Northern Quarter restaurant and bar The Blue Pig has unveiled a big new menu, featuring small plates, large plates, sharing boards and plenty more. Small plates (individually priced – or four for £18) include beetroot falafel, scotch duck egg, Asian pork bon bon, pan-seared cod cheeks and harissa-spiced meatballs, while the slow-braised Chinese pork belly (pictured, £10.50) – served on pak choi, baby corn and noodles, with homemade oyster sauce – impressed from the large plate selections. The Blue Pig has traditionally offered substantial charcuterie and cheese sharing boards – but these now include Suffolk salami with rosemary, air-dried Dorset beef, 18-month-matured cheddar and Perl Wen brie, which can be mixed and matched (3 for £7, 5 for £9). For lunch, £5 deli counter options include marinated chicken thigh, tortilla, quiche, plus a selection of sandwiches. With unusual sides such as courgette fritters with pesto mayo (£4) and carrot fries with avocado mayo (£3.50 also available, as well as fresh oysters prepared in five different ways (3 for £8, 5 for £15.50, 12 for £28), this High Street fixture is likely to surprise returning patrons with its new offering.
The Blue Pig, 69 High Street, Manchester, M4 1FS, Tel: 0161 806 0794, Sun-Wed 11am-12am, Thu 11am-12.30am, Fri & Sat 11am-2am, thebluepigmcr.co.uk
- Words:
- Chris Horkan
- Published on:
- Sun 14 Oct 2018
