Menu. style is a halfway house between nz Marlborough opulence and french elegance. served on the bone. Add your opinion. Sign up today. Please referto the main menu for a full list of our delicious pastas, Please note the smaller portion price applies to our children’s menu and includes a free dessert. Dear Guest, Unfortunately dogs are not allowed in the restaurant at any time, dogs are more than welcome on the terrace as long as the weather is fine. Tropical and generous, this wine's melon and grapefruit aromas will get your mouth watering. Tallegio and thyme, tomato sauce with mozzarella, Roast chicken, BBQ and sweet tomato base with mozzarella and pancetta, Goat’s cheese, roasted red peppers, caramelised onions, pine nuts, pesto, mozzarella and rocket, Roast chicken, meatballs, tuscan ham, pepperoni, bolognese and onions, Grilled 2lb lobster with fries and your choice of thermadore sauce or garlic butter, Home made mini doughnuts with chocolate sauce and cream. Italian style... crème de cassis topped with prosecco. salt or no salt? Fruity puddings shouldn't be allowed without a glass of this. Clean, crisp and beautifully dry. Gusto Restaurant & Bar Cheadle Hulme. Choose from our selection below, all made with farmhouse ice cream; All wines by the glass are available in 125ml measures. This is big, rich, deep and utterly amazing paired with the most substantial dishes. Wild turkey, fresh lemon, sugar syrup, mint and bitters shake, smashed to pieces and served over crushed ice. The view isn't great - straight on to then main road. Baked Rosemary Focaccia Bread with Olive Oil and Balsamic Vinegar, Houmus with Flat Bread, Carrots and Cucumber, Creamed Celeriac and Chestnut Soup with Truffle Oil and Pecorino Cheese, Deep Fried Crispy Flatcap and Oyster Mushrooms with Truffled Mayonnaise, Hand Rolled Meatballs in a Spiced Tomato Sauce with a Grana Padano Glaze and Ciabatta, Calamari Deep Fried with Lemon Mayonnaise, Poached Duck Egg with Pepperonata and Potato, Risotto Cake with Air Dried Speck Ham, Wild Mushroom and Pecorino, Burratina Mozzarella, Tomato and Fresh Basil Salad, Home Made Chicken Liver Pâté Served with Red Onion and Cranberry Chutney, Tiger Prawns in a Garlic, Tomato and Cream Sauce, Mussels Steamed in a White Wine, Garlic and Cream Sauce with Ciabatta, Burratina Mozzarella Cheese with Slow Roasted Beetroot and Herb Wafers, Spaghetti Tossed in a Light Tomato and Basil Ragu, Rigatoni Primavera with Butternut Squash, Celeriac, Carrot, Cabbage, Green Beans, Pine Nuts and Cream, Tagliatelle Arrabbiata with Tomato, Chilli, Mozzarella and Fresh Basil with Pepperoni, Smoked Salmon and Dill Rigatoni Tossed with Cream, Peas and Spinach, Spaghetti with Mussels, Saffron, Garlic and White Wine Sauce, Butternut Squash Risotto with Toasted Almonds, Fried Sage and Truffle Oil, Grana Padano Risotto with Chestnut and Oyster Mushrooms Finished with Truffle Butterwith Pancetta, Rigatoni Primavera with Butternut Squash, Celeriac, Carrot, Cabbage, Green Beans, Pine Nuts and Cream with Chicken, Butter Fried Gnocchi Baked with Tomato, Oregano and Glazed with Grana Padano, Gnocchi with Slow Roast Pork, Cherry Tomatoes, Pesto and Rocket, Tagliatelle Arrabbiata with Tomato, Chilli, Mozzarella and Fresh Basil, Tagliatelle with Prawns, Garlic and Sweet Chilli Tomato Sauce Finished with Fresh Lime and Rocket, Hand Rolled Italian Meatballs in Tomato Sauce On a Bed of Spaghetti, Lobster and Prawn Spaghetti in a Light Tomato Sauce with a Hint of Chilli and Garlic, Grana Padano Risotto with Chestnut and Oyster Mushrooms Finished with Truffle Butter, Saffron Risotto with Prawn and Cherry Tomato Salad, Warm Goat's Cheese, Honey and Walnuts with Pickled