare, two fried free-range eggs, grilled tomato, and toasted sourdough bread.

Two poached free-range eggs, thick-cut honey roast ham, and velvety hollandaise sauce over a toasted English muffin.

Crushed Hass avocado with lime, chilli flakes, crumbled Greek feta, and two poached eggs on toasted artisan sourdough.

Stack of three golden buttermilk pancakes layered with crispy smoked streaky bacon and Canadian pure maple syrup.

Jumbo king prawns flash-fried in garlic butter, smoked pimentón, and fresh red chillies, served with grilled sourdough bread.

Slow-braised shredded beef short rib bound with béchamel, breaded and fried golden, served with truffle mayonnaise dip.

Creamy whole fresh burrata cheese with roasted heritage tomatoes, basil pesto dressing, and toasted pine nuts.

Tender calamari rings tossed in spiced salt and pepper flour, fried crisp with spring onions and garlic sriracha aioli.

Crispy pork belly cubes tossed in a sticky spiced honey and bourbon barbecue glaze with toasted sesame seeds.

Specially butchered 28-day aged British featherblade steak grilled over hot coals, served with dressed green leaf salad and beef dripping jus.

Grass-fed British beef ribeye with rich marbling, flame-grilled and served with roasted vine tomatoes and watercress.

Center-cut prime beef tenderloin cooked to tender perfection, served with roasted garlic head and baby watercress.

Bone-in British sirloin offering deep buttery flavour, charred over flame and rested with rosemary sea salt.

Chargrilled tender rump steak carved into thick slices, accompanied by chimichurri dressing and crisp watercress.

Two prime steak patties, melted British cheddar cheese, crispy bacon relish, gherkins, and house burger sauce in a brioche bun with fries.

Fried buttermilk-marinated chicken breast, crunchy cabbage slaw, spicy chipotle mayo, and pickles in a brioche bun with fries.

Crispy skin Atlantic seabass fillet served over warm crushed ratte potatoes, samphire, and brown shrimp lemon butter.

Fresh line-caught haddock dipped in craft pale ale batter, triple-cooked chips, crushed minted peas, and homemade tartare sauce.

Sizzling skillet of grilled halloumi cheese, charred peppers, and red onions, served with warm tortillas, guacamole, sour cream, and salsa.

Crispy skin-on potato fries tossed in black truffle oil, freshly grated Grana Padano cheese, and chopped chives.

Rich buttery mashed potatoes melted with fondue cheese, garlic, and cream for an irresistible stretchy texture.

Grilled tenderstem broccoli stems tossed with confit garlic oil, sea salt flakes, and toasted almonds.

Golden panko-crusted croquettes stuffed with roasted cauliflower and molten mature cheddar cheese.

Tender baby spinach leaves cooked in double cream, garlic, and freshly grated whole nutmeg.

Cracked green peppercorns flambéed in French cognac with rich cream and beef demi-glace.

Twelve-hour beef bone reduction simmered with roasted marrow, red wine, and thyme.

Finely chopped fresh parsley, oregano, garlic, red wine vinegar, and extra virgin olive oil.

Melted tangy British Stilton blue cheese blended with double cream and cracked black pepper.

Platter of 28-day roast sirloin of beef, half roasted chicken, crispy pork belly, giant Yorkshire puddings, roasties, greens, and bottomless gravy.

Pink roasted dry-aged beef sirloin with beef-dripping roast potatoes, honey parsnips, Yorkshire pudding, and roasting juices.

Crispy crackling pork belly served with Bramley apple compote, roasties, seasonal greens, Yorkshire pudding, and cider gravy.

Dark chocolate sphere filled with honeycomb gelato and brownie crumbs, melted tableside with hot salted caramel sauce.

Traditional moist Medjool date sponge drenched in rich toffee butterscotch sauce, served with Madagascar vanilla ice cream.

Creamy baked vanilla cheesecake on a buttery biscuit base, served with tart raspberry coulis and fresh berries.

Locally brewed Manchester citrus pale ale featuring aromatic American hops and crisp malt finish.

Woodford Reserve bourbon, Angostura bitters, flamed orange peel, and demerara syrup smoked with oak woodchips under glass.

Vanilla vodka, Passoa passionfruit liqueur, fresh passionfruit purée, and vanilla syrup, served with a shot of Prosecco.

Crushed fresh raspberries, rose water cordial, cloudy lemonade, and fresh mint leaves.

Fresh lime wedges, mint leaves, cane sugar, and sparkling soda water over crushed ice.

Double extraction of Dark Woods speciality espresso with velvety micro-foamed milk.