Wild Mushrooms and a Beetroot Dressing, Apple, Dolcelatte, Walnut, Baby Gem and Spinach with House Dressing and a Drizzle of Honey, Romesco Chicken Salad with Goat's Cheese, Rocket and Aged Balsamic, Baked Fillet of Lemon Sole with Herb Crumbs, Winter Vegetables, Speck Ham and a Butter Sauce, Roast Fillet of Cod Wrapped in Tuscan Ham with Crushed Peas, Lemon and Caper Oil, Steamed Sea Bass with Spinach and a Balsamic Rosemary Dressing, Whole Salt Baked Sea Bass Infused with Lemon and Italian Herbs, Romesco Glazed Tuna Steak, Roast Aubergines and Chive Oil, Hand Rolled Meatballs and Taleggio in Focaccia Served with Fries, Roast Chicken and Salsa Verde with Polenta Chips and a Tomato and Red Wine Sauce, Veal Osso Bucco with Creamy Mash and Gremolata, Lemon and Saffron Marinated Chicken Breast, Served with Cocotte Potatoes and Herb Oil, Flattened Rump Steak with Garlic, Chilli, Peppercorn, Sea Salt, Rocket and Grana Padano, Chargrilled Fillet Steak with Garlic Butter, Roasted Air Dried Tomatoes and Fries, Gusto Burger with Melted Mozzarella Served with Fries, Pan Roast Breast of Duck, Balsamic Shallot Tartlette with Red Wine and Beetroot Reduction, Roast Rump of Lamb, Roasted Celeriac and Salsa Verde, 10Oz Rib Eye Steak with Truffle Butter and Sautéed Wild Mushrooms, Baked Venetian Rice Pudding with Pistachio Ice Cream, Sticky Toffee Pudding with Vanilla Ice Cream, Home Made White Chocolate Cheesecake with Raspberry Coulis, Three Scoop Ice Cream Coupe with Toasted Almond Flakes: Vanilla, Strawberry, Chocolate Or Pistachio, Chocolate Mousse with Salted Caramel and Cappuccino Cream, Hot Chocolate and Hazelnut Brownie Served with Pistachio Ice Cream and Chocolate Sauce, Nutella and Mascarpone Calzone Served with Vanilla Ice Cream, Conti Neri 'Bis Bis' Frizzante Rosato, Veneto, Italy, Bisol Prosecco Crede Docg, Valdobbiadene, Italy, Bollinger Special Cuvée Nv, Champagne, France, Laurent-Perrier Nv Rosé, Champagne, France, Dom Perignon 2003 Vintage, Champagne, France, Perrier-Jouet Belle Epoque Rosé 2004 Vintage, Champagne, France, Bel Star Prosecco Doc, Valdobbiadene, Italy, Veuve Clicquot Yellow Label Nv, Champagne, France, Perrier-Jouet Blason Rosé Nv, Champagne, France, Perrier-Jouet Belle Epoque 2004 Vintage, Champagne, France, Orvieto Classico Tomaiolo, Toscana, Italy, Verdicchio Dei Castelli Di Jesi Classico Castellani, La Marche, Italy, Bastianich Vigne Orso Sauvignon Blanc, Colli Orientali Del Friuli, Italy, Picpoul De Pinet L'ormarine, Languedoc-Roussillon, France, Operetto Garganega/pinot Grigio, Veneto, Italy, Ponte Emiliano Trebbiano/chardonnay Emilia-Romagna, Italy, Le Coste Trebbiano, Emilia-Romagna, Italy, Journey's End Sauvignon Blanc, Stellenbosch, South Africa, Suikerbossie (I Want You) Chenin Blanc, Western Cape, South Africa, Chablis Domaine Grand Roche, Burgundy, France, Alto Bajo Cabernet Sauvignon, Central Valley, Chile, Rioja Reserva Castillo Clavijo, Rioja, Spain, Ceppaiano Alle Viole ‘baby Tuscan’, Toscana Italy, Ll Banchetto Rosso, Emilia-Romagna, Italy, Feudi D'albe Montepulciano, Abruzzo, Italy, Banfi Sangiovese/cabernet Col Di Sasso, Toscana, Italy, Lamberti Valpolicella Fiori, Veneto, Italy, Jubilum Pinot Nero/syrah, Sicillia, Italy, Madfish Grandstand Pinot Noir, Wa, Australia, Amarone Classico La Colombaia, Veneto, Italy, La Maglia Pinot Grigio Blush, Veneto, Italy, D’arenberg ‘the Stump Jump’ Sticky Chardonnay, Australia, 37.5Cl, Muscat De Rivesaltes Jean Marc Lafage, France, 50Cl, Steamed Sea Bass Fillet with Spinach and a Balsamic Rosemary Dressing. , 'baby Amarone ' suited to meatier pasta dishes new customers most popular cocktail… deservedly. 